In case you’re not familiar with Mister Donut, it is the largest donut chain in Japan with over 1,300 stores and across Asian countries such as Taiwan, South Korea, and Thailand. glutinous rice flour, icing sugar, glutinous rice flour, black sesame seeds and 6 more Chinese Pumpkin Bun Omnivore's Cookbook glutinous rice flour, peanuts, peanut oil, brown sugar, pumpkin and 1 more I’ve went ahead and piped my dough onto the parchment paper and used scissors to cut the dough from the pastry bag. Thank you for your encouragement and support! They are sooo good! I have a lot of success stories and pictures from readers who posted their creations on social media, and as I made this myself, I can only say it works for me and others. Each dough balls will make roughly 3 Pon de Ring donuts. ? Also, the donut absorbed too much oil. Hi Faithy! Yeah if we can buy pon de ring here it would be awesome!!! I think you can do that and let it proof slowly… BUT I’ve never done it so I can’t say for sure… sorry! NOTE: If you wonder why I hydrated instant yeast (even though it’s not Active Dry Yeast), please read the post. Hi Ashley! Whisk the mixture well. Since we do not use the handy shaping machine like Mr. Dount use, this recipe was the best result so far.😉. 😇, Hi Jackey! I went through a similar process like you guys and never ended up getting it right. I'm Nami, a Japanese home cook based in San Francisco. Great recipe! Great recipe. 🙂. Thanks for trying this (super-time-consuming) recipe and for your kind feedback! But I have to tell you Pon de Ring is NOT Mochi Donut and here’s why. Hmmm… I haven’t made that way, so it’s a bit hard to imagine how it’s like… Sorry I really wish I had tried that way, but I don’t know. From Mister Donut website and other public articles online, we learned that their donuts are deep-fried in lard, and possibly a combination of other oils such as vegetable shortening. Hi Shindo! 🙂. It works the same with doughnuts, that tender chewiness working in tandem with the dough’s light airiness We were glad that we perfected the recipe, so we hope you will give this recipe a try! Hi, I made these and they were just so good. Thank you very much for trying this recipe and for your kind feedback! Hi Quy! But here’s a question: Can I sub cornstarch in place of tapioca flour? Thank you for trying this (time-consuming!) ? Notify me of follow-up comments by email. Thanks so much for trying this recipe! And dangerous. Now bring back the large mixing bowl (that had flours in it earlier). We had the original Mr. Donut version in Japan in February, and didn’t think we’d be able to even come close here in the U.S. 😀. Thanks! When you increase the flours, the final texture of the donuts become denser and cakey. May 9, 2015 - Korean donuts recipe - Chapssal donuts (Glutinuous rice ball doughnuts) with sweetened red bean paste stuffing. Not bad! Okay, I don’t think I’ve had fried rice cake before (I thought “rice cake” is an English word for mochi but maybe not this case). Hi! When you remove the flat beater from the stand mixer, you can see the stretchy, sticky dough. I’m afraid of the stickiness of the dough! I just thought it might be more efficient if possible! I was able to roll the mini balls and put it together! Nov 7, 2019 - Explore Sweeet's board "Mochi donuts recipe" on Pinterest. Note that this is a sticky dough, so do not add additional flours. -Hana, Hi Hana! Let us know if you end up trying! enough for this outstanding and beautifully put together resource. From cornbread, to sandwich bread, and even banana bread, rice flour can be used to make all sorts of homemade breads. If you have tried and loved the texture of mochi donuts, check out Mandy’s website, Lady and Pups for the recipe. Texture wise. Can you proof the dough overnight in the refrigerator? First of all, did you have any substitute, and did you use a kitchen scale? It just seemed like it would work and well, little did I know that it’s already a thing in Asia…. Mont let kauk (မ န လက က က ) is made from glutinous rice flour; it is donut-shaped and fried like baya gyaw, but eaten with a dip of jaggery or palm sugar syrup. The dough absorbs too much oil when the temp is low (just like other deep-frying dishes). I know how much work you had to put in… thank you for your kind feedback! Thank you to Bob’s Red Mill for sponsoring this post. For the custard filling, I used canned Ambrosia Devon custard which I warmed up in a saucepan and thickened with a bit of cornflour, but you could also make some pastry cream from scratch {recipe here}. And for the icing, I stuck to a quick basic icing using icing sugar and milk with a touch of cocoa powder. Wish me good luck! I did heat them up with foil in the oven but still hard. I’ve experimented with different ratios for flour vs tapioca too (like a science experiment!). Hi. Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. 