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 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:
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 mixture is smooth and uniform.
03 - Pour wet ingredients into dry ingredients. Stir continuously until a thick, sticky dough forms and all dry pockets are incorporated.
04 - Lightly dust hands with rice flour. Roll dough into 1.5-inch balls. Arrange 8 balls in a ring pattern on parchment paper squares, pressing gently to seal seams.
05 - Heat oil to 340°F in a deep pot. 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 drain and cool for 10-15 minutes until glazing temperature.
07 - Whisk powdered sugar, ube halaya, milk, and salt until smooth and pourable. Adjust consistency with additional milk if needed.
08 - Dip tops of cooled donuts into glaze, allowing excess to drip off. Place on wire rack and let set for 10-15 minutes before serving.
# Expert Hints:
01 -
- The exterior shatters delicately while inside stays incredibly soft and bouncy
- Ube adds this gorgeous color and nutty vanilla flavor that nobody can quite place
- These donuts are somehow gluten-free but nobody would ever guess it
02 -
- The dough will feel impossibly sticky but resist adding more flour or you will lose the chewy texture
- Frying temperature matters too much and you will end up with either burnt outside or raw inside
- Ube halaya varies in color intensity so do not worry if your purple is not as vibrant as photos
03 -
- Add a drop of ube extract if you want that Instagram worthy deep purple color
- The glaze tastes best made at room temperature rather than cold