These Vegan Mochi Donuts are chewy, sweet, and so fun to make. They are easy and quick and make a perfect fried dessert. If you like mochi and donuts, then this treat is for you.
Mochi Donuts is such an interesting creation. It has tofu and rice flour, but you are left with this fried ring of donut holes. It is heavier than a traditional donut, but the chewiness adds to its interestingness of it.
It is certainly easy to make. No yeast is needed. The baking powder and silken tofu add air to the donuts. All you do is make the dough and roll it into balls. Put in a ring shape and fry. The best part is you can make the flavor different depending on what type of glaze you use. It’s definitely a pretty dessert and delicious.
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Ingredients
These Vegan Mochi Donuts are only 5 ingredients:
- Silken Tofu. This is a MUST. It won’t taste like soy and it adds to the texture of the mochi donuts.
- Mochiko rice flour. Mochiko rice flour is not the same as regular white rice flour. This flour is what makes mochi, hence the name, and gives a bounciness and chewiness to the donuts.
- Cake flour for the softer dough. You can also use All-purpose flour and add 2 tsp of cornstarch to make your own cake flour.
- Sugar
- Baking powder. To add rise. This is not the same as baking soda.
Now the Glazes are all powdered sugar bases, then you add your desired flavors. I gave three options below, Matcha, Nutella (using dairy-free hazelnut spread), and ube glaze, but you can do strawberry glaze (add in some strawberry powder) or a plain glaze of just vanilla and a little milk.
How to Assemble the Mochi Donuts
Once you make the dough, measure out 7 grams of dough and roll it into balls. Set those aside on a sheet tray. If the dough sticks to your hands too much, then wet your hands in a little bit of water to help.
Cut parchment paper into 5X5 squares. Take 8 round balls and arrange them into a circle. Make sure they stick together because they can come unlocked as they fry.
Then heat a heavy-bottomed pot with neutral oil with a high smoke point, like sunflower, safflower, peanut, or canola oil. Drop the mochi donut, including the parchment paper, into the oil and let fry for 1-2 minutes, then remove the paper and let fry until lightly golden. Flip and fry a few more minutes until golden.
Let cool and then prepare to glaze. Sift the powdered sugar and any other dry ingredients and mix with a little non-dairy milk. Then add your desired flavors.
To glaze, take the donut in your hand and dip the top. Flip and let rest in a wire rack to let it drip and set.
To finish, I decorated the top with some melted vegan chocolate and it’s ready to enjoy.
Want More?
Try Out Similar recipes below:
Mochi Donuts
Equipment
- 1 heavy bottomed pot
- temperature guage
Materials
Donut dough
- 250 g silken tofu
- 110 g glutinous rice flour
- 110 g cake flour
- 60 g sugar
- 1 tsp baking powder
Ube glaze
- 3/4 cup powdered sugar
- 2 tbsp non-dairy milk
- 1/4 tsp ube extract
Matcha Pandan glaze
- 3/4 cup powdered sugar
- 1/4 tsp matcha powder
- 1/4 tsp pandan extract
- 2 tbsp non-dairy milk
Chocolate "nutella" glaze
- 3/4 cup powdered sugar
- 2 tbsp cocoa powder
- 3 tbsp non-dairy chocolate hazelnut spread
- 1/2 tsp espresso powder
- 3 tbsp non-dairy milk
Instructions
- In one bowl, sift the glutinous rice flour, cake flour, sugar, and baking powder.
- In a second bowl, press the silken through a fine-meshed sieve with a rubber spatula. Make sure to scrape the bottom to extract all the tofu.
- Combine the flour mixture and the tofu together. Mix with a rubber spatula or wooden spoon. It will seem quite dry at first, but keep going. You can help it along by kneading it lightly until a sticky dough forms.
- Using a food scale, weigh 7 grams of dough and round into a ball. If it's too sticky , you can wet your hands lightly with water. Place on a sheet tray lined with parchment paper or baking mat.
- Cut parchment paper into 4" squares. You need at least 6. Arrange eight balls into a circle and push them together to stick them together. This will make sure they don't unstick when frying.
- In a sturdy pot, pour 2 inches of oil in and heat to 325°F-350°F. Any higher and the outside will burn and the inside will be raw dough. Any lower and it will be dry and crackly.
- Place the donut ring, parchment paper and all in. After 3 minutes, carefully flip and remove the parchment paper. Cook for another 3 minutes until golden. Take out with a slotted spoon and lay on a paper toweled lined sheet tray to remove excess oil.
- Let cool before glazing.
Glazing
- With any glaze you choose, sift the powdered sugar and any other dry ingredients into a bowl. Add all the other ingredients and mix throughly until homogenous.
- Dip the cooled mochi donut in and let rest on a wire rack until set. Then dig in.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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