(calm music) - Hey guys, this is Inga. So you know how I mentioned before that sometimes I just like doing fun little cooking projects at home, and this is one of them. I really miss eating these mochi donuts that I used to have in Taiwan. They're from a brand called Mister Donut. And they're also very
very popular in Japan. And you guys already know
that I love all things QQ, and these donuts are super chewy, they have a very mochi like texture, and they're actually
a little bit different from the mochi donuts we have here. These donuts are actually
made with tapioca flour, which as some of you might know is also the same flour
that we use to make boba. So it's like a boba donut. So it's like a boba
mochi donut, essentially (clicking) (mixer running) The recipe I'm following this time is from "Just One Cookbook". She did a lot of research to find out what ingredients to use, and
what ratio of what to what, in order to achieve that classic texture. Big shout out to her because this process does not seem easy at all. (mixer running) (calm music) (mixer running) You can see here that the dough
is already getting really, really sticky, which is not
what you would usually expect when you're making donuts. (rubbing) I was just fascinated with this dough, because look at how stretchy that is. It was insane. (scraping) It being the sticky meant
that it was definitely not that easy to handle. I had to remember to oil
the sides of the bowl. I just covered it with a warm towel, and popped it in the oven,
not turned on of course, with a bowl of warm water,
and let that do its thing. (calm music) There's a lot of ways to enjoy this donut, but I decided to go
with a matcha frosting, and also a dalgona candy
frosting, which you'll see later. But for the matcha frosting, I was definitely very very
generous with my matcha powder. I like it when it's almost
a little more bitter. (whisking) I like it when it's this super vibrant, almost like darker green. After the dough is rested, it almost like tripled in size, and I should not have
touched it at this point. You can see that it's super, super sticky, I definitely had to flour my surface. But it was also important
to not add too much flour, otherwise the texture would change. It would become, I guess,
a little more like bread. So I was trying really hard
not to touch it too much. Once the dough was ready, it was pretty much just
dividing it up into portions. You wanted to make sure that
you had about an equal amount for each donut, and again,
keeping it in a plastic wrap to make sure it doesn't get too dry. (cutting) (calm music) This was also the part
where I was a lot stricter than usual when it came to
like, exact measurements. Because I wanted my donuts to
come out around the same size, each individual donut ball, I wanted it to be around the same shape. So I actually measured every single thing, and it took a while, but
I think it was worth it. (calm music) I'm just using my chopstick
to add a little bit of water to the dough to make sure
it sticks to each other. (parchment crinkling) Covering it with a damp towel again. And then it was pretty much just repeating the same process over and over again. This part definitely takes a lot of time. I tried to work faster, but it is definitely one
of the more time consuming desserts I've made. (calm music) Once all the donuts were formed, that's when I could
start deep frying them. And I had a thermometer
to make sure that the oil was hot enough and not
too hot, not too cold. (calm music) And I also had my timer to make
sure that I stayed on track. I don't usually deep fry stuff at home, but watching it turn
that golden brown color when I flipped it was pretty rewarding. (calm music) Isn't that so cute? I love these little cute mochi donuts. They're perfect for sharing later, too. (calm music) While the donuts were still hot, I wanted to make sure that I
dipped them into the matcha frosting I made earlier, then the frosting could
have that beautiful shine. (calm music) This matcha frosting is also
just perfect for everything. (calm music) Because I wanted it to be
a slightly darker green, I actually went ahead
and double dipped them, and I think it actually
turns out looking better. Also tastes better if you
like matcha that much. Once the matcha doughnuts were done, that's when I made my dalgona candy, which is pretty much just
sugar and baking soda. I think I put a little
too much baking soda 'cause it started puffing up real fast. (calm music) But this is a super satisfying shot. (calm music) I love how this turned out
because you get that beautiful caramel color that
almost instantly hardens. My mistake though was that I
let the candy sit in the pan, and it ended up burning,
so do not do that. (calm music) Once the donuts were cooled
down and the frosting was set, that's when I plated them up. They turned out looking so gorgeous. Maybe not the other side, but I was truly so obsessed
with this dalgona candy one. You can see that the
candy's already hardened. And when you break it, you
hear that satisfying crack. And look at that beautiful inside. I had to make a drink to go with it, so I went with some
dalgona candy milk tea, which is one of my
favorite drinks right now. And that is a perfect afternoon tea. I really, really like how
chewy these ended up being, and how the flavors
complemented it perfectly. I hope you guys enjoyed this, and I will see you guys next time. Bye.
