🍩 Mochi Donuts (Pon-de-Ring) 🍩

 

🍩 Mochi Donuts (Pon-de-Ring) 🍩

If you’ve ever wandered through NYC’s Koreatown or London’s Soho, you’ve likely seen these iconic "bubbly" rings. Unlike traditional cake donuts, these are made with glutinous rice flour, giving them a signature "mochi-mochi" (chewy) texture that is totally addictive!

🛒 Ingredients

The Dough:

🥣 Glutinous Rice Flour (Mochiko): 220g

🧪 Silken Tofu: 200g (The secret to a soft, bouncy chew!)

🍬 Granulated Sugar: 50g

🥄 Baking Powder: 1 tsp

🧂 Salt: A pinch

The Glaze (Matcha or Strawberry):

🍚 Powdered Sugar: 120g

🥛 Milk: 2-3 tbsp

🍵 Matcha Powder or Strawberry Powder: 1 tbsp

🧈 Melted Butter: 1 tsp

👩‍🍳 Instructions

Mix the Base: In a large bowl, whisk together the rice flour, sugar, baking powder, and salt.

Add Tofu: Fold in the silken tofu. Knead by hand until a smooth, playdough-like consistency forms. If it’s too sticky, add a sprinkle more flour.

Shape the Rings: Tear off small pieces of dough and roll them into 1-inch balls. On a square of parchment paper, arrange 8 balls in a circle so they are just touching. 🍡

The Fry: Heat neutral oil to 170°C. Carefully drop the parchment paper (with the donut on it) into the oil. The paper will peel away after a few seconds; remove it with tongs.

Golden Brown: Fry for 2 minutes per side until light golden. Drain on a wire rack.

Dip: Once cooled slightly, dip the "top" of the donut into your glaze and let it set.

💡 Extra Tips

The Tofu Trick: Don't drain the tofu! The water content in the silken tofu is what hydrates the flour perfectly.

The Sizzle: Use a thermometer. If the oil is too hot, the outside burns before the inside gets that "bouncy" texture.

Cutting Paper: Cutting individual parchment squares for each donut makes transferring them to the oil 100x easier.

🌱 Benefits & Vitamins

While these are a treat, using silken tofu and rice flour offers some perks:

💪 Protein: Silken tofu adds a boost of plant-based protein.

🌾 Gluten-Free: Naturally gluten-free (just check your baking powder!).

✨ Vitamin B: Rice flour contains choline, which supports liver health.

❓ FAQ

Q: Can I use regular flour?

A: No. The "bouncy" texture requires glutinous rice flour. Regular flour will result in a standard cake donut.

Q: Can I bake these?

A: You can, but they won't have that classic crispy-to-chewy contrast. Frying is highly recommended for the authentic NYC/London bakery vibe.

Q: How long do they last?

A: Like most mochi treats, they are best eaten within 4-6 hours. They can get tough if left overnight!