These donuts are spongy and delicious. The coconut milk makes the moist. They’re good to freeze or eat fresh. The rice flour makes them a little sandy tasting so the texture is probably not for everyone.
Mochi Baked Donuts
Servings 6 Servings
Equipment
- 1 6 donut cavity pan
- 1 Mixing Bowl
- 1 microwave safe bowl
- Microwave
- Piping bag or plastic bag
Ingredients
- 1 cup Mochiko rice flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 2 tbsp Butter
- 1/2 cup Coconut milk Full fat
- 1/2 cup Brown sugar
- 1 Egg
- 1 tsp Vanilla extract
Instructions
- Preheat oven to 350.
- In a large mixing bowl whisk the flour, baking soda, and salt.
- In the microwave safe bowl melt the butter. Add the coconut milk, sugar, egg, and vanilla. Mix with a fork to get the clumps out.
- Add the wet ingredients to the dry. Mix until combined.
- Put the batter in a plastic bag to make a piping bag. cut the tip and pipe into donut pan. Bake for 15 minutes or until toothpick comes out clean.