Introduction to Ube Mochi Donuts with Coconut Shreds
Hey there, fellow food lovers! If you’re anything like me, you know that life can get pretty hectic, especially when juggling family, work, and everything in between. That’s why I’m excited to share this delightful recipe for Ube Mochi Donuts with Coconut Shreds. These little gems are not only a treat for your taste buds but also a quick solution for a busy day. Imagine biting into a soft, chewy donut bursting with the sweet, nutty flavor of ube, all while enjoying the tropical twist of coconut shreds. Perfect for breakfast, dessert, or just because, these donuts are sure to impress your loved ones and bring a smile to your face!
Why You’ll Love This Ube Mochi Donuts with Coconut Shreds
Let’s be honest—who doesn’t love a sweet treat that’s easy to whip up? These Ube Mochi Donuts with Coconut Shreds are not only quick to make, but they also deliver a delightful flavor explosion that will have your family asking for seconds. Plus, they’re a fun way to introduce a unique twist to your dessert table. With just a handful of ingredients, you’ll have a delicious snack ready in no time!
Ingredients for Ube Mochi Donuts with Coconut Shreds
Before we dive into the fun of making these delightful Ube Mochi Donuts with Coconut Shreds, let’s gather our ingredients. Don’t worry; you won’t need to hunt down anything too exotic! Here’s what you’ll need:
- Glutinous rice flour: This is the star of the show! It gives the donuts their signature chewy texture. You can find it in most grocery stores or Asian markets.
- Granulated sugar: A little sweetness goes a long way. This will balance the flavors and make your donuts irresistible.
- Baking powder: This helps the donuts rise and become fluffy. Just a teaspoon will do the trick!
- Sea salt: A pinch of salt enhances the sweetness and brings out the flavors. Trust me, it’s essential!
- Ube puree: This is where the magic happens! Ube, or purple yam, adds a beautiful color and a unique flavor. You can use canned ube puree or make your own by steaming and blending fresh ube.
- Coconut milk: This creamy goodness adds richness and a hint of tropical flavor. If you’re looking for a lighter option, you can substitute it with almond milk or regular milk.
- Large egg: This binds everything together and adds moisture. If you’re vegan, you can use a flax egg instead!
- Pure vanilla extract: A splash of vanilla elevates the flavor profile. Always opt for pure extract for the best taste.
- Shredded coconut: This adds a delightful texture and extra coconut flavor. You can choose sweetened or unsweetened, depending on your preference.
- Oil for frying: You’ll need a good amount of oil to fry these donuts to golden perfection. Vegetable oil or coconut oil works best.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Now that we have our ingredients ready, let’s get cooking!
How to Make Ube Mochi Donuts with Coconut Shreds
Now that we have our ingredients ready, let’s dive into the fun part—making these scrumptious Ube Mochi Donuts with Coconut Shreds! Follow these simple steps, and you’ll have a batch of delightful donuts in no time. Trust me, your kitchen will smell heavenly!
Step 1: Prepare the Dry Ingredients
Start by grabbing a spacious bowl. In it, sift together the glutinous rice flour, granulated sugar, baking powder, and sea salt. This step is crucial because it ensures that everything is well combined and helps prevent any lumps. Plus, it’s a great way to get your kids involved—let them help with the sifting! Once everything is mixed, set the bowl aside.
Step 2: Mix the Wet Ingredients
In a separate bowl, it’s time to blend the magic ingredients! Combine the ube puree, coconut milk, large egg, and pure vanilla extract. Use a whisk or a hand mixer to blend until the mixture is silky smooth. The vibrant purple color of the ube will make you smile, and the aroma of coconut will transport you to a tropical paradise. This is where the flavor really starts to shine!
Step 3: Combine Mixtures
Now, it’s time to bring the two mixtures together. Gradually pour the wet ingredients into the dry ingredients, stirring gently. You want to mix until a thick, cohesive batter forms. Don’t overmix; a few lumps are perfectly fine! Once combined, gently fold in the shredded coconut. This adds a delightful texture and extra coconut flavor that will make your donuts irresistible.
Step 4: Heat the Oil
In a deep skillet or pot, heat oil to 350°F. This is the perfect temperature for frying, ensuring your donuts cook evenly and become golden brown. If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. If it sizzles and rises to the surface, you’re good to go! Just be careful—hot oil can be tricky, so keep an eye on it.
Step 5: Shape the Donuts
Now comes the fun part—shaping the donuts! You can use a donut cutter for perfectly round shapes, or if you’re feeling adventurous, form them by hand into circular rings. If you don’t have a donut cutter, two different-sized round cookie cutters will work just fine. Just make sure to create a hole in the center so they fry evenly. Remember, they don’t have to be perfect; homemade is all about love!
Step 6: Fry the Donuts
Carefully place the shaped donuts into the hot oil, frying them in batches. Fry each donut for about 2-3 minutes per side, or until they turn a beautiful golden brown. Use a slotted spoon to flip them gently. The sizzling sound is music to your ears, and the smell wafting through your kitchen will have everyone asking, “What’s cooking?” Once they’re done, transfer them to a plate lined with paper towels to absorb any excess oil.
Step 7: Cool and Serve
Let the donuts cool for a few moments before indulging in their delightful flavors. This is the hardest part—waiting! But trust me, the wait is worth it. Once they’ve cooled slightly, you can enjoy them as is or drizzle a simple glaze made from powdered sugar and coconut milk for an extra touch of sweetness. These Ube Mochi Donuts with Coconut Shreds are best enjoyed fresh, but they can also be stored in an airtight container for a couple of days. Happy munching!
