As promised from last year, here’s the recipe for my taro mochi donuts. I made a brand new batch of these donuts and wondered if I could bake them instead of frying them. The verdict: yes you can! I was gifted silicone donut baking pans for Christmas and have been wondering what to make with them. I was curious to see if the mochi donut batter would bake as well as frying it.
Baking is definitely healthier than frying. I think depending on your donut mold (silicone vs. metal), you would get a different level of brownness and crispness to the baked donut. As I have silicone ones, they didn’t brown as much as I would have liked them to and they didn’t get a nice crispy texture. But they were still delicious all the same! Chris definitely prefers these donuts deep fried. He loves the crispness on the outside against the chewiness on the inside. I originally shaped the fried donuts into a mochi ring like the ever popular ones that you see on Instagram. But they can be fried as donut holes too!
Taro Mochi Donuts
- Taro Milk
- 1 1/2 pounds taro (peeled and cut into 1/2 inch pieces)
- 1 cup milk
- 1 cup taro milk
- 1 1/4 cup mochi flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 3 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup taro milk
- Step 1 Put taro into a medium pot and cover with water.
- Step 2 Bring pot of water to a boil and cook the taro until soft (when a fork can easily pierce through a piece of taro).
- Step 3 Drain the taro and place into a blender with milk and process until smooth.
- Step 4 In a large bowl, mix all mochi ingredients until a soft dough forms.
- Step 5 Let dough sit for 15 minutes.
- Step 6 If baking, preheat oven to 350F.
- Step 7 If frying, bring a large pot of canola oil to 330F.
- Step 8 For baking, transfer dough into a piping bag and pipe the dough into the baking molds. Bake for 8-10 minutes and allow to cool on a cooling rack.
- Step 9 For frying, wet hands with water and shape the dough into balls. Dough can be fried as donut holes or mochi rings. To form mochi donut rings, assemble the balls on top of a piece of parchment paper (7-8 balls per ring) and allow the sides of the balls to touch. Place the ring and parchment paper into the oil. Remove the parchment paper when the ring begins to turn light brown. Rotate the ring and fry until golden brown.
- Step 10 In a medium bowl, mix the powdered sugar and taro milk until a thick glaze is created. Add more sugar, one tablespoon at a time, if the glaze is too thin. Or add more taro milk, one tablespoon at a time, if the glaze it too thick.
- Step 11 Dip the donuts into the glaze to coat and allow the glaze to dry.
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