Description
Bright, chewy strawberry mochi donuts made with glutinous rice flour, offering a delightful balance of flavor and texture.
Ingredients
Scale
- 300 g mochiko (sweet rice flour) (2 1/2 cups)
- 50 g all-purpose flour (1/3 cup)
- 90 g granulated sugar (1/3 cup + 2 tbsp)
- 8 g baking powder (2 tsp)
- 3 g salt (1/2 tsp)
- 1 large egg (50 g)
- 45 g unsalted butter, melted (3 tbsp)
- 120 ml whole milk (1/2 cup)
- 120 g strawberry purée (about 3/4 cup)
- 5 ml vanilla extract (1 tsp)
- Vegetable oil (for frying)
- 120 g powdered sugar (1 cup) for glaze + 2-3 tbsp strawberry purée to thin
Instructions
- Make the strawberry purée by blending hulled strawberries until smooth and straining through a fine sieve.
- Combine the dry ingredients: mochiko, all-purpose flour, granulated sugar, baking powder, and salt in a bowl.
- Mix the wet ingredients: whisk egg, melted butter, whole milk, strawberry purée, and vanilla in a separate bowl.
- Combine wet and dry ingredients, folding gently until just mixed.
- Fill a greased donut pan with batter and bake at 200°C (400°F) for 9–12 minutes until golden.
- For frying, heat oil to 180°C (350°F) and fry donuts until golden, about 3–4 minutes total.
- Make the glaze by whisking powdered sugar with strawberry purée until smooth.
Notes
For an eggless version, replace the egg with 60 g plain yogurt or applesauce. For gluten-free, omit all-purpose flour.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking/Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 16g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 35mg