Description
Create viral mochi donuts with a chewy texture and a rich chocolate glaze, perfect for trend chasers.
Ingredients
Scale
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup rainbow sprinkles
Instructions
- In a large bowl, whisk together glutinous rice flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Transfer the dough to a piping bag or a ziplock bag with a corner snipped off.
- Heat about 2 inches of vegetable oil in a deep pot or Dutch oven over medium heat to 350°F (175°C).
- Carefully pipe the dough into the hot oil in small rings, being careful not to overcrowd the pot.
- Fry for 2-3 minutes per side, until golden brown and puffed.
- Remove donuts with a slotted spoon and place on a wire rack set over paper towels to drain.
- While the donuts are still warm, melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Dip each donut into the chocolate glaze, letting excess drip off.
- Immediately sprinkle with rainbow sprinkles.
- Let the glaze set before serving.
Notes
- Ensure the oil is at the correct temperature for perfect donuts.
- Don’t overmix the dough; this can make the donuts tough.
- Allow donuts to cool slightly before glazing for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 15g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg