Strawberry Mochi Donuts
いちごもちドーナツ
A pink, chewy fusion of Japanese mochi and the American donut. Silken tofu and yogurt dough, fried golden, then finished with your choice of a sheer sugar glaze or thick white chocolate.
Adept
A beautiful fusion of Japanese mochi and the classic American donut, made with glutinous rice flour, mochi donuts have a uniquely chewy texture that regular donuts simply cannot match. Their signature flower shape makes them as pretty as they are delicious.
This strawberry version uses freeze-dried strawberry powder for a natural pink hue and a bright, fruity flavour that pairs perfectly with the sweet glaze.
Every sweet tooth should fulfill their creativity.Follow the tips and inspirations below.
Make It Yours
Beyond Strawberry:
You can use more than just strawberry powder. Food colouring, a few drops of vanilla extract, or a touch of almond extract all work beautifully stirred into the dough.
Experiment With Your Glaze:
Great ideas: Biscoff spread topped with crushed speculoos cookies, dark chocolate with chopped nuts, or simply a dusting of powdered sugar to let the texture shine.
Serve Warm With Ice Cream:
Hot mochi donuts pair wonderfully with a scoop of ice cream on the side.
Good To Know
Shape Carefully:
Roll each ball first, then flatten the seam between neighbouring balls using a knife or chopstick to bridge the gap. Press firmly enough to join them into one solid ring.
Watch the Oil Temperature:
Keep it steady at 170°C. Do not pull the donuts out too early: the inside needs time to fully soften. It is normal for them to finish cooking as they float.
How to Tell When Done:
A properly fried mochi donut will be deep golden brown on both sides with a slightly firm exterior. When you tap it gently, it should feel set, not soft or doughy. The chewiness only develops fully as it cools for a minute or two on the rack.
Instructions
Four stages, no rush. Mash, shape, fry, and finish. The dough is soft and forgiving, the frying is simple once your oil is steady, and the glaze is where you get to play.
Stage 1: Make the Dough
- Mash the silken tofu thoroughly with a fork or blend it until completely smooth. Add the yogurt and mix well.
- Add the glutinous rice flour, all-purpose flour, sugar, baking powder, and strawberry powder. Mix until a dough forms.
- Knead the dough by hand on a clean surface for about 5 minutes until smooth and uniform. The dough should be soft and slightly tacky. Adjust as needed: if it feels too dry, add a little yogurt; if too wet, add a little flour.
Stage 2: Shape the Donuts
- Roll the dough into a long log and divide it into 8 equal portions. Then divide each portion into 8 smaller pieces.
- Roll each small piece into a smooth ball. Arrange 8 balls into a ring, pressing them together gently. Use a knife or chopstick to bridge the gaps between the balls and form a solid, cohesive ring. Make sure the donut holds together as one piece.
- Place each shaped donut on a small square of parchment paper. This makes it easy to lower them into the oil without disturbing the shape.
Stage 3: Fry
- Heat oil in a deep saucepan to 170°C (340°F).
- Carefully lower each donut into the oil by holding the parchment paper and sliding it in. The donut will sink together with the paper. Wait about 2 minutes until it floats to the surface.
- Once floating, fry for another 3 minutes, then flip by gripping the parchment with tongs. The paper will release on its own once the donut is partially cooked.
- Fry the second side for another 3 minutes until golden brown. The donuts will continue cooking slightly after you remove them, so do not rush.
Stage 4: Glaze and Decorate
- Transfer the fried donuts to a wire rack to drain. Skip paper towels, the rack keeps the crust crisp by letting air circulate underneath.
- Let them cool for 15 minutes until just warm before glazing. Decorate them as your creativity flies and take a look at the glaze variations below!
- Sugar Glaze (translucent, light finish): sift the powdered sugar into a bowl. Add milk or water one tablespoon at a time, stirring until you reach a smooth, slightly thick glaze that coats the back of a spoon. Add strawberry powder if using. Dip each warm donut face-down, lift, let the excess drip off, and set on the rack for 5 minutes.
- White Chocolate Glaze (thick, matte finish): melt the white chocolate with the milk in a small heatproof bowl set over a pot of simmering water, stirring gently until smooth. Stir in strawberry powder if using. Cool for 2 to 3 minutes until slightly thickened. Dip each donut face-down, let the excess drip off, and place on the rack. The glaze sets to a soft matte finish as it cools.
Ingredients
For the Donuts
- 140g glutinous rice flour (mochiko)
- 120g all-purpose flour
- 170g silken tofu
- 120g whole milk yogurt
- 60g granulated sugar
- 1 tsp baking powder
- 3 tbsp freeze-dried strawberry powder
- Neutral oil with a high smoke point (canola or vegetable), for frying
For the Sugar Glaze
Sheer, translucent finish
- 150g powdered sugar (icing sugar)
- 2 to 3 tbsp milk or water
- 1 tsp freeze-dried strawberry powder (optional, for colour)
For the White Chocolate Glaze
Thick, matte finish
- 100g good-quality white chocolate, chopped
- 2 to 3 tbsp whole milk
- 1 tbsp freeze-dried strawberry powder (optional)
Nutritional Value
Per 1 donut (approx. 85g, sugar glaze version):
Calories: ~220 kcal
Total Fat: 9g
Carbohydrates: 30g
Protein: 4g
Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.
