😀. The batter is hard to the same consistency as Mr. Donut and they put other unnecessary ingredients, too. Design by, (1 cup; Heat to 110 ºF or 43 ºC - slightly warmer than body temperature; See Notes), kosher/sea salt (I use Diamond Crystal; Use half for table salt), (1 QT or 4 cups for deep frying; See Notes for the amount of oil). I’m not sure what fried rice cake is in Japanese…. (You surely have noticed that English was not my mother language, I am sorry in advance for the mistakes in this message! We ate a lot of pon de rings this past summer (and all my life), I feel this was the closest we can make without all the unnatural ingredients they use to make delicious pon de ring at Mister Donuts. In the bowl of a stand mixer (or a large mixing bowl), combine whole milk (110 ºF or 43 ºC - slightly warmer than body temperature) and instant yeast, and then add ½ tsp sugar from the 50 g (¼ cup) sugar you prepared. Since we do not use the handy shaping machine like Mr. Dount use, this recipe was the best result so far.😉. !yasss Pon DE ring.we live in South Africa and whenever we get a chance to visit Japan, Mr donuts is on the list of must eats. Sure you can use canola oil. or it should only be 320 tapioca flour 2 ½ cup and all-purpose flour (plain flour) 1 ¼ cups ? Haha. What’s really interesting is Mister Donuts originated from the US and opened their first store in Osaka in 1971. I tried these recently, it’s a little bit more work and patience but the payoff is huge!! Haha). I love homemade things so I will try your recipe. Bread as in deep-fried bread (Agepan)? It allows the yeast to become very active and ready to work in my dough. Great flavor and chewy consistency. We’re happy to hear you enjoy the recipe. Sign up for the free Just One Cookbook newsletter delivered to your inbox! ⛔️Â. You can find the classic Pon de Ring flavors (below) at almost every single Mister Donut in Japan and they also release many seasonal and unique flavors: If you’re curious about all the current and past donut flavors at Mister Donut, you can check out this official page (it’s in Japanese, but use Chrome to translate). This post may contain affiliate links. Are you trying to measure without a kitchen scale? Required fields are marked *. Thanks, Hi Tahnee, Thank you for trying this recipe and for your kind feedback! ⛔️ But as a disclaimer, expect the texture to be a lot more mochi-like for these than the rings. Prepare 1-2 Tbsp of all-purpose flour and put it at the corner of your work surface. Mister Donut added tapioca flour to the dough for a bouncy texture, but it’s rather complicated and takes too long to make. Thank you for all of your hard work in developing this wonderful recipe. Hope you enjoy the recipe! I noticed though that the donut had more of the desired mochi-mochi texture when it was still warm out of the fryer and had less of it as it got cooler. Thank you. 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. You think we can bake these instead? Not bad! Let me know how it goes! 🙂. Thank you so much for the recipe! Now I don’t ever have to think of waiting in line! Hi. I’ve tried keeping it in a container but it gets soggy and wet. It’s not super hard and crispy but a slight crisp and soft and chewy inside. I attempted to make this, but the batter is like a cake batter. Don’t forget those tablespoons too. I hope you enjoy making these donuts at home! Hi Quy! I use my “Proof” oven setting at 100 ºF (38 ºC). The picture below shows the dough doubled in size, after 75 minutes of proofing. But I don’t recommend more than that…. We needed the yeast dough to make it more like donut texture too. I’ve been a lurker on your site for a year since a friend gave me a her too-large rice cooker for our bigger family, and yours are the recipes I use most often – pretty much every day. Hi Susie! Hi! Your hard work saved me many days experimentation headaches! If using Mochiko flour, add a little more milk. Hmmm I haven’t tried it so I’m not sure. All the other ones I have tried were too dense and heavy. We hope this helps!☺️. I ended up coating my hands with sunflower oil because the dough was too sticky and I didn’t want to use more flour. I just thought it might be more efficient if possible! Can I simplify and make this recipe in the shape of a regular donut without sacrificing the taste everybody is raving about? Parchment paper will not be safe above 500F. Yeah, I heard about it and the long line! 320 g tapioca flour (2 ½ cups + 2.5 Tbsp) 180 g all-purpose flour (plain flour) (1 ¼ cups + 1 Tbsp). The total weight of Pon de Ring should be roughly 40 grams (5 g each ball). Let me know how it goes! Deep-fried donuts definitely give the best results. Please let us know how it goes! Do you know how can I get a denser dough? Yes, I think you can use that. When you increase the flours, the final texture of the donuts become denser and cakey. It’s hard to recreate the same thing without the machine and secret ingredients (probably more chemical than natural ingredients), but this is the best I could do at this time. We hope this helps! Hi Rosanne! Hello Nami! It is wetter than yours and I cant form balls whatsoever. Chapssal Donuts (Korean Glutinous Rice Ball 🙂, What’s the difference with the tofu? But kudos to you for all your efforts! 🙂. Wish I could get some in San Diego! It’s airy and mochi-like texture. Hi Elizabeth! 🙂. 