1. mochi donuts — they have tofu?!?
- The dough was too sticky to roll into balls. I added more flour but they were still too sticky. So I coated my hands in cornstarch. That worked but it was hard to regulate ball size.
- Cooking time varied.
- If they sit overnight they become quite chewy.
- I would increase the jelly in the frosting to increase flavor.
Rating: 7/10 would try again with modifications. Would eat again. Very pretty to look at.
2. Mochi donut holes – milk, butter, & vanilla
- Flavor is quite bland.
- Texture was tough outside and doughy inside
- I made the individual balls too big and the temperature of the oil was 350f but cooked the outside too fast and the inside didn’t get finished.
- I would make the balls smaller & turn down the oil temp to evenly cook the dough.
- I would also consider adding additional flavoring to the dough. The only flavor that stood out was the sugar (to which I added ginger and cinnamon)
Rating: 5/10 am skeptical but would still try again for curiosity’s sake.
3. Ube donuts – buttermilk & ube flavoring
- Easiest recipe
- Josh’s favorite
- He says it NEEDS some kind of texture. Besides the frosting (thus all the coconut, nuts, etc we tried)
- Frosting carries a lot of coconut flavor
- I would consider adding shredded ube into the batter
- Most cake like of the three
- Easiest to mass produce
- Perhaps go super extra by adding a mochi in the middle?
- Could sweet soy sauce work with this?
Rating: 8/10 planning to experiment more with decorations but best texture and flavor.
UPDATE: additional recipe attempt
I attempted a modification to recipe 1.
- Added matcha & green food coloring to batter
- Added more all purpose flour and glutinous rice flour and sugar.
- Rolled the dough into ‘snakes’ and shaped like a donut
- Fried at lower temp for same period of time
- Coated the donut in matcha sugar
Results: not pretty but tasty. ‘snake’ method didn’t work for a donut shape. Still really chewy (think fried donut from a fair)