Gluten free mochi donuts
These hybrid donuts are fried to perfection and then dusted with chocolate powdered sugar.
- 1 cup pancake mix
- 1 cup Mochiko rice flour sweet rice flour
- ½ cup 2% milk
- 1 large egg
- pinch of salt
- Vegetable oil for frying
Chocolate powdered sugar
- 2 tablespoon confectioner's sugar
- 1 teaspoon unsweetened cocoa powder
In a large mixing bowl, whisk the sweet rice flour, pancake mix, and salt. Slowly add the milk to the flour mixture and mix until it is a dough. Add the egg and mix until well combined.
On a lightly floured surface (use more rice flour), place the dough and roll into a long snake about ¾ inch thick. Cut into 1 inch pieces and then roll into balls.
Take 6-8 dough balls and arrange them to form a ring and put on a piece of parchment paper. You can connect the rings with a dab of milk or water.
Add vegetable oil to the frying pan and put temperature on medium-high. Once the oil is ready turn down to a medium-low temperature. Carefully place each donut along with the parchment paper into the oil. The parchment paper will detach itself, so just remove with tongs.
Fry each donut for a couple of minutes on each side until the donuts are a golden brown color and have puffed up. Remove and transfer to a cooling rack.
Serving: 12donutsCalories: 89kcalCarbohydrates: 16gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 65mgPotassium: 53mgFiber: 1gSugar: 2gVitamin A: 60IUVitamin C: 1mgCalcium: 39mgIron: 1mg