Makes: 8 (if making frogs it would make 7)
Bouncy and chewy like mochi, but with a crisp exterior like a doughnut! I first tried these in Seattle (from Dochi, and various other places) and became addicted. I had to make them at home.
I figured out the frog shape as I was going along, so the easier way to make the shape is to add the two balls for the eyes before the frying.
I absolutely love the feel of this dough when you’re shaping it. It’s so soothing.
I’m always terrified whenever I deep fry anything though, hence the noise I make in the video when putting that doughnut in the oil 😹.
it’s gluten free too! ‘Glutinous’ rice flour is sort of a misnomer - it’s called that because the rice feels sticky and ‘glutinous’ - not because it has any gluten.
These are best eaten the same day, or the next day. They dry out quickly.
For the dough:
160g glutinous rice flour
110g tapioca starch
170g whole milk
30g butter
1/2tsp salt
70g caster sugar
1 medium egg
2tsp baking powder
Matcha white chocolate glaze:
160g white chocolate
45g refined coconut oil
2tsp matcha powder
Icing for details:
2tbsp of icing sugar (plus extra to adjust consistency)
A teaspoon of water (plus extra to adjust consistency)
Green food dye
Black food dye
Plus:
Various cookies or anything cute for the frogs to hold! And sprinkles if you like!
Vegetable oil for shaping dough balls, and vegetable oil for frying.
Weigh the glutinous rice flour and tapioca starch in a bowl. Stir together
Add milk, butter, salt, sugar to a large pan. Stir together and heat on medium-high until boiling.
Pour the ingredients from step 1 over the boiling mixture. Stir with a spatula or spoon until it comes together. Some bits will be a bit dry and it will feel hard to combine and very firm, that’s okay!
Knead together on a work surface (no flouring needed) or put in a mixer with paddle attachment and beat on low speed for about 2 minutes. Knead/beat until combined, no longer steaming, and lukewarm.
Add the egg, using an electric mixer or stand mixer to beat in for 2 minutes until combined. Add baking powder and mix again. It should be smooth with no dry bits, but very sticky.
cut eight 4.5inch squares of baking paper.
It’s not essential, but to help make a circular shape - you can make a template. It will act as a guide, you just need to slide it underneath the baking paper. For the guide, draw a 3inch circle (around a round cutter if you have one, or find a lid lying about), then draw eight 1inch circles on the circle. You can see my example in the video.
Lightly oil a work surface and your hands before handling the dough (it is very sticky, but with a light coating of oil it becomes a really nice dough to work with!)
Pinch out balls of dough (around 7-8g per ball, but don’t worry about weighing - you could weigh one and then estimate the rest based on sized). Use your hands to shape each into a ball. Place 8 balls per ring, like in the video. Make sure they’re touching.
10. heat around 2inches of oil in a shallow wide pan, til about 180C. Fry so that the dough is face down in oil, baking paper facing up. Remove baking paper after about 15 seconds. Fry for 1min 45 seconds on each side. Leave on paper to absorb excess oil.
Then make the matcha white chocolate ganache:
Chop the chocolate into small pieces. Place in a bowl along with 30g coconut oil - microwave for 30 seconds, stir, microwave 15 seconds, stir, 15 sec microwave again, stir, and so on. Don’t overheat. The warmth of the bowl and chocolate will continue to melt it. Mix 15g melted coconut oil with matcha powder. Stir until smooth, then combine with the main chocolate mix. Let cool to a good dipping consistency. You can do a tester on the bottom of a glass.
Once the ganache is set, make the icing for the details:
Mix the icing sugar and water. You will need to add more icing sugar/water to get the consistency right. It should hold a trail for 15 seconds. Dye some black and some green, and leave some white. Transfer to piping bags, then pipe the frog details like in the video!
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