Ube Mochi Donuts (Print)
Chewy purple donuts with nutty ube flavor, crispy outside and soft mochi-like inside.
# 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 Make:
01 - Whisk together sweet rice flour, almond flour, baking powder, and salt in a large mixing bowl until thoroughly blended.
02 - In a separate bowl, whisk milk, sugar, ube halaya, eggs, melted butter, and vanilla extract until completely smooth and uniform.
03 - Pour wet ingredients into dry ingredients. Stir continuously until a thick, sticky dough develops and no dry streaks remain.
04 - Lightly coat hands with rice flour. Roll dough into 1.5-inch balls. For traditional ring shape, arrange 8 balls in a circle on parchment squares, pressing gently to secure.
05 - Heat oil in deep pot to 340°F. Lower donuts on parchment into hot oil. Fry 2–3 minutes per side until puffed and golden. Remove parchment after 30 seconds.
06 - Transfer donuts to wire rack lined with paper towels. Allow to cool for 10–15 minutes until glaze can be applied without melting.
07 - Whisk powdered sugar, ube halaya, milk, and salt until completely 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 Advice:
01 -
- The combination of nutty ube flavor with mochi chewiness creates something utterly addictive and unique
- These donuts strike that perfect balance between crispy fried exterior and pillowy soft interior
02 -
- The dough will be stickier than you expect, so keep rice flour handy for dusting your hands while shaping
- Oil temperature is crucial, too hot and they'll burn outside before cooking through, too cool and they'll become greasy
03 -
- Use a kitchen thermometer for oil temperature, guessing led to some of my most disappointing batches
- Let the glaze cool slightly before dipping so it coats thickly rather than running off completely