![]() Preheat the oven to 350 degrees and spray a donut pan with non-stick cooking spray. I love how kinako mellows out the sweetness of the powdered sugar and obviously it tastes great with the soft and chewy mochi donuts! Don’t forget to check out Alana’s Miso Brown Butter Mochi Donuts with Chocolate Miso Glaze too! They look INCREDIBLE. If you’re allergic to peanut butter, this might be a great avenue to experience the amazing nutty flavor. So it only felt natural to combine mochi donuts with kinako! It tastes deeply roasty and nutty, pretty much just like peanut butter. It’s a common ingredient in Japanese desserts and confections - you’ll most likely find it dusted on squares of mochi. I loved the cakey texture of the donuts and didn’t mind the mess while eating them or the fact that you had to hold your breath the whole time.įor these donuts, I added a little bit of kinanko, which is roasted soy bean powdered. My roommate, Alex, lived off those things I would steal one off her studio desk. It has been YEARS since I’ve eaten one and it was probably out of a vending machine in college. I’m normally a classic glazed donut girl, but I had been craving a good powdered donut. Plus, making your own mochi donuts/muffins couldn’t be easier! Don’t get me wrong, I love those donuts! But I’m not really going outside in search of mochi donuts anymore. You’ve probably seen the colorful and very Instagram worthy donuts dipped in bright glazes and artfully sprinkled with nuts and edible flowers or something. We both wanted to create unique interpretations of the mochi donut. I mean, check out her Mochi Brownies and Almond Butter Mochi Muffins! Mochi Queen! She loved mochi anything just as much as me. Now, we’re blogger friends! The internet is so wild. One of the few non-cookbook recipes I’ve developed recently were these Kinako Powdered Mochi Donuts! Sounds like a mouthful, I know, but they are so squishy and good! They were born out of a text conversations with my friend, Alana! I’ve been obsessed with her blog for years and fan-girled so hard the first time we ever DM’d each other. So, how have you been? Can you believe Summer is almost over?! It still feels like the world is spinning out of control but I find a lot of peace working away in my kitchen each day… unless it’s mooncake testing week. So, yeah… life has been pretty hectic and I needed some time to focus on life, but I’m happy to be back here with you, sharing non-cookbook related recipes! In the last month we fully moved into our house, we both turned another year older, I’ve listened to the new Taylor Swift album a million times, and I’ve been recipe testing like a mad woman because my manuscript deadline is less than 2 months away (omg). It’s been a whole month since I last blogged! This might have been my longest internet break ever. They are perfectly chewy and oh so yummy.Wow. Be hungry when you eat these because they’re layered inside with thick mochi and filled with sweet cream. I got the chance to try the Nutella Mochisada and Fruity Pebbles one. It’s no secret I love Honolulu coffee and I am definitely loving that they have the Kona blend.įrom their mochi offerings the Mochisadas is my favorite! I love the malasadas with a touch of mochi inside. ![]() Their ono offerings include Mochi donuts, French puffs, cronuts and Mochisadas! They are also serving Honolulu coffee ☕️! From Bay Area to South Bay it certainly is exciting to have them in my hometown! Mochill originated in San Francisco and have three locations in the Bay Area San Francisco, Oakland and San Jose. Just in time for Christmas! Mochill Mochi Donut has opened their first location in Souther California and it is in the South Bay! They are now open at Mitsuwa Market Place – Del Amo Fashion Center □!
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