Mochi Donut Holes are a type of chewy donut. I had them in Japan for the first time not too long ago. I decided to deep-fry them AND air-fry them to see which one would be better. Spoiler alert...they were both amazing.
If you like this recipe, I think you will also like my Hong Kong French Toast.
Have you ever had a mochi donut before? They are like regular donuts but much, much chewier in texture. You can coat them in a variety of glazes, but I usually eat them plain or toss them with cinnamon sugar. I could honestly eat an entire bowl to myself.
The key ingredient is glutinous rice flour which creates their addictively chewy texture. This was my first time making mochi donuts and I honestly didn’t expect it to be this easy. Now I can make mochi donuts whenever I want.
Flour for mochi donuts
In order to make these, you will have to purchase glutinous rice flour. It is a type of flour made from short-grain sticky rice and is what gives the donuts their chewy texture. Here is a picture of the bag I'm using:
You can buy glutinous rice flour at almost any Asian market. Usually there are a few different starches displayed on the shelf with it. Glutinous rice flour is the one with green lettering.
How long to rest the dough?
In my experience, the dough tastes the best after resting for at least 3 hours or overnight. If not, even 30 minutes or an hour will make a big difference in the texture. The idea is that the dough will be chewier if the starches are allowed to fully rehydrate before frying.
Shaping into balls
I just use a dough cutter to cut the dough into logs and then into small pieces. Then I roll them into balls between my hands.
Deep-frying vs air-frying: which is better?
Deep-frying
Once the dough was ready, I deep-fried the donuts at 325°F for 3-4 minutes each. Something very important I have learned is to move the donuts frequently so that they cook evenly and get a better spherical shape.
Air-frying
As you can see, the air-fried version looks quite different from the deep-fried ones. The shape is not as round and they cracked through the top. The bottoms also stuck to the tray despite me oiling the tray beforehand. They were not as rich and oily, but the chewiness and crispiness were there. I air-fried them at 350°F for 8 minutes in total.
Mochi Donut Holes
Ingredients
- 2 cups glutinous rice flour (220g)
- 1 tablespoon all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup milk (plus up to ½ tablespoon)
- 1 large egg
- 2 ½ tablespoons melted butter (cooled)
Instructions
- In a stand mixer bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt.
- Attach the paddle attachment to the mixer. Add the milk, eggs, and melted butter, and mix on medium speed until a smooth dough forms. If the dough is not coming together, add up to ½ tablespoon of milk. The dough should not be too sticky. You should be able to roll a piece of dough into a ball with your hands without much sticking.
- Wrap in plastic wrap and refrigerate for 3 hours or overnight.
- Transfer the dough to a work surface. Cut the dough into ¾-inch thick logs then cut into small balls. Roll the balls into spheres with your hands.
- Option 1 Deep-frying: Heat about 1 inch of oil to 325°F in a tall pot (I used a Dutch oven). Fry the balls in batches for 4-5 minutes, moving them around frequently so they cook evenly, until golden brown. Transfer to a wire rack to drain.
- Option 2 Air-frying: Please note that the air-fried ones do not come out as round and will crack on top. Preheat your air fryer to 350℉. Spray the basket with oil. Place the balls inside and spray the tops with more oil. Air-fry for 8 minutes.
- Combine the sugar and cinnamon in a shallow dish. Add the mochi donut holes and toss until coated.
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