Mochi Donuts Recipe (Mochisadas) (2024)

FAQs

What is mochi donut dough made of? ›

Mochi donuts are commonly formed into a circular shape, consisting of eight small balls that are easy to pull apart. They are made out of glutinous rice flour or tapioca flour.

Made with either gluten-free tapioca flour or glutinous rice flour, Mochinut offers an alternative for those looking to avoid traditional wheat-based donuts. Some recipes are entirely gluten-free, making them accessible to a wider audience without sacrificing taste or texture.

MODO HAWAII uses a blend of both rice and wheat flour to create a mochi donut that is soft and chewy. Our flagship products also contain eggs and soy.

As mentioned before, mochi donuts are a combination of the American donut and Japanese mochi. The hybrid batter creates a moist and fluffy texture with a satisfying chew. The main ingredients in mochi donuts are tapioca or rice flour. Some recipes call for all purpose flour as well.

The glutinous rice flour style uses mochiko and produces mochi donuts that are denser and more similar to Hawaiian butter mochi. Both types of mochi donuts are naturally gluten-free and have fewer calories than regular donuts.

Tips for Making Mochi Donuts

It's important to keep stirring the dough over the stovetop until it becomes a ball to activate the “chewy.” This dough is very sticky and can also be piped instead of scooped and rolled.

Unlike American donuts, mochi donuts are made with rice flour. The rice flour makes mochi donuts stretchy and chewy.

Mochiko is a white flour made of glutinous/sweet rice to make chewy, sticky mochi desserts. It's also a gluten-free thickener. Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice.

This ground rice is used to make the bouncy, delicious mochi and rice cakes we've all come to love. Other rice flours, like plain rice flour and chapssal flour, can provide a similar chewy consistency as glutinous rice flour. So, they work well as substitutes.

They are a bit healthier than regular donuts, so that's something — (frequently gluten free) and lower in sugar. They have a crispy outside but surprisingly satisfying chewy center.

What is in a Mochinut donut? ›

Using rice flour as the main ingredient, the Mochinuts are topped with flavors which include: pomegranate, mango, banana, and over 50 different types of toppings. The tasty and uniquely shaped doughnuts consist of eight small, round, and delicate dough balls connected in the shape of a circle.

Donuts may be stored for up to 1 day at room temperature or up to 1 week in the freezer.

The average mochi ball is about 100 calories. Whereas filling up a bowl of ice cream might equate to over 350 calories, a small 100 calorie snack won't throw off your weight loss goals. A small taste of indulgence will keep you motivated and happy throughout the day.

Texture-wise it's difficult to explain if you haven't yet tried it, but essentially it's a gooey combination of rice and dough. By itself, mochi is relatively flavourless, but when mixed with other ingredients such as sugar and anko (sweet red bean paste), it becomes a delicious and rather delicate treat.

Texture & taste of mochi donuts

It's also well-loved for its similar mochi-like texture on the inside and deep-fried donut crust.

Mochi (もち, 餅) [motɕi] is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape.

Mochi is made of mochigome, a Japanese variety of sweet glutinous rice, that is soaked overnight, steamed, pounded into dough and molded into various shapes. Some sweet mochi confections contain fillings such as bean paste, ice cream or fresh fruit.

Mochi are small, sweet Japanese cakes made with glutinous rice flour (mochiko). They have a soft, chewy outer layer and a deliciously sticky filling made of sweetened red bean paste.

Start by sprinkling yeast over warm water to activate, then add flour, sugar, salt, milk, shortening, and eggs to create the dough. Knead the dough until smooth, cover it, and allow it to rise until doubled in size. Roll the dough out to a ½ inch thickness before using a doughnut cutter to create a shape.