I have been improving over the year though, so don't you worry about me. I need to graduate and start bringing my gazillion negative bank balance to at least a few negative hundreds. You know?! Drives me nuts. Anyhoo, other than thinking about my lack of money and muscles, here is a donut recipe made of mochi. They are so wonderfully soft with a little chew and not too sweet (my kind of dessert!).
They do look a little funky shaped because I left my donut pan in Richmond, so I had to Macgyver one out of my muffin pan and foil. Clearly doesn't look as great. Oh well.. This recipe is a keeper so I will definitely make them when I'm back in school!
Alsooo, congrats to Melanie for winning Joanne Weir's Cookbook. I hope you enjoy it!
Baked Mini Mochi Donutsadapted from lafujimama
makes 15 mini donuts
1 1/3 cup mochiko
2 tsp baking powder
2 tbsp sugar
2 large eggs, beaten
1/4 cup agave or honey (I used agave)
2/3 cup coconut milk (or whole milk)
2 tsp vanilla
2 tbsp butter, melted
2 tsp matcha or 3 tsp cocoa powder
ganache - 1/4 cup semi sweet chocolate chips and 2 tbsp coconut milk (or heavy cream)
- Preheat oven to 350F and grease mini donut pan
- Mix dry ingredients (first 3) in a large bowl. In a medium bowl, mix wet ingredients: butter, milk, vanilla, agave and eggs
- Combine dry and wet mix and stir well. If you want to make some plain vanilla ones, fill 4 donut molds
- Split the rest of the batter, stir matcha into one and cocoa powder into the other. You can also just double up variations if you want to just make one type. Fill the rest of the mold
- Bake for 12-15 mins. Let cool a bit in the mold and then flip them out onto a rack
- Meanwhile, make the ganache. I just microwave the chocolate chips and coconut milk for 15-30secs. Stir vigorously to mix. Dip donuts into the ganache and then into sprinkles of your choice