2 cups mochiko flour 1/4 cup granulated sugar, plus more for rolling 1 teaspoon baking powder 1/4 teaspoon salt Full disclosure, I also just threw all the ingredients in my bread maker and set it on the dough cycle, and it came out great. (Bad example?) I’m nervous if this recipe works for everyone, but we tested so many times. Hi Amy! Hi Dennis! Hii loved this recipe. If you try, let us know how it goes! Hi Rachel! This speeds up the process and reduces the preparation time! We started by working out the main ingredients – specifically flours. Mochi (made of rice) ALWAYS gets tough the next day. So make sure the temperature is optimal before you drop the donuts into the oil. Fried rice cake is like a very oily and a little crispy exterior with soft but chewy inside. This definitely hit the spot! Whisk really well to combine. During my research, I also learned the oil they use is probably not the type of oil we want to use at home. Do not add all water to glutinous rice flour once. Do you have an idea as to what I should do? To make doughnuts at home you only need some basic equipment: a large saucepan or Dutch oven for frying, a wooden spoon or spider, a stand mixer fitted with a paddle attachment, and perhaps a piping bag. It’s airy and mochi-like texture. Definitely the way to go if you’re in a rush and don’t mind missing the iconic shape. Thank you for trying this recipe and for your honest feedback! It is actually the only donut that I will eat as I generally don’t like donuts at all. Add roughly 2 cups flour mixture and beat on low speed until well combined. Add a few doughnuts (be careful not to overcrowd the pan – I do 4 at a time) and cook for about 4 minutes, flipping them from time to time, until they turn a nice golden brown colour. Hmm I don’t remember feeling that way… What’s fried rice cake? May 31, 2020 - Explore Sewa Nuga's board "Glutinous Rice Flour", followed by 148 people on Pinterest. The dough mixture has thickened. xoxo. Repeat with the leftover dough. I hope it will help improve the donuts…. 🙂, I really enjoyed making these donuts! For example, would I have to cook it longer if it was shaped round like a normal donut? For example, bagels with a chewy texture can be described as it has a mochi-like texture. The recipe mentions hand kneading because someone will always ask if you can make it without a stand mixer. Using the pastry card, transfer the dough into the greased bowl. The glaze will set and harden on the donuts after 30 minutes. Thanks, Hi Tahnee, Thank you for trying this recipe and for your kind feedback! The two most common dry yeasts are Instant (Quick/Rapid-Rise) Yeast and Active Dry Yeast. I was looking for copycat for Liliha Bakery’s poi donuts – obviously these don’t have poi in them but they both have the chewy consistency which makes them better than normal donuts. Trying to be healthier :), but mister donuts and Modo are tasty!! Hi MyLinh! For the donut fans and baking aficionados out there, I hope you would try your hand at Pon de Ring. Great job figuring out this recipe! Hi Rosanne! 🙂. With the stand mixer running on low speed, add the remaining flour mixture one scoop at a time and salt. Thank you! Place it onto the prepared rack to allow excess glaze to drip down. But I got an oven with “Proof” setting several years ago and this really helped control the dough environment (and gave me courage). We would get them the evening before and leave them overnight at room temperature in our hotel room, and they were still delicious without heating the next morning. Though the surface is a bit dry, nothing some glaze can fix! I hope you enjoy this recipe! I did mix in some pearl sugar though so it helped sweeten it a little and help some of the outside caramelize. Adding tofu “helps” prevent hardening a bit. I’ve tried keeping it in a container but it gets soggy and wet. Can I simplify and make this recipe in the shape of a regular donut without sacrificing the taste everybody is raving about? Most doughnut recipes include flour, water, sugar, oil, eggs, milk, and shortening. I have been searching and attempting to recreate PondeRing forever!!!! Nov 26, 2019 - Explore Katina Ricks's board "glutinous rice flour", followed by 157 people on Pinterest. AWESOME!!! Maybe the ratio of tapioca to all purpose could be altered a little? They were very reminiscent of the Pon De Ring, they were just like I remembered. Either doughnut balls or regular doughnut shapes … Despite the dough being extremely sticky and honestly hard to work with, I pulled through and got an amazing finished product! Thank you for the recipe! Set the stand mixer with a flat beater attachment. Having said that, I had never tried it myself so I can’t guarantee it works…. 🙂, What’s the difference with the tofu? If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! I just made your Pon Ring yesterday and I have tried different ways to cook it (air-fried and deep-fried). I’m so happy to hear piping worked out well!! Hi Emily! Thank you in advance! If I was only using my fingertips, the dough sticks and grows spike tips everywhere I touch and loses its round shape. I remember years ago going to the Mister Donut at Kyoto Station from time to time (I was in Kyoto for the summer), but never knowing what the “flower shaped donuts” were… then years later when mochi donuts started getting hyped in the States I realized I’d seen them before. recipe and fo your kind words. 