Haha). Will repeat that next time 😀 Will also try some different glazes next time <3 So happy I can finally enjoy pon de ring in Germany! Delicious. Their shape is just like Pon de Ring though. After deep-frying Japanese croquettes, Chicken Karaage, and Tempura for over 20 years at home, I can deep-fry comfortably without a thermometer. If it’s a small amount (like only a tablespoon or so), I would say it’s okay… I just don’t feel comfortable making this recipe with cornstarch… Sorry… Have you tried looking for it online? Hi Nami, Kind of, I remembered that Mr.donut was not extremely chewy like tapioca pearl but very bouncy. They are both saturated fats that stay solid at room temperature, which allows the donuts to stay crisp and not “wet” after deep frying. I hope I’m making sense. Mister Donut does not need to shape the dough into Pon de Ring shape by hands. Texture wise. 320 g tapioca flour (2 ½ cups + 2.5 Tbsp) 180 g all-purpose flour (plain flour) (1 ¼ cups + 1 Tbsp). I hope you enjoy this recipe! BUT frankly speaking, I’m always super nervous dealign with yeast and dough. Then add the milk, egg and butter (softened in the microwave first for 20-30 seconds) and mix with an electric hand mixer or stand mixer (with dough hooks attachments) until the dough comes together. People share it with families, friends, and neighbors. It is wetter than yours and I cant form balls whatsoever. Thank you so much for this recipe. By Kat Thompson Published on 9/23/2020 at 3:48 PM … Whisk really well to make sure there are no lumps of confectioners’ sugar. Modo donuts do not taste like Mister Donut’s and have never satisfied with pon de ring cravings. Hi Ikue! 😀, Thanks for your tip on bread maker too! Repeat with the leftover dough. The dough absorbs too much oil when the temp is low (just like other deep-frying dishes). I dont own a stand mixer and thought it’d be easier to make it with softened butter instead of melted butter since the batter is already so wet? Was there any consideration for using pastry flour or cake flour? Just tried the recipe yesterday and it’s SO good – my only question, I’m confused if I should use a stand mixer or a hand mixer. See more ideas about Glutinous rice flour, Glutinous rice, Asian desserts. The hardest part will be making sure you don’t overcook the donuts. Cover the donuts with a damp paper towel or light cloth (make sure it’s not heavy) and allow to rest for 15-20 minutes. Would using softened butter make a difference? Instead, my dough turned out to be quite watery 🙁 Any tips or idea why my dough could have turned out this way ? Besides the funky outlook, Pon de Ring Donuts have a unique chewy (we call it the mochi-mochi) texture that set them apart from the regular donuts. And they’re not even specifically made as a gluten free alternative either; just a perfectly valid and accidentally gluten free way to make doughnuts. The oil won’t keep dripping if you properly deep fry them. I’m so happy that you and your family enjoy them. The picture below shows the dough doubled in size, after 75 minutes of proofing. Thank you so much for this recipe! Melt the butter in the microwave or in a saucepan over the stove and let cool slightly. I used Thermowork’s ChefAlarm. As an Amazon Associate I earn from qualifying purchases. I guess you are talking about the texture and not flavor as rice is not in the ingredient? Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. That was SO weird and creepy!! I look forward to making this again! Dust your work surface and rolling pin with a bit of extra glutinous rice flour as well a light sprinkle on top of the dough and roll until about half an inch thick. I made egg tarts in air fryer before but have not tried cookies but I suppose it should be the same. I’m so happy to hear you enjoyed this recipe and the mochi mochi texture! It is a great recipe to have fun in the kitchen with the children and a sure crowd-pleaser. Nami!!gurrll!! I tried both ways but couldn’t really tell the difference, so I guess melted and room temp are both fine! It’s like… you touch the bread dough and the surface is smooth, right? Thank you for your kind words on our recipe. Hi. Simply we can’t keep it for that long… it’s deep-fried and all-natural ingredients, so I recommend eating the day of, or at least the following day (microwave to reheat, which I mentioned in the instruction). All opinions are 100% honest and completely my own. If using Mochiko flour, add a little more milk. Mister Donut has no line… :D). Since the dough is very sticky, this pastry card is very helpful. Sorry… 😔. That’s way too dense. Amazing information <3, Hi Sarah! I will say that they are GOOD. For the donut fans and baking aficionados out there, I hope you would try your hand at Pon de Ring. Bring a large pot of water to boil. 