Mochi Donuts Recipe (Mochisadas) (2024)

FAQs

What flour does Mochinut use? ›

Using rice flour as the main ingredient, the Mochinuts are topped with flavors which include: pomegranate, mango, banana, and over 50 different types of toppings. The tasty and uniquely shaped doughnuts consist of eight small, round, and delicate dough balls connected in the shape of a circle.

Fresh mochi and homemade mochi can get hard/go bad quickly. It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge.

One of the main ingredients in our mochi donut is rice flour, making them a much healthier alternative than regular donuts. Therefore you can still achieve summer body when eating Mochinut! 😋😋

A: Mochi donut is a cross between your regular donut with Japanese mochi, a chewy rice cake. Our mochi donuts are made with tapioca flour and glutinous rice flour, coated with your favorite toppings.

A combination of American doughnuts and Japanese mochi, 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. However, they only work as replacements in certain dishes.

They are still donuts, however and should be enjoyed in moderation! This mochi donuts recipe is healthier than a regular donut because it's lower in calories, dairy-free, gluten-free, and baked instead of fried.

However, you can store mochi donuts in an airtight container at room temperature for up to 2 days. They are the softest and chewiest on the first day and will slowly dry out. They do not store well in the fridge and should be kept at room temperature to prevent them from getting hard.

Where possible, store them in a cool place in an airtight container, and consume them within 12 hours. During a hot summer, you can store these mochi in an airtight container in the fridge, but cover the container with a thick towel to protect them. You can also freeze them for up to one month.

But Nikkan Gendai warns that consumption of mochi can also cause problems for people of any age. For one thing, not chewing it thoroughly before swallowing can result in its becoming impacted in the intestine. "The problem occurs within one day of having consumed the mochi," Ishihara said.

What is the unhealthiest doughnut? ›

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice.

✗ Glazed Jelly Stick

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.

Don't Add too much flour

Mochi donuts need a soft dough to achieve their light and fluffy texture. The dough will become overly dense if an excessive amount of flour is added.

Mochi donuts, otherwise known as Pon de Ring were invented by Mister Donut in Japan. These donuts are characterised by their cute shape and have become super popular over the last couple of years.

By itself, mochi is relatively flavourless, but when mixed with other ingredients such as sugar and anko (sweet red bean paste), it becomes a delicious and rather delicate treat.

Mochi donuts are commonly formed into a circular shape, consisting of eight small balls that are easy to pull apart. They are made out of glutinous rice flour or tapioca flour.

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.

The mochi donuts are made with rice flour, making them flexible and recognizable due to their distinct shape of eight small balls connected as a circle. There are around 25 flavors of the food, but it varies by location.

Make sure to get glutinous rice flour (mochigome) instead of regular rice flour. This ingredient is essential for mochi's signature chewy texture. Green tea powder (or matcha) has a complex, earthy flavor that works well with mochi.