🙂. Thank you for your encouragement and support! During testing, my mom went to get pon de ring for me and we compared it with mine. I wasn’t very good with yeast before too… mostly due to this cold home. And you probably saw how Mr. Donut made Pon de ring. Full disclosure, I also just threw all the ingredients in my bread maker and set it on the dough cycle, and it came out great. Required fields are marked *. Continue with the rest of the dough. Yes, I’ve looked online, but it is also showing a backlog for my area. What’s your choice: classic glaze? Pour about 2 inches of cooking oil in a pan and heat it up to 165C (330F) (using a food thermometer to keep track). Thank you for trying this recipe and for your honest feedback! See more ideas about Glutinous rice flour, Glutinous rice, Asian desserts. ©2020 Just One Cookbook, All Rights Reserved. Which helps the donuts to stay better for a longer time. Because it’s deep-fried, just like donuts from donut shops, it’s best to enjoy the donuts on the same day. I am going to give a try this weekend. 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. hello. Great to know air-fryer worked great with this recipe. The name Pon de loosely came from Pao de Queijo, a popular savory Brazilian cheese ball made of tapioca flour. And thanks for your tip on extra kneading with the pastry card. The texture was still amazing and felt less greasy, will definitely make again. They’re best eaten right away otherwise the filling mixes with the glutinous rice flour and it all get a bit too gooey! It’s like… you touch the bread dough and the surface is smooth, right? Thank you in advance! Wish we had a Mr Donuts here in the States! Hi Claudia! However, as the day progressed the donuts became less fluffy and more like a funnel cake. I was trying out your recipe but I was unable to achieve the sticky dough like in your images. If you could create a 100 ºF environment, it’s much easier to make a dough. I don’t have an air fryer so without testing, I would not know if that will work… but I really think these donuts should be deep-fried. Let go of the donut and set the timer for 1 minute 15 seconds for the first side. Even though the rice flour is glutinous, there is no wheat and it is 100% gluten free. In your pictures, it looks like you put the dough on the parchment paper and fry the dough along with the parchment paper in the oil. It always excites me 🙂. So when you’re couraged, please give it a try! 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? My only question is can I bake this instead frying it? After reading this article, we gave safflower oil a try and we agreed that it’s the best oil for frying donuts. Notify me of followup comments via e-mail. Thank you for your kind feedback.😊. My kids ask me to make this again without the shape (because I say it’s time-consuming to make. The major difference is that active dry yeast always needs to be dissolved in warm liquids (water or milk) before using while instant yeast can be mixed right into the dough. Hi Nami, do you think I could swap a small amount of the flour for cocoa powder to make pon de chocola? Whisk really well to make sure there are no lumps of confectioners’ sugar. (You can mix it by hand, but it will be very sticky). Hi Ashley! Thank you Nami, I tried this recipe and my consistency was dense and too chewy. We share ours with neighbors and friends and keep some for the next day. Yay!!! Then when you reach the right temperature, turn the heat down to medium/low. Mr. Donut would bounce right back if you squished it, kind of bread-like. Best recipe you can find- my sister found Mr.Donut the day before we left and she could not get enough! However, if you must, please follow the instruction. But I do eat a donut if someone says it’s a REALLY good and special one. -Hana, Hi Hana! When the 1 minute 15 seconds timer beeps, flip the donuts quickly using chopsticks or tongs. AWESOME!!! YAH!). Do you think you over-knead by any chance? If the dough is too sticky to handle, I think kneading a little with the pastry card would help. It was light and airy. Tapioca flour is not easy to get in Japan, so I think glutinous rice flour was the first option to create this mochi mochi texture… and since it gets hard, they add tofu to minimize it. I’m nervous if this recipe works for everyone, but we tested so many times. Mochi (made of rice) ALWAYS gets tough the next day. 2 cups mochiko flour 1/4 cup granulated sugar, plus more for rolling 1 teaspoon baking powder 1/4 teaspoon salt Hi Nami, yes I was talking about the texture of fried rice cake. I have never had this donuts from Mister Donut in Japan… So I wanted to try making it. Would I be able to refrigerate the dough and fry the next day? Thanks so much for trying this recipe and sharing your cooking experience with us! Hi! Crack 2 eggs in a bowl and beat them with a whisk. Can I use tapioca starch instead of tapioca flour? Do not add all water to glutinous rice flour once. Will these Pon de ring donuts stay soft for a few days? Thank you so much for trying this (super time-consuming) recipe! However, the ratio for tapioca flour needs to be higher and it yields a pretty soft dough. I didn’t have time today to shape the full rings today, so was only planning to do donut holes. Definitely the way to go if you’re in a rush and don’t mind missing the iconic shape. Enjoy them with classic glaze or matcha glaze. We tried kneading without a stand mixer, but the donut’s final texture was not optimal. The quality of the flours is unbeatable and I genuinely admire the company for their honest ingredients and the processes used in producing the products. I used this recipe and cooked them in my waffle iron (~400 degrees) and my kids loved them! You kinda need to know how to deal with the dough, but I tried to explain in details hoping that people can follow. Specifically, glutinous rice flour—the type that gives butter mochi and sticky rice cakes like nian gao their classic bounce. I asked my friend and she said the texture of the Hawaiian is airy so I’m pretty excited to try this recipe! 