Imagine biting into a dessert that's simultaneously chewy, chocolatey, and utterly irresistible - welcome to the world of Chocolate Glazed Mochi Doughnuts! These aren't your ordinary doughnuts; they're a delightful fusion of traditional Japanese mochi and decadent chocolate that will transport your taste buds to a realm of pure culinary bliss. Prepare to impress your friends and family with this unique, show-stopping treat that combines the best of two incredible dessert traditions.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Japanese
Serves: 12 doughnuts
Ingredients
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips
- 1 tablespoon vegetable oil
- 1/4 cup powdered sugar
Instructions
- In a medium mixing bowl, combine glutinous rice flour, cocoa powder, and sugar. Whisk together until well blended and no lumps remain.
- Gradually add water and vegetable oil to the dry ingredients, stirring continuously to create a smooth, sticky dough. Mix until the consistency is uniform and free of dry spots.
- Prepare a clean work surface by lightly dusting with glutinous rice flour to prevent sticking. Transfer the mochi dough onto the surface and knead gently for 2-3 minutes.
- Roll the dough into a long rope, approximately 1-inch thick. Use a sharp knife or dough cutter to divide the rope into 12 equal portions.
- Shape each portion into a ring by connecting the ends, creating a doughnut shape. Press and seal the edges carefully to ensure they hold together during cooking.
- Heat a pot of water to a gentle simmer. Carefully drop the mochi doughnuts into the water and cook for 3-4 minutes. They will float to the surface when done.
- Remove cooked mochi doughnuts with a slotted spoon and place on a wire rack to drain excess water and cool slightly.
- For the chocolate glaze, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Dip each cooled mochi doughnut into the melted chocolate, ensuring even coverage. Place on a parchment-lined baking sheet.
- Sprinkle powdered sugar over the glazed doughnuts for a final decorative touch. Allow chocolate to set for 10-15 minutes before serving.
- Serve at room temperature and enjoy the chewy, chocolatey texture of these unique Japanese-inspired mochi doughnuts.
Tips
- Always use glutinous rice flour (sweet rice flour) - regular rice flour won't give you the right chewy texture.
- Ensure your water is at room temperature for the best dough consistency.
- When kneading the dough, keep your hands lightly dusted with flour to prevent sticking.
- Don't overcrowd the pot when boiling mochi doughnuts - cook in batches if necessary.
- Watch the doughnuts carefully while boiling; they'll float to the surface when perfectly cooked.
- For a smoother chocolate glaze, add a teaspoon of coconut oil when melting chocolate chips.
- Let the doughnuts cool slightly before glazing to prevent the chocolate from sliding off.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For extra flavor, try adding a pinch of espresso powder to the chocolate glaze.
- If the dough feels too sticky, refrigerate for 10-15 minutes before shaping.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 2g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 5mg
