Raspberry Chewy Mochi Donuts
Crispy and golden on the outside, and chewy on the inside. If you have never tried mochi donuts before, you are in for a treat. They are made with rice flour, which gives them their chewy texture, and this also means that they are gluten-free. You can dip them in whatever flavour glaze you like, but I chose a raspberry glaze for these.
Ingredients:
For the donuts:
3 cups glutinous rice flour
1/3 cup sugar
pinch of salt
1.5 tsp baking powder
2 tbsp melted butter
1 cup milk
canola or sunflower oil for frying
For the glaze:
1 cup powdered sugar
1-2 tbsp milk
3 fresh raspberries
Method:
In a bowl, add the glutinous rice flour, sugar, salt, and baking powder, and mix to combine.
Add the melted butter and milk, then stir with a spoon until well combined. The mixture will still be a bit sticky but should hold form.
Preheat a pan with enough oil to fry the donuts to 350°F - 375°F (175°C - 190°C).
While the oil is preheating, cut baking paper into squares big enough for a donut.
Roll little balls of dough (about ½ - 1 tsp per ball) and lay them on a baking paper square, placing them next to each other until they form a circle. Depending on the size of your balls, it may take between 6-8 balls per donut.
Once your oil is at temperature, fry your donuts one at a time (depending on the size of your pan) for 3 minutes on each side, or until golden and crispy on the outside.
When they are done frying, place them on a plate lined with paper towels to soak up any excess oil.
To make the glaze, add the icing sugar and milk to a small bowl and stir until smooth. Add the raspberries, then use a fork to mash them up. Stir to combine.
Dip the donuts into the glaze, and then they are ready to eat. Enjoy!