Soft and Chewy Mochi Donut/ Pon De Ring (Fried Version)
Course: Dessert
Cuisine: Asian Fusion
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings: 5mochi donuts
Calories: 182kcal
Author: Marvellina
This small-batch homemade mochi donut is slightly crisp on the outside yet soft and chewy on the inside when you take that first bite. The recipe is naturally gluten-free.
Topping suggestions: (optional or use whatever you like)
Powdered sugar
Chocolate
Oreo cookie chunks
Rainbow chocolate sprinkles
Instructions
You can easily double the recipe. I suggest not making more than that because these mochi donuts taste the best on the same day you make them
Preheat the oil in a medium-sized skillet over medium heat while you are preparing the dough
Cut 5 parchment paper with the size of 5 x 5 inches
Prepare the dough:
Combine all the dry ingredients in a mixing bowl. Make a well in the center, add beaten egg, oil, milk. Stir to combine into a dough that is just slightly sticky to the touch
Spray your palms with some non-stick spray or oil them lightly. Pick off about 7-8 grams of dough or about one teaspoon of dough and roll it into a round ball. Put this on top of the parchment paper. Repeat with 7 more and arrange them like a ring. Make sure the doughs touch each other
If the dough starts to get sticky, oil your palms again
Frying the donuts:
It is important that the oil is hot enough but not too hot. When you put a skewer inside the oil, you should see bubbles around it. If you have a digital thermometer, it should be around 350 F (180 C). Maintain the heat at medium at this point. If the oil is not hot enough, the dough ball starts to detach and separate. If the oil is too hot, the donut gets brown too fast before it gets cooked on the inside. So watch the heat closely
Gently pick up the parchment paper and lower it into the oil
The parchment paper will detach from the donut once the donut has been fried for about 15-20 seconds or so. If it doesn't detach, don't force it yet. Remove the parchment from the oil and continue frying the donut until it starts to turn golden brown at the bottom side
Very gently flip the donut to the other side and lower the heat to medium-low, to let it fry until golden brown and crispy on the outside, another minute or so. I recommend frying no more than two at a time
Place the fried donuts on an absorbent paper towel. Before frying the next batch, increase the heat back up to medium and continue frying and lower the heat when you flip to the other side
Decorate the donuts:
Dust some powdered sugar/icing sugar on top of the donuts while they are still warm. If you plan to use frosting, then you want the donuts to cool down to at least warm before doing so
You can drizzle some melted chocolate on top and then top it with sprinkles, cookie crumbs, etc or other toppings you like
Serve:
Serve the donuts right away as they taste the best while still slightly warm, crisp on the outside with a soft chewy inside