Mochi Churro

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

Equipment Needed

• 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!