Mochi donuts recipe update#

This ended up being my favorite! You can probably see from the photo below how tender these donuts look. In this recipe, I substituted 1/2 cup of the sweet rice flour with almond flour. Just as with whole wheat flour, use 1/2 cup of sorghum flour to replace the 1/2 cup of mochiko flour.ġ/2 cup mochi flour (a.k.a sweet rice flour)ġ tsp vanilla Review of Whole Wheat Flour Substitution Chewy ★★ 2 Glutinous ★★ 2 Tender ★★★★ 4 Volume ★★★★★ 5 Nutritious ★★★ 3

Mochi donuts recipe update#

Update : For those who are gluten-sensitive, sorghum flour is a gluten-free flour that is most like whole wheat flour in terms of texture and flavor, and can be used to make mochi donuts, too. Unfortunately, these donuts had a very subtle “mochi” / glutinous / sticky texture that I missed. The donut rose beautifully and was extremely easy to lift out of the pan. The crumb was on the more tender side, with a soft, light inner crumb. The result? I got a springy, almost yeasted-dough-like donut that had a soft subtle chew. Since mochi donuts depend on the sweet rice flour to give it that unique mochi texture, I couldn’t replace more or all of it. In this recipe I substituted 1/2 cup of the mochi (sweet rice) flour with whole wheat flour. Spoon or pour into a well-greased donut pan (fill to 3/4 full).īake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan). I used a basic baked mochi recipe that I adapted from a previous post of mine, to use as a reference / controlġ cup mochiko flour (a.k.a sweet rice flour)ĭirections: Mix all ingredients together with a whisk. It’ll save you a lot of frustration when taking your donuts out of the pans. IMPORTANT TIP: spray or grease the pans (even the silicone ones) with oil before using. Later on, I went with the silicone one because the donuts were easier to remove from the pans. The price will be the same for you, link or no linkĪt first, I tried using both metal and silicone donut pans. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items.

**I’ve linked some of these equipments / ingredients to to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle or natural & organic food section). The first part will cover flour substitutions, the second will cover healthy add-ins (applesauce, pumpkin puree, banana, greek yogurt, etc.), and the third part will be about paleo substitutions.

Lighter on carbs and calories than originalĪfter doing some homework, and inspiration from this ultimate cookie guide by Tessa from Handle the Heat, I decided to divide this project into multiple parts.

Chewy, springy, glutinous (sticky) in texture.

What I wanted in my final mochi donut recipe was this: My ultimate goal for this project was to explore different ingredients that could be used in mochi donuts without sacrificing too much of their unique texture and mouthfeel. sweet white rice, glutinous white rice) which is notorious for its high glycemic index (GI ~ 86), even higher than that of white wheat flour (GI ~ 80). Moreover there’s that mochi-flour (a.k.a. Deep-fried in oil, made with copious amounts of carbs and fat, with barely little protein and fiber. While I wasn’t sure if that was even possible, I wanted to take on this fun and interesting challenge for me and any mochi-lover out there who, like me, loves any excuse to eat anything and everything mochi 🙂įirst, this is how mochi donuts are traditionally made.

Off the top of my head, I’d say a great mochi donut is chewy, springy and glutinous (sticky) while still being light and fluffy on the inside.īut perfect? It would also have to be quick & simple to make, easy to clean-up, somewhat light on carbs and calories, and healthy, too! It’s hard to pinpoint what exactly makes a perfect mochi donut.

If you’re a mochi-lover like me who’s been on a search to find a baked mochi donut recipe that’s chewy, fluffy, but also better for you, you’ve come to the right place! Here I look into how various ingredients can turn mochi donuts into a more healthy, easy-to-make treat you can enjoy for breakfast, snack or dessert!