Mochi Donuts Recipe (Mochisadas) (2024)

FAQs

What flour does Mochinut use? ›

Made with either gluten-free tapioca flour or glutinous rice flour, Mochinut offers an alternative for those looking to avoid traditional wheat-based donuts. Some recipes are entirely gluten-free, making them accessible to a wider audience without sacrificing taste or texture.

Ingredients and Flavor

The main ingredients in mochi donuts are tapioca or rice flour. Some recipes call for all purpose flour as well. Other typical ingredients include eggs, baking powder, corn starch, and granulated sugar.

Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style butter mochi. Mochi donuts made from glutinous rice flour "typically contain half the amount of calories as the standard cake or yeast doughnut".

Donuts may be stored for up to 1 day at room temperature or up to 1 week in the freezer.

Unlike American donuts, mochi donuts are made with rice flour. The rice flour makes mochi donuts stretchy and chewy.

This ground rice is used to make the bouncy, delicious mochi and rice cakes we've all come to love. Other rice flours, like plain rice flour and chapssal flour, can provide a similar chewy consistency as glutinous rice flour. So, they work well as substitutes.

Tips for Making Mochi Donuts

It's important to keep stirring the dough over the stovetop until it becomes a ball to activate the “chewy.” This dough is very sticky and can also be piped instead of scooped and rolled.

When you combine rice and seaweed, mochi is low in saturated fat and very low in cholesterol. It is also a good source of Vitamins A, C, E (Alpha Tocopherol), and K, Niacin, Pantothenic Acid, and Phosphorus. It's also a very good source of Riboflavin, Folate, Calcium, Iron, Magnesium, Copper, and Manganese.

Our Mochinuts contain small portion of wheat flour, egg & milk powder, so it is not gluten-free, vegan, or dairy free. We hope to release those option in the future! Do your donuts contain nuts?

The glazed jelly stick is the highest-calorie donut, coming in at 540 calories, 30g fat, 15g saturated fat, 66g carbohydrates, 4g protein, 37g sugars, and 430mg sodium. Dunkin' also offers some other stick donuts and specialty pastries that come with a higher calorie count: Apple Fritter: 510 calories.

Why are mochi donuts so good? ›

Mochi donuts are a delicious fusion of American donuts and Japanese mochi, a sticky rice cake that is often eaten during special occasions. (We don't wait for special occasions here). Mochi donuts have a unique texture that is crispy on the outside and chewy on the inside, and they come in various flavors and shapes.

When looking at mochi donuts, the earliest form of these fried dough treats can be traced back to poi mochi. A combination of poi (mashed taro) and mochi, this can be dated back to 1992 in Hawaii, when Waianae resident Charmaine Ocasek started frying balls of poi mochi out of her parent's garage.

Mochi is good for anywhere from one day up to a few months, depending on the type you purchase and the storage method used. Fresh homemade mochi typically must be eaten within a day. Fresh mochi from the store has a longer shelf-life if refrigerated and can last up to a week.

We always recommend eating our mochi donuts fresh! If you have leftovers, we recommend storing in the box at room temperature. You may also reheat in the oven (recommended) at 325F for 3-5 minutes or in the microwave for 10-12 seconds.

You may reheat them for 6 – 8 seconds. If you prefer the donuts softer and a little less chewier, you may also microwave them for 6- 8 seconds.

Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice. Known for its sticky and chewy texture, the Japanese use it to make Japanese pastries and sweets.

Glutinous Rice Flour is also known as sweet rice flour or sweet rice powder, this flour is made from short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules.

Flour: All-purpose flour is the dough's structure. You'll be tempted to add more and more flour as you mix the dough, but don't. You want a very soft, pillowy dough for soft, pillowy doughnuts.

What Is Shiratamako. Shiratamako, literally “white jade powder,” is a white powder made of glutinous/sweet rice. It's an ingredient in mochi and many wagashi desserts.