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.

What are mochi donuts?

If you search for “mochi donuts” on Google, you will see one of the more popular forms, the ring donut. These delicate, colorful, gluten-free donuts have a distinctive chew that comes from rice flour and you can find them in a variety of flavors.

Unlike the ring donut, these ube mochi donuts are more substantial with a crunchy crust and a chewy center. They are similar in shape and size to andagi donuts although the texture is very different.

I first had these donuts at the Mochi Aulelei booth at the KCC Farmers’ Market. They sell them in a variety of flavors like poi, coconut, and ube. They come four donuts to a stick.

As my sister is wont to do, she wanted to figure out how to make these donuts at home. This is her recipe (I was the happy taste tester).

Simple ingredients

This recipe contains four simple ingredients – mochiko (glutenous rice flour), coconut milk (be sure to use full fat), sugar, and ube extract (which gives the donuts their bright purple color and delicate flavor). You can find ube extract in the spice or baking aisle of most large grocery stores or you can order it online.

You can also make some simple adjustments to create different flavors:

• To make coconut mochi donuts, substitute coconut extract for the ube extract. It will be enhanced by the flavor from the coconut milk.
• To make lemon mochi donuts, substitute lemon extract for the ube extract and add 2 teaspoons of lemon zest.

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