EASY Mochi Donuts (VIDEO)

5 from 14 votes

Mochi donuts, well known as Pon-de-ring In Japan, are delicious mochi-like ring shape donuts with a signature bouncy and chewy texture and colorful chocolate ganache glazings on top.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: Japanese

Servings:

Calories: 290kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Mochi Donuts

60 g Granulated sugar
1 Egg room temperature
120 g All-purpose flour
220 g Tapioca starch
1 teaspoon Baking powder
Pinch of salt
140 g Water quantity might need slight adjustments

For the strawberry glaze

150 g Callebaut WhiteChocolate (callets) or any high quality white chocolate
25 g Strawberry puree
40 g Heavy Cream 36% fat content
15 g Unsalted butter room temperature
Red food coloring optional, can be skipped

For the matcha glaze

150 g Callebaut WhiteChocolate (callets) or any high-quality white chocolate
65 g Heavy Cream 36% fat content
1 teaspoon Matcha powder quantity depends on the quality of the matcha
15 g Unsalted butter room temperature
Green food coloring optional, can be skipped

For the chocolate glaze

150 g Callebaut Dark Chocolate (callets) or any high-quality semi-sweet chocolate
65 g Heavy Cream 36% fat content
15 g Unsalted butter room temperature

For the deocration

Callebaut WhiteChocolate (callets) melted
Gold dust
Freezed dried strawberry

Metric - US Customary

Instructions

Make the Donuts

Mix the dry ingredients in your stand mixer or by hand using a whisk; flour, salt, baking powder, tapioca flour for a minute or two until combined
Mix in the egg
Start adding water to the mixture slowly while the mixer is on. First, the mixture might separate but keep your mixer on, and the dough will come together.
How to check the consistency of the dough? Take a small amount of dough and start to form a ball with your hands. Stop adding water as soon as the dough is not crumbly and you are able to form a ball,
Once you are happy with the consistency of the dough, knead it with the palm of your hand for a minute
Cut 10 pieces of 10cm*10cm / 4inches*4inches square shape baking papers.
Using a Digital scale form the dough into little balls about 7g each. I suggest working with very slightly wet hands so it won´t stick to your hands
Place 8 balls in a ring shape in a way that they are touching each other.
Once all the donut rings are ready (should be 10 all l together), heat vegetable oil in a saucepan to 170-180C / 338-356F
Place 2-3 donuts into the oil with the parchment paper on them. Flip the donuts after about 30 seconds and remove the parchment paper. Fry the donuts for 1-2 minutes on each side, or until golden brown
Remove the donuts once they are golden brown onto a plate with paper towel on it
Using a themormeter check the temperature of the oil every now and then and adjust the heat if necessary. It is very important that the oil temperature is correct on order to not to burn the donuts or not to bake them too oily
Let the donuts come to room teperature before glazing

Strawberry glaze

Chop chocolate into small pieces, or use Callebaut WhiteChocolate (callets)
Semi melt chocolate in the microwave
Hand blend strawberry into puree
Heat cream and strawberry mixture in a saucepan over medium heat just until simmering
Pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together
Stir in butter until fully incorporated
Use once glaze cooled to about 27C / 81F

Matcha glaze

Chop chocolate into small pieces, or use Callebaut WhiteChocolate (callets)
Semi melt chocolate in the microwave
Heat cream with matcha powder over medium heat just until simmering
Pour warm cream over chocolate, let them sit for a minute until chocolate gently melts then stir or blend together
Stir in butter until fully incorporated
Use once glaze cooled to about 27C / 81F

Chocolate glaze

Chop chocolate into small pieces, or use Callebaut Dark Chocolate (callets)
Semi melt chocolate in the microwave
Heat cream with matcha powder over medium heat just until simmering
Pour warm cream over chocolate, let them sit for a minute until chocolate gently melts then stir or blend together
Stir in butter until fully incorporated
Use once glaze cooled to about 27C / 81F

Glazing the donuts

Before glazing the donuts make sure donuts are room temperature and the glaze is on the right temp (27C / 81F). Temperature is key to be able to glaze the donuts neatly, please check my tips above
Hold the donut with your fingers and dip it into the glaze. Move the donut a bit for a few seconds, then carefully remove it from the glaze. While still holding the donut with your fingers (facing down), carefully remove any excess glaze from it with the help of your fingers on your other hand
Let the glaze fully set on room temp or in case your kitchen is too warm, place it into the fridge

Decoration

Gently melt white chocolate in the microwave stirring every 30 seconds
Move melted white chocolate into a piping bag, make a very small hole on the piping bag and decorate each Donut. Make sure chocolate is not too runny, neither too solid, try the decoration first on a plate
Use freezed dried strawberries and gold dust further decoration
The mochi donuts are the best served fresh. If desired, can be stored in air-tighed container either at room temperature for a few days.

Video

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
For mochi donuts, tapioca starch is required to achieve the signature chewy texture
Ingredients should be all at room temperature to properly emulsify
Since different flours absorb water differently, the exact water quantity at the end will need your judgment. Check my tips about how to check whether the dough achieved the right texture
For the glaze use high-quality chocolate, high-fat heavy cream (36%), and European style 82% fat content butter

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
Preparing the mochi donut is simple, however, make sure you add just as much water into the mixture to be able to form a ball out of the dough
While placing the dough balls next to each other, they should properly touch each other. In this way, they won´t separate during frying
I strongly advise using a Digital oven thermometer to be able to measure your oil temperature correctly
While glazing the donuts, the temperature is everything. If you want the glaze to nicely and neatly stay on the donuts without running on the side, measure the temperature of the glaze and only apply when it is chilled enough

Nutrition