The mochi donut, a fusion of cake donuts and chewy Japanese mochi, is getting its 15 minutes in the sun. The Instagram-worthy treat is gaining popularity in Central Jersey, with local shops like Third Culture and Mochill drawing crowds with their long lines.
To make these donuts at home, you’ll need to roll the dough on a surface dusted with glutinous rice flour into 1/2-inch-thick rounds, then cut into traditional donut shapes (circle cookie cutters work well). These donuts are best eaten the same day as they’re made.
Origin
A fusion between traditional American doughnuts and chewy Japanese mochi, the mochi donut has recently surged in popularity. Their bouncy texture and exotic flavors make them Instagram friendly, a major factor in their rise to prominence in an era where nearly everything is a social media photo op.
The earliest form of the mochi donut can be traced back to 1992 in Hawaii, when Charmaine Ocasek started frying her poi (mashed taro) and mochi dough balls. But the shape that is most recognizable today was developed in 2003 by Mister Donut, which borrowed from pao de queijo, a Brazilian cheese bread that resembles a donut hole and also uses tapioca starch.
Today, many people are making their own versions of mochi donuts in the US, using different ingredients and techniques. Some use yeasted flour to make the donuts more like a traditional donut, while others, such as Coco Donuts in NORWOOD, NY, use glutinous rice flour and tapioca starch to create a lighter and bouncier dough.
Ingredients
Unlike yeasted donuts, which require rounds of proofing and constant babysitting, mochi donuts are made with baking powder and can be fried immediately. Their dough is also made with nontraditional ingredients like sweet rice flour, which adds a chewy texture similar to traditional Japanese mochi dessert.
Glutinous rice flour is often called mochiko, and it can be found in the Asian food aisle at most grocery stores. It’s what gives these donuts their characteristic chewiness and is what makes them gluten free.
Cornstarch helps the donuts maintain a light crisp and help them stay moist and fluffy on the inside. This recipe also includes silken tofu, which can be substituted with Nutella for a richer flavor.
Finally, the glaze is made with powdered sugar and ube extract for a fun and colorful twist on this trendy donut. When it comes to dipping, the most important thing is to make sure your glaze is the right temperature so that it will set quickly and not run onto the sides.
Recipe
The first form of the mochi donut was created in Hawaii, a fusion of American donuts and mochi. This was known as poi mochi and is still served today. In 2003 Mister Donut released pon de ring, which were shaped into eight small connected balls that looked like teething rings and has become the most common shape of the modern mochi donut.
The recipe is very similar to making choux pastry and requires bringing the liquid ingredients to a boil before adding the glutinous rice flour and tapioca flours. This dough will be dry and crumbly at first but after kneading it becomes stretchy and chewy.
Pipe the donuts onto parchment paper using a piping bag that has a tip or opening that is the size you want your donuts to be. Once the donuts are cooked they can be removed from the parchment paper using tongs. To make the glaze simply combine powdered sugar, sakura powder and milk (or plant based milk) to your desired consistency. The mochi donuts at https://bearybobafl.com/ are the best if you looking to try them!
Variations
Mochi donuts are available in a wide array of eye-catching flavors and shapes. For example, MoDo, a donut shop with locations in Hawaii and California, offers a Shamrock-Green Pandan. The flavor, according to the website, is aromatically balanced and reminiscent of coconut pudding.
Mocha and taro are other popular choices for mochi donuts, but they can also be made with matcha or ube glazes. Typically, these flavors are matched with an Asian-inspired garnish like black sesame seeds or grilled coconut chips.
Unlike traditional American-style donuts, which are made from flour, butter and other ingredients, mochi donuts have less fat, making them more healthy than other types of doughnuts. Mochi donuts are also light, airy and chewy.
This fusion of traditional American donuts and Japanese mochi is a hit among many customers. As a result, it has become a popular dessert choice in restaurants and donut shops.
Visit this store and try them now:
Beary Boba
105 Badger Park Dr Ste 11, St Johns, FL 32259
904-460-2548