Korean · Dessert
Mochi Ring Donuts
A Korean-style riff on the glazed ring donut built from glutinous rice flour instead of wheat, giving a shatter-crisp fried shell around a dense, chewy, mochi-like interior. Finished simply with sugar and toasted coconut rather than a heavy glaze.
$1
20 minsPrep
8 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
345Calories
3.5gProtein
19.2gFat
39.5gCarbs
12.9gSugar
1.4gFiber
335mgSodium
30mgChol
4.7gSat Fat
78mgPotassium
25mgCalcium
0.7mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Pale Ale
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
In a bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder and salt.
2
Add the whole milk, melted butter, beaten egg and vanilla extract, then mix until a soft, slightly sticky dough forms.
3
Rest the dough for 15 minutes so the rice flour hydrates fully.
4
Divide the dough into 8 small balls, roll each into a short rope, and join the ends to form a small ring, or press 8 balls together into one ring shape per donut.
5
Heat the vegetable oil in a deep pan to 165°C, checking with a thermometer.
6
Fry the rings for 2-3 minutes per side, turning gently, until deep golden and cooked through to a chewy centre.
7
Lift onto a rack lined with paper to drain briefly.
8
While still warm, toss one ring in the coating sugar and dust the other with toasted desiccated coconut.
9
Serve warm or at room temperature the same day.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Glutinous Rice Flour, sifted, base
- 10g10g All Purpose Flour, base
- 14g14g Sugar White, sweetener
- 2g2g Baking Powder, raising
- 1g1g Salt, seasoning
- 22g22g Whole Milk, liquid
- 6g6g Butter, melted, fat
- 12g12g Egg, beaten, binder
- 2g2g Vanilla Extract, flavour
- 300g300g Vegetable Oil, for frying, partial_absorption, fats
- 10g10g Sugar White, for coating, coating, 1
- 6g6g Coconut Desiccated, toasted, garnish, 1
