Name: Mochi Donuts (Pon De Ring) Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour; 1 tbsp corn starch; 3⁄4 cup glutinous rice flour; 1 tsp baking powder; 1⁄2 cup granulated sugar; 3½ oz silken tofu; 1 egg; 2 tbsp water; 4 oz white chocolate; 1 drop pink food coloring; 2 oz fresh strawberries; 4 oz white chocolate; 1⁄4 cup heavy cream; 1 tsp matcha powder; 3⁄4 cup powdered sugar; 2 tbsp unsweetened cocoa powder; 3 tbsp milk; 3 tbsp Nutella

Photos of Mochi Donuts (Pon De Ring) Recipe

How To Make Mochi Donuts (Pon De Ring)

Sink your teeth into these dense and chewy mochi donuts! They come with three different sweet glazes for decadent Japanese treats.

Prep: 30 mins

Cook: 20 mins

Total: 50 mins

Makes:

Ingredients

For Mochi Donut:

1 cup all-purpose flour, (minus 1 tbsp)
1 tbsp corn starch
3⁄4 cup glutinous rice flour
1 tsp baking powder
1⁄2 cup granulated sugar
3½ oz silken tofu
1 egg
2 tbsp water

For Strawberry Glaze:

4 oz white chocolate
1 drop pink food coloring, optional
2 oz fresh strawberries

For Matcha Glaze:

4 oz white chocolate
1⁄4 cup heavy cream, simmered
1 tsp matcha powder

For Nutella Glaze:

3⁄4 cup powdered sugar
2 tbsp unsweetened cocoa powder
3 tbsp milk
3 tbsp Nutella

Instructions

Donut:

In a large bowl, sift together all-purpose flour, cornstarch, glutinous rice flour, baking powder, and granulated sugar. Set it aside.
In a separate bowl, press the silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up.
Add in the egg and water. Using a whisk, mix just to combine.
Add egg and tofu mixture to the flour mixture and combine using a spatula.
Once the dough begins to take shape, begin working it together using clean hands.
Form dough into little balls about 7 grams each. The dough should yield about 64 tiny balls. Use a kitchen scale as necessary.
Now cut 8 (5x5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut.
Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325 to 350 degrees F using an instant-read thermometer.
Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time.
After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard. Once the donuts have browned on one side, flip them over and fry for another minute.
Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil.

Strawberry Glaze:

Melt the white chocolate in a microwave-safe bowl. Then, add the pink food coloring and fresh strawberries. Blend them in using an emersion blender.
Now dip the donuts into the glaze and transfer to a cooling rack to set.

Matcha Glaze:

Combine the simmered heavy cream with the white chocolate chips. Mix until smooth, then whisk in the matcha powder.
Mix again and dip a few donuts in the match glaze.

Nutella Glaze:

Sift the powdered sugar and unsweetened cocoa powder into a bowl. Then, whisk in the warm milk and Nutella. Dip the donuts and let them set.
Decorate the mochi donuts with some drizzles of melted white chocolate, or any desired decoration. Enjoy immediately.

Nutrition