Mochi Donuts Recipe (Mochisadas)
These mochi donuts are the ultimate cultural fusion dish with a chewy center and crunchy exterior, rolled in sweet sugar.
Equipment
- McCormick All Natural Pure Vanilla Extract, 16 fl oz
- McCormick Sea Salt Grinder, 6.1 oz
- Calumet Baking Powder, 7 oz can, (3 pack)
- C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2)
- Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2
Ingredients
Dry Ingredients
- 2 cups mochiko flour
- ¼ cup granulated sugar plus more for rolling
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup milk
- 3 tablespoons butter unsalted, melted
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
Preparation
- For the dry ingredients: To a large bowl add mochiko flour, sugar, baking powder, and salt. Whisk until well combined and set aside.
- For the wet ingredients: Heat milk in microwave for 45 seconds to 1 minute. To another bowl add heated milk, butter, and vanilla extract. Stir until well combined.
- For the dough: Add wet ingredients to the dry and begin mixing. Once the wet ingredients have just begun incorporating with the dry add the egg. Mix until well combined.
- Heat a pot with the cooking oil of your choice to 350F.
- Using a small cookie scoop, carefully scoop and drop the dough into the hot oil. Fry for 2-3 minutes on each side or until golden brown.
- Add about ½ cup granulated sugar to a small bowl. Once the donuts have finished frying, remove from oil, and place in the bowl of sugar and toss to coat.
- Remove from sugar and place on a cooling rack to cool slightly and ENJOY!
Notes
Perfect finger food dessert for any occasion.
Nutrition
Serving: 1gCalories: 57kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 10mgSodium: 43mgSugar: 2g
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