Ingredients

  • Serves 6 people
  • 230 g glutinous rice flour and some extra for dusting

  • 55 g caster sugar

  • 8 g baking powder

  •  pinch of salt

  •  150 g coconut milk

  • 35 g unsalted margarine

  • 1 large egg

  • vegetable oil

  • 1 cup icing sugar

  • 1 tbsp water

  • sprinkles

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Recipe Courtesy of
Ili Sulaiman

Mochi Donuts

The perfect buka puasa treat. Mochi doughnuts are crispy on the outside with a sticky and chewy inside.
  • Easy
  • 10 min
  • 45 min
  • 10 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 10 min
  • 45 min
  • 10 min

Instructions

  1. Mix the dry mixture together

    • In a big bowl, combine glutinous flour, caster sugar, baking powder and salt together.


  2. Prepare the dough

    • In a small saucepan, heat up the coconut milk and set aside. 
    • In a mixing bowl, add in the margarine and egg into the dry mixture and combine.
    • Next, gradually add in the coconut milk and mix ingredients together. Once dough is combined and smooth to the touch, cover with cling film and set aside for 30 minutes.


  3. Shape the donuts

    • Dust the workspace with some glutinous rice flour and roll dough till about half an inch thick. 
    • Cut out the doughnuts with a circular cookie cutter. Either doughnut balls or regular doughnut shapes are fine.


  4. Fry the doughnuts

    • Heat up the oil in the wok to about 165°C and turn the heat down to medium/low.
    • Add in 4 doughnuts at a time and cook for 3 – 4 minutes until golden brown.
    • Set aside to cool down completely.


Plate and Serve!

In a bowl, add in icing sugar and water and mix until well combined and runny. Dip the doughnuts into the icing and top with some sprinkles.

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Ingredients
  • Serves 6 people
  • 230 g glutinous rice flour and some extra for dusting

  • 55 g caster sugar

  • 8 g baking powder

  •  pinch of salt

  •  150 g coconut milk

  • 35 g unsalted margarine

  • 1 large egg

  • vegetable oil

  • 1 cup icing sugar

  • 1 tbsp water

  • sprinkles

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