Strawberry-Lychee Jelly Mochi Donuts

Name: Strawberry-Lychee Jelly Mochi Donuts
Prep time: 1 h
Cook time: 13 h 30 min
Total time: 14 h 30 min
Cuisine: American
Ingredients: 1/2 lb strawberries, finely diced; 1/2 can of lychee, strained and finely diced; 1 1/2 cups white sugar; 1/2 cup water; 2 tbsp lemon juice; zest of 1 lemon; 1 tsp vanilla bean paste (extract is ok too); 1 tbsp pectin powder (or 2 tsp cornstarch); 2 cup Mochiko rice flour; 1/4 cup all purpose flour; 2 tsp baking powder; 1/4 cup white sugar; 2 tbsp butter; 1 cup hot water or as needed; Neutral oil for deep frying; 2 tbsp freeze dried strawberries, blended into a fine powder; 1/3 cup white sugar; 1/2 tsp citric acid (not necessary but it gives it the taste of the Sour Patch powder)

14 steps

Prep:1hCook:13h 30min

Updated at: Sun, 21 Jan 2024 05:10:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories338.8 kcal (17%)

Total Fat3 g (4%)

Carbs76.8 g (30%)

Sugars46.1 g (51%)

Protein2.6 g (5%)

Sodium101.1 mg (5%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

Step 1

I highly recommend preparing the jelly one day ahead in order to give it plenty of time to fully chill and set.

Step 2

In a pot, mix together the diced strawberries, lychees, and sugar. Stir in water, and bring to a medium high boil (about 200 F).

Step 3

Add lemon juice, lemon zest, and vanilla. Bring up to a boil again, at about 220 F. Jam begins set at this temperature. Keep at low-medium boil for about 45 minutes to 1 hour, stirring regularly.

Step 4

Stir in the pectin or cornstarch slurry and boil for a few more minutes to help the jelly thicken. When the jam “wrinkles” at the top when stirred, or if it sticks to a cold spoon (chill in freezer for 5 minutes), it is ready.

Step 5

Let cool at room temp, and store in clean jar. Chill in fridge overnight or at least 10 hours. The jam can take up to 24 hours to fully set, and thickens more as it cools.

for the donuts and assembly

Step 6

In a large bowl, mix together Mochiko rice flour, all purpose flour, baking powder, and sugar.

Step 7

Add cold butter to the mixture, and break it up with your fingers until crumbly and distributed. Add hot water little by little and moisten the flour and mix until it comes together in a *moist dough. (It should be fairly wet and soft) Cover with towel, and set aside for 30 min to an hour.

Step 8

Roll dough into smooth balls to your desired size.

Step 9

Heat your oil in a large pot to about 325 F for frying. I prefer 325 over 375 for frying as it allows more time for the mochi dough to fully cook through.

Step 10

Place the dough balls on squares of parchment paper, and drop them gently into the hot oil. Do not overcrowd the pot. Make sure they have lots of room.

Step 11

Fry for about 3 minutes each side or until golden brown.

Step 12

Toss in sour strawberry sugar while hot so the sugar sticks.

Step 13

Pipe with strawberry lychee jam by poking a hole in the side with a toothpick or chopstick and then inserting piping bag filled with jam into donut.

Step 14

Garnish with strawberry slices (optional). Enjoy!