Is ube and taro the same?Ī lot of folks get ube confused with taro. ![]() Some folks have even compared its flavor to a mix between vanilla and pistachio. In the past, I’ve used ube in recipes for babka, cake, cinnamon rolls, and crinkle cookies. Think of it as similar to a sweet potato, but definitely more subtle and not quite as sweet. It has a beautiful, deep purple color and is almost exclusively used in dessert recipes, where it gives the sweets a wonderful earthy and almost nutty flavor. Ube, pronounce ooh- beh, is a purple yam often used in desserts specifically, in the Philippines (where my family is from). Learn more in the Ingredients section below! Okay, now let’s talk about ube. Most baked mochi donuts exclusively rely on sweet rice flour (which is gluten free!) to make the batter. However, baked mochi donuts, like these ube ones, are typically gluten free. Most recipes require a combination of all-purpose flour (which contains gluten, obviously) and tapioca starch to get its signature flower shape. Fried pon de ring mochi generally are NOT gluten free. Both fried and baked mochi donuts are crispy on the outside, with a super chewy interior crumb similar to Japanese mochi dessert. Like these baked ube mochi donuts! Because I flavored both the batter and glaze with ube, the mochi donuts taste primarily like ube (which tastes like a cross between vanilla and pistachio-learn more about ube in the next section).īut on its own, the donut is neutral tasting, with a mild sweet flavor. Similar to regular donuts, the taste of mochi donuts depends on its glaze topping. Right now, the two most common shapes for the mochi donut is the fried pon de ring mochi donut, as well as the baked donut ring made in a donut pan. ![]() Since then, mochi donuts have taken on different shapes and sizes. You can read more about the mochi donut’s history in this Chowhound article. The concept was then brought over stateside by Liliha, a popular bakery in Honolulu. Mister Donut, a popular Japanese donut chain, introduced the world to the concept with their famed “pon de ring” mochi donut. Although they only recently came into popularity in the United States in 2020, mochi donuts have been popular in Asia for a while now. Mochi donuts are donuts made from sweet rice flour, giving them a chewy texture similar to Japanese mochi desserts. If you’ve been living under a rock-which, honestly, I don’t blame you given the events of 2020, lol-you may have missed mochi donuts exploding into the food scene last year. The recipe is also small batch, and makes only six donuts! What is a mochi donut? These baked ube mochi donuts are crispy on the outside, soft and chewy on the inside, and packed with lots of ube flavor thanks to ube jam and extract in both the batter and glaze! The best part? The baked ube mochi donuts are 100% gluten free thanks to the use of mochiko sweet rice flour. About These Small Batch Baked Ube Mochi Donuts
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