The other day, my daughter was talking about Mochi Doughnuts. I have seen Mochi Doughnuts before, but never tasted them. I knew that Mochi is made with Glutinous Rice. So, I tried to make Doughnuts using a mix of Wheat Flour and Glutinous Rice Flour. My very first attempt of making Mochi Doughnuts was amazingly successful. My Mochi Doughnuts were rubbery like Mochi, and yummy like Doughnuts. And, it was super easy to make.
1 cup Self-Raising Flour
1 cup Glutinous Rice Flour *about 100g
*Note: I used this Glutinous Rice Flour that is available from most supermarkets in Melbourne
1/2 teaspoon Baking Powder
1/4 cup Caster Sugar *finer granule Sugar
1/8 teaspoon Salt
Oil for frying
1/2 cup Icing Sugar
1 tablespoon Milk, Lemon Juice, Coffee, Matcha Tea, etc.
Vanilla Extract *optional
- Mix all ingredients to make a dough. If it is too soft, you can add a little bit extra Flour. Knead well until smooth.
- Roll the dough into small balls, about 2cm in diameter. If you use 6 balls to form a doughnut, you would need 36 balls. It is your choice to use 8 balls for each doughnut. In that case, make 48 balls.
- Prepare 6 x 10cm square pieces of baking paper. Arrange the balls on each baking paper and form a ring.
- Heat deep Oil about 160℃, carefully place the dough with the baking paper into the Oil. As the paper will come off, carefully remove the paper, and fry the doughnuts for 4-5 minutes or until nicely golden on both sides.
- Transfer to a wire rack, and repeat with remaining dough.
- My Mochi Doughnuts are best when they are just fried and still warm.
- If you want to add Icing, mix Icing Sugar and 1 tablespoon liquid until smooth, dip one side of the cooled doughnut in the Icing, then leave on the wire rack until the Icing is dry to touch.