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Best Mochi Donuts (Pon De Ring)

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Mochi Donuts ( Pon De Ring ), Mochi Donuts near me, mochi donuts California, mochi donuts Sydney,
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Pon De Ring

Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American doughnuts and Japanese mochi. The mochi donuts’ “hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew”.

An early iteration can be traced to Hawaii in the early 1990s, however, the mochi donuts were popularized by Mister Donut’s “Pon de Ring” iteration in the early 2000s.

Mochi donuts are now most commonly shaped into eight small balls connected into a circular shape that is easy to pull apart and are made out of glutinous rice flour or tapioca flour.

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One of the earliest iterations of mochi donuts can be traced to the development of “poi mochi” by Charmaine Ocasek in Hawaii in 1992. This iteration is a fusion of American donuts and Japanese mochi and “consisted of deep-fried balls of mashed taro and mochiko, a Japanese short-grain sweet rice flour”.

Ingredients

Dough

  • 120g all-purpose flour
  • 110g glutinous rice flour
  • 1 tsp baking powder
  • 100g granulated sugar
  • 100g silken tofu (drained)
  • 1 egg
  • Neutral frying oil like vegetable oil

Strawberry glaze

  • 100g strawberry chocolate
  • 1 tbsp freeze dried strawberry powder
  • Optional: Crushed strawberry Pocky for decor

Matcha glaze

  • 100g white chocolate
  • 1 tbsp matcha powder
  • Optional: Matcha KitKats for decor

Mochi Donuts Instructions

In a medium bowl, whisk together all-purpose flour, glutinous rice flour, baking powder, and granulated sugar. Set aside.

Then using a fine sieve, press the silken tofu through into a large bowl. Alternatively, you can blend the tofu. Add egg and whisk to combine.

Add the dry ingredients to the wet and combine. It should form a dough that is not sticky. If the dough is too dry, add a few drops of water and mix.

In a medium pot, preheat the frying oil to 350F/176C. To form each donut, arrange 8 balls of dough in a ring on small squares of parchment paper.

Using a metal spider or spatula, gently lower the donuts in with the parchment. Remove the parchment once it has started to detach. Fry each on both sides for ~1 min. or until golden brown. Remove and allow to drain/cool on paper towels.

For the glaze, mix together melted chocolate with their associated flavourings. Dip each donut and top with decorations. Finally, enjoy your donuts the same day.

Enjoy your Mochi Donuts

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