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Mochi Donut Holes Recipe

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3.9 from 9 reviews

  • Author: Sara
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings

Description

Delightfully chewy and sweet, Mochi Donut Holes are bite-sized treats made from glutinous rice flour, offering a unique texture that blends the softness of mochi with the crispiness of a fried donut. These can be either deep-fried for a golden exterior or air-fried for a lighter option, then coated in a cinnamon-sugar mixture for a perfect balance of flavors.

Ingredients

Dough Ingredients

  • 2 cups glutinous rice flour (220g)
  • 1 tablespoon all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (plus up to 1/2 tablespoon as needed)
  • 1 large egg
  • 2 1/2 tablespoons melted butter (cooled)

Coating Ingredients

  • 3/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. Mix Dry Ingredients: In a stand mixer bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt until well combined.
  2. Combine Wet Ingredients and Form Dough: Attach the paddle attachment to your mixer and add the milk, egg, and melted butter to the dry ingredients. Mix on medium speed until a smooth dough forms. If the dough feels too dry and isn’t coming together, add up to an additional 1/2 tablespoon of milk. The goal is a dough that can be rolled into a ball without sticky residue.
  3. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to firm up and develop the right texture.
  4. Shape the Donut Holes: Remove the dough from the refrigerator and transfer it to a clean work surface. Cut the dough into logs about 3/4 inch thick, then slice into small pieces. Roll each piece gently between your palms to form smooth spheres.
  5. Cooking Option 1 – Deep Frying: Heat about 1 inch of oil in a tall pot or Dutch oven to 325°F. Fry the donut holes in batches for 4 to 5 minutes, frequently moving them to ensure even cooking until they turn a golden brown. Remove with a slotted spoon and place on a wire rack to drain excess oil.
  6. Cooking Option 2 – Air Frying: Preheat your air fryer to 350°F. Lightly spray the basket with oil. Place the dough balls in the basket with space between them and spray the tops lightly with oil. Air-fry for 8 minutes. Note that air-fried mochi donut holes may crack on top and are less round in shape compared to deep-fried ones.
  7. Coat with Cinnamon Sugar: Mix the sugar and cinnamon in a shallow dish. While the donut holes are still warm, toss them in the cinnamon sugar mixture until evenly coated.

Notes

  • For best texture, refrigerate the dough for several hours or overnight before shaping and cooking.
  • Deep frying produces a more traditional crispy donut hole texture; air frying is a lighter alternative but affects shape and exterior cracking.
  • Use a thermometer to maintain oil temperature at 325°F to ensure even cooking and prevent burning.
  • Adjust milk quantity slightly to prevent sticky dough that is difficult to shape.
  • Store leftover donut holes in an airtight container at room temperature for up to 2 days; reheat to refresh texture.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Japanese-American

Find it online: https://saraflavors.com/mochi-donut-holes-recipe/