Korean · Dessert
Mochi Ring Donuts
A Korean-style riff on the glazed ring donut built from glutinous rice flour instead of wheat, giving a shatter-crisp fried shell around a dense, chewy, mochi-like interior. Finished simply with sugar and toasted coconut rather than a heavy glaze.
$1
20 minsPrep
8 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
345Calories
3.5gProtein
19.2gFat
39.5gCarbs
12.9gSugar
1.4gFiber
335mgSodium
30mgChol
4.7gSat Fat
78mgPotassium
25mgCalcium
0.7mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
In a bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder and salt.
2
Add the whole milk, melted butter, beaten egg and vanilla extract, then mix until a soft, slightly sticky dough forms.
3
Rest the dough for 15 minutes so the rice flour hydrates fully.
4
Divide the dough into 8 small balls, roll each into a short rope, and join the ends to form a small ring, or press 8 balls together into one ring shape per donut.
5
Heat the vegetable oil in a deep pan to 165°C, checking with a thermometer.
6
Fry the rings for 2-3 minutes per side, turning gently, until deep golden and cooked through to a chewy centre.
7
Lift onto a rack lined with paper to drain briefly.
8
While still warm, toss one ring in the coating sugar and dust the other with toasted desiccated coconut.
9
Serve warm or at room temperature the same day.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted glutinous rice flour
- 0.4 oz10g all purpose flour
- 0.5 oz14g sugar white
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.8 oz22g whole milk
- 0.2 oz6g melted butter
- 1/41/4 eggs, beaten (12g)
- 0.1 oz2g vanilla extract
- 11 oz300g for frying vegetable oil
- 0.4 oz10g for coating sugar white
- 0.2 oz6g toasted coconut desiccated
