These homemade mochi donuts are crispy on the exterior with a light, fluffy interior, which maintains that mochi chew. They are not too sweet, which is how we like our donuts.
Ingredients
- Mochiko (sweet white rice flour, such as Asian’s Best): 1.5 cups (plus more for dusting)
- tapioca flour: 1 cup
- granulated sugar: 0.5 cup
- baking powder: 1 Tbsp
- kosher salt: 0.25 tsp
- whole milk: 0.66667 cup
- unsalted butter: 3 Tbsp (melted)
- vanilla extract: 1 tsp
- egg: 1 piece
- canola oil for frying: 0 piece
- powdered sugar: 1.25 cups
- whole milk: 2 Tbsp (or more if needed)
- vanilla extract: 0.5 tsp
- ground freeze dried fruit such as strawberry, mango or dragon fruit: 1 Tbsp
Metric Conversion
Stages of cooking
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Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).
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Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide. Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).
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Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.
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Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).
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Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.
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For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).
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Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.
