Dessert
Bear and Froggie Mochi Donuts
1 h 15 minServes 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minBear and Froggie Mochi Donuts
what you need
Ingredients
glutinous rice flourPantry200 g- all-purpose flourPantry60 g
- baking powderPantry6 g
sugarPantry60 g
saltSpices2 g
egg (beaten)Dairy1 piece
milk (warm)Dairy120 ml
butter (melted)Dairy30 g- vanilla extractPantry5 ml
- white chocolate (melted)Pantry150 g
- matcha powder (sifted)Pantry3 g
- cocoa powder (sifted)Pantry3 g
dark chocolate (melted, for the faces)Pantry30 g- vegetable oil (for frying)Pantry1 litre
per serving
Nutrition
169kcal
- Carbs
- 20 g
- Proteins
- 2 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Piping bag
Kitchen scissors
Deep fryer
Slotted spoon- Cooling rack
step by step
Method
- Step 1
Mix the dry ingredients
- Whisk the glutinous rice flour, all-purpose flour, baking powder, sugar and salt in a bowl.
- Step 2
Make the dough
- Add the egg, warm milk, melted butter and vanilla extract to the dry ingredients.
- Mix until a smooth, slightly sticky dough forms.
- Step 3
Shape the donuts
- Transfer the dough to a piping bag and pipe rings onto small squares of baking paper.
- Pipe small balls of dough for the bear ears and frog eyes and place them on the rings.
- Step 4
Fry the donuts
- Heat the oil to about 170 °C.
- Fry the donuts with their paper, paper side up, until golden, then remove the paper.
- Flip and fry until evenly golden.
- Step 5
Drain and cool
- Lift the donuts out with a slotted spoon and drain on a cooling rack.
- Step 6
Color the glaze
- Melt the white chocolate and divide it into three bowls.
- Stir matcha powder into one bowl and cocoa powder into another, leaving the third plain.
- Step 7
Decorate
- Dip the donuts into the colored glazes.
- Pipe the eyes, noses and mouths with the melted dark chocolate.
- Let the glaze set before serving.