![]() The mochi donut has existed before its stateside debut, but was mostly popularized in Japan under the name “pon de ring” from the donut chain, Mister Donut.Īt the legendary Liliha Bakery located in Honolulu, Hawaii, poi mochi donuts - made from taro root - are served alongside the bakery’s iconic coco puffs and malasadas. Over the years, the range of donuts has expanded vegan options are typical on donut menus now, and bakeries are always experimenting with new flavors and ingredients.Įnter the mochi donut: a donut trend that is sweeping across America due to its uniquely bouncy texture and naturally gluten-free qualities. From the Krispy Kreme rings that glide under waterfalls of glaze, to the croissant-donut hybrid from Dominique Ansel that set the pastry world on fire, to local mom and pop shops with pink frosted sprinkles, there is a type of donut for everyone. Transfer to an airtight container and store at room temperature. Do not refrigerate or mochi will become hard.Americans love their donuts. ![]() Step 8 Make Ahead: Mochi can be made 3 days ahead.Pinch to seal dough around bean ball, then roll in reserved kinako mixture. Place 1 bean ball in the center of dough. Step 7 Working one piece at a time, using your hands, flatten dough to a 2 1/2" disc.Using a sharp knife, cut log into 10 pieces. If dough becomes too sticky, dust surface and hands with more cornstarch. Step 6 Dust your hands with cornstarch to shape dough into a 10"-by-2" log.Using spoon, knead dough until it becomes more elastic without breaking, about 2 minutes. Lightly coat a wooden spoon with cornstarch. Step 5 Dust a work surface with 2 tablespoons cornstarch.Step 4 In a small bowl, mix kinako powder and remaining 2 tablespoons sugar set aside.Step 3 Cover bowl with plastic wrap and microwave in 1-minute intervals, mixing with a wooden spoon after each, until dough is more translucent, smooth to touch, and not grainy, about 5 minutes total.Step 2 In a medium heatproof bowl, whisk rice flour and 1/4 cup sugar.Dab some water with your fingers to scoop 1 tablespoon mashed beans and shape into a ball. ![]() Have you tried this recipe? Let us know how it goes in the comments below! Store the mochi at room temperature since it will harden in the fridge. This ensures it's pliable enough to knead, which increases the dough's elasticity. ![]() If you’re not a fan of kinako, you can omit it, and instead toss the mochi in a little cornstarch to keep them from sticking together.įor the best results, work with the mochi dough while it's still hot. If you want a dairy-free version, use coconut milk instead.įor a twist on the classic, the mochi are coated in a mixture of kinako powder (roasted soy bean powder) and sugar to give them a sweet yet nutty taste. ![]() (Though the ice cream version is a more recent invention from Los Angeles.) While milk is typically not used, it gives the mochi added richness without being overwhelming. Traditionally made from cooked and pounded rice, mochi are also easily made with rice flour. Mochi are often stuffed-which technically means they're called daifuku-with sweet and savory fillings. Here, each ball is filled with a sweet red bean paste, but you're just as likely to see ice cream, a matcha green tea filling, or black sesame paste inside mochi. Use your leftover glutinous rice flour to make tang yuan, Chinese glutinous rice balls served for Lunar New Year that are similar to mochi (and are delicious year-round). Serve these small, sweet cakes with a matcha hot chocolate or simply green tea. Mochi is a sweet, chewy rice treat that hails from Japan. ![]()
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