Dochi: A Step-by-Step Guide to Making Japanese Mochi Donuts at Home

Ingredients

  • 2 cups of sweet rice flour (also known as Mochiko or Glutinous Rice Flour)
  • 1 cup of granulated sugar
  • 1.5 cups of water
  • 1.5 teaspoons of matcha green tea powder (optional, for flavoring)
  • 1 cup of cornstarch (for dusting)
  • 1 cup of Anko (sweet red bean paste)
  • 1 cup of your desired filling (chopped fruits, nuts, sweetened condensed milk, etc.)

Steps and instructions

  1. In a large mixing bowl, combine the sweet rice flour, granulated sugar, and matcha green tea powder. Mix thoroughly to ensure all ingredients are well combined.
  2. Gradually add the water to the dry ingredients, stirring continuously to avoid any lumps. The mixture should have a smooth, pancake batter-like consistency.
  3. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit for about an hour to allow the flour to fully absorb the water.
  4. While the batter is resting, prepare your steamer by boiling water over high heat. Make sure there's enough water to steam for about 20 minutes.
  5. Pour the batter into a heatproof dish that fits in your steamer. Spread the batter evenly with a spatula or the back of a spoon.
  6. Place the dish in the steamer. Cover and steam for about 20 minutes over high heat or until the dough becomes translucent.
  7. While the dough is steaming, dust a clean, flat surface and a rolling pin with cornstarch.
  8. Once the dough is cooked, transfer it to the cornstarch-dusted surface. Let it cool for a few minutes until it's safe to handle.
  9. Once cooled, roll out the dough to about 1 cm thickness. Cut out circles using a round cookie cutter or a glass.
  10. Place a heaping spoonful of anko or your preferred filling in the center of each dough circle. Fold the edges of the dough over the filling and pinch to seal.
  11. Roll the filled dough in your hands to form a ball, then roll it in more cornstarch to prevent sticking.
  12. Repeat with the remaining dough and filling.
  13. Enjoy the Dochi immediately, or store in an airtight container at room temperature for up to two days.

Tools for making

  • Mixing Bowl - A large bowl to mix the ingredients for the dochi batter.
  • Spatula - Used to mix the batter and spread it evenly in the steaming dish.
  • Steamer - A kitchen appliance or pot with a steaming rack to cook the dochi dough.
  • Heatproof Dish - A dish that can withstand the high heat of steaming the dochi dough.
  • Rolling Pin - Used to roll out the dochi dough to the desired thickness.
  • Round Cookie Cutter or Glass - Used to cut out circles of dochi dough for filling.
  • Cornstarch - Used for dusting the surface, rolling pin, and dough to prevent sticking.
  • Airtight Container - Used for storing the dochi after it is made to keep it fresh.

Recipe variations

  • Use different flavors of sweet rice flour, such as coconut, pandan, or purple sweet potato.
  • Replace the sweet rice flour with regular all-purpose flour for a different texture.
  • Experiment with alternative fillings such as chocolate ganache, peanut butter, or Nutella.
  • Add different toppings like shredded coconut, toasted sesame seeds, or crushed peanuts.
  • Make a savory version by filling the dochi with ingredients like savory minced meat, vegetables, or cheese.
  • Try different shapes for the dochi, such as squares, triangles, or even animal shapes using cookie cutters.
  • Add natural food coloring, such as beetroot powder or turmeric, to give the dochi a vibrant color.
  • Make a gluten-free version by using gluten-free flour blends or rice flour.
  • Experiment with different types of sweet bean paste fillings, such as black bean paste or white bean paste.
  • For a healthier option, use alternative sweeteners like honey or maple syrup instead of granulated sugar.

Recipe overview

This recipe will guide you through the steps of making Dochi, a traditional Japanese sweet treat also known as Mochi Donuts. This dessert is a delightful combination of the chewy texture of mochi and the crispy exterior of donuts, making it an irresistible snack or dessert. What sets Dochi apart is its unique dough, made with sweet rice flour, which gives it a wonderfully elastic and sticky texture. This recipe also includes an optional matcha flavoring for those who want a touch of this popular Japanese green tea. Filled with Anko or your preferred sweet filling, these treats offer a surprise with every bite. Remember, swift and careful handling is key to achieving the perfect Dochi. Happy cooking!

Common questions

  1. Can I use regular rice flour instead of sweet rice flour? No, sweet rice flour, also known as Mochiko or Glutinous Rice Flour, is essential for the texture and stickiness of Dochi. Regular rice flour will not yield the same results.
  2. What can I use if I don't have Anko (sweet red bean paste)? If you don't have Anko, you can use other sweet fillings such as Nutella, peanut butter, chopped fruits, nuts, or even sweetened condensed milk.
  3. Can I omit the matcha green tea powder? Yes, the matcha green tea powder is optional. It adds a subtle flavor and color to the Dochi, but the recipe will still work without it.
  4. Can I steam the Dochi without a steamer? If you don't have a steamer, you can create a makeshift steamer by placing a heatproof bowl or dish on a rack inside a large pot. Add enough water to the pot, making sure it doesn't touch the bottom of the dish. Cover the pot and steam as directed.
  5. How should I store the Dochi? Store the Dochi in an airtight container at room temperature. They are best consumed within two days of making them.

Serving dishes and utensils

Origin stories

Dochi, a delightful treat, hails from Japan, a country renowned for its diverse and often subtly sweet confections. It is a variant of a traditional sweet known as "mochi", which has been adored in Japan for centuries. Intriguingly, the word mochi is derived from mochigome, a glutinous rice that's used to produce this delicacy. Mochi holds a special place in Japanese culture and is particularly enjoyed during celebrations and festivals, symbolizing good fortune and happiness. The creation of mochi involves a unique process known as "mochitsuki" where the glutinous rice is soaked overnight and steamed before being pounded into a dough. The traditional pounding process is often a communal event, bringing people together to partake in the joyous act of mochi-making. This sense of community is truly encapsulated in every bite of a Dochi, making it more than just a dessert, but rather, a sweet embodiment of unity and good will.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.