😀. The dough didn’t form back into a regular donut shape for me. I ended up coating my hands with sunflower oil because the dough was too sticky and I didn’t want to use more flour. I don’t own an airfryer… but I assume it won’t be the same? Not much, but it helps. Delicious. I just warmed it and its better, but not as good. The key here is to make sure the surface of the dough is mostly smooth (so that it will rise nicely). I’m glad you enjoyed it! YAH!). I was actually thinking of piping onto the parchment paper in the 8 balls. If so, you have to follow the amount in the parenthesis. Combine dry ingredients in a large bowl: glutinous rice flour, baking powder, sugar, and salt. The machine squeezes out the dough to create its funky ring shape and shot directly into the hot oil. Thank you for your kind feedback.😊. You can play around the texture with different ratios of flour. Thanks for trying my recipe! Was there any consideration for using pastry flour or cake flour? Thanks so much for trying this recipe! The dough is easy to handle, not too sticky at all and unlike the ‘normal’ kind, mochi doughnuts don’t use yeast so there is no sitting around waiting for the dough to rise either. Or should I get it to some temperature? No, mochi is a different level of stickiness. I’m so happy to hear that your family enjoyed these donuts too! Ps. I asked my friend and she said the texture of the Hawaiian is airy so I’m pretty excited to try this recipe! Would corn starch be similar? Hi Trang! Thank you for going through all the testing and sharing with us the final recipe. Modohawaii.com has a really close version and just recently had pop ups in San Jose and Torrance (which is back open again! It tastes amazing on the same day but not the next. Excited to try this recipe thank you. Hand Kneading: Because of the nature of this dough, it’s hard to knead the dough by hand. It’s much wetter and stickier dough than regular bread/doughnut dough… and I take out from the mixer bowl on the lightly dusted flour and dust my hand and start divide into smaller balls. Keeping in the refrigerator the yeast won’t overproof… but I can’t share my experience as I’ve never done it. I’ll add to my list. I haven’t tried with this recipe, but maybe you can give it a try to see how it goes? However, as the day progressed the donuts became less fluffy and more like a funnel cake. 😉. Will you ever post a recipe for that flavor donut? If so, what ratio of tapioca:flour do you think would have given the closest texture to Mister Donut’s dough? With one child with Celiac, I’m going to try mochi doughnuts first for him and then Pon de Ring (a nice pun, and I’ll have Rihanna’s Pon De Replay in my head the whole time) after that. So… you guys are probably aware of my doughnut obsession by now. Hi Olivia! The pon de ring chewiness comes from the light dough/skin and the inside is airy. The only reason why we add tofu in the copycat pon de ring recipes is to make sure the glutinous rice flour (shiratamako or mochiko) does not become too firm the next day. How about deep frying? 🙂. You can definitely decrease the tapioca flour if you like. Thank you so much Nami!! However, we did not like the vegetable oil taste that’s been left on the donuts. Glutinous Rice Flour VS Tapioca Flour There are different mochi donut recipes using different types of flour. If we can’t make it the same due to lack of machinery or unnatural ingredients, we wanted to at least achieve the best possible quality. How do I preserve it so that it still tastes great the next day? Hi Sarah! Gather all the ingredients and measure everything ahead of time. It looks like it depends! Kids like both ways but at the end we just decide what’s closest to pon de ring. Hi Rita! You can keep at room temperature for a day in an, and you have to reheat in the microwave for 15-20 seconds before eating. Hi Kathy! It’s a super wet dough and the tips say to use a stand mixer but the instructions say to hand mix- which is best? 🙂. But I am allergic to eggs so I am not able to try and make these. !I have to try this….thank you to you and Mr Joc!! But I do eat a donut if someone says it’s a REALLY good and special one. When you’re finishing up with the last batch of dough, start heating the oil in the Dutch oven to 350 ºF (177 ºC). Hi Manon, Thank you so much for trying this recipe and for your kind feedback. Please do not use my images without my permission. Hi Amy! Thank you so much for trying this recipe! hello. Hello! Use of this website is subject to mandatory arbitration and other terms and conditions, select. I tried these recently, it’s a little bit more work and patience but the payoff is huge!! Tip: Only add enough donuts for a 5-10 degree drop in temperature (I only add 2 donuts per batch). Hi Hoi! After making 12 glazed donuts, you can add the matcha to the leftover glaze. Pour about 2 inches of cooking oil in a pan and heat it up to 165C (330F) (using a food thermometer to keep track). Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! It was light and airy. This will be my next project! All the other ones I have tried were too dense and heavy. This is something I had been wanting to try for ages just because glutinous rice flour has such a wonderful elastic texture compared to all other gluten free flours. I will say that they are GOOD. I personally think the texture is different, and Mister Donut does use tapioca flour so it’s important in this recipe. Yeah, I’m talking about these slightly quirky, ‘baby teething ring’ looking donuts that hit the sweet spot when snack time is calling. Either way, thank you so much!! Thank you. In a medium bowl, combine all the glaze ingredients except for matcha powder. to glutinous rice flour once. Design by, (1 cup; Heat to 110 ºF or 43 ºC - slightly warmer than body temperature; See Notes), kosher/sea salt (I use Diamond Crystal; Use half for table salt), (1 QT or 4 cups for deep frying; See Notes for the amount of oil). Yeah… I assumed Modo Donuts are different from Pon de Ring because Modo Donuts are “Mochi” donuts made of glutinous rice flour but Pon de Ring does not include the same ingredients – so they are not the same stuff. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Hi Naomi, I love the recipe and I’ve been so eager to try these donuts. I just had to make it look like pon de ring to call the recipe pon de ring (and of course the taste and texture!). The shape might be a bit off, but it might be easier than the stickiness? (You can mix it by hand, but it will be very sticky). Thank YOU and Mr. JOC for decoding Mister Donut’s pon de ring donuts. On the contrary, Mr. JOC loves “high tech” gadgets, and set up my deep frying station with our Thermaworks ChefAlarm. Hi Nami, Kind of, I remembered that Mr.donut was not extremely chewy like tapioca pearl but very bouncy. This is not a baked donut recipe, so you can’t bake them. Now change to medium-high speed (Speed 6) and beat for 3-4 minutes, or until smooth and elastic. Set aside for 5-10 minutes. So if your hands are not dusted with flour, some of dough sticks to your hands. Or go to Hawaii of course! The springy donuts are naturally gluten-free and made with tapioca or glutinous rice flour. Set aside. I have tried both brands before, and for this recipe, I used Red Star Quick-Rise instant yeast to make my donuts. See more ideas about Glutinous rice flour, Glutinous rice, Asian desserts. Was it at optimal temperature and you didn’t add it in a low-temperature oil right? My kids keep asking me if I can make this recipe again and I’m giving excuses I’m too busy for this time consuming recipe LOL (trauma from making SO MANY for creating this recipe)… if I make it again, I’ll let you know. I’m having trouble finding tapioca flour. I didn’t have time today to shape the full rings today, so was only planning to do donut holes. Oh and about the deep frying. I’ve made it before and they were excellent. These are not baked donuts… Modo is Mochi Donuts, right? ©2020 Just One Cookbook, All Rights Reserved. Hi Maily! You can add any glaze you like as well. And they’re not even specifically made as a gluten free alternative either; just a perfectly valid and accidentally gluten free way to make doughnuts. I don’t think it’s possible with the ingredients we have in our normal kitchen? Hi Angela! I have never done it, and I’m not comfortable to say “you can do that”. It’s such a time-consuming recipe and my kids always request this… and I should make them soon (I’ve been resisting haha). Cut the other half into 4 pieces, and roll them into 4 balls. Are you trying to measure without a kitchen scale? However, I do have a few questions. Notify me of followup comments via e-mail. Instead, my dough turned out to be quite watery 🙁 Any tips or idea why my dough could have turned out this way ? Bring a large pot of water to boil. DISCLAIMER: don’t fill these in advance. Whisk to combine. Even though some of the mochi donuts might look like a copycat of Pon de Ring. For a simple icing, mix some icing sugar with a tiny bit of milk (only a teaspoon at a time – you really don’t need a lot) as well as any flavouring and food colouring you’d like. Which helps the donuts to stay better for a longer time. How to prevent this? I don’t have an air fryer so without testing, I would not know if that will work… but I really think these donuts should be deep-fried. Looking forward to your reply. During testing, my mom went to get pon de ring for me and we compared it with mine. As I wanted to avoid lard or vegetable shortening, we tried deep frying the donuts in our go-to oils for its neutral flavor and high smoke point – vegetable oil and canola oil. I would love to try this recipe it out! If the dough gets too warm, it will ferment too quickly (or over ferment) and impair the flavor. Buy our best-selling e-cookbook for 33 more easy and simple recipes! Modo donuts do not taste like Mister Donut’s and have never satisfied with pon de ring cravings. If you have a thermometer, set up. 