Ube Mochi Donuts (Printable View)

Chewy purple treats blending Filipino ube with Japanese mochi for a unique dessert experience.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups sweet rice flour (mochiko)
02 - 1/2 cup almond flour
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 2/3 cup whole milk
06 - 1/2 cup granulated sugar
07 - 1/2 cup ube halaya (ube jam)
08 - 2 large eggs
09 - 1/4 cup melted unsalted butter
10 - 1 teaspoon vanilla extract

→ For Frying

11 - Neutral oil (canola or vegetable) for deep frying

→ Ube Glaze

12 - 1 cup powdered sugar
13 - 2 tablespoons ube halaya (ube jam)
14 - 2-3 tablespoons milk
15 - Pinch of salt

# How-To Steps:

01 - Whisk together sweet rice flour, almond flour, baking powder, and salt in a large bowl until evenly distributed.
02 - Combine milk, sugar, ube halaya, eggs, melted butter, and vanilla extract in a separate bowl. Beat until smooth and fully incorporated.
03 - Pour wet mixture into dry ingredients. Stir vigorously until thick, sticky dough forms. Avoid overmixing.
04 - Dust hands lightly with rice flour. Roll dough into 1.5-inch balls. Arrange 8 balls in a ring shape on parchment squares, pressing gently to attach. Repeat for remaining dough.
05 - Heat oil to 340°F in deep pot. Lower donuts on parchment into hot oil. Fry 2-3 minutes per side until puffed and golden. Remove parchment after 30 seconds. Drain on wire rack with paper towels.
06 - Whisk powdered sugar, ube halaya, milk, and salt until smooth and pourable. Adjust consistency with additional milk if needed.
07 - Dip tops of cooled donuts into glaze. Place on rack and let set 10-15 minutes before serving.

# Expert Advice:

01 -
  • The chewy, springy texture that makes you slow down and savor each bite
  • That stunning purple color that makes everyone reach for their phones
  • The way the crispy exterior gives way to an impossibly soft center
  • A flavor that is familiar yet completely unique at the same time
02 -
  • The dough needs to be sticky to work. If it is too dry, your donuts will be tough instead of chewy.
  • Oil temperature drops when you add donuts, so do not overcrowd the pot or they will absorb too much grease.
  • Ube halaya varies in color intensity. If your jam is pale, add a drop of purple food coloring or ube extract.
  • These donuts are best eaten the same day but can be stored in an airtight container for up to 24 hours.
03 -
  • Room temperature ingredients mix more smoothly and create a more uniform dough
  • If you cannot find ube halaya, purple yam paste or ube extract work in a pinch
  • A cookie scoop helps portion the dough evenly for uniform donuts

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