Mochi donut shops have been popping up all over Seattle. They are super trendy not only for their instagrammable good looks, but also their soft and chewy center. I thought it would be fun to hop on this trend with my slightly healthier baked version of a mochi donut.
These donuts don’t really expand, so make sure your dough balls are all touching within each ring. If they aren’t touching, then your donut will fall apart when you pick them up. That’s when you turn your recipe into a donut hole recipe instead.
Honestly, this recipe works as a donut hole recipe too, so if you don’t want to go make rings, just evenly space the dough balls out for easy donut holes.
For the glaze, we used strawberries that were previously frozen so they had a little more liquid in them than fresh strawberries. If your glaze seems too thick to dip your donut in, feel free to melt in some coconut oil (about ¼ tsp at a time) until you have a nice and liquidy consistency.
If you want to give your glaze more color, feel free to add some red food coloring. I opted not to because I liked the natural color from the strawberries.
Keep your strawberry glaze on your donut, not the floor,
Your favorite alternative chefs, K & T
Mochi Donut
Ingredients
Starter
- 2 tbsp non-dairy milk
- ¼ cup sweet rice flour
Dough
- 1 ¾ cup sweet rice flour
- ⅓ cup monkfruit sugar
- 1 tsp baking powder
- 3 tbsp butter melted
- ½ cup non-dairy milk
- 1 tsp vanilla
- 1 egg
Strawberry glaze
- 2.8 oz white chocolate
- 2 strawberries
Instructions
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Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat.
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In a medium saucepan, heat the starter non-dairy milk and sweet rice flour over medium heat. Mix until mixture becomes a small dough ball.
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In a stand mixer with the dough hook attachment, combine all dough ingredients with the starter and mix on low speed until dough is well formed.
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Dust work surface with sweet rice flour and roll dough ball onto work surface. Divide into 4 pieces. Roll each quarter into a log and divide each log into 12 pieces. Roll each piece into a ball and lay 6 balls in a ring. Repeat until there are 8 donut rings.
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Bake for 12 – 15 minutes. Then, set the donuts aside and allow them to cool.
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Melt the white chocolate in the microwave, 30 seconds at a time.
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Using an immersion blender, blend strawberries into the white chocolate until smooth. Transfer to a shallow bowl and dip each donut into the glaze.