Strawberry Churro Bites

Instructions

1. 1

   Place the mochi mix in a large bowl. Bring the water and shortening to a boil, then pour over the mix.

2. 2

   Beat with a paddle attachment on low for 1 minute, then on high for about 3 minutes until smooth and glossy.

3. 3

   Transfer to a piping bag fitted with a large star tip and chill for 10–15 minutes so it holds its shape.

4. 4

   Heat oil to 350°F (180°C). Pipe 3-inch lengths directly into the oil, cutting them off with scissors.

5. 5

   Fry for about 4 minutes, turning, until evenly golden and crisp, then drain on paper towels.

6. 6

   Combine the sugar and strawberry powder, then roll the warm churros until coated.

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.