What are the ingredients in mochi donuts?

Mochi donuts call for mochiko flour, tapioca starch, sugar, baking powder , salt, egg, milk, vegetable shortening, and neutral frying oil. Glazes use powdered sugar, milk, and flavorings.

What is mochi dough made of?

Mochi dough is made from glutinous rice flour (mochiko/kgd), water (or milk), sugar, and sometimes starch. It becomes sticky, chewy when hydrated and cooked.

What are the ingredients in mochi donut mix?

A mochi donut mix typically contains mochiko flour, tapioca starch, powdered sugar, baking powder, and salt—the dry blend you add wet ingredients to before frying.

What is a mochinut made of?

A mochinut (mochi donut) is made of dough combining mochiko and tapioca starch, flavored and fried into a bubble‑ring and then glazed or dusted.

Mochi Donut Recipe | 5-Star Crispy‑Chewy Bubble Rings | korean dessert recipes- peakfitrecipes.com

Name: Mochi Donut Recipe: Crispy & Chewy Pon de Ring Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese-American
Ingredients: 150 g mochiko flour; 115 g tapioca starch; 8 g baking powder; 0.8 g salt; 75 g granulated sugar; 1 large egg; 127 g whole milk (start with 2/3, reserve the rest); 24 g vegetable shortening; Neutral oil for frying; 120 g powdered sugar; 48 g whole milk; 1/2 tsp vanilla bean paste; 120 g powdered sugar; 32 g whole milk; 1 tsp strawberry preserves or jam

Mochi Donut Recipe: Crispy & Chewy Pon de Ring Delight

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Crispy outside, chewy inside—this mochi donut recipe brings you the signature pon de ring donuts you love, right from your kitchen.

Author: CARLA
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 10 donuts
Category: Dessert
Method: Frying
Cuisine: Japanese-American

Ingredients

Scale

150 g mochiko flour

115 g tapioca starch

8 g baking powder

0.8 g salt

75 g granulated sugar

1 large egg

127 g whole milk (start with 2/3, reserve the rest)

24 g vegetable shortening

Neutral oil for frying

Vanilla Glaze:

120 g powdered sugar

48 g whole milk

1/2 tsp vanilla bean paste

Strawberry Glaze:

120 g powdered sugar

32 g whole milk

1 tsp strawberry preserves or jam

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Instructions

1. In one bowl, mix mochiko flour, tapioca starch, baking powder, and salt.

2. In a second bowl, cream sugar and shortening. Add egg and 2/3 milk.

3. Sift half the dry into wet, mix. Add remaining dry. Adjust with milk.

4. Let batter rest 30 minutes for hydration.

5. Pipe 8-dot donut rings onto parchment paper.

6. Heat oil to 350°F. Fry donuts with paper side down for 30 seconds.

7. Remove paper, flip donuts, cook 30–60 seconds more until golden.

8. Mix glaze ingredients to syrup consistency.

9. Dip donuts into glaze. Let sit 1 minute to set.

10. Serve fresh and enjoy immediately.

Notes

Let batter rest to hydrate fully for best texture.

Use a thermometer to maintain proper frying temperature.

Adjust glaze thickness with more sugar or milk as needed.

Find it online: https://www.peakfitrecipes.com/mochi-donut-recipe/