Recipes
Fill Bakeshop x Manoa Bake Co. Baked Taro Mochi Donuts
- Taro Mochi Donuts
- Preheat the oven to 350F or 176C.
- Do not use convection bake.
- Remove mold from wrapping, and wash with dish soap and water.
- Give it a nice wash down
- Wipe with a clean paper towel until dry.
- Add ingredients to a bowl, and mix ingredients with a whisk until fully incorporated.
- Let rest and prepare molds.
- Molds are non-stick and do not need grease.
- Pour batter moving around the mold
- Use a piping bag, or ladle. Wipe batter if dripped onto molds!
- Fill about 1/2 to 3/4 the way up, or about 30g-40g into the molds
- Place molds into preheated oven for 15-20 minutes
- For best results use a sheet pan, or a flat surface.
- Remove from oven and let cool
- Remove from molds once donuts are cooled and enjoy!

Pandan Mochi Donuts
Aloha everyone, here is a simple recipe to try with the Manoa mochi donut molds. If you aren't familiar, Pandan is a plant that grows in tropical regions mostly in South and Southeast Asia. The leaves are used to give flavoring and color for desserts (mostly). Back home, I personally encounter these strategically placed pandan desserts in 3 places that undermine my attempts at dieting. At the grocery store in the refrigerated section, by the register of my favorite pho spot, and at Thanksgiving when an aunty brings a buko pandan jelly. This recipe is very reminiscent of pandan breads, but with a crisp, chewy, and share-able shape.
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