Mochi Doughnut
The Mochi Doughnut is a unique Japanese-American hybrid dessert that perfectly combines traditional mochi with a doughnut. The first mochi doughnuts appeared in Japan, where rice flour-based sweets have long been popular. Its unique, chewy texture and light sweetness quickly spread worldwide, especially in the United States, where more and more bakeries are offering it. The special feature of the mochi doughnut is its slightly crispy exterior and soft interior, which provides a unique experience with every bite. If you like Asian sweets, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the rice flour, tapioca starch, sugar, baking powder, and salt.
2
In another bowl, whisk the egg, add the milk and vanilla extract, and mix well.
3
Melt the butter, pour it into the egg mixture, and gradually add the dry ingredients, mixing until a sticky, soft dough forms.
4
Cover the dough with plastic wrap and let it rest for 30 minutes to achieve the right consistency for shaping.
5
Shape the dough into small balls, then create a circular pattern by connecting 6-8 small balls into a doughnut shape.
6
In a deep pot, heat the oil to 340°F (170°C). Check the oil temperature with a small piece of dough – if it immediately floats to the top and fries gently, the oil is ready.
7
Fry the mochi doughnuts for 2-3 minutes on each side, until golden brown. Avoid overcrowding the pot, as the mochi dough is sensitive to temperature.
8
Remove the fried doughnuts to a paper towel-lined plate to absorb excess oil, then let them cool slightly.
9
Sprinkle with powdered sugar, or dip in melted chocolate for an extra burst of flavor.
