Baked Japanese Mochi Donut (Pon De Ring)

Traditional pon de ring is cooked by deep-frying, like traditional American donuts. I decided to do the baked version. I love donuts, the deep-fried version, but I hate deep-frying 🙂 The other day when I made Korean Sesame Mochi Bread, it dawned on me that I could use the same dough to make baked pon de ring. The result is quite satisfying. Soft and chewy!
Please watch the video for the instructions.
For written recipes & instructions visit: whattocooktoday.com/baked-moc...
RECIPE
For the donuts:
25 g unsalted butter
35 g sugar
2 g salt
125 g whole milk
25 g all-purpose flour
110 g tapioca flour
50 g egg from one medium egg, you may need more
1 tsp vanilla extract or another flavor you want
For the glaze:
200 g white chocolate
50 g heavy cream
Food coloring of your choice
For topping:
Chocolate sprinkles, cookies pieces, etc. It's up to you what you want to use for topping

[@emkoh2746]

非常感谢您分享🙏🙏🙏🌻👍👍

[@roysreceptive]

*Possible Correction -* In the description it says 25g all-purpose flour whereas in the video, you added tapioca starch. Also since it is a “mochi donut,” can you use glutinous rice flour instead of tapioca starch and get the same result?

[@WhatToCookToday]

Hi, the 25 gr all-purpose flour was added after melting butter. Then the tapioca starch is added after. I haven't tried replacing with glutinous rice flour, so I can't tell you for sure, it should yield chewy result too, but from what I've experienced making other type of baked mochi products, somehow tapioca starch give chewier result, but please feel free to experiment and see how you like it.

[@xrispi]

how did you add gel food color without seizing the chocolate?

[@WhatToCookToday]

If you can, use oil-based gel food coloring to avoid seizing and use high quality white chocolate bar (instead of chocolate chips) helps too. I have used regular gel food coloring before, but you have work quick and not to add too much to avoid seizing