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Mochi Donut "Pon-de-ring" 餅ドーナツ ポンデリング
5 from 12 votes

Mochi Donut "Pon-de-ring" 餅ドーナツ ポンデリング

Mochi Donut "Pon-de-ring" offers a unique chewy texture derived from a combination of all-purpose flour, tapioca starch, potato starch, and tofu. Shaped into eight connected small balls forming a ring, these donuts are deep-fried at a careful temperature to avoid cracks. Finished with simple strawberry or milk glazes, they make an intriguing treat thanks to the balance of firmness and softness in the dough.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 8 Mochi
Calories: 179 kcal
Course: Dessert, Snacks
Cuisine: Japanese

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
    Cup of Yum
  1. Place all ingredients except tofu and stir to mix with a wooden spatula.
  2. 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.
  3. Roll the dough into a large ball.
  4. Divide it into 8 equal size smaller balls. *5
  5. Roll the small ball into a long cylinder and cut into 8 equal size pieces.
  6. 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
  7. Do same for the remainder of the dough.
  8. Heat oil in deep frying pan to 300-320°F (150-160°C). *7
  9. 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.
  10. 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.
  11. Take the mochi donut out of the oil and put it onto a kitchen paper lined tray.
  12. Deep fry the same way for the rest of the mochi donut dough.
  13. While mochi donuts are still warm, dip them into the glaze.
Strawberry Glaze
  1. Place icing sugar in a ball and mix with squashed strawberry.
Milk Glaze
  1. 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

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%)

Nutrition Facts

Serving: 8 Mochi

Amount Per Serving

Calories 179

% 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.