Mochi Donut "Pon-de-ring" 餅ドーナツ ポンデリング
User Reviews
5
Mochi Donut "Pon-de-ring" 餅ドーナツ ポンデリング
Description
The Mochi Donut "Pon-de-ring" combines flours like tapioca and potato starch with tofu, producing a chewy, tender texture distinct from traditional yeast or cake donuts. Dough is carefully shaped into small balls joined in a ring to maintain their signature appearance after frying. The frying temperature is crucial to get a soft but cooked-through interior without cracking the surface. Glazes such as strawberry or milk icing add a sweet finish without overpowering the subtle flavors of the mochi dough.
The process involves mixing dry ingredients first, then gradually adding tofu to tone the dough's firmness to match the feel of a human earlobe, a technique contributing to the final texture. Rolling and shaping the dough requires attention to spacing so the rings don't merge during frying. The donuts are fried gently for about two minutes on each side and then glazed while still fresh to preserve the texture and appearance.
Choosing the right tofu consistency matters as moisture affects dough firmness. Also, the frying oil temperature, maintained between 150-160°C (300-320°F), helps prevent cracks and ensures even cooking. These donuts suit those interested in combining Japanese mochi texture with classic fried donut shapes.
Ingredients
Mochi Donuts
- 100 g all-purpose flour 1/2 cup
- 80 g tapioca starch (10 tbsp) *1
- 20 g potato starch 2 tbsp, aka katakuriko
- 2 g baking powder (1/2 tsp) *2
- 40 g sugar (3 tbsp)
- 1/4 tsp salt
- 20 g egg 4 tsp, beaten
- 10 g butter 5 tsp, melted
- 160 g tofu *3
Strawberry Graze
- 60 g icing sugar (1/4 cup)
- 1 strawberry
Milk Graze
- 60 g icing sugar (1/4 cup)
- 2 tbsp milk *4
Instructions
Mochi Donuts
- Place all ingredients except tofu and stir to mix with a wooden spatula.
- Add tofu by crumbling tofu with your hand. Add a little bit at a time to check the firmness of the dough. Make the dough firmness similar to your ear lobe.
- Roll the dough into a large ball.
- Divide it into 8 equal size smaller balls. *5
- Roll the small ball into a long cylinder and cut into 8 equal size pieces.
- Shape the pieces into neat round balls and place them onto a parchment paper in the shape of a ring. Place 4 onto the cross lines, then place 4 in between. Each balls should be just touching. *6
- Do same for the remainder of the dough.
- Heat oil in deep frying pan to 300-320°F (150-160°C). *7
- Place a mochi donut dough on the parchment paper on a egg flipper and slide the dough into the oil with the parchment paper underneath.
- Deep fry one side for about 2 min, flip it carefully with the egg flipper and fry the other side for a further 2 min.
- Take the mochi donut out of the oil and put it onto a kitchen paper lined tray.
- Deep fry the same way for the rest of the mochi donut dough.
- While mochi donuts are still warm, dip them into the glaze.
Strawberry Glaze
- Place icing sugar in a ball and mix with squashed strawberry.
Milk Glaze
- Place icing sugar in a ball and mix with the milk.
Notes
- Adjust tofu amount cautiously to achieve dough firmness similar to an earlobe; too much moisture weakens dough structure.
- Maintain oil temperature between 150-160°C (300-320°F) to prevent donut surface cracks during frying.
- Space small dough balls slightly apart when arranging into rings to allow expansion without losing shape.
- Wet hands with water when shaping sticky dough to form neat round balls.
- Use finely ground tapioca flour for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Mochi
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 88mg | 4% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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