The dough can also be formed into simpler doughnut rings or just rolled into balls to make doughnut holes. It’s lighter, chewier and as an added bonus, it’s gluten-free. While some recipes also include all-purpose flour, I prefer the texture without it. Many mochi doughnut shops these days make this version, with various glazes in bright and beautiful colors.įor my adaptation I pull inspiration from both types by using mochiko and tapioca flours to give these doughnuts a little extra chew. Named after the Brazilian bread pão de queijo, the Pon de Ring was made of tapioca flour, shaped into eight smaller balls, connected in a circular shape that looked kind of like a teething ring. In 2003 Mister Donut, a Japanese doughnut chain, released the Pon de Ring. Called poi mochi, it consisted of deep-fried balls of mashed taro and mochiko, a Japanese short-grain sweet rice flour. Add 1 tsp of matcha powder to the sweetened condensed milk and whisk well.The first form of the mochi doughnut came from Hawaii in the early 1990s. Once it settles, it will be smooth and shiny. It’s ok if the glaze looks gloppy at first. The heat of freshly fried donuts will thin out the sweetened condensed milk. Deep frying when the oil hits 350F makes sure the donuts are not too greasy and oily. When deep frying, a candy thermometer makes it very easy to gauge oil temperature. Don’t roll it too thin! You should be able to cut out 8 donuts from the dough. The thickness is essential to the chew and rise. A simple trick to create the most rise in the donuts. Do not twist the biscuit cutter! Simply press downwards, without a twisting motion.Don’t worry about the dough! The beauty of gluten-free donuts means there’s no worry of overworking the dough.It’s ok if it doesn’t look fully cooked - as long as it’s not raw, that’s how mochi should look. Make sure not to overcook! When you take a bite, the donut should be chewy and a little bit stretchy. Check out this Deep Frying Guide for more details. Cook until golden and puffy, about 1 minute on each side. Knead the scrap pieces and keep cutting until you have 8-10 donuts. Transfer dough and roll out until 1/2-inch thick. Generously flour a work surface with glutinous rice flour. Gather clumps with hands and form into a large ball. Combine wet ingredients in a measuring cup: warm milk, oil, egg. Combine dry ingredients in a large bowl: glutinous rice flour, baking powder, sugar, and salt. All that syrupy, mellow sweetness and depth is the perfect easy glaze! Adds a little sweetness but the donuts are still not-too-sweet! A little bit keeps the gluten-free dough from becoming too crumbly. The secret to a smooth and pliable dough. Warming the milk slightly makes the dough easier to handle. Do not use regular rice flour - it’s not the same! I use the Thai Erawan Elephant or Mochiko Blue Star Sweet Rice Flour from Koda Farms. A gluten-free ingredient that can be found in the International aisle at most grocery stores or Asian grocery stores. Also known as Sticky Rice Flour, Sweet Rice Flour, or Mochiko flour. But as far as mochi donuts go - they are delightfully chewy and bouncy and crispy! And SO easy to make at home! Ingredients: The donut is shaped from 8 dough balls linked together in a chain, hence the name.įor ease and convenience, this Mochi Donut recipe is not a pon-de-ring. Mochi Donuts are sometimes called Pon-de-Rings, after a popular Japanese chain Mr. These gluten-free donuts are made with glutinous rice flour instead of wheat flour, giving a very different texture than cake or yeasted donuts. Mochi Donuts are donuts that are wonderfully stretchy and irresistibly chewy - like Japanese mochi. There is so much to love about mochi! In donut form, mochi is especially irresistible.
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