Mochi donut, well known as Pon-de-ring, is a delicious mochi-meets-donut Japanese hybrid sweet. You can even buy mochi donuts, “Pon de Ring” from Mister Donut now. Actually they just released their new donuts with actual mochi inside which has made Japanese people go crazy. I am in Australia now and miss these donuts so much. The good news is that we can make them with easily obtained ingredients!
What is a Mochi Donut?
Mochi donut is a delicious hybrid of mochi and donuts. It’s like the two joined forces to create the ultimate tasty treat. The flavour is just like a regular fried donut with a sweet sugar or strawberry glaze or any other topping you desire. The special part is the texture of the donut; it has a crisp outside with a bouncy, slightly chewy, soft mochi-like inside. But don’t be mistaken, mochi-donuts are not just fried mochi (if you do that, it’ll just be a rice cracker!).
To get the chewy, bounchy mochi texture, you will need:
- Tapioca starch
- All-purpose (plain) flour
- Katakuriko (potato starch)
- Baking powder
- Unsalted butter
- Firm tofu
Why Use Tapioca Starch?
Many mochi donut recipes call for mochiko flour (mochi rice flour); however, I wanted to replicate the texture of Mister Donut as closely as possible and actually Mister Donut uses tapioca starch. Mister Donut’s batter is runny and placed into deep-frying oil by a machine to create the shape of the donuts. Most of us can not make a mochi donut like that, so the best way for us to mimic their donuts is to use tapioca starch which can hold the shape of the donuts.
Are tapioca starch and tapioca flour the same? These are generally the same thing but to be sure, I specifically used Bob’s Red Mill brand as they state that their tapioca flour is the same thing as tapioca starch. Tapioca starch/flour is made from the crushed pulp of the cassava root plant. However, cassava flour uses the whole root of the plant whereas tapioca flour only uses the pulp. So cassava flour can not be used in this recipe.
How To Make a Mochi Donut?
2. Make the Mochi donut dough – Place all mochi donuts ingredients except tofu in a large mixing bowl and combine them with a wooden spatula. Then add tofu a little bit at a time to check the consistency of the dough. Aim to make the dough firmness as same as your earlobe. The water content of tofu differs from tofu to tofu. So you may not need all the tofu as I used or you may need more.
3. Shape the mochi donuts Prepare parchment paper cut into eight (10 x 10cm) squares. Divide the dough into 8 equal portions. Then divide each ball also into 8 smaller balls. Place the 8 balls neatly so they are just touching each other balls onto the parchment paper. See photo 10.
4. Deep fry Heat vegetable oil in a deep frying pan to (160-170°C). Deep fry the mochi donuts one by one or two at a time – 2 minutes on each side.
5. Glaze the donuts Mix glaze ingredients and dip the mochi donuts one by one to glaze the top of the donut.
Tips To Shape Mochi Donut Perfectly
- The original Pon de Ring from Mister Donut uses 8 mini balls to form the ring. The best way is to cut pieces of parchment paper which makes it easier to form the cute shape and keep the form when frying. Fold the parchment paper as shown in the picture. This will give you a clear guideline of where to place the donut balls to make them a perfect shape every time.
- If the dough is too sticky, wet your hand with water when you handle the dough to avoid it sticking to your hands.
- Deep fry the donuts in 300-320°F (150-160°C) oil for 2 minutes each side.
Shelf Life & How To Store?
It’s best to eat mochi donuts when they are freshly made. Since these donuts are fried, they tend to oxidise and lose their flavour over time. However, you can store them in the freezer if need be. Although, when you defrost them, the texture will not be the same so I would not recommend this. As with regular donuts, these are best to eat within a couple hours of making them so that you can truly enjoy how delicious they are.
What To Have With & Other Mochi Recipes
No. This recipe uses all-purpose flour and is therefore not gluten-free. You can try to use rice flour instead, however, I do not know if the results will be the same.
No, as this recipe uses egg, it is not vegan. However, the amount of egg used is very small, so you can take it out and add more tofu until you get the correct consistency (it should feel soft like an ear lobe).
No this recipe is not dairy free as I used butter.
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Recipe Measurement Notes
- To alter the serving size click on the serving number and move the slider left or right to adjust the quantity.
- As you move the slider the quantities of the ingredients will adjust accordingly in both imperial and metric measurements.
Mochi Donut “Pon-de-ring”
- 100 g All purpose flour (1/2 cup)
- 80 g Tapioca starch (10 tbsp) *1
- 20 g Katakuriko (Potato Starch) (2 tbsp)
- 2 g baking powder (1/2 tsp) *2
- 40 g sugar (3 tbsp)
- 1/4 tsp salt
- 20 g beaten egg (4 tsp)
- 10 g melted butter (5 tsp)
- 160 g Tofu *3
- 60 g Icing sugar (1/4 cup)
- 1 strawberry
- 60 g Icing sugar (1/4 cup)
- 2 tbsp milk *4
- Place all ingredients except tofu and stir to mix with a wooden spatula.
- Add tofu by crumbling tofu with your hand. Add a little bit at a time to check the firmness of the dough. Make the dough firmness similar to your ear lobe.
- Roll the dough into a large ball.
- Divide it into 8 equal size smaller balls. *5
- Roll the small ball into a long cylinder and cut into 8 equal size pieces.
- Shape the pieces into neat round balls and place them onto a parchment paper in the shape of a ring. Place 4 onto the cross lines, then place 4 in between. Each balls should be just touching. *6
- Do same for the remainder of the dough.
- Heat oil in deep frying pan to 300-320°F (150-160°C). *7
- Place a mochi donut dough on the parchment paper on a egg flipper and slide the dough into the oil with the parchment paper underneath.
- Deep fry one side for about 2 min, flip it carefully with the egg flipper and fry the other side for a further 2 min.
- Take the mochi donut out of the oil and put it onto a kitchen paper lined tray.
- Deep fry the same way for the rest of the mochi donut dough.
- While mochi donuts are still warm, dip them into the glaze.
- Place icing sugar in a ball and mix with squashed strawberry.
- Place icing sugar in a ball and mix with the milk.
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