Pumpkin Pie Spice Mochi Donut

I absolutely love the 年糕 that the aunties I knew would make. It was a plain baked 年糕 with sesame seeds on top and red bead paste inside 
This recipe is chewy inside and crisp outside, the donut shape helps create that texture and I love eating it without the icing - I made a batch of these donuts without the icing and it was sooo good. Couldn't stop snacking on it, I had to hide it from my parents as well 


2 eggs
1/2 C + 2T Brown Sugar
1/4 C Oil
2 T Butter (melted)
1 C Milk
225 g Glutinous Rice Flour
1/2 t Cinnamon
1/8 t Nutmeg
1/8 t Allspice

**Approximate Icing Ingredients: (mix together) **
1 cup powder sugar
2 T egg whites
1 T lemon juice
1/2 t cinnamon
2 T cream cheese
food coloring (optional)

356F 50-60 minutes

  1. Mix the eggs and sugar on high until pale and fluffy
  2. Add in the oil and butter, then mix until combined
  3. In a separate bowl mix together the rice flour and spices
  4. add the spiced rice flour and milk into the egg mixture in intervals until everything is mixed together
  5. portion into donut pans (I used a silicon mould)
  6. bake at 356F for 50-60 minutes
  7. Dip in icing and top with anything you'd like (I added some candied pecans)

Eat it fresh from the oven or after a day in an airtight container, both ways taste great!


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