Ube Mochi Donuts
Ube Mochi Donuts can be easily baked at home in the oven. Enjoy this lightly sweetened chewy donut with a condensed glaze. Made from scratch with ube halaya jam and ube extract. The sweet rice flour will make the donuts chewy on the inside and a light crisp on the outside. These will serve great at a party or can be easily enjoyed at home.
Ingredients
- ¾ cup Mochiko Sweet Rice Flour
- ½ tsp baking powder
- ¼ tsp salt
- 6 tbsp brown sugar
- ¼ cup unsalted butter room temperature
- 1 egg room temperature
- ¼ cup coconut milk
- ¾ tsp ube extract
- ¼ cup ube halaya jam
- 1 tsp vanilla extract
Ube Glaze
- ½ tsp ube extract double up if you want a deeper purple color
- 1½ tbsp whole milk ¼-½ tsp more if the glaze is too thick
- ½ cup confection sugar
Instructions
- Mix dry ingredients. In a small bowl combine the sweet rice flour, baking powder and salt.
- Mix wet ingredients. In the stand mixer bowl whisk the butter, brown sugar and egg until well incorporated. Add the vanilla extract, ube halaya jam, ube extract and coconut milk until well combined.
- Combined dry and wet ingredients. Slowly pour half the dry ingredients and mix at low setting on the stand mixer. Gradually add the remaining half and mix. Do not over-mix the batter.
- Preheat Oven. Preheat the oven to 350°F.
- Grease the donut pan. Spray with a neutral oil spray in each of the donut cavities. Using a spatula scoop the batter into each of the donut cavities. Fill each one until it's 90% full and use the spatula to remove any air bubbles.
- Bake. Bake on the middle rack for 12-13 minutes. Remove from oven and let it cool for 5 minutes before moving to a cooling rack.
- Make the glaze. In a medium bowl whisk ¼ cup of confection sugar with 1 tbsp of whole milk and add the remaining ¼ cup of confection sugar. Add 1/2 tbsp of whole milk and whisk until it's smooth. Once the glaze is smooth consistency add the ube extract and whisk until well incorporated. The glaze should have the same consistency as glue.
- Glaze donuts. Once the donuts have cooled dip the top of the donuts (This would be the side that was facing down in the donut baking pan) and flip it up. Place the glazed donuts back onto the cooling rack. Let the first coat of glaze harden slightly. I give it 5 minutes and dip the donuts once again to get a thicker layer of glaze.
Notes
Mochiko Sweet Rice Flour. This is the only brand of sweet rice flour I use. I have not tried to use glutinous rice flour to make this so I won’t know if it will turn out the same.
Fill the donut cavities 90%. Filling the donut cavities to 85%-90% full will make a nice donut shape when you remove them from the mould. When they are too full the donuts come out shaped like a wide bell. If this happens take a pair of scissors and cut the wider edges off.
Oil the donut cavities. This will make it easier to take out of the mould.
Use Spatula to fill the batter into the mould. The consistency of the batter will be thick. I used my spatula to spoon and fill in the donut cavities. Make sure to get all the air bubbles out before baking.
Double-dip the donuts into the glaze. In order to get a nice coat of glaze the donuts will need to be dipped twice. The first dip of glaze gets absorbed into the donut.
Tried this recipe?Let us know how it was!