Ube Mochi Donuts (Print Version)
Chewy purple donuts combining ube's nutty sweetness with mochi texture and crispy golden coating.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups sweet rice flour (mochiko)
02 - 1/2 cup almond flour
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp fine sea salt
→ Wet Ingredients
05 - 2/3 cup whole milk
06 - 1/2 cup granulated sugar
07 - 1/2 cup ube halaya (ube jam)
08 - 2 large eggs
09 - 1/4 cup melted unsalted butter
10 - 1 tsp vanilla extract
→ For Frying
11 - Neutral oil (canola or vegetable) for deep frying
→ Ube Glaze
12 - 1 cup powdered sugar
13 - 2 tbsp ube halaya (ube jam)
14 - 2-3 tbsp milk
15 - Pinch of salt
# How to Make It:
01 - Whisk sweet rice flour, almond flour, baking powder, and sea salt in a large mixing bowl until evenly blended.
02 - In separate bowl, whisk milk, sugar, ube halaya, eggs, melted butter, and vanilla until completely smooth and incorporated.
03 - Pour wet mixture into dry ingredients. Stir vigorously until thick, sticky dough forms with no dry patches remaining.
04 - Lightly dust hands with rice flour. Roll dough into 1.5-inch balls. Arrange 8 balls in ring pattern on parchment squares, pressing gently to seal.
05 - Heat oil in deep pot to 340°F. Lower donuts on parchment into oil. Fry 2-3 minutes per side until puffed and golden. Remove parchment after 30 seconds.
06 - Transfer fried donuts to wire rack with paper towels. Drain excess oil and cool for 10-15 minutes until glazing temperature.
07 - Whisk powdered sugar, ube halaya, milk, and salt until smooth and pourable. Adjust consistency with additional milk if needed.
08 - Dip tops of cooled donuts into glaze. Place on wire rack and let set for 10-15 minutes until glaze firms up.
# Expert Hints:
01 -
- The texture is absolutely addictive, with that signature mochi chew that makes you slow down and savor every bite
- Ubes unique flavor is somewhere between vanilla and pistachio with a tropical sweetness that feels special and unfamiliar
- They are stunningly beautiful without any artificial food coloring, just pure purple yam magic
02 -
- The dough will feel impossibly sticky, but resist the urge to add more flour or you will lose that coveted chewy mochi texture
- Frying temperature matters enormously because too hot and they burn before cooking through, too cool and they become grease bombs
- The parchment paper method is not optional because transferring these delicate rings directly into hot oil without support will end in tears and broken donuts
03 -
- The parchment paper trick is the secret to perfect rings because it supports the delicate shape until the exterior sets enough to hold itself together
- Room temperature ingredients incorporate more smoothly and prevent the ube jam from seizing when mixed with cold eggs or milk