Ube Mochi Donuts (Printable)

Chewy purple donuts blending nutty be sweetness with crispy exterior and soft mochi-like texture

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups sweet rice flour (mochiko)
02 - 1/2 cup almond flour
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon 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 teaspoon vanilla extract

→ For Frying

11 - Neutral oil (canola or vegetable), for deep frying

→ Ube Glaze

12 - 1 cup powdered sugar
13 - 2 tablespoons ube halaya (ube jam)
14 - 2-3 tablespoons milk
15 - Pinch of salt

# How to Make It:

01 - Whisk together sweet rice flour, almond flour, baking powder, and salt in a large mixing bowl until thoroughly combined.
02 - In a separate bowl, combine milk, granulated sugar, ube halaya, eggs, melted butter, and vanilla extract. Whisk until smooth and fully incorporated.
03 - Pour wet ingredients into dry ingredients. Stir until thick, sticky dough forms, ensuring no dry patches remain.
04 - Lightly dust hands with rice flour. Roll dough into 1.5-inch balls. For ring shapes, arrange 8 small balls in a circle on parchment squares, gently pressing edges together.
05 - Heat oil to 340°F. Carefully lower donuts on parchment into hot oil. Fry for 2-3 minutes per side until puffed and golden. Remove parchment after 30 seconds.
06 - Transfer fried donuts to wire rack lined with paper towels. Allow to cool slightly before glazing.
07 - Whisk powdered sugar, ube halaya, milk, and salt until smooth and pourable consistency is achieved.
08 - Dip tops of cooled donuts into glaze. Place on rack and let set for 10-15 minutes before serving.

# Expert Advice:

01 -
  • The mochi texture is unlike any donut you have ever tried, chewy and satisfying without being heavy
  • That vibrant purple color makes everyone smile before they even take a bite
  • They come together faster than you would think, perfect for impressing guests without spending all day in the kitchen
02 -
  • That parchment paper trick is absolute genius, it keeps the delicate dough from falling apart when you transfer it to the hot oil
  • Do not be tempted to increase the oil temperature, these need gentle heat to cook through before the exterior gets too dark
  • The dough will feel incredibly sticky, that is exactly right and means your mochi texture will turn out perfectly chewy
03 -
  • If the dough feels too sticky to handle, chill it for 15 to 20 minutes, but do not let it get too cold or it will not puff properly in the oil
  • Use a kitchen thermometer to maintain that precise oil temperature, it makes all the difference between perfect donuts and greasy disappointments

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