Japanese · Dessert
Mochi Ring Donut
A Japanese-style mochi ring donut made with glutinous rice flour blended into a soft cake-flour dough, shaped into a pon-de-ring of joined dough balls, deep-fried until golden, and finished with a warm cinnamon-sugar coating for a chewy, bouncy bite beneath a crisp shell.
$0
20 minsPrep
6 minsCook
36 minsTotal
MediumLevel
Nutrition per serving
333Calories
3.4gProtein
19.6gFat
36.5gCarbs
14.1gSugar
0.9gFiber
140mgSodium
40mgChol
2.9gSat Fat
58mgPotassium
28mgCalcium
0.8mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Craft Lager
local
Yuzu Matcha Latte
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Whisk the sifted glutinous rice flour, cake flour and baking powder together in a bowl.
2
In a separate bowl beat the egg with the sugar until pale, then stir in the whole milk and melted butter.
3
Pour the wet mixture into the dry mixture and fold gently just until a soft, slightly sticky dough forms; do not overmix.
4
Turn the dough onto a lightly floured surface, pat to 1.5cm thickness, and cut into small ring shapes using a small cutter or by hand, pinching 8 small balls into a connected ring per donut.
5
Heat the vegetable oil in a deep pan to 170°C, checking with a thermometer.
6
Fry each ring donut for 90 seconds per side until deep golden brown and cooked through, turning once.
7
Lift out with a slotted spoon onto a wire rack lined with paper towel to drain excess oil for 1 minute.
8
While still warm, toss each donut in the mixed sugar and cinnamon coating until evenly covered.
9
Serve immediately while warm and slightly chewy in the centre.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Glutinous Rice Flour, sifted
- 20g20g Cake Flour, sifted
- 2g2g Baking Powder
- 12g12g Sugar White
- 18g18g Egg, beaten
- 20g20g Whole Milk
- 5g5g Butter, melted
- 400g400g Vegetable Oil, for frying, partial_absorption, fats
- 15g15g Sugar White, for coating, 1
- 1g1g Cinnamon Ground, for coating, 1
