Japanese · Dessert
Chewy Rice Flour Donut
A mochi-style Japanese donut built from glutinous rice flour and lowfat cottage cheese instead of butter and egg-heavy batter, giving the same dense, chewy pull with a fraction of the usual fat and sugar, finished in a raspberry-flecked sugar coating that adds fibre rather than empty sweetness.
$1
12 minsPrep
4 minsCook
31 minsTotal
MediumLevel
Nutrition per serving
242Calories
4.5gProtein
11.3gFat
32.4gCarbs
5.6gSugar
2.6gFiber
360mgSodium
2mgChol
1.2gSat Fat
123mgPotassium
38mgCalcium
0.8mgIron
0.1mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Beer (Asahi Super Dry)
local
Matcha Latte
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the glutinous rice flour, baking powder, salt and cocoa powder together in a bowl.
2
In a separate bowl blend the lowfat cottage cheese until smooth, then stir in the skim milk and sugar.
3
Fold the wet mixture into the dry mixture until a soft, slightly sticky dough forms; do not overwork.
4
Rest the dough for 15 minutes so the rice flour hydrates fully.
5
Divide into one ball, flatten slightly, and heat the oil in a small pan to 170C using the thermometer.
6
Fry the donut for about 90 seconds per side, turning once, until deep golden and cooked through at the centre.
7
Lift onto a wire rack lined with paper to drain excess oil for a minute.
8
Mash the raspberry into a small amount of reserved sugar to make a quick fruit-flecked coating and roll the warm donut through it.
9
Serve immediately while the crust is still faintly crisp and the centre chewy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted glutinous rice flour
- 1.1 oz30g blended smooth cottage cheese lowfat
- 0.7 oz20g skim milk
- 0.3 oz8g sugar white
- 0.1 oz2g baking powder
- 0 oz1g salt
- 8.8 oz250g for frying vegetable oil
- 0.2 oz6g sifted cocoa powder
- 0.7 oz20g mashed into coating sugar raspberry
