Happy 2021, everyone! Typically I would put in a blurb here about my hopes and dreams for 2021 but to be honest, my only hope is that I make it out the other end alive! It’s a jungle out there!!
Today’s post is a #sponsored post. I was asked by Ti Foods to create a recipe using their Glutinous Rice Flour. Earlier this year, I purchased a box of Mochi Doughnuts from The Monuts in Toronto and they were SO amazing! These Mr. Donut-inspired desserts were crunchy on the outside and chewy on the inside. They also came in numerous decadent flavours such as Lemon Poppyseed, Creme Brulee, Tiramisu etc
When my MIL tried these, she realized that they were very similar to a dessert she made often as a child in Guangzhou so she pulled out her recipe, tweaked it a little bit and thus – our mochi doughnuts were born! I had posted these on my stories a few weeks back and received a bunch of messages asking me to share the recipe. Therefore, when I was brainstorming ideas for this Glutinous Rice Flour collaboration, I decided I could kill two birds with one stone 🙂
I decorated these with icing sugar, condensed milk and also toppings I had in my pantry such as matcha, Oreos, Lotus cookies, caramel and white chocolate. Feel free to get creative in decorating because that’s what makes quarantine baking fun 🙂
Hope you enjoy my recipe!
For the Doughnuts:
260g of Glutinous Rice Flour (we used Pacific Gold brand by Ti Foods Canada)
60g of granulated sugar
120g of Whole Milk (plus a few extra tsp)
35g of butter (room temperature, cubed)
1 tsp baking powder
1 tsp vanilla extract
1 Large Egg
1. In a shallow bowl, mix 30g of Glutinous Rice Flour with 5 tsp of Whole Milk. Steam in steamer for 5 minutes. The mixture should be firm yet jiggly. Set aside to cool to room temperature.
2. In a large mixing bowl, add together the remaining Glutinous Rice Flour, granulated sugar, milk, butter, egg and baking powder. Combine.
3. Add the room temperature steamed mixture into the large mixing bowl and mix until doughy. Let this rest for 15 minutes.
4. Roll dough into even sized balls (30g each if you have access to a scale). To create a doughnut ring, form 6 balls into a ring and put it on parchment paper.
5. To fry, heat oil in a shallow pan until it is hot enough that dipping wet chopsticks in the oil will cause a sizzle. Put doughnut ring with parchment paper into the oil (the parchment paper is important because it will hold the ring shape together). Try not to move it too much in the beginning as we don’t want the ring to fall apart. Fry until it is golden on the outside.
6. Remove from oil and cool for 10 minutes
For the glaze:
1 cup of Condensed Milk (we used Pacific Gold brand by Ti Foods Canada)
1 cup of icing sugar
2 tsp of Whole Milk
1. In a shallow bowl or plate with sides, mix together all of the ingredients.
2. Dip each doughnut into the mixture and swirl to ensure the mixture gets into all crevices.
3. Add toppings as you like. Get creative!
Can’t Get Enough of my recipes?
Check out my Matcha White Chocolate Cookie recipe!