Gluten-Free Mochi Korean Street-Style Donuts

Name: Gluten-Free Mochi Korean Street-Style Donuts
Ingredients: sweet glutinous rice flour; sugar; baking powder; water; frying oil; 2 cups California Giant blackberries; ½ cup sugar (depending on berry sugar content); ½ teaspoon lemon juice; lemon zest; ½ cup fresh blueberries; 1 tablespoon lemon juice; 1½ – 2 cups powdered sugar

This sweet Korean dessert makes for a great after dinner treat that is packed with berry flavors.

INGREDIENTS

sweet glutinous rice flour
sugar
baking powder
water
frying oil

For the Blackberry Filling;

2 cups California Giant blackberries
½ cup sugar (depending on berry sugar content)
½ teaspoon lemon juice
lemon zest

For the Blueberry Glaze:

½ cup fresh blueberries
1 tablespoon lemon juice
1½ – 2 cups powdered sugar

DIRECTIONS

For the Blackberry Filling:
- - Combine all ingredients except lemon zest in a medium sauce pot and simmer for 15-20 mins.
- - Puree in a blender on high and strain through a fine sieve strainer or chinoise. Cool and store in a squeeze bottle. To plate, stick squeeze bottle nozzle into the donuts and fill gently.
For the Blueberry Glaze:
- - Combine all ingredients in a mixing bowl with a whisk adding extra powdered sugar if needed to thicken. Set aside for dipping later.
- - Fill donuts with blackberry filling then dip in the blueberry glaze. Serve as is or with fruit and powder sugar if desired.
For the Donuts:
- - Combine all ingredients for dough except hot water and mix well. Slowly add hot water and keep mixing with a spatula. It should look really wet. Cover and set aside for 1 to 2 hours.
- - Mix dough again with a spatula.
- - Brush a thin layer of oil on a cookie sheet. Heat frying oil to 350°F over high heat.
- - Meanwhile, divide dough into 14-16 little doughnuts. Roll them with the palms of your hands and place on oiled cookie sheet.
- - Place doughnuts one by one into hot oil, about 4-6 at a time. They will increase in size, so do not crowd pot.
- - As soon as the dough is puffed up, turn off heat and keep frying until fully cooked and golden, about 3-4 minutes. Continue to rotate evenly in oil to ensure even cooking.
- - Remove from pan, drain excess oil and rest on cold towels

Gluten-Free Mochi Korean Street-Style Donuts

INGREDIENTS

For the Blackberry Filling;

For the Blueberry Glaze:

DIRECTIONS

For the Blackberry Filling:

For the Blueberry Glaze:

For the Donuts:

RELATED RECIPES

Follow your berries to the farm.