Description
Enjoy these delightful Ube Mochi Donuts, a chewy and sweet treat featuring the unique flavor of ube and the tropical richness of coconut. Crispy on the outside and tender on the inside, these donuts are fried to golden perfection and served with a luscious coconut dipping sauce, making for an irresistible snack or dessert.
Ingredients
Scale
Donut Batter
- 1 cup Mochiko (sweet rice flour, essential for chewiness)
- 0.5 cup Sugar (preferably cane sugar for best flavor)
- 0.5 cup Coconut Milk (full-fat preferred for richness)
- 1 teaspoon Ube Extract (provides authentic color and ube flavor)
Toppings & Sauce
- 1 cup Shredded Coconut (toasted for enhanced flavor and texture)
- 0.25 cup Powdered Sugar (for dusting the finished donuts)
- 0.5 cup Coconut Dipping Sauce (made by mixing coconut milk with vanilla or additional sugar)
Instructions
- Prepare the Oil: Heat 2-3 inches of vegetable oil in a deep pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy to ensure perfect frying temperature.
- Mix the Batter: In a large mixing bowl, whisk together mochiko, sugar, coconut milk, and ube extract until a sticky, cohesive dough forms. The batter should be thick enough to hold shape when dropped.
- Fry the Donuts: Using about 2 tablespoons of dough per donut, carefully drop portions into the hot oil, frying a few at a time to avoid overcrowding. Allow them space to expand and cook evenly.
- Cook Until Golden: Fry the donuts for 4-5 minutes, gently turning them with a slotted spoon to ensure they brown evenly on all sides and reach a perfect golden brown color.
- Drain the Donuts: Remove fried donuts from the oil using a slotted spoon and place them on a wire rack or paper towels to drain excess oil and maintain crispiness.
- Add Toppings and Serve: While still warm, dust the donuts with powdered sugar and sprinkle toasted shredded coconut over them. Serve immediately with the coconut dipping sauce on the side for dipping.
Notes
- Use full-fat coconut milk for the best texture and flavor in the donuts and dipping sauce.
- Maintain oil temperature consistently at 350°F to prevent greasy or undercooked donuts.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
- Ube extract can be substituted with ube powder mixed with water if necessary.
- Serve donuts warm to enjoy their optimal chewiness and flavor.
