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 in downtown Honolulu, but with a crisp, chewy, and share-able shape.
Equipment Required
- 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)!
The Recipe
Ingredient |
Mass(g) |
Volume |
200 |
1 cup (Half a bag) |
|
Eggs or Egg Replacer |
50 |
1 Egg |
Oil (of your choice, we used sunflower seed oil) |
50g |
¼ Cup |
Water |
180g |
¾ Cup |
10g |
1 Tbsp |
Let's start 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...
- Glaze the donuts with our 3 ingredient Haupia Glaze.
Ingredients | Amount |
Coconut Milk or Coconut Cream or if you are high Makamaka (Boujie) Coconut Puree | ¼ Cup |
Powdered Sugar | 1 Cup |
Salt | 1 Tsp |
- Finish with Toasted Coconut
- Add a handful of dessicated coconut to a frying pan.
- Toss on medium heat until coconut starts to brown and become aromatic.
- Do not stop agitating the coconut. Just like the tourist in Waikiki, they can go from brown to burnt really easily.
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