Tips for Success
- Make sure your oil is at the right temperature—too hot, and the donuts will burn; too cool, and they’ll absorb too much oil.
- Don’t overcrowd the pan when frying; this ensures even cooking and prevents the temperature from dropping.
- For a fun twist, try adding a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Let the donuts cool slightly before serving to enhance their chewy texture.
- Experiment with different toppings, like a sprinkle of powdered sugar or a coconut glaze!
Equipment Needed
- Mixing bowls: A couple of medium-sized bowls will do the trick. If you only have one, just wash it in between steps!
- Whisk or hand mixer: A whisk is perfect for mixing, but a hand mixer can save time.
- Deep skillet or pot: Any deep pan will work for frying. Just ensure it’s deep enough to hold the oil.
- Donut cutter or cookie cutters: If you don’t have a donut cutter, two round cookie cutters of different sizes will work just fine!
- Slotted spoon: This is essential for flipping and removing the donuts from the hot oil.
Variations
- Chocolate Ube Mochi Donuts: Add cocoa powder to the batter for a rich chocolate flavor that pairs beautifully with ube.
- Vegan Option: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk for a vegan-friendly treat.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend instead of glutinous rice flour for a gluten-free alternative.
- Fruit-Infused Donuts: Mix in some mashed ripe bananas or pureed mango for a fruity twist that adds natural sweetness.
- Spiced Ube Donuts: Incorporate spices like cardamom or ginger into the batter for a warm, aromatic flavor profile.
Serving Suggestions
- Pair with Coffee: These donuts are perfect with a hot cup of coffee or tea for a delightful breakfast or afternoon snack.
- Fresh Fruit: Serve alongside fresh tropical fruits like mango or pineapple for a refreshing contrast.
- Presentation: Dust with powdered sugar or drizzle with a coconut glaze for an eye-catching finish.
- Ice Cream: For a decadent dessert, serve warm donuts with a scoop of vanilla or coconut ice cream.
FAQs about Ube Mochi Donuts with Coconut Shreds
1. Can I make Ube Mochi Donuts with Coconut Shreds ahead of time?
Absolutely! You can prepare the batter in advance and store it in the fridge for up to a day. Just remember to let it come to room temperature before frying. However, for the best texture, I recommend frying them fresh!
2. What can I substitute for glutinous rice flour?
If you can’t find glutinous rice flour, you can use a gluten-free all-purpose flour blend. Just keep in mind that the texture might be slightly different, but they’ll still be delicious!
3. How do I store leftover Ube Mochi Donuts with Coconut Shreds?
Store any leftover donuts in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze them! Just make sure to wrap them well to prevent freezer burn.
4. Can I bake these donuts instead of frying them?
While frying gives them that signature chewy texture, you can bake them at 350°F for about 15-20 minutes. Just keep an eye on them, as baking times may vary. They won’t be quite the same, but they’ll still be tasty!
5. What’s the best way to serve Ube Mochi Donuts with Coconut Shreds?
These donuts are delightful on their own, but you can elevate them by drizzling a simple coconut glaze or dusting them with powdered sugar. Pair them with a hot cup of coffee or tea for a perfect treat!
Final Thoughts
Making Ube Mochi Donuts with Coconut Shreds is more than just a cooking project; it’s a delightful experience that brings joy to your kitchen and your loved ones. The vibrant colors and unique flavors create a feast for the senses, making every bite a little celebration. Whether you’re sharing them with family or enjoying a quiet moment with a cup of coffee, these donuts are sure to brighten your day. So roll up your sleeves, embrace the mess, and let the sweet aroma fill your home. Trust me, you’ll be glad you did!
Print
Ube Mochi Donuts with Coconut Shreds: A Tasty Recipe!
A delicious recipe for Ube Mochi Donuts with Coconut Shreds, perfect for a sweet treat!
- Total Time: 35 minutes
- Yield: 12 donuts 1x
Ingredients
- 2 cups glutinous rice flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup ube puree (either canned or homemade)
- 1/2 cup coconut milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened)
- Oil for frying
Instructions
- In a spacious bowl, sift together the glutinous rice flour, sugar, baking powder, and sea salt until well combined.
- In a separate bowl, blend the ube puree, coconut milk, egg, and vanilla extract until the mixture is silky and uniform.
- Gradually incorporate the wet mixture into the dry ingredients, stirring until a thick and cohesive batter is achieved. Gently fold in the shredded coconut to distribute evenly.
- Heat oil in a deep skillet or pot to a temperature of 350°F.
- Using a donut cutter or two different-sized round cookie cutters, create donut shapes from the batter. Alternatively, you can form them by hand into circular rings.
- Carefully place the donuts into the hot oil, frying them in batches until they turn a beautiful golden brown, which should take about 2-3 minutes per side. Once cooked, transfer them to a plate lined with paper towels to absorb excess oil.
- Let the donuts cool for a few moments before indulging in their delightful flavors.
Notes
- For an extra layer of flavor, you might want to sprinkle in a hint of cinnamon or nutmeg into the batter.
- A simple glaze made from powdered sugar mixed with coconut milk can elevate the sweetness of these treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Filipino
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg