For the Mochi Donuts

60 g Granulated sugar

1 Egg room temperature

120 g All-purpose flour

220 g Tapioca starch

1 teaspoon Baking powder

Pinch of salt

140 g Water quantity might need slight adjustments

1 teaspoon TyLing Sesame Oil

For the strawberry glaze

150 g White Chocolate

25 g Strawberries

40 g Heavy Cream 

15 g Unsalted butter room temperature


Freeze dried strawberries

White chocolate, melted and added to a piping bag


Make the Donuts

  1. Mix the dry ingredients in your stand mixer or by hand using a whisk; flour, salt, baking powder, tapioca flour for a minute or two until combined Mix in the egg and the TyLing Sesame Oil. Start adding water to the mixture slowly while the mixer is on. First, the mixture might separate but keep your mixer on, and the dough will come together.
  2. How to check the consistency of the dough? Take a small amount of dough and start to form a ball with your hands. Stop adding water as soon as the dough is not crumbly and you are able to form a ball,
  3. Once you are happy with the consistency of the dough, knead it with the palm of your hand for a minute
  4. Cut 10 pieces of 10cm*10cm / 4inches*4inches square shape baking papers. Using a Digital scale form the dough into little balls about 7g each.  I suggest working with very slightly wet hands so it won’t stick to your hands.

  1. Place 8 balls in a ring shape in a way that they are touching each other. Once all the donut rings are ready (should be 10 all l together), heat vegetable oil in a saucepan to 170-180C / 338-356F
  2. Place 2-3 donuts into the oil with the parchment paper on them. Flip the donuts after about 30 seconds and remove the parchment paper. Fry the donuts for 1-2 minutes on each side, or until golden brown
  3. Remove the donuts once they are golden brown. onto a plate with paper towel on it. Let the donuts come to room temperature before glazing

Strawberry glaze

  1. Semi melt chocolate in the microwave
  2. Hand blend strawberry into puree
  3. Heat cream and strawberry mixture in a saucepan over medium heat just until simmering
  4. Pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together
  5. Stir in butter until fully incorporated
  6. Use once glaze cooled to about 27C / 81F

Now decorate the mochi donuts which the white chocolate and freeze dried strawberries