Chewy Purple Filipino-Japanese Donuts (Printable)
Chewy purple treats blending ube sweetness with mochi texture
# 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 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 - In a large bowl, whisk together sweet rice flour, almond flour, baking powder, and salt until evenly blended.
02 - In a separate bowl, mix milk, sugar, ube halaya, eggs, melted butter, and vanilla extract until smooth and well combined.
03 - Add the wet ingredients to the dry ingredients. Stir until a thick, sticky dough forms.
04 - Lightly dust your hands with rice flour. Roll the dough into small balls about 1.5 inches in diameter. For classic mochi donut rings, form 8 small balls and arrange them in a ring, gently pressing together, on parchment squares.
05 - Heat oil in a deep pot to 340°F. Carefully lower donuts on their parchment into the oil. Fry in batches for 2-3 minutes per side, or until puffed and lightly golden. Remove parchment after 30 seconds of frying.
06 - Drain donuts on a wire rack lined with paper towels. Let cool slightly before glazing.
07 - Whisk powdered sugar, ube halaya, milk, and salt until smooth and pourable. Dip the tops of cooled donuts in the glaze. Set aside for 10-15 minutes to allow the glaze to set.
# Expert Advice:
01 -
- The mochi texture creates an irresistible chew that keeps people coming back for seconds
- Ubes natural vanilla like nutty flavor is unlike anything youve ever tasted in a donut
- These gluten-free treats taste just as decadent as traditional fried donuts
02 -
- Remove the parchment paper after 30 seconds of frying or it will stick to the bottom of your donuts
- The dough must be sticky and tacky or your donuts will be tough instead of chewy
- Oil temperature is everything too hot and they burn outside too cool and they become greasy
03 -
- Use a kitchen thermometer to maintain consistent oil temperature throughout frying
- Let the donuts cool for at least 10 minutes before glazing or the icing will slide right off