🙂, Is it okay to use cold milk for the glaze? Now after reading your post and seeing that pon de ring are different from mochinuts, I’m sooo sad- darn I’d missed out!! I gave it away, so I don’t have one anymore… it’s so easy and so dangerous to make lots of bread. Now change to medium-high speed (Speed 6) and beat for 3-4 minutes, or until smooth and elastic. I cooked between 325 and 350, but maybe I think I made the balls too big? Add the glutinous rice balls and boil until solid and floating to the top, about 10 minutes. What a well-researched, detailed and carefully-considered recipe. Homemade donuts like this are best when they are eaten right away. Far better than other recipes – light and fluffy but also that mochi mochi chew. 🙂. Yeah, I heard about it and the long line! Question, do you have a picture of the inside of the donut by any chance? If you left the dough for 75 minutes at 100F, and it didn’t rise properly (yeasty), it’s really possible that your yeast is dead. You can definitely change the shape! Mochi Donut (different from this pon de ring recipe) on the other hand is chewy as a whole donut and dense, which you may like it? A deliciously soft, melt in the mouth doughnut that comes surprisingly close to the ‘real thing’, but with a chewier mochi-like bite. The shape might be a bit off, but it might be easier than the stickiness? ⛔️ But as a disclaimer, expect the texture to be a lot more mochi-like for these than the rings. 🙂, Hello, Would it be possible to bake these doughnuts instead of fry them? 🙂. Kind of like… mud? Underproofed dough would result in tough texture and retains no impression when touched. (You can mix it by hand, but it will be very sticky). May 9, 2015 - Korean donuts recipe - Chapssal donuts (Glutinuous rice ball doughnuts) with sweetened red bean paste stuffing. Add a few doughnuts (be careful not to overcrowd the pan – I do 4 at a time) and cook for about 4 minutes, flipping them from time to time, until they turn a nice golden brown colour. Sprinkle some flour on top of the dough and press the dough down with your hands to release any air bubbles. Can you proof the dough overnight in the refrigerator? Hi Thi! If the dough is properly rising, it won’t dense or chewy. May 31, 2020 - Explore Sewa Nuga's board "Glutinous Rice Flour", followed by 148 people on Pinterest. I would normally save a ‘project’ recipe like this for a day I had more time, but we had the fryer out anyway…. I started deep frying and noticed that ChefAlarm warns me when the oil temperature exceeds the low and high temperatures. Hi Trang! I’d say both. Our focus from the beginning was to achieve the right airy but mochi-like texture of Pon de Ring. You can read this detailed information about different types of yeasts. Whisk really well to combine. I was wondering if i can substitute the tapioca flour with cornstarch because tapioca flour is hard to get where im from. 400g Glutinous rice flour 375g or 1 can sweeten condensed milk 200g evaporated milk 3 large eggs The light version is more like bread (the dough continued to rise in the air fryer during the cooking process and in the end it did not look like a ring pon donut anymore). To achieve the perfectly airy, and mochi-like texture for the Pon de Ring donuts, I’ve partnered with Bob’s Red Mill® and used their Tapioca Flour and All-Purpose Flour. I made them 3 times already and gather skill with every time 🙂 Maybe it’s the ingredients but the dough had the perfect consistency to use a piping bag every time I made them. 🙂, Hi! I really like your website, it has every little detail in the recipes:), Hi Frankie! ? Your donuts were amazing at first! at all. I just have a few questions: when you say mix it for 3-4 mins with a flat beater speed 6 afterwards it mentions kneading.. am I suppose to knead with my stand mixer additionally? It always excites me glutinous rice flour, egg, olive oil (or any oil), sugar, vanilla extract, baking powder, Nuts (optional) I think the best method is to reheat in the microwave and eat immediately (don’t leave out). When I make food at home, I won’t sacrifice that part in order to get a closer result. Hi Sooyoung! Would corn starch be similar? Thanks! Add roughly 2 cups flour mixture and beat on low speed until well combined. Hi tysm for this recipe but im confused should I put 320 g tapioca flour (2 ½ cups + 2.5 Tbsp and 180 g all-purpose flour (plain flour) (1 ¼ cups + 1 Tbsp to the dough? The stand mixer is the best choice for this recipe!😉. xo. I may brave it one day when I have lots of time. I checked online and I think you can freeze the dough before deep frying. 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