Mochi Donuts Recipe
Mochi Donuts Recipe
Ingredients
For the Donuts
- 1 cup all purpose flour
- 1 tablespoon white powder, such as cornstarch or powdered sugar
- 350 grams Japanese tofu, Kinugoshi Tofu
- 1/4 cup granulated sugar
- 1 egg, large
- 1/4 cup milk
- 4 cups cooking oil, for frying, as needed
For the Glazes
- 1 cup powdered sugar, divided
- 2 tablespoons milk, divided
- 1 tablespoon strawberry jam, or puree
- 1 teaspoon matcha tea powder
Instructions
- 1
In a large glass bowl, add the white powder (cornstarch or powdered sugar) and all purpose flour. Mix these dry ingredients lightly with a spatula.
⏱️ 2 min
- 2
Open the package of Japanese Tofu (Kinugoshi Tofu). Cut the tofu block into smaller pieces and press it through a fine-mesh sieve into a separate bowl using a spatula. Ensure the tofu is smooth and free of any lumps.
⏱️ 5 min
- 3
Add granulated sugar to the sieved tofu. Mix well with a spatula until the sugar is fully combined with the tofu.
⏱️ 3 min
- 4
Crack the egg into the tofu-sugar mixture. Mix thoroughly until the mixture is smooth and the egg is fully incorporated.
⏱️ 3 min
- 5
Pour the wet tofu-egg mixture into the large bowl containing the dry ingredients (flour and white powder). Add the milk to the mixture.
⏱️ 2 min
- 6
Mix the ingredients thoroughly, first by hand to bring it together, then switch to a spatula to ensure a uniform and smooth dough forms. Do not overmix.
⏱️ 5 min
- 7
Using a 1/2 teaspoon measuring spoon, scoop out small, equal portions of the prepared dough. Roll each scooped portion into a small, smooth ball between your palms.
⏱️ 10 min
- 8
On a square piece of parchment paper, arrange 8 small dough balls in a circular pattern, ensuring they are touching each other to form a ring shape. Repeat this process to form additional donut rings on separate parchment paper squares.
⏱️ 10 min
- 9
Cover the formed donut rings with plastic wrap or a clean kitchen towel and let them rest at room temperature for 30 minutes. This allows the dough to relax.
- 10
While the donuts are resting, prepare the glazes. For the strawberry glaze, combine 1/2 cup powdered sugar, 1 tablespoon milk, and 1 tablespoon strawberry jam/puree in a small bowl. Mix until smooth. For the matcha glaze, combine the remaining 1/2 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon matcha tea powder in another small bowl. Mix until smooth.
⏱️ 5 min
- 11
Heat cooking oil in a frying pan over medium heat to 350°F (175°C). Carefully lift each donut ring (still on its parchment paper) and gently place it into the hot oil. The parchment paper will usually detach itself in the oil; remove it with tongs after a few seconds.
⏱️ 2 min•🌡️ 350
- 12
Fry the donuts for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 8 min•🌡️ 350
- 13
Once fried, use tongs to transfer the donuts to a plate lined with paper towels to drain excess oil. Immediately transfer them to a cooling rack.
⏱️ 2 min
- 14
Once slightly cooled but still warm, dip each donut into your desired glaze, ensuring an even coating. Let the excess glaze drip off before placing them back on the cooling rack to set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mochi Donuts Recipe
For the Donuts
- 1 cup all purpose flour
- 1 tablespoon white powder, such as cornstarch or powdered sugar
- 350 grams Japanese tofu, Kinugoshi Tofu
- 1/4 cup granulated sugar
- 1 egg, large
- 1/4 cup milk
- 4 cups cooking oil, for frying, as needed
For the Glazes
- 1 cup powdered sugar, divided
- 2 tablespoons milk, divided
- 1 tablespoon strawberry jam, or puree
- 1 teaspoon matcha tea powder
Instructions
- 1
In a large glass bowl, add the white powder (cornstarch or powdered sugar) and all purpose flour. Mix these dry ingredients lightly with a spatula.
⏱️ 2 min - 2
Open the package of Japanese Tofu (Kinugoshi Tofu). Cut the tofu block into smaller pieces and press it through a fine-mesh sieve into a separate bowl using a spatula. Ensure the tofu is smooth and free of any lumps.
⏱️ 5 min - 3
Add granulated sugar to the sieved tofu. Mix well with a spatula until the sugar is fully combined with the tofu.
⏱️ 3 min - 4
Crack the egg into the tofu-sugar mixture. Mix thoroughly until the mixture is smooth and the egg is fully incorporated.
⏱️ 3 min - 5
Pour the wet tofu-egg mixture into the large bowl containing the dry ingredients (flour and white powder). Add the milk to the mixture.
⏱️ 2 min - 6
Mix the ingredients thoroughly, first by hand to bring it together, then switch to a spatula to ensure a uniform and smooth dough forms. Do not overmix.
⏱️ 5 min - 7
Using a 1/2 teaspoon measuring spoon, scoop out small, equal portions of the prepared dough. Roll each scooped portion into a small, smooth ball between your palms.
⏱️ 10 min - 8
On a square piece of parchment paper, arrange 8 small dough balls in a circular pattern, ensuring they are touching each other to form a ring shape. Repeat this process to form additional donut rings on separate parchment paper squares.
⏱️ 10 min - 9
Cover the formed donut rings with plastic wrap or a clean kitchen towel and let them rest at room temperature for 30 minutes. This allows the dough to relax.
- 10
While the donuts are resting, prepare the glazes. For the strawberry glaze, combine 1/2 cup powdered sugar, 1 tablespoon milk, and 1 tablespoon strawberry jam/puree in a small bowl. Mix until smooth. For the matcha glaze, combine the remaining 1/2 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon matcha tea powder in another small bowl. Mix until smooth.
⏱️ 5 min - 11
Heat cooking oil in a frying pan over medium heat to 350°F (175°C). Carefully lift each donut ring (still on its parchment paper) and gently place it into the hot oil. The parchment paper will usually detach itself in the oil; remove it with tongs after a few seconds.
⏱️ 2 min•🌡️ 350 - 12
Fry the donuts for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan; fry in batches if necessary.
⏱️ 8 min•🌡️ 350 - 13
Once fried, use tongs to transfer the donuts to a plate lined with paper towels to drain excess oil. Immediately transfer them to a cooling rack.
⏱️ 2 min - 14
Once slightly cooled but still warm, dip each donut into your desired glaze, ensuring an even coating. Let the excess glaze drip off before placing them back on the cooling rack to set.
⏱️ 5 min