Craving a delightfully chewy and subtly sweet treat that's surprisingly easy to make? Look no further than these Kirimochi Soy Milk Donuts! This simple, three-ingredient recipe transforms humble kirimochi (Japanese rice cakes) into irresistibly delicious donuts, perfect for a quick breakfast, afternoon snack, or even a unique dessert. The soft, pillowy texture of the kirimochi, combined with the creamy richness of soy milk, creates a delightful balance of flavors and textures that will leave you wanting more. Forget complicated donut recipes; this one is unbelievably straightforward and requires minimal cleanup.
The magic of these donuts lies in the unexpected versatility of kirimochi. These humble rice cakes act as a base, absorbing the soy milk beautifully to create a wonderfully soft and chewy texture. Ready to experience the delightful simplicity of this recipe? Let's dive into the step-by-step instructions and transform your kirimochi into these amazing donuts.
Tools Needed
- Microwave
- Heat-resistant bowl
- Rubber spatula
- Frying pan
- Chopsticks
Ingredients
- Pancake mix
- Adjusted soy milk
- Kirimochi: 100g (for 2 servings)
Step-by-Step Instructions
Step 1. Prepare the Mochi Base
- Cut the kirimochi into small, 1cm wide pieces.
- Place kirimochi in a heat-resistant bowl, sprinkle with sugar, cover loosely with plastic wrap (leave an opening), and microwave at 600W for 2 minutes (or adjust time for 500W).
- Remove plastic wrap, mash the mochi while mixing. If needed, microwave again in 1-minute intervals, mixing thoroughly between each interval, until the mochi is soft and pliable.
Step 2. Mix and Shape the Dough
- Add all the pancake mix at once and mix until a dough forms. Add more pancake mix if the dough is too sticky.
- Lightly oil your hands and roll the dough into small balls, ensuring no air bubbles are trapped inside.
Step 3. Fry the Donuts
- Heat oil in a frying pan to 160-170°C (small bubbles appear when you insert chopsticks).
- Carefully place the dough balls in the hot oil, leaving some space between them. Fry for approximately 4 minutes, rolling the donuts occasionally to ensure even browning.
Step 4. Finish and Serve
- Remove the donuts from the oil and let them drain on a wire rack or paper towel for about 3 minutes.
- Serve and enjoy!
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Be careful when cutting the hard kirimochi to avoid injuring your hands.
- Don't overheat the mochi and soy milk mixture; heat in short bursts to prevent film formation.
- Make the dough balls slightly smaller than your desired finished size, as they will rise during frying.
- Adjust frying time based on the number of donuts and the size of your pan. More space between donuts means faster frying.
Nutrition
- Calories: approximately 400-500
- Fat: 10-15g
- Carbs: 70-85g
- Protein: 5-8g
FAQs
1. Can I use other types of milk instead of soy milk?
While soy milk works best for its creamy texture, you can experiment with other plant-based milks like almond or oat milk. The texture might be slightly different.
2. How can I make the donuts sweeter?
Add a touch of sweetener like maple syrup or honey to the soy milk before mixing with the kirimochi. Start with a teaspoon and adjust to your taste.
These chewy Kirimochi soy milk donuts are a testament to the fact that simple recipes can yield extraordinary results. Their unique texture and subtle sweetness make them a perfect treat for any occasion, satisfying both sweet and savory cravings. Enjoy the delightful ease and deliciousness of these three-ingredient wonders!