Mochi Donut Holes with Vietnamese Coffee
Mochi Donut Holes with Vietnamese Coffee
Ingredients
For the Mochi Donut Holes
- 250 grams glutinous rice flour
- 50 grams bread flour
- 60 grams granulated sugar
- 10 grams baking powder
- 3 grams salt
- 150 ml milk
- 1 large egg
- 30 grams melted butter
- 5 ml vanilla extract
- as needed cooking oil, for frying
For the Vietnamese Coffee
- 2 tablespoons condensed milk
- 1 shot Vietnamese coffee
- as needed ice
- as needed milk, for topping
Instructions
- 1
In a large bowl, combine the dry ingredients: glutinous rice flour, bread flour, granulated sugar, baking powder, and salt. Whisk them together until they are well combined.
⏱️ 3 min
- 2
In a separate bowl, whisk together the wet ingredients: milk, large egg, melted butter, and vanilla extract.
⏱️ 2 min
- 3
Pour the wet ingredient mixture into the bowl with the dry ingredients.
⏱️ 1 min
- 4
Mix everything together with a spatula until a cohesive dough forms.
⏱️ 3 min
- 5
Lightly knead the dough on a clean surface for a short period.
⏱️ 3 min
- 6
Take small portions of the dough and roll them into small, bite-sized balls.
⏱️ 10 min
- 7
Heat cooking oil in a pot to 170°C (340°F).
⏱️ 5 min•🌡️ 170
- 8
Carefully drop the formed mochi donut holes into the hot oil. Do not overcrowd the pot; fry in batches if necessary.
⏱️ 1 min•🌡️ 170
- 9
Fry the donut holes until they are golden brown and puffed up, indicating they are cooked through. This usually takes about 3-5 minutes per batch.
⏱️ 5 min•🌡️ 170
- 10
Remove the fried donut holes from the oil using a slotted spoon and place them on a wire rack to cool, allowing excess oil to drain.
⏱️ 1 min
- 11
For the Vietnamese Coffee: In a glass, add the condensed milk.
⏱️ 1 min
- 12
Pour the shot of Vietnamese coffee over the condensed milk.
⏱️ 1 min
- 13
Fill the glass generously with ice.
⏱️ 1 min
- 14
Top off the drink with milk to taste, then stir to combine.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mochi Donut Holes with Vietnamese Coffee
For the Mochi Donut Holes
- 250 grams glutinous rice flour
- 50 grams bread flour
- 60 grams granulated sugar
- 10 grams baking powder
- 3 grams salt
- 150 ml milk
- 1 large egg
- 30 grams melted butter
- 5 ml vanilla extract
- as needed cooking oil, for frying
For the Vietnamese Coffee
- 2 tablespoons condensed milk
- 1 shot Vietnamese coffee
- as needed ice
- as needed milk, for topping
Instructions
- 1
In a large bowl, combine the dry ingredients: glutinous rice flour, bread flour, granulated sugar, baking powder, and salt. Whisk them together until they are well combined.
⏱️ 3 min - 2
In a separate bowl, whisk together the wet ingredients: milk, large egg, melted butter, and vanilla extract.
⏱️ 2 min - 3
Pour the wet ingredient mixture into the bowl with the dry ingredients.
⏱️ 1 min - 4
Mix everything together with a spatula until a cohesive dough forms.
⏱️ 3 min - 5
Lightly knead the dough on a clean surface for a short period.
⏱️ 3 min - 6
Take small portions of the dough and roll them into small, bite-sized balls.
⏱️ 10 min - 7
Heat cooking oil in a pot to 170°C (340°F).
⏱️ 5 min•🌡️ 170 - 8
Carefully drop the formed mochi donut holes into the hot oil. Do not overcrowd the pot; fry in batches if necessary.
⏱️ 1 min•🌡️ 170 - 9
Fry the donut holes until they are golden brown and puffed up, indicating they are cooked through. This usually takes about 3-5 minutes per batch.
⏱️ 5 min•🌡️ 170 - 10
Remove the fried donut holes from the oil using a slotted spoon and place them on a wire rack to cool, allowing excess oil to drain.
⏱️ 1 min - 11
For the Vietnamese Coffee: In a glass, add the condensed milk.
⏱️ 1 min - 12
Pour the shot of Vietnamese coffee over the condensed milk.
⏱️ 1 min - 13
Fill the glass generously with ice.
⏱️ 1 min - 14
Top off the drink with milk to taste, then stir to combine.
⏱️ 1 min