Ingredients
Mochi Donut
150g glutinous rice flour
120g tapioca starch
1/2 tsp baking powder
1/2 tsp salt
75g white sugar
1 large egg
140g full cream milk
25g butter (at room temperature)
Oil, for frying
Glaze
120g of icing sugar
20g of cocoa powder
30g of full cream milk
1/4 tsp of salt
1/2 tsp of vanilla extract
10g of corn syrup
Method
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In a large bowl, whisk to combine the glutinous rice flour, tapioca starch, baking powder, and salt.
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In a medium bowl, mix an egg into the sugar, breaking it up. Add the full cream milk and combine. Add the butter and break it down to pea-sized (the wet ingredients will have lumps).
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Add the wet ingredients into the bowl with the dry ingredients and mix it all through. You will end up with a very thick batter.
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Pipe the batter using a piping bag (or ziplock bag) eight 2.5cm circles on a piece of baking paper to form a ring. The batter will spread slightly, and you can use your finger to push down any peaks.
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Fry the donuts on their individual pieces of baking paper at an oil temperature between 168-177 degrees Celsius, ensuring to submerge it when first placed in the oil. Cook for a minute until it is lightly golden brown before removing the baking paper and flipping it over, cooking for another minute. Ensure not to overcook as the residual heat will continue to cook and brown the donut when it’s been removed from the oil.