Chocolate-Glazed Mochi Doughnuts

4.70 (3)
⏱ 30 mins 🍽 ['10', '10 servings'] 🌶 asian 🏷 Snack

These Japanese-inspired doughnuts offer a uniquely chewy texture from sweet rice flour. After being fried to a perfect golden brown, they are finished with a rich chocolate glaze and an optional vanilla coating, then topped with a sprinkle of flaky sea salt. The recipe yields 10 delightful snacks, ideal for a sweet treat. The process involves creating a sticky dough, cutting out rings, and frying at a controlled temperature before the final decorative glazing.

Chocolate-Glazed Mochi Doughnuts

Ingredients

  • 2 cups sweet rice flour (mochiko), divided
  • 3 tablespoons milk
  • 0.5 cup milk
  • 1 egg
  • 0.25 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • Reynolds® Parchment Paper
  • 2 cups powdered sugar
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 5 tablespoons warm water, or as needed
  • 0.33333334326744 cup coconut milk
  • 12 ounces dark chocolate, chopped
  • 0.33333334326744 cup powdered sugar
  • Flaky sea salt, for topping

Method

  1. Combine 1/4 cup of the sweet rice flour with 3 tablespoons of milk in a bowl safe for the microwave. Heat on high for 30 seconds, stir, then cook for a further 20 to 30 seconds until the dough is opaque, bouncy, and moist but cooked through. Allow it to cool a little.
  2. To the bowl of a stand mixer fitted with a dough hook, add the rest of the sweet rice flour (1 3/4 cups), 1/2 cup milk, the egg, granulated sugar, baking powder, melted butter, and vanilla. Include the slightly cooled cooked rice flour mixture.
  3. Mix the dough on a low setting until it comes together. Then knead on medium speed for about 3 to 5 minutes until completely smooth. the dough will be sticky.
  4. Prepare a baking sheet by lining it with parchment paper.
  5. Dust a clean work surface with rice flour and turn the dough out onto it. Sprinkle more flour over the dough to prevent sticking. Roll it out to a 1/2 inch thickness. Use a 3-inch cutter to cut out doughnuts and a 1-inch cutter for the holes, placing them on the lined sheet. Re-roll scraps to cut more. you should get around 10 doughnuts.
  6. Heat 3 to 4 inches of oil in a heavy pot to 330 degrees F, ensuring it does not exceed 350 degrees F. Fry doughnuts in batches for 2 to 3 minutes on each side. Transfer to a paper towel-lined tray to drain. Let cool slightly before glazing.
  7. If using the vanilla glaze first, dip the doughnuts now and let them dry on a rack for 5 minutes before applying the chocolate glaze.
  8. For the optional Vanilla Glaze: Whisk powdered sugar, melted butter, and vanilla in a bowl. Incorporate warm water one tablespoon at a time until the preferred consistency is reached. Dunk each doughnut, let excess drip off, and place on a cooling rack.
  9. For the Chocolate Glaze: Warm the coconut milk in a small pan until it simmers. Take off the heat and stir in the chopped dark chocolate until melted and smooth. Mix in the powdered sugar and vanilla until smooth, then let it cool slightly.
  10. Coat or drizzle each doughnut with the chocolate glaze. Finish with a sprinkle of flaky sea salt before serving.

Nutrition (per serving)

Calories559 kcal
Fat25 g
Sugars50 g
Protein6 g
Sodium268 mg

Recipe details

CategorySnack
Cuisineasian
AuthorReynolds KitchensR