MochiConcept Recipe
Classic Mochi Ring Donut
A light and chewy mochi ring donut, fried to a golden crisp. Its signature bubble-ring shape delivers the perfect balance of crunch and softness in every bite.
- 110 g (about 1 cup) MochiConcept mochi mix
- 2 tbsp + 1 tsp (30 g) granulated sugar
- 1/3 cup + 1 tbsp (100 ml) milk
- 2 tbsp (25 g) neutral oil
- 1 large egg, beaten
- Neutral oil, for deep-frying
- Powdered sugar, for dusting (optional)
Instructions
Heat the milk, sugar, and oil until steaming, then stir in about a third of the mochi mix until smooth.
Off the heat, add the remaining mochi mix and stir into a smooth ball.
Beat in the egg a little at a time until the batter falls in a 'V' shape from the spatula.
Pipe the batter into connected-ball rings onto small squares of parchment.
Heat oil to 320°F (160°C). Lower each donut in with its parchment, removing the paper after about 30 seconds, then fry 1–2 minutes per side until golden and crisp.
Drain briefly and dust with powdered sugar if desired. Serve warm.
Pro Tips
- Piping onto parchment squares keeps the bubble-ring shape intact when frying.
- Keep the oil at 320°F — this style browns fast and needs gentle heat to cook through.
Recipes are shared as a general guide and may need adjusting for your equipment. Preparation involves hot oil and common allergens (including wheat, egg, milk, soy, and sesame). Cook with care, and always follow the preparation and allergen information on your product packaging.
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