Ube Mochi Donuts
Ube Mochi Donuts
In Hawaii we love mochi in all forms. From traditional forms like ozoni (mochi soup served on New Year's Day to bring luck) and daifuku (filled mochi, usually sweetened red bean paste). To more modern versions like butter mochi, mochi ice cream, and chocolate filled mochi. These ube donuts are another way we enjoy mochi.
Ingreadient
- 2 cups mochiko (glutenous rice flour)
- 2/3 cup sugar
- 1 cup full-fat coconut milk
- 1/2 teaspoon ube extract
Direction
- Heat a pot with enough oil to deep fry to 350 degrees F.
- In a large bowl, whisk together the ingredients. The dough will be sticky.
- Drop balls of batter, about 2 tablespoons each, into the oil. Do not overcrowd the pot. Gently turn the donuts so they are evenly browned. Fry for about 4-5 minutes or until the donuts are golden brown and cooked through (note - donuts will look darker because of the ube extract). Drain on a rack or a sheet pan lined with paper towel.
- Leftovers will keep for a few days and can be reheated in an air fryer or toaster oven.
