If you live in the SF Bay Area, mochi donuts are a hit right now. There’s a local bakery that specializes in mochi donuts and muffins called Third Culture bakery, and they are killin’ it with the variety of flavors they offer. If you’re ever in the Berkeley area, it’s worth a visit.
And with Shelter in Place due to COVID-19, I have more time on my hands to recipe test, and this recipe in particular turned out to be a hit at home! I think I ate 3 in one sitting and another one later that day. I don’t recommend eating 4 donuts in one day, but hey, there’s no judgement over here.
These donuts are super moist, not too sweet, tender and chewy at the same time, and the berry glaze is what makes it taste SO much better. Trust me this recipe is worth it!
The original chocolate mochi cake recipe can be found here.
XO,
Jasmine
Berry Glazed Butter Mochi Donuts
Equipment
- Blender
- Large sheet pan
- Cooling rack
- 3 large bowls
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Pastry brush
- Large piping bag (or gallon sized ziplock bag)
- Small saucepan
- Medium-sized sieve (fine mesh strainer)
Ingredients
- For the Donuts:
- 1 pound (16 oz box) Mochiko Sweet Rice Flour
- 1 cup coconut palm sugar
- 2 tsp baking powder
- ½ tsp sea salt
- 1 cup 2 sticks unsalted butter, melted
- 1 13.5 oz canned coconut milk, room temp
- 4 large eggs
- 1 tsp vanilla bean paste or you can substitute with real vanilla extract
- For the Berry Glaze:
- 1 cup confectioners sugar sifted
- ½ cup fresh blueberries
- 6 large fresh strawberries stemmed and cut into quarters
- zest of 1 medium sized lemon
- juice of ½ medium sized lemon
- 1 tbsp water
Instructions
- For the Donuts:
- Preheat the oven to 350F degrees and lightly grease the donut pan with melted butter.
- Combine all the dry ingredients (rice flour, coconut sugar, baking powder, & sea salt) in a bowl, and whisk to combine.
- In a separate bowl, combine all the wet ingredients (melted butter, coconut milk, eggs, and vanilla bean paste), and whisk to combine.
- Using a whisk, slowly incorporate dry ingredients into the wet ingredients, but do not over mix. Allow the batter to rest for 5 minutes.
- Using a rubber spatula, pour the batter into a large piping bag or gallon sized ziplock bag, then cut 1 ½” off the piping bag or one corner of the ziplock bag, and fill each donut cavity just below the line of the mold. Do not overfill.
- Place the donut pan on top of a large sheet pan and bake on the middle rack of the oven for 22-24 minutes, or until a toothpick comes out clean.
- When the donuts are ready, remove the sheet pan from the oven and allow the donuts to cool for 5-10 minutes before removing the donuts from the pan. With a small offset spatula or butter knife, remove the donuts and place onto a cooking rack.
- Repeat this process until you’ve used up all the batter.
- For the Glaze:
- In a large bowl, sift powdered sugar and set aside.
- Preheat the saucepan over medium-low heat, add blueberries, strawberries, lemon zest, lemon juice, and water.
- Using a rubber spatula, mix the ingredients, and cook for 3-4 minutes, or until berries have softened, then transfer to a blender.
- Blend the fruit for 1-2 minutes until the berries are pureed, place the sieve over the bowl of powdered sugar and strain the puree using a rubber spatula to extract the liquid from the solids.
- Discard the sieve and whisk the berry mixture with the confectioners sugar until fully combined and ensure there are no lumps.
- Dip the rounded side of each donut into the bowl of berry glaze (one at a time), then place the donut back on the donut rack to dry. Repeat with all donuts.
- Enjoy and save the donuts in an air-tight container. I recommend storing the donuts no more than 2 days.