Mochi Donuts (Pon de Ring) with Matcha, Yellow, and Chocolate Glazes Recipe
Mochi Donuts (Pon de Ring) are a delightful fusion of chewy mochi texture and classic donut shape made from silken tofu, yogurt, and glutinous rice flour. These donuts are fried until golden and finished with beautiful glazes such as matcha, yellow-colored white chocolate, or rich dark chocolate. Each bite offers a unique, soft, chewy experience that’s beautifully complemented by the sweet, creamy glazes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 donuts
- Category: Dessert
- Method: Frying
- Cuisine: Japanese Fusion
Ingredients
Mochi Donuts
- Silken tofu – 5.5 oz (160 g)
- Yogurt – 1/2 cup (120 g)
- Glutinous rice flour – 1 cup (130 g)
- Granulated sugar – 1/3 cup (67 g)
- Baking powder – 1 teaspoon (4 g)
- Cake flour – 1 cup (or 1 cup all-purpose flour minus 1 tablespoon + 1 tablespoon cornstarch)
Matcha Glaze
- White chocolate – 4 oz
- Heavy cream – 4 tablespoons
- Matcha powder – 1 teaspoon
Yellow Glaze
- White chocolate – 4 oz
- Heavy cream – 4 tablespoons
- Yellow food color – 2 drops
Chocolate Glaze
- Dark chocolate – 4 oz
- Heavy cream – 4 tablespoons
Instructions
- Drain the tofu: Place the silken tofu on a layer of paper towels and cover with a few more paper towels to absorb excess moisture. No pressing is required. Let it drain well before use.
- Make the dough: In a large bowl, combine the yogurt, glutinous rice flour, granulated sugar, baking powder, and drained tofu. Add the cake flour and mix everything together using a spatula until it starts to come together. Then, knead the dough gently by hand until smooth and cohesive.
- Shape the donuts: Cut 10 squares of parchment paper about 5×5 inches (10×10 cm). Lightly flour your work surface, transfer the dough onto it, and divide it into 10 equal portions using a dough scraper. Roll each piece into a log and then divide each log into 8 equal portions. Form small balls from each portion and arrange them in a ring shape on each parchment square, connecting the balls slightly. The balls may lose some shape but will regain roundness during frying.
- Heat the oil: Fill a heavy-bottomed pan or pot with 2 inches (4 cm) of vegetable oil and heat it to 320°F (160°C). Use an instant-read thermometer to monitor the temperature precisely.
- Fry the donuts: Carefully place 3-4 donuts with the parchment paper into the hot oil. Fry for 2 minutes on one side, then flip using chopsticks or tongs. Remove and discard the parchment paper immediately after flipping. Continue frying for another 2 minutes until both sides are golden brown, about 4 minutes total per batch.
- Drain the donuts: Using chopsticks or a slotted spoon, transfer the fried donuts onto a wire rack lined with parchment paper to absorb excess oil. Repeat frying with the remaining donuts.
- Prepare the matcha or yellow glaze: Create a double boiler by bringing a medium pot with a little water to a simmer. Place a heatproof bowl on the pot, add white chocolate and heavy cream, and stir over low heat until melted and smooth. Remove from heat, then stir in either matcha powder for the green glaze or yellow food coloring for the yellow glaze. Dip the donuts into the glaze and place them on a cooling rack to set.
- Prepare the chocolate glaze: Using the double boiler method again, melt dark chocolate with heavy cream until smooth. Dip the donuts into this glaze and transfer them to a cooling rack to set.
- Garnish and serve: Optionally, sprinkle with chopped nuts and drizzle with melted white chocolate for extra texture and flavor. Serve the donuts immediately and enjoy their chewy, luscious delight.
Notes
- No pressing is needed to drain the tofu; towel absorption is sufficient.
- Maintaining the oil temperature at 320°F (160°C) ensures even cooking and crispy texture without burning.
- Don’t overcrowd the pan to keep the oil temperature stable during frying.
- Connect the mochi balls slightly when shaping to help them hold together during frying.
- Glazes can be customized or mixed to create different flavors and colors.
- Serve donuts fresh for best texture; they can be kept in an airtight container at room temperature for up to 1 day.
