Like cupcakes, cake pops and cronuts before it, the mochi donut is a food trend that’s both delicious and photogenic. The elastic dough of this Asian-inspired dessert is fried and then glazed in a variety of eye-catching colors.
The trend was spawned by a recipe on Food Network’s Spring Baking Championship that featured mochi donuts. These donuts are shaped like a baby’s teething ring and made of several dough balls stuck together in a circle.
Origins
The emergence of mochi donuts as more than just a trend is a testament to New York City’s diverse culinary culture. From the Krispy Kreme rings that glide under waterfalls of icing to Dominique Ansel’s croissant-doughnut hybrid, the city has a dessert for every taste and palate.
The unique, pleasantly chewy treat is the result of a fusion between traditional American-style doughnuts and Japanese mochi. Its origins can be traced back to Hawaii in the early 90’s, when Charmaine Ocasek developed poi mochi — her homemade version of a mochi doughnut. It gained popularity in the US when the Mister Donut chain introduced their Pon de Ring, a flower-shaped ring of pull-apart balls — reminiscent of poi mochi — in 2003.
The dessert’s aesthetic is what caught the eye of younger demographics, who flock to Instagram-worthy shops offering these colorful spheres. Their popularity is a reflection of the rising interest in incorporating more cultural influences into American cuisine, which has been accelerated by the heightened popularity of international restaurants and food trucks across the country.
Ingredients
A mochi donut is a deep-fried dough ring that is dipped in a flavored glaze. They are light in texture and crisp on the outside with a slight chewiness.
The main ingredient in a mochi donut is glutinous rice flour or mochiko. This is different from regular rice flour and can be found at many Asian grocery stores or online. It is gluten free and gives the donut its signature chewiness.
You will also need sugar. Traditional malasadas are rolled in granulated sugar and this recipe calls for it as well. You can use powdered sugar or a different flavorful glaze.
To make your mochi donuts you will need to sift together the dry ingredients. This includes all-purpose flour (minus a tablespoon), cornstarch, baking powder, and mochiko flour. In another bowl mix the wet ingredients including the milk and the egg. Once the wet ingredients are mixed add them to the dry and stir.
Techniques
While making mochi donuts is a lot like preparing choux pastry (used to make things such as cream puffs or eclairs) the process is quicker, and it isn’t necessary to let the dough rise before shaping. It’s also a lot more forgiving, especially for beginners.
Another important aspect of mochi donuts is the glaze. It should be a thin consistency that will drip off the donuts but not fall off. It’s surprisingly easy to make: it just requires icing sugar and the flavouring of your choice.
The type of glaze used will depend on the flavoring chosen. One popular variant is to use ube, which is easily found in grocery stores. For a more festive flavour, try using rose, raspberry or lychee. Another common glaze is a simple powdered sugar and milk combination. These are very easy to make and the result is a soft, delicate glaze that tastes great with any flavouring! You can visit https://bearybobafl.com/ to try their mochi donuts!
Variations
Mochi dough can be used to make baked or fried donuts. The baked version uses choux pastry techniques, similar to making eclairs and cream puffs, while the fried mochi donuts use a process reminiscent of frying churros.
The result is a donut that is crunchy on the outside and soft on the inside, a unique texture that distinguishes it from traditional donuts. A wide variety of fillings and glazes can be used to further customize the eating experience.
For a fresh take on the mochi donut, try adding strawberries to your batter for pops of sweetness. You can also drizzle the donuts with strawberry icing for a perfect pairing.
If you’re frying the donuts, I recommend using a spider strainer or slotted spoon to help you lift and flip them during frying, as well as a cooling rack to rest the donuts on after they’ve been fried. Once the donuts have cooled slightly, you can dip them in their icing and return them to the rack to let the glaze harden.
Visit this store and try them now:
Beary Boba
105 Badger Park Dr Ste 11, St Johns, FL 32259
904-460-2548