If you love donuts, then you’re going to have to try this mochi version! These vegan mochi donuts are addicting, sweet, chewy, and fun to eat! And also, quite fun to make! The perfect dessert to have for any occasion. If you want to try a different kind of donut, then this is the recipe for you. Try them now!
- 250g – silken tofu
- 110g – mochiko rice flour, see notes https://amzn.to/3uVE0ZB
- 110g – cake flour, see notes https://amzn.to/3g99KFg
- 60g – sugar
- 1 teaspoon – baking powder
- Oil for frying
For the base (you can add your flavors with this base):
- 75g – powdered sugar, sifted
- 1–2 tablespoons – non-dairy milk
- ½ teaspoon – vanilla extract
For matcha glaze
- 2 tsp – culinary grade matcha, sifted
For the chocolate glaze:
- 2 tablespoons – dutch-processed cocoa powder, sifted https://amzn.to/3ppKHSu
- ½ teaspoon – instant espresso powder https://amzn.to/2T532bD
- Before starting, cut parchment paper into (6) 4-inch squares. Set aside until ready to use.
- In a large bowl, sift the mochiko rice flour, cake flour, sugar, and baking powder together.
- In a separate bowl, press the silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to get every bit of the tofu.
- Combine the flour mixture with the tofu and with a spatula, mix to combine.
- Once the dough starts to take shape, you can lightly knead it together using your clean hands. Until it forms a smooth cohesive dough ball. It will be a sticky dough.
- To form the balls, with your kitchen scale, measure out 10 grams of dough. Shape them into the balls, and repeat until all the dough is used up. Since this is a sticky dough, I would suggest spreading a tiny bit onto your hands to avoid them sticking.
- To form the ring shape, place 8 dough balls onto a piece of parchment paper. Make sure they are sticking to one another so they don’t separate when they cook. Repeat until you get 6 donuts.
- Fill a heavy-bottomed pot with about 2 inches of vegetable oil and heat it to 375° Fahrenheit. See notes on how to tell if your oil is hot.
- When your oil is ready. Gently place the donut along with the parchment paper onto a large slotted spoon and slip it into the hot oil. Fry about 2 donuts into the pot at a time. Do not overcrowd the pot.
- After about a minute or so, use tongs to flip the mochi donut over. And carefully peel off the parchment paper and discard. It should come off easily. Once the donuts have browned on one side, flip them over and fry for another 1-2 minutes.
- Using a slotted spoon, carefully transfer the donuts to a wire cooling rack with a baking sheet underneath. Repeat for the rest of the donuts.
- While you wait for your donuts to cool, it’s time to make the glaze. In a medium bowl, add the powdered sugar, non-dairy milk, vanilla extract, and whatever flavor you want to add either the matcha or chocolate. Whisk until fully combined.
- When your donuts are completely cooled, dip the donuts into the glaze and place them over a wire rack. Allow the excess glaze to drip off.
- Once the glaze has hardened, serve and enjoy!
- Why a small batch? Well, these donuts do take a bit of time and labor to make. So to make it easier for me and you, I decided to make a small batch. You can double this recipe and have some friends and family help you make these!
- Unfortunately, I will not be giving cup measurements for this recipe. The donuts need to be weighed to get the consistency of the donuts correct. The kitchen scale will give you the most accurate results. SORRY!
- If you can’t find the mochiko flour, you can also use glutinous rice flour.
- Do not substitute the cake flour for all-purpose. Cake flour is delicate and has less gluten than all-purpose flour. Which is perfect for these donuts.
- It’s best to use a candy/food thermometer to get the perfect oil temperature for donuts. Make sure the oil isn’t too hot or it will burn the donuts and leave them raw in the center. Having too low of heat will overcook them and make them dry.
- If you don’t have a thermometer, take the wooden skewer or the end of a wooden spoon and stick it into the oil. If you see bubbles forming around the wood and they start to float up, then it is ready. If it’s bubbling vigorously, the oil is way too hot. Reduce the heat and allow the oil to cool and check the temperature again.
- Don’t like fry? Bake them! Bake the donuts at 350° Fahrenheit for 12-15 minutes, or until lightly golden brown.
- It’s best to eat these on the same day, but if you can’t, I would suggest only glazing the donuts you are going to eat and storing the naked donuts in an airtight container at room temperature for 1-2 days.
Keywords: vegan, vegan donuts recipe, vegan mochi donuts, vegan mochi donuts recipe, mochi donuts, Japanese-American, donuts, vegan donuts, snack, dessert