Fill Bakeshop x Manoa Bake Co. Baked Taro Mochi Donuts

Fill Bakeshop x Manoa Bake Co. Baked Mochi Donuts

(This recipe makes about a dozen mini mochi donuts)




Taro Manoa Mix


1 cup (Half a bag)

Eggs or Egg Replacer



Oil (of your choice, we used sunflower seed oil)


¼ Cup



⅗  Cup

Equipment Needed:

  • Whisk
    • If you don't have a hand mixer, a good stainless steel whisk is essential.
  • Kitchen Scale
    • We highly recommend using a kitchen scale. Not only is it way more precise than volume measurements, the difference between the two can make or break a recipe.
  • Stainless Steel Bowl
    • If you don't have some in your house, we really recommend getting some
  • Piping Bag or Ladel
    • To avoid dripping batter onto the molds and burning while baking, we really recommend this to control the pour.
  • Fill Bakeshop x Manoa Bake Co. Mochi Donut Molds
  • Escali Primo P115C Precision Kitchen Scale
    • Baking is about precision. We highly recommend any baker, from home to professional to use mass over volume measurements (Also Metric over Imperial Measurements)! 


Let's get to cooking 🤙🏽

  • 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!

    Pro Tips

      • Depending on your oven, you may have to cook a little longer to achieve browning. Every oven is different, so treat it like you would a frozen pizza, and cook until you feel right.
      • Letting the donuts cool will result in chewier donuts.
        • Just like rice from the rice cooker; when starches are heated they become softer, allowing time to cool will allow gelatinized starches to create more structure which in turns makes the donuts chewier.
      • If you would like to do the whole bag double up the ingredients and blend them all together.  The contents should yield about 2 dozen donuts!

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