Deliciously soft and chewy, effortless and naturally gluten free mochi doughnuts made entirely of rice flour. 🙌
So… you guys are probably aware of my doughnut obsession by now. I embarked on a quest to make the best possible gluten free doughnuts a long time ago and I’ve discovered many great and interesting recipes along the way, but today I have a whole new one for you! And of course it’s with my all time favourite gluten free flour (again): glutinous rice!
This is something I had been wanting to try for ages just because glutinous rice flour has such a wonderful elastic texture compared to all other gluten free flours. In fact it’s a wonder there aren’t more gluten free recipes making use of this very special ingredient (I talk about it a little more here, for those interested). It just seemed like it would work and well, little did I know that it’s already a thing in Asia…
Say hello to mochi doughnuts! 😍
What are mochi doughnuts?
Well, as the name suggests, imagine if a mochi and a doughnut had a baby together and that’s exactly what you get. A deliciously soft, melt in the mouth doughnut that comes surprisingly close to the ‘real thing’, but with a chewier mochi-like bite. 😋
And they’re not even specifically made as a gluten free alternative either; just a perfectly valid and accidentally gluten free way to make doughnuts.
As a bonus, they’re incredibly quick and easy to make (I swear!). The dough is easy to handle, not too sticky at all and unlike the ‘normal’ kind, mochi doughnuts don’t use yeast so there is no sitting around waiting for the dough to rise either. 🙌
NOTE: glutinous rice flour (also known as sticky rice, sweet rice or mochiko) is quite different from normal rice flour and the two can’t be used as a substitute for the other so make sure you get the right one!
Mochi Doughnuts Recipe:
- 230g glutinous rice flour (2 cups) *DO NOT substitute with normal rice flour
- 55g caster sugar (1/4 cup)
- 8g baking powder (2 tsp)
- Pinch of salt
- 150g whole milk
- 35g unsalted butter
- 1 large egg (50g)
- Vegetable oil (to deep fry)
FRYING TIME (per batch): about 4 minutes
FOR A SIMPLE ICING:
Flavouring of your choice (I used banana essence which was delicious!)
Optional: food colouring
NOTE: Best eaten fresh. And don't reheat leftovers! They are much better cold or at room temperature. Otherwise the heat messes up the texture and turns them all gloopy.
- Combine the dry ingredients into a bowl.
- Then add the milk, egg and butter (softened in the microwave first for 20-30 seconds) and mix with an electric hand mixer or stand mixer (with dough hooks attachments) until the dough comes together.
- Cover your hands with a bit of flour (to prevent sticking) and knead the dough until you have a smooth ball.
- Dust your work surface and rolling pin with a bit of extra glutinous rice flour as well a light sprinkle on top of the dough and roll until about half an inch thick.
- Cut out the doughnuts with a cookie cutter and cut a small hole in the middle. Repeat with the leftover dough.
- Pour about 2 inches of cooking oil in a pan and heat it up to 165C (330F) (using a food thermometer to keep track). Then when you reach the right temperature, turn the heat down to medium/low.
- Add a few doughnuts (be careful not to overcrowd the pan – I do 4 at a time) and cook for about 4 minutes, flipping them from time to time, until they turn a nice golden brown colour.
- Fish them out and let them cool down completely on a rack before adding the icing.
- For a simple icing, mix some icing sugar with a tiny bit of milk (only a teaspoon at a time – you really don’t need a lot) as well as any flavouring and food colouring you’d like. Then dip the doughnuts in and place the back on the cooling rack until dry.