These donuts have a gooey chewy chocolate center that's hard to resist. The combination of both allows for deep chocolate notes without compromising on the chewy mochi texture or moisture. To make chocolate mochi cake donuts, mix in melted chocolate and baking cocoa to the batter. Chocolate Mochi Cakeįor these mochi donuts, I've flavored the donut batter with chocolate. Once you have a good butter mochi donut base recipe, you can experiment with flavor add-ins and unique glazes. I no longer regret my donut pan impulse buy. Baked mochi cake donuts have the most incredible texture - crisp on the outside while also chewy and moist on the inside. I stand by that statement (fight me) with one exception: MOCHI DONUTS. I'm a strong hater of baked donuts - I've said it before: donuts need to be fried or else they're just disappointing cake. The best part about mochi donuts is that they use sweet rice (sticky rice) flour so they're naturally gluten-free! Shallower and with more surface area than their muffin or cake counterparts, mochi donuts finish baking in much less time. Start with a solid butter mochi recipe and divide it into generously buttered donut pans. Spring Vegan Miso Soup from The Bojon Gourmetīaked donuts are one of the easiest most foolproof ways to make mochi donuts.Vegan Tahini Homemade Hot Fudge Sauce from The Bojon Gourmet.Teff Flour Waffles from Heartbeet Kitchen.Here are a few other recipes to come out of our ladies' retreats: Set on redeeming myself, I woke up early the next day to bake another batch of chocolate mochi donuts, tweaking the recipe, and baking for much less time. They were great for about 5 minutes then turned to tooth-breaking inedible ROCKS as they cooled. After all, I'd used a classic Hawaiian butter mochi recipe as the base recipe for this version. I will try Lady & Pups' fried mochi donuts with proper equipment.įor the second batch, I developed a baked chocolate mochi donut, baking them just as long as butter mochi. To be clear: this most definitely was because I didn't have a stand mixer to properly knead the starter dough and not because of the recipe method. They looked a pale brown-grey color and tasted just as bleh. The first batch - a deep-fried chocolate mochi donut - was a complete flop. With inspiration from Lady & Pups' mochi donuts, I also had my heart set on deep frying the donuts. I knew butter mochi bakes up beautifully into donuts, as my friend Dana tested, but I wanted to try flavoring the batter with dark melted chocolate.
That's where I finally perfected these chocolate mochi donuts.three batches later. Together with Amanda, Alanna, Emma, and Erin, we spent three nights and days cooking and baking from sun up to sun down (and later even.), bouncing ideas and inspiration off one another. Check, check, and check!Īs much as we try to pretend this retreat was a relaxing weekend away from it all, it was 100% a working retreat, but in the best way possible. Alanna requested they be in donut form and that chocolate and/or matcha be involved. While meal planning for our ladies' retreat in Nevada City this past spring, Emma asked me to make mochi cupcakes. Don't have a donut pan? Don't worry! You can bake these as muffins too! These naturally gluten-free butter mochi donuts are so easy to make and have chocolate glaze or matcha glaze options. Chewy and moist baked chocolate mochi donuts with a crisp buttery exterior.
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