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Glazed Lemon Mochi Donuts

Mochi donuts are SOOOOOO good! They’re not your typical donut. I use rice flour (Mochiko brand) instead of regular enriched flour, resulting in an almost sponge-like soft and chewy texture when you bite into it. I just love this chewy texture, which unfortunately had me craving more. That first bite hints at flavor, especially the burst of lemon. The lemon zest adds even more to the flavor and authenticity. Add the lemon-infused glaze and it’s a lemony double whammy delivered to your taste buds!

What I like about these donuts is that they aren’t as sweet as your regular glazed donuts, even with the confectionery glaze. Just this alone has me snacking on these donuts like there’s no tomorrow (which isn’t necessarily a good thing). Another difference with these donuts is that they are small–they don’t rise as much as a regular donut. Mochiko flour isn’t exactly self-rising. It is a type of sweet rice flour that is made from sticky rice. The sticky rice is first cooked, then dried. Then it is grounded into a fine powder, the rice flour.

These donuts are quick and easy to make. They’re slightly smaller than a regular donut because all-purpose flour isn’t used. I made a dozen with this recipe and they were eaten in 2 days. By me. Yes, that’s how good they are!

You can make these donuts the night before you plan a day at the beach with friends. Bring them only to see them eaten up in minutes! That’s why you triple the recipe. Even then, I can’t gurantee that you’ll have any left.

My favorite pans in my kitchen are my donut pans. I purchased them a few months ago from Pampered Chef and I must tell you that they’re gorgeous! They’re metallic (truthfully, I don’t know what kind of metal) with a beautiful retro blue coating at the bottom of the pan. Donut pans are a must-have when making donuts, especially for the recipe below. These donuts don’t take long to bake, and you’re not monitoring the temperature when frying donuts.

Recipe for glazed lemon mochi donuts.

If you would love to have these pans, you can purchase them at Pampered Chef through my consultant Amanda here.

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Glazed Lemon Mochi Donuts

Not your typical donut. More like a snack, less like a breakfast pastry. Not so sweet, but you’ll come back for more.

  • Author: Audrey
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35
  • Yield: 12 1x
  • Category: breakfast
  • Cuisine: American
Scale

Ingredients

2 cups sweet rice flour (Mochiko)

1/4 cup granulated sugar

Zest of 1 lemon

1/2 cup milk

1 egg

1/2 teaspoon baking powder

3 tablespoon buttermilk

1 teaspoon lemon extract

Glaze:

2 cups powdered sugar

3 tablespoons fresh lemon juice

a pinch of lemon zest

Instructions

  1. Preheat the over to 350 degrees. Prepare donut pans by greasing the wells with butter or shortening.
  2. Mix the sugar and lemon extract in a large mixing bowl until you form a paste . Whisk in the sweet rice flour and baking powder.
  3. In a smaller bowl, whisk the eggs and add in the buttermilk, milk, and lemon zest. Pour into the large mixing bowl and mix until combined.
  4. Fill halfway in each well of the donut pan.
  5. Bake 8 – 10 minutes. Cool in the pan for about 3 minutes and then transfer to a wire rack to completely cool before adding glaze.

 

Glaze

  1. Mix all ingredients in a bowl until slightly thick but runny. Adjust ingredients for consistency.
  2. Dip the donuts horizontally in the bowl of icing until halfway submerged. Let sit on the wire rack until glaze is set.
  3. Eat immediately.

 

 

Nutrition

  • Serving Size: 12
  • Calories: 191
  • Sugar: 19 g
  • Sodium: 36
  • Fat: 3%
  • Carbohydrates: 41 g
  • Fiber: 0.7 g
  • Protein: 2.8 g
  • Cholesterol: 53 mg

Keywords: snack donuts breakfast food pastry bakery treat cake lemon glaze dessert mochi baked

Out and About

A Taste of Paradise Ciders

I heard nothing but good things about Hawaii’s first hard cider brewery so my friend Matt and I decided to check it out. Located in Kalihi, Paradise Ciders is in the industrial block next to OCC. If you’re lucky, you can find parking out front. Otherwise, you may need to cruise the area in search of street parking.

We walked into the tapping room which is the size of a miniature hangar, yet without the feeling of being crowded or cramped. We were the first ones there this particular Saturday afternoon so we sat at the counter, which probably seats 6. Shortly after sitting down we noticed several patrons coming in. The industrial chic style is informal yet inviting, and all the material is resourced. I noticed a few tables here and there with only 1 long table big enough to fit a party of 10. I would advise coming early to grab a seat while you can.

We sit at the bar and take a look at the wall menu of available cider selections. Delectable descriptions put us at a quandry as to what we should order. Would it be the Leid Back Lilikoi? Or the Ginger Bomb? Luckily, flights of four 8-oz glasses allowed us to satisfy our curiosity of more than 1 cider.

The first menu shows ciders that the brewery provides to about 50 dining establishments in the state of Hawaii. Small batches are made of the ciders shown on the seasonal small batch menu, and are only offered in the tasting room. My flight consisted of Mango Daze, Pineapple Cruzer, Guava Lava, and Killah Dragon. .

L to R: Mango Daze, Pineapple Cruzer, Guava Lava, Killah Dragon

Aaaah, my first taste of the Mango Daze. The crisp taste of a cider, and a mango-flavored one at that. The subtle taste of mango hits your tongue but with an oh-so-subtle bubbly crisp taste. The ciders here are brewed with well-known local fruits such as guava, lilikoi, and dragon fruit. The Pineapple Cruzer didn’t do it for me. I love pineapple, mind you, but I’m not sure I like my pineapple as a cider. The “acidic” pineapple mixed with the slight bubbly of the “ciderization” (yes, I made up this word) overrode the fruit flavor for me. I didn’t notice an aftertaste. I loved the Guava Lava. Smooth with the light and fruity flavor of guava, and almost to the point where the aftertaste was all guava. It’s a perfect drink to have while watching a sunset on the beach. I would rate Killah Dragon below Guava Lava. I could taste the dragonfruit but it wasn’t a very strong flavor compared to the guava.

Matt and his Killah Dragon.

Serena tends the bar and was willing and able to answer any questions. Her husband John is the brewer and owns Paradise Ciders with his business partner and brewer John. Before I forget, Kaia is their ever-present canine companion at the tasting room.

Kaia

Feel free to check this tasting room out. Small but spacious, Paradise Ciders is a great place to sample the ciders and hang out with friends. They only serve pizza, but over the weekends the food trucks front the street outside the hangar. I highly recommend coming early to avoid the crowds.

Paradise Ciders
2003 Colburn Street
Honolulu, HI 96819
email: aloha@paradiseciders.com

http://www.paradiseciders.com

Hours:
Wed – Sat 3-8 pm
Sun 1-6 pm