Mini Mochi Donuts
These mini chewy mochi cakes are shaped like donuts and topped with a chocolate glaze.
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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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