Mochi Donut Mix - 8 Oz - Ideal for Baking and Frying Delightful Donuts - Light and Fluffy Doughnuts.

We love this company’s pancake and donut mix, but I will not purchase this again and would never recommend it. It was incredibly difficult to work with (even with all the great tips and tricks from the comment section) and no one enjoyed them. A whole lot of mess for nothing.

I'm familiar with Mochi but new to mochi donuts. So I was excited and also a little apprehensive to try this Mochi Donut Mix. The instructions are vague so I searched online to learn how to prepare them. I was very impressed with the outcome. Mine aren't as pretty as those pictured on the bag, but they sure taste amazing! They fry up crispy and golden brown on the outside, while the center remains slightly moist and gooey...just like mochi should be. The flavor is slightly sweet and very much resembles that of regular donuts. The preparation is a little messy, but not difficult. They are definitely a unique and yummy treat!...that's NOT on my diet. Oh well :)Note: The most helpful advice that I found is as follows:*Allow egg to get to room temp*Keep oil between 338°-356° (It's a ballpark number that helped me know what to shoot for)*Keep hands slightly moistened when rolling the sticky dough into little balls...preferably 8 per donut (I started out too big and tried only 6 per donut. That worked okay, but 8 (large) grape sized balls works better).*Place the dough balls closely together in a ring shape...on parchment paper!*Prepare donuts on little squares of parchment paper which you simply slip into the hot oil, along with the donut. Let it fry for about 30 seconds and then remove the paper. Let donut fry a minute or so and then flip. Cook til golden brown.*Have many utensils handy! I used tongs, flat spatula, and slotted scoop when turning the donuts.

This mix is great. It produces nice and fluffy little doughnuts. I like how simple it is to use. Just add shortening, water, vegetable oil, and egg.You can top them with whatever you want as well! I recommend a powdered sugar frosting. Super easy to mix up.This is a fun mix to make with your family. Makes it an event!

While this says great for baking and frying it only has directions to fry so I wasted a batch testing out a baking trial with them. Ended up using my counter top little donut maker and it worked better but can't tell you time or temp it took.

I love mochi donuts. But these were terrible. Had to spit them out. Nor do they stay together

These are NOT gluten free - contains wheat! Heartbreaking but the pancakes are amazing

I have always wanted to try mochi donuts, but being in a rural area, I found out I needed to make them myself. When I found this mix I was so excited to try it out! The recipe is fairly simple, I did substitute shortening for softened butter as I didn't have any and it turned out great. I just dumped all of the ingredients into a bowl and used a mixer until completely combined. For this I would recommend a stand mixer with a dough ring attachment because it turns into a thick dough. The texture of it is so interesting almost like doughy slime, it's actually fun to play with and would be great to make with kids. When it came to cooking, the only directions were for frying but I tried out a few different ways to be little bit healthier. First the air fryer, I didn't use a liner and unfortunately some of the dough seeped through the bottom holes and was a mess. Then I put a silicone liner in and it worked beautifully, the dough tripled in size, golden brown outside and chewy in the middle. Lastly I tested out the oven, I put it on bake at 375 until they were golden. Unfortunately they only doubled in size and looked more like cookies than donut holes. That all being said, the air fryer with a liner is the best way to go if you don't want to oil fry. I personally love these with a fruit jam but the possibilities are unlimited with the plain flavor. I would highly recommend trying this out!

Unfortunately these donuts fall short.. the batter is extremely gooey and makes forming any shape by had or scoop difficult. I even used greased up gloves and it still was a mess. The texture once fried is there but they retain A LOT of oil... pass for me.