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Mochi Donuts: Churro, Glazed, and Ube

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Crispy on the outside, chewy on the inside—these mochi donuts are a perfect fusion of Japanese mochi and classic fried donuts. Enjoy three irresistible flavors: cinnamon-sugar churro, vanilla glaze, and vibrant ube with a crunchy cereal topping.

Ingredients

Units Scale

For the Mochi Donuts:

  • 1 cup glutinous rice flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 1 egg
  • 1 tablespoon unsalted butter, melted
  • Oil for frying

For the Churro Coating:

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon honey (for drizzle)

For the Glazed Donuts:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

For the Ube Donuts:

 

  • 1/2 cup white chocolate, melted
  • 1 teaspoon ube extract
  • 1/4 cup Fruity Pebbles or crushed cereal for topping

Instructions

  • Make the Dough:

    • In a bowl, whisk together glutinous rice flour, all-purpose flour, baking powder, and sugar.
    • In another bowl, mix milk, egg, and melted butter.
    • Combine wet and dry ingredients into a sticky dough.

  • Shape the Donuts:

    • Roll small balls of dough and arrange them into a ring shape on parchment paper.

  • Fry the Donuts:

    • Heat oil to 350°F (175°C).
    • Fry each donut for 2-3 minutes per side, until golden brown.
    • Drain on paper towels.

  • Flavor the Donuts:

    • Churro: Toss warm donuts in cinnamon-sugar, then drizzle with honey.
    • Glazed: Dip in vanilla glaze and let set.
    • Ube: Mix melted white chocolate with ube extract, dip the donuts, and top with crushed cereal.

 

  • Serve & Enjoy! Let the donuts set for a few minutes before serving.

Notes

  • For best texture, use glutinous rice flour, not regular rice flour.
  • If dough is too sticky, lightly dust your hands with flour while shaping.
  • Fry in small batches to maintain even cooking temperature.

Find it online: https://yumfoodusa.com/mochi-donuts-churro-glazed-and-ube/