Introduction

Mochi donuts combine the chewy texture of mochi with the classic donut shape for a delightful treat. These easy-to-make donuts offer a unique twist on traditional fried dough, perfect for impressing friends or enjoying a fun dessert at home.

The image shows nine round ring-shaped donuts with eight bubbly segments each, placed on crumpled white parchment on a white marbled surface. There are three color types: dark chocolate brown with white drizzle and some having a slight golden shimmer; soft pink with white drizzle and small dried red fruit pieces on top; and light green with white drizzle and sprinkled with light brown crumbs. The donuts are spaced randomly, showing shiny, smooth icing textures and small toppings clearly, with no plate or utensil visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g Granulated sugar
1 Egg (room temperature)
120 g All-purpose flour
220 g Tapioca starch
1 teaspoon Baking powder
Pinch of salt
140 g Water (may need slight adjustments)
150 g Callebaut White Chocolate (callets) or any high-quality white chocolate
25 g Strawberry puree
40 g Heavy cream (36% fat content)
15 g Unsalted butter (room temperature)
Red food coloring (optional)
150 g Callebaut White Chocolate (callets) or any high-quality white chocolate (for matcha glaze)
65 g Heavy cream (36% fat content)
1 teaspoon Matcha powder (adjust quantity depending on quality)
15 g Unsalted butter (room temperature)
Green food coloring (optional)
150 g Callebaut Dark Chocolate (callets) or any high-quality semi-sweet chocolate
65 g Heavy cream (36% fat content)
15 g Unsalted butter (room temperature)
Callebaut White Chocolate (callets), melted (for decoration)
Gold dust (for decoration)
Freeze-dried strawberries (for decoration)
Vegetable oil for frying

Instructions

Step 1: Mix the dry ingredients (flour, tapioca starch, baking powder, salt) in a stand mixer or by hand using a whisk until combined, about 1-2 minutes.
Step 2: Add the egg to the dry mixture and mix well.
Step 3: While mixing, slowly add water. The dough may separate at first, but continue mixing until it comes together.
Step 4: Test the dough consistency by forming a small ball. Stop adding water once the dough is not crumbly and holds together well.
Step 5: Knead the dough with the palm of your hand for about one minute.
Step 6: Cut ten 10cm by 10cm (4-inch by 4-inch) squares of baking paper.
Step 7: With slightly wet hands, form the dough into small balls weighing about 7g each to prevent sticking.
Step 8: Arrange 8 dough balls in a ring shape on each square of baking paper, ensuring they touch each other.
Step 9: Heat vegetable oil in a saucepan to 170-180°C (338-356°F).
Step 10: Fry 2-3 donuts at a time, parchment paper and all. After about 30 seconds, flip the donuts and carefully remove the parchment paper.
Step 11: Continue frying each side for 1-2 minutes until golden brown, then remove onto paper towels to drain.
Step 12: Maintain oil temperature by checking with a thermometer and adjusting heat to avoid burning or overly oily donuts.
Step 13: Let the donuts cool to room temperature before glazing.
Step 14: For the strawberry glaze: chop or use callets of white chocolate and semi-melt in the microwave.
Step 15: Heat cream mixed with strawberry puree until just simmering, then pour over the chocolate and let sit for a minute before stirring until smooth.
Step 16: Stir in butter until fully incorporated and let glaze cool to about 27°C (81°F) before use.
Step 17: For the matcha glaze: repeat the melting process with white chocolate and heat cream with matcha powder until simmering.
Step 18: Pour warm cream over chocolate, let sit, stir in butter, and cool to 27°C (81°F) before glazing.
Step 19: For the chocolate glaze: semi-melt dark chocolate, heat cream (matcha optional but can be omitted here), pour cream over chocolate, stir in butter, and cool to 27°C (81°F).
Step 20: Dip each donut into the glaze while both are at the correct temperature. Move donut gently, remove excess glaze with your fingers, and set to dry at room temperature or cool location.
Step 21: Melt white chocolate for decoration, transfer to a piping bag with a small hole, and decorate the donuts carefully.
Step 22: Finish decoration with freeze-dried strawberries and a touch of gold dust.

Tips & Variations

Use slightly wet hands when shaping dough balls to prevent sticking.
If the dough feels too crumbly, add a little more water slowly until the right consistency is achieved.
Keep oil temperature steady for even frying; use a thermometer for precision.
Adjust flavorings in glazes by using different fruit purees or adding a few drops of food coloring for vibrant looks.
Try decorating with edible gold dust and freeze-dried fruit for an elegant finish.

Storage

Store mochi donuts in an airtight container at room temperature for up to a few days. They are best enjoyed fresh but can be refrigerated if needed. Reheat gently to soften the chewy texture, using a warm oven or microwave briefly.

How to Serve

The image shows a close-up of three ring-shaped donuts with eight rounded segments each, on a white marbled surface. The main focus is a donut in the center with a pink glaze that has a smooth, shiny texture, topped with small pieces of red freeze-dried strawberry and thin white drizzle lines across the top; one segment has a bite taken out revealing a soft, fluffy inside. Behind it to the top right is a donut with a light green glossy glaze, decorated with white drizzle and light beige crumbly bits scattered on top. On the left and bottom right edges, parts of two more donuts are visible, both coated in dark chocolate glaze with creamy white drizzle lines adding texture and contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to prepare and fry the dough fresh for optimal texture. However, you can prepare the dough and keep it covered in the fridge for a few hours, but let it reach room temperature before shaping.

What can I use if I don’t have tapioca starch?

Tapioca starch gives mochi donuts their signature chewiness and is best not substituted. If unavailable, try to source it online or at an Asian grocery store for authentic results.