Ube Mochi Donuts
Inspired by the vibrant purple yam, these Ube Mochi Donuts are a delightful fusion of chewy mochi and traditional donuts, with a hint of coconut milk for an exotic twist. Perfect for satisfying your sweet tooth, these donuts are both visually stunning and delicious.
Prep time: 15 minutesCook time: 10 minutesServes: 12
Ingredients
1 cup ube puree
2 cups glutinous rice flour
1 cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
3/4 cup coconut milk
1/4 cup whole milk
2 large eggs
1 tsp vanilla extract
Oil for frying
Instructions
1. In a large mixing bowl, combine the ube puree, glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt.
2. In a separate bowl, whisk together the coconut milk, whole milk, eggs, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms.
4. Heat oil in a deep fryer or large saucepan to 350°F (175°C).
5. Roll the dough into small balls, about 1.5 inches in diameter.
6. Carefully drop the balls into the hot oil, frying in batches until they float and turn golden brown, about 3-4 minutes per batch.
7. Remove the donuts with a slotted spoon and drain on paper towels.
8. Allow to cool slightly before serving.
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Reheat in a preheated oven at 350°F for 5 minutes or until warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