🙂, Hello, Would it be possible to bake these doughnuts instead of fry them? Instead, my dough turned out to be quite watery 🙁 Any tips or idea why my dough could have turned out this way ? I’m sorry I’m not so helpful. Thank you Susie! Keeping in the refrigerator the yeast won’t overproof… but I can’t share my experience as I’ve never done it. And the final stage of the dough (see below) is still pretty sticky and soft. Here’s the copycat recipe for the wildly popular Pon de Ring donut from Mr. Donut in Japan! I made egg tarts in air fryer before but have not tried cookies but I suppose it should be the same. In fact it’s a wonder there aren’t more gluten free recipes making use of this very special ingredient (I talk about it a little more here, for those interested). Well I hope you give my Glutinous Rice Balls (Tang Yuan) recipe a try! Chinese Deep-fried Cake is a snack in northeast China, named ”YouzhaGao” Fried cakes are a delicacy made by every family. 🙂. You can unsubscribe at any time by clicking the link in the footer of our emails. Shape the half into a ball and cover with plastic wrap. 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. Well, my donuts turned out abit too chewy, but it was still light and airy. I followed this exactly – same ingredients weighed out exactly to the gram. Texture wise. Please do not use my images without my permission. Thank you for the recipe! Thankyou. matcha glaze? What’s fried rice cake? As an Amazon Associate I earn from qualifying purchases. Thank you to Bob’s Red Mill for sponsoring this post. Thanks! I’m so happy that you and your family enjoy them. Some people call their donuts “mochi donuts”, which made me a bit worried as Pon de Ring is not mochi donuts (as I mentioned in the post). My question is this: during your research, did you adjust the tapioca: flour ratio so that it would be easier for you to handle and shape at the expense of sacrificing more of what you would have considered the ideal mochi-mochi texture? Sorry maybe my answer wasn’t clear. 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. 🙁. We had the original Mr. Donut version in Japan in February, and didn’t think we’d be able to even come close here in the U.S. These are worth the time to make! The stress probably made me eat more donuts than I should have. Using your hands or fine-mesh skimmer (a kind that has a flat mesh), submerge the donut into the oil. I’d like to get more information so I can help. Then transfer to the paper towel to drain excess oil. Hi Matt! Hi Ikue! Modo donuts do not taste like Mister Donut’s and have never satisfied with pon de ring cravings. Ah, I see. Is the shape necessary for the taste? Put them on parchment paper brushed with some oil and air fry for 5 min at 350F. The dough didn’t form back into a regular donut shape for me. 🙂, Is it okay to use cold milk for the glaze? This is not a baked donut recipe, and it will not work for baking. Dust the workspace with some glutinous rice flour and roll dough till about half an inch thick. Fry the second side for 45 seconds. Kids like both ways but at the end we just decide what’s closest to pon de ring. It tastes amazing on the same day but not the next. Mont let kauk (မ န လက က က ) is made from glutinous rice flour; it is donut-shaped and fried like baya gyaw, but eaten with a dip of jaggery or palm sugar syrup. My daughter has been asking me to make donut holes like the way you did as I haven’t been willing to make these again (a lot of work!!). I know I always have potato/corn starch too… 🙁. 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. It was almost like silicone rubber… I don’t think we can create such a thing with simple home cooking ingredients…. See more ideas about Mochi cake, Butter mochi, Mochi. Form it into a lump as it gathers together. I made the matcha, glazed, and strawberry glazed (made with powdered Nesquik). Also I cannot find safflower oil, will sunflower be the same? I like your recipe, the donut is very light and airy but…maybe too light for me because it was not as chewy as I would expect ^^’. Note that this is a sticky dough, so do not add additional flours.” The recipe mentions hand kneading because someone will always ask if you can make it without a stand mixer. It’ll be a great help. Now bring back the large mixing bowl (that had flours in it earlier). Hi Lily! 🙂. Modohawaii.com has a really close version and just recently had pop ups in San Jose and Torrance (which is back open again! But here’s a question: Can I sub cornstarch in place of tapioca flour? Any guidance? So if you have a stand mixer, please skip the part. Then dip the doughnuts in and place the back on the cooling rack until dry. I’ll add to my list. 30g glutinous rice flour 20g sugar 1.5g fine salt 10g egg yolk 25g milk 45g water 10g unsalted butter 1.3g dry yeast For the glaze 50g confectioners' sugar dash of salt 2 tsp water Instructions 1. Their shape is just like Pon de Ring though. Thank you for your kind words on our recipe. Adding tofu “helps” prevent hardening a bit. 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