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Prep time
5 minutes
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Cook time
10 minutes
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Serves
6-8
Author Notes
In Hawaii we love mochi in all forms. From traditional forms like ozoni (mochi soup served on New Year's Day to bring luck) and daifuku (filled mochi, usually sweetened red bean paste). To more modern versions like butter mochi, mochi ice cream, and chocolate filled mochi. These ube donuts are another way we enjoy mochi.
Unlike the lovely and delicate mochi ring donuts that you find at many bakeries and all over the Internet, these mochi donuts are are more akin in size and shape to andagi donuts. They are substantial with a crunchy exterior and a chewy interior. They get their flavor and brilliant purple color from ube extract.
—She's Almost Always Hungry
Ingredients
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2 cups
mochiko (glutenous rice flour)
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2/3 cup
sugar
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1 cup
full-fat coconut milk
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1/2 teaspoon
ube extract
Directions
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Heat a pot with enough oil to deep fry to 350 degrees F.
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In a large bowl, whisk together the ingredients. The dough will be sticky.
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Drop balls of batter, about 2 tablespoons each, into the oil. Do not overcrowd the pot. Gently turn the donuts so they are evenly browned. Fry for about 4-5 minutes or until the donuts are golden brown and cooked through (note - donuts will look darker because of the ube extract). Drain on a rack or a sheet pan lined with paper towel.
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Leftovers will keep for a few days and can be reheated in an air fryer or toaster oven.
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