Mini Mochi Donuts
These mini chewy mochi cakes are shaped like donuts and topped with a chocolate glaze.
National Donut Day was last Friday, which is what inspired me to make these. I had my housewarming this past weekend and this is one of the desserts I made for the party. The mochi donuts are vanilla flavored and then dipped in chocolate ganache.
I love the how they are small and bite-sized. However, I do regret making them for the housewarming.
I had been all set on making mochi cake, which is easy to put together. And my goal this weekend was to make simple recipes since I had so many items to prepare. But after seeing so many doughnut posts on Friday, I convinced myself I just had to make the mochi cake into mini donuts. Normally if I was just making this one item it would be okay. But since I was making about 9 different things, these little donuts ended up being extremely time consuming.
I didn’t have enough time to frost, so a lot of the donuts came out quite messy looking. I hate serving ugly food, but I didn’t have much of choice. Oh well. Lesson learned. Great idea if you’re making one or two desserts. Not a great idea if you’re trying to enough food to feed a party.
Mini Mochi Donuts
Ingredients
- 16 oz mochiko rice flour, or can substitute for any brand of glutinous rice flour
- 1 cup unsalted butter
- 2 cups sugar
- 1 (12-oz) can evaporated milk
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla
chocolate ganache
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F. Spray mini donut pans with pam spray. Cream the butter and sugar. Mix in the evaporated milk and eggs. Mix in the rice flour, baking powder and vanilla.
- Pipe batter into mini donut pans. Bake for about 10 minutes.
- While donuts are baking/cooling, make the ganache. Melt chocolate and heavy cream on stove or in microwave. Stir with spoon until smooth ganache forms (For microwave, place chocolate and cream in a microwave-safe bowl and heat for 30 seconds. Stir and mix. Heat for an additional 30 seconds and stir until smooth ganache forms). Place parchment paper underneath cooling racks. Dip donut tops in ganache and then place on cooling racks until set.
Haven’t tried yet, but wanted to ask anyone who has, are these ok to make ahead? Are they still soft and “mochi” in texture the next day?
These should be ok to make the day before.
Oh no! I came across this recipe after I have already made some butter mochi batter and poured it in the mini donut pan. There is an extra can of coconut milk in the batter I just made!
hopefully you can try it next time!
I think if they taste yummy people will forgive any little blemishes. A pet peeve of mine is when I make a pretty dessert like a cake or pie and people destroy it by slicing it all weird (with spoons and forks instead of knives) and some people will try to cut diagonally to get more frosting or topping, or just eat the topping right off. So then the formerly pretty dessert turns into a mangled mess of crumbs and smeared frosting/ganache 🙁
omg, i know what you mean! for thanksgiving i made this pumpkin loaf that was all pretty on top with pumpkin vines and mini pumpkins. and rather than making normal slices, someone just hacked the entire loaf up into random squares within seconds after i put it on the table. i was so sad!
My favorite donuts ever, love these!!
thanks!