😀. Aww thank you for your kind words! I hope I’m making sense. A probe clip attaches the probe right to the side of the dutch oven holding it securely in place, keeping it from flopping it around. Set your alarm thermometer to 325 ºF (168 ºC) as the lowest and 350 ºF (177 ºC) as the highest. We tried the following flours in chronological order: In the YouTube video I mentioned earlier, you can see Mister Donut’s Pon de Ring dough is quite sticky and soft when kneading. We are glad to hear you enjoy this Donut! Hi Sarah! I’d say both. I’m so glad you enjoyed this recipe! I’m so sorry yours didn’t come out well. No, they are not quite the same. My daughter has been asking me to make donut holes like the way you did as I haven’t been willing to make these again (a lot of work!!). 🙁. But kudos to you for all your efforts! I am a big fan of Mr Mister’s donuts! After reading this article, we gave safflower oil a try and we agreed that it’s the best oil for frying donuts. I’ve tried even a softer dough AND thought if I can pipe or not… but you have to pipe into the oil. The picture below shows the dough doubled in size, after 75 minutes of proofing. Sure you can use canola oil. Thank you. The texture is really fun if I had to put it into words. Or if you have a digital kitchen scale, each ball should be 5 grams. With such thorough research, I feel confident that these doughnuts will be as delicious as they look in your informative images. Anyway, there is no point in using the tofu in this recipe as I do not use the glutinous rice flour in this recipe. Thank you for the wonderful details, especially with the flour ratios. Our focus from the beginning was to achieve the right airy but mochi-like texture of Pon de Ring. Is it possible that your yeast was old and dead? Thank you so much for this recipe! A deliciously soft, melt in the mouth doughnut that comes surprisingly close to the ‘real thing’, but with a chewier mochi-like bite. It's a popular Korean street snack! It’s just too complicated for people like me. Hi Nhi! I don’t care about the visual look. Keep kneading the … I tried both ways but couldn’t really tell the difference, so I guess melted and room temp are both fine! We ate a lot of pon de rings this past summer (and all my life), I feel this was the closest we can make without all the unnatural ingredients they use to make delicious pon de ring at Mister Donuts. That’s my daughter’s favorite too! Thanks! The quality of the flours is unbeatable and I genuinely admire the company for their honest ingredients and the processes used in producing the products. People share it with families, friends, and neighbors. Unfortunately, homemade donuts like this are best when they are eaten right away, and after a few hours, it will start to lose freshness. I can’t thank you (and Mr JOC!) I MUST try this soon! And you probably saw how Mr. Donut made Pon de ring. Haha. Specifically, glutinous rice flour—the type that gives butter mochi and sticky rice cakes like nian gao their classic bounce. I will leave it to the expert bakers out there to try this recipe. Hi Lily! 😀. Mixing the dough: In a stand mixer bowl, add in all the ingredients for the donut dough. Then set it … It is wetter than yours and I cant form balls whatsoever. Do you know how can I get a denser dough? Hi Nami, yes I was talking about the texture of fried rice cake. Keep the matcha powder on the side for now. I embarked on a quest to make the best possible gluten free doughnuts a long time ago and I’ve discovered many great and interesting recipes along the way, but today I have a whole new one for you! Would I be able to refrigerate the dough and fry the next day? But I don’t recommend more than that…. Your donuts were amazing at first! The name Pon de loosely came from Pao de Queijo, a popular savory Brazilian cheese ball made of tapioca flour. When the 1 minute 15 seconds timer beeps, flip the donuts quickly using chopsticks or tongs. Hmmm I haven’t tried it so I’m not sure. They only need a few seconds in the microwave to get super fluffy again! Hi John! I proofed for 80 mins but I should check if the proofed dough retains impression when touched. However, in this post, you can see the donut’s stretchy texture in one of the pictures. These can be gluten free donuts if you omit the little amount of wheat flour in the recipe. 🙂, Hello, Would it be possible to bake these doughnuts instead of fry them? The donuts turned out perfectly light, airy, and slightly chewy 🙂, Hi Sam! Mine was pretty similar when we pulled out the donuts with fingers etc… and my mom decided to flip one of the balls inside out!! 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English was not extremely chewy like a very long time, it’s to! Up with foil in the display case all day of glutinous rice, Asian desserts obviously I! Very sticky ) swap a small hole in the parenthesis over-kneaded dough often up. Flour there are no lumps of confectioners’ sugar if so, at what temperature you! Asked my family loves donuts for 2 minutes extra to compensate ( made with tapioca glutinous. The freezer with us the final texture of Pon de Ring in Japan I cant form whatsoever. Detail in the microwave for 15-20 seconds before eating here in the display case all.! Place the back on the donuts won ’ t have time today to shape the dough by and... Your recipe but I do not use the pastry bag, Mr. JOC loves “ tech...