Ever since coming to the mainland, one of the greatest fried pieces of deliciousness I’ve had were the churros a latina aunty made at a backyard BBQ. It was fried in a giant wok and piped through a ziplock bag and cut with a pair of scissors. After frying, it was tossed with a cinnamon and spice sugar blend and handed out to everyone within smell-distance. Crunchy. Soft. Cinnamony. Goodness. This recipe is, as many things on this site, an homage to an experience I had while eating in someone’s backyard.
On the topic of churros, our resident latin cooking specialist (Henceforth referred to as B) divulged that her abuela (Mahalo Aunty!) had a recipe that she thought would work perfectly with our Original Mochi Baking Mix. With a “Let’s try ‘um” attitude she got the recipe and we got to cooking!
Since this was the first time making churros, I was very perplexed by the way to cook it. I didn’t realize that the recipe was almost identical to Pâte à Choux (Think Beard Papa Cream Puffs). A scorched flour to prompt pregelatinization of the starches and protein from eggs for a little extra structure (Hypothetically, does this mean you can make Pâte à Choux from this recipe?).
We then proceeded to fry them, and after letting them cool for a bit we gave them a try. I started to have flashbacks of that backyard BBQ; Crunchy, soft. Cinnamony. Goodness; but with a mochi chew. B and I were ecstatic and eager to let our team try, and we were very happy to be greeted with shakas, and thumbs up!
Now onward to the recipe!
Mochi Churro Recipe
- Saucepan 1.5 qt.
- Good for sauces, and scorched flour recipes.
- Rubbermaid High Heat Silicone Spatula
- Essential even not for this recipe.
- Piping Bag 18"
- Best disposable pastry bags IMHO.
- Ateco French Pastry Tip Set
- A nice set of french pastry tips.
- Set of Two Sheers With Sheaths
- Not just for Korean Yakiniku, if you don't have a pair we highly recommend keeping one on you.
Let's get to cooking 🤙🏽
- Beat eggs in a container and set aside.
- Every food service industry person will tell you, Mise En Place is essential to any kitchen operation!
- Add butter and water to sauce pan and heat on low until butter is melted and water is at a soft boil
- Add Manoa Mochi Baking Mix while still on low heat and fold until fully homogenized.
- Be sure to scrape the bottom of the pan to prevent burning.
- Roll up sleeves and get ready for an arm day workout.
- Once a dough ball is created and all flour is incorporated, add your beaten eggs and mix until fully homogenized.
- Switch arms between reps to prevent yourself from becoming a Fidler Crab.
- Add all contents into a piping bag with a steel tip and let rest.
- Heat oil to 350F or 176C and pipe contents while cutting with a scissors to portion.
- Use a frying spider or tongs to roll and submerge.
- Remove from oil, and let the oil drain
- Once the churros are dry, roll into cinnamon sugar, and serve!
- For Cinnamon Sugar, we did 200g of sugar to 20g of cinnamon.
Pro Tips 🤙🏽
- If you have a stand mixer, you can avoid fiddler crab syndrome by placing the dough ball and eggs in your bowl while using the the flat beater attachment.
- Use different spices to give a little extra "umph" to your churros. Spices like cardamom, clove, nutmeg, ginger, or anything that becomes sold out during "Pumpkin Spice Season" will work!
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