Fun fact: I once went on a donut crawl where I walked almost the entire length of Manhattan and ate a dozen donuts at various shops in the span of a few hours. Scarfing down 12 fluffy donuts doesn’t sound too hard, but believe me, it’s quite a feat. I probably didn’t eat a donut for another couple of months. However. old habits die hard, and soon enough I was back to eating more donuts as if I didn’t just eat my weight in sugar a few months before. Yeast donuts are by far my favorite because of the soft, pillowy texture, but leave a plate of any type of donut in front of me and they’ll somehow manage to disappear. Given the quarantine situation, my sweet tooth has been demanding more variety in snacks and desserts I would otherwise be able to get in a normal environment.
Thanks to Amazon Prime I was able to purchase a set of donut pans for baking my donuts and avoid a hot oil mess. I’ve also been exploring all of the fun ways I can use sweet rice flour as a substitute for all-purpose flour. Baked mochi donuts sounds a lot more interesting than regular baked donuts, and more time on my hands means more experimentations. These mochi donuts are both soft and chewy in texture, and 100% delicious. Betty Crocker better move aside because Jenny Crocker is rising up (get it?) to the challenge.
Ingredients for the batter (will make roughly 12-14 donuts depending how large your donut pans are):
2 cups of Mochiko Sweet Rice Flour
2 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
1/2 stick of mostly melted unsalted butter (4 tbsp)
2 large eggs
1 can of coconut milk
Ingredients for the milk tea glaze:
1 cup of powdered sugar
1/2 cup of milk
3-4 tea bags of your choice (or 2-3 tsp of tea leaves)
Steps to make the baked donut:
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Sift flour, baking powder, salt, together in a bowl.
3. Add the brown sugar to the flour mixture and mix well.
4. Microwave the butter in a separate large bowl for 20-30 seconds until the butter is mostly melted.
5. Once the butter has slightly cooled, crack two large eggs into the same bowl and whisk together.
6. In the same bowl of wet ingredients, pour in the can of coconut milk and again whisk everything together.
7. Slowly add the wet ingredients to the bowl of dry ingredients. Mix together until the wet and dry ingredients are fully incorporated.
8. Lightly grease your donut pans.
9. Slowly spoon or pipe the batter into the donut pans. Make sure to tap the pans against the counter to even out the batter and get rid of any air bubbles.
10. Bake the donuts for 15 minutes.
11. Once the donuts are done baking, allow them to cool in the donut pans for about 10-15 minutes before trying to remove them. For faster cooling, flip the donuts onto a cooling rack. You’ll want the donuts cooled down enough so that the glaze won’t melt into the donuts.
Steps to make the milk tea glaze:
1. Take 1/2 cup of milk and add in tea bags or tea leaves (strain out after).
2. Microwave the cup of milk with tea for 60-70 seconds. Alternatively, you can heat the milk over the stove and steep tea bags or loose leaf tea (straining out the leaves after) for 15-20 minutes. The longer you steep the tea, the stronger the tea flavor will be. If you use tea bags, be sure to squeeze the tea bags to get the flavor into the milk. Let the milk tea cool down.
3. In a large bowl (big enough for dipping the donuts), add 1 cup of powdered sugar.
4. Start off by adding 3 teaspoons of milk tea into the sugar, stirring until the powdered sugar is fully dissolved. Continue to add in milk tea a teaspoon at a time into the glaze until you get to the consistency you want. The more milk tea you add, the thinner the consistency will be. As you add in more spoonfuls of milk tea into the glaze, be sure to stir continuously so your glaze doesn’t become too thin.
Bonus: You can have fun and play around with different tea glazes as pictured. I made Earl Gray, Thai Tea, Butterfly Pea, and Matcha.
Steps to put it together:
1. Carefully dip each cooled off donut into the bowl of frosting.
2. Feel free to add additional toppings if desired. Enjoy!
2 Comments
Nana
July 17, 2020 at 10:12 pmHi Jen! Your version looks amazing and I finally tried this recipe. Unfortunately, my donuts came out super deflated (to the point where the middle part collapsed) and a little undercooked in the middle. How did you get yours to stay in shape and look so fluffy? I’m assuming you used one 13.5 oz can of coconut milk? Should I add more mochiko flour next time?
Thanks and keep posting awesome recipes please!
worldeatsjen
July 19, 2020 at 12:25 amHi! The bottom part actually does deflate, but the middle part should still hold up! I did use a 13.5 oz can of coconut milk. It could be a number of factors, but I would try adding in a little more flour first! Another factor could be the brown sugar, which adds more moisture than white sugar.