Mochi Donut Holes
Soft, fluffy, and deliciously chewy. Because this dough takes a few hours to rest, I like to make a big batch.
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.
Notes
Update (Oct. 16): I did some more testing and increased the ratio of glutinous rice flour to regular flour and they are even chewier now! I've updated the pictures in the blog post to show the new texture of the dough.