Mochi Donuts (Sakura & Strawberry Flavor Pon de Ring)
These lovely and easy-to-make mochi donuts, resembling pink flowers, boast a unique texture that combines chewy mochi with airy donuts.
Equipment
- Kitchen scale (Or measuring cups.)
- fine mesh strainer (Or food processor. For mashing the silken tofu.)
- Large mixing bowl
- piping bag with a round piping tip
- scissors
- Parchment paper
- small pot (For deep frying)
Ingredients
- 240 g cake flour (1½ cup)
- 160 g glutinous rice flour (1⅓ cup)
- 80 g granulated sugar (⅓ cup + 1 tbsp)
- 4 g baking powder (1 tsp)
- 10 g sakura powder (2 tbsps; Can also use freeze-dried strawberry powder, or skip to make original flavor.)
- 200 g silken tofu (About half box of a 17oz silken tofu block; Make sure you use extra soft or soft silken tofu. )
- 2 large eggs (Evenly beaten)
- 6 tbsp water
- vegetable oil (for deep frying)
Mochi Donuts Glaze
- 120 g powdered sugar (1 cup)
- 30 g milk (2½ tbsp; Can also use oat milk, soy milk, coconut milk ...)
- 5 g sakura powder (1 tbsp; Can also use freeze-dried strawberry powder, matcha powder, or skip to make original flavor.)
Instructions
- In a large mixing bowl, combine the cake flour, glutinous rice flour, sugar, baking powder, and sakura powder (optional). Whisk them well together.
- In another bowl, use a fork to mash the silken tofu. For an even smoother consistency, it is recommended to use a food processor to finely mash the silken tofu. Place a fine mesh strainer over the mixing bowl and pass the mashed silken tofu through it to achieve a smoother texture.
- Add the beaten eggs and water to the mixing bowl, then combine all the ingredients using a spatula until they form a sticky dough.
- Transfer the dough into a piping bag fitted with a round piping tip.
- Cut a large sheet of parchment paper into 5x5 inch small squares. Pipe the dough into 8 small circles on each piece of the parchment paper, allowing the circles to adhere to one another and create a flower shape. After you pipe out a small circle, you can hold the piping bag with one hand, and use a pair of scissors to cut the batter off the piping bag. Each individual circle should weigh approximately 10 grams, while each donut ring should weigh around 80 grams. With the provided ingredients, you should be able to yield a total of 10 mochi donuts. To ensure a smoother surface, dampen your finger with cold water and gently tap the surface of each dough circle.
- Pour vegetable or canola oil into a small pot, filling it with approximately 2 inches of oil. Place the pot on the stovetop over medium heat and heat the oil until it reaches 320℉/160℃. (If you don't have a food thermometer, you can use the chopstick method to test the oil temperature. Submerge the tip of a wooden chopstick into the oil, and if you see steady tiny bubbles forming around the chopstick, it indicates that the oil is hot enough.)
- Hold the edges of the parchment paper to lift a mochi donut, and gently place it into the hot oil, allowing the parchment paper to stick to the donut. Fry the donut for approximately 2½ minutes on each side until it turns golden brown. Once the parchment paper naturally detaches from the mochi donut, carefully remove it from the pot.
- Once the donut has been cooked, remove it from the oil using a slotted spoon and rest it on a wire rack to drain excess oil. Repeat the frying process with the remaining donuts until all the dough has been fried.
- Add powdered sugar, sakura powder (optional), and milk (or plant based milk) into a small bowl. Stir them well with a spoon or a whisk to combine, until it forms a smooth glaze.
- Take each donut and immerse one side into the glaze, ensuring that any extra glaze drips off. Alternatively, you can use a spoon to drizzle melted chocolate over the donuts, creating decorative patterns. Optionally decorate with edible sakura flowers or strawberry slices.