MochiConcept Recipe
Earl Grey Glazed Mochi
Light earl grey glaze over classic mochi donuts.
- 220 g (about 1 3/4 cups) MochiConcept mochi mix
- 1/4 cup (60 g) granulated sugar
- 3/4 cup + 1 tbsp (200 ml) milk, steeped with 3 earl grey tea bags
- 1/4 cup (50 g) neutral oil
- 2 large eggs, beaten
- Neutral oil, for deep-frying
- For the glaze: 1 cup powdered sugar + 2–3 tbsp brewed earl grey tea, cooled
Instructions
Warm the milk and steep the tea bags for 5 minutes, then remove the bags.
Heat the earl grey 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 eggs 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 the donuts in with their parchment, removing the paper after about 30 seconds, and fry 1–2 minutes per side until golden.
Cool completely. Whisk the powdered sugar with the brewed tea, dip the tops, and let set for 5 minutes.
Pro Tips
- Add the egg gradually and stop at the 'V' ribbon stage so the rings hold their shape.
- Glaze only once the donuts are fully cool so the finish stays glossy.
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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