Pandan Donuts
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Pandan Donuts
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These pandan donuts are deliciously soft, slightly chewy, and rice in flavor. Enjoy them plain, glazed, or filled with your favorite cream.
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Ingredients
For the Donuts
- Corn starch flour to dust
- 90 grams (3.17 ounces) glutinous rice flour (mochiko flour, or sweet rice flour)
- ½ teaspoon baking powder
- Pinch of salt
- 30 grams (1.06 ounces) unsalted butter melted, plus extra to grease
- 30 grams (1.06 ounces) brown sugar
- 1 egg (about 60 grams, 2.11 ounces), room temperature
- 100 ml/grams (3.53 ounces) milk room temperature
- 1 teaspoon pandan extract
- ½ teaspoon vanilla extract
For the Glaze (optional)
- 120 grams (4.23 ounces) white chocolate (or dark or milk chocolate) roughly chopped
- 1 teaspoon vegetable oil
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Instructions
For the Donuts
- Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour) (see note 1). Dust off any excess flour.
- Mix the glutinous rice flour, baking powder, and salt in a medium sized mixing bowl.
- In a separate bowl, mix the melted butter and brown sugar. Then whisk in the egg. Once the egg is mixed through, stir through the milk, pandan extract, and vanilla extract.
- Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
- Place the batter evenly in the prepared donut pan. (see note 2). Then bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
- Once baked, remove from oven and allow to cool in the pan for 5 to 10 minutes. After this, remove donuts from the pan and allow to cool completely. (see note 3).
For the Glaze (optional)
- Melt chocolate in a microwave or using the double boiler method. Once melted, mix through the vegetable oil. Place the melted chocolate and oil mixture in a bowl wide enough to dip a donut in.
- Dip each cooled donut in the chocolate mixture, shaking off any excess mixture. Place on a wire rack (glaze side up). Optional: Sprinkle the glazed mochi donuts with crushed biscuits before the glaze sets.
Notes
- We recommend you glaze the round side of the donut rather than the flat side.
- This should make it less likely the donuts stick to the donut tin.
- You could use a spoon to do this, or even a piping bag.
- If you are having difficultly removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
Nutrition Information
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Serving
1 donut (does not include glaze)
Calories
95kcal
(5%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
38mg
(13%)
Sodium
60mg
(3%)
Potassium
15mg
(0%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 1 donut (does not include glaze) | |
| Calories | 95kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 60mg | 3% |
| Potassium | 15mg | 0% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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