Ube Mochi Donuts (Printable Version)
Chewy purple donuts blending nutty ube sweetness with crispy exterior and soft mochi-like interior
# 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 oil) 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 together sweet rice flour, almond flour, baking powder, and salt in a large bowl until thoroughly combined.
02 - In a separate bowl, combine milk, sugar, ube halaya, eggs, melted butter, and vanilla extract. Whisk until the mixture is smooth and fully incorporated.
03 - Pour the wet ingredients into the dry ingredients. Stir continuously until a thick, sticky dough forms and no dry flour remains visible.
04 - Lightly dust hands with rice flour to prevent sticking. Roll dough into 1.5-inch balls. For traditional ring shape, arrange 8 small balls in a circle on parchment paper squares, gently pressing them together at the edges to connect.
05 - Heat neutral oil in a deep pot to 340°F. Carefully lower donuts on their parchment squares into the hot oil. Fry for 2-3 minutes per side until puffed and golden brown. Remove parchment paper after 30 seconds of frying.
06 - Transfer fried donuts to a wire rack lined with paper towels to drain excess oil. Allow to cool for 10-15 minutes until glazing temperature.
07 - Whisk together powdered sugar, ube halaya, milk, and salt until smooth and pourable. Add additional milk if needed to achieve desired consistency.
08 - Dip the tops of cooled donuts into the ube glaze, allowing excess to drip off. Place on wire rack and let glaze set for 10-15 minutes before serving.
# Expert Advice:
01 -
- The texture is unlike anything youve had, crispy outside giving way to this incredible chewy mochi interior that keeps you coming back for just one more
- Ubes unique vanilla nutty flavor profile is subtle enough for newcomers but distinctive enough to make these donuts memorable
02 -
- That sticky dough feeling is completely correct and necessary, do not be tempted to add more flour or you will lose the characteristic chewy mochi texture
- Removing the parchment paper after 30 seconds of frying is crucial, if you wait too long the paper can fuse to the donut
- The glaze thickness matters, too thick and it will slide right off, too thin and it wont set properly
03 -
- Room temperature ingredients incorporate more smoothly, especially the ube halaya which can be quite stiff when cold
- Adding a drop of ube extract to the glaze intensifies both the color and flavor without changing the consistency