Pumpkin Mochi Donut Holes
The texture of these Pumpkin Mochi Donut HOles is so divine, it’s crispy on the outside from being deep fried and the inside is chewy tender (like mochi). These donut holes are deep fried to perfection and then coated in cinnamon sugar. So delicious!
Course: Dessert, Snack
Cuisine: Korean
Keyword: cinnamon sugar, dessert, donut holes, doughnut, Easy, easy dessert, mochi, pumpkin
Servings: 13 donut holes
Pumpkin Mochi Donut Dough
- 1½ cup glutinous sweet rice flour 200 grams
- ½ cup bread flour 69 grams
- 3 tbsp granulated sugar 51 grams
- 1 tsp baking powder 4 grams
- ¾ cup pumpkin puree 143 grams
- ¾ cup water boiled
Cinnamon Sugar
- ½ cup sugar
- 2 tbsp ground cinnamon
In a large bowl, add the glutinous sweet rice flour, bread flour, sugar, baking powder. Using a wooden spoon/rubber spatula, stir the dry ingredients to mix well.
Add pumpkin puree to the flour mixture and stir well to combine. The flour mixture should start to appear crumbly and shaggy.
Add the hot water to the flour mixture and continue to stir to combine. It will start to become a dough as you continue to mix.
Transfer the dough out of the bowl and cover with plastic wrap. Chill the dough in the refrigerator at least 30 minutes. (You can make the dough a day before and chill in the fridge overnight too!)
Once the dough has been chilled for 30 minutes, use a food scale to weigh out dough pieces of 45 grams. Rolls the dough into balls and set aside.
Fill a heavy bottomed pot with about 2-3 inches of oil. Heat the oil to 330-350 degrees fahrenheit.
Using a slotted spoon, carefully drop the dough balls into the heated oil and fry for about 8 minutes. Donut holes are done when they are golden brown and start to float to the top of the oil. The internal temperature should be 185-190 degrees fahrenheit. TIP: I recommend frying about 3-4 dough balls at a time, for even cooking. Drop the fried donut holes into the cinnamon-sugar mixture and coat well. Enjoy!