Pon de Ring (Mochi-Tofu Doughnuts)


Silken tofu gives these strawberry-flavored mochi-tofu doughnuts (inspired by pon de ring doughnuts popularized in Japan) a chewy, springy texture, while mochiko (sweet glutinous rice flour) helps the doughnuts get an airy, crispy crust. The dough and glaze get their strawberry flavor from strawberry powder; to make your own, pulse freeze-dried strawberries in a food processor until finely ground. This recipe can be adapted to make lemon-flavored doughnuts; read to the bottom of the recipe for instructions on how to make the lemon pon de ring variation.

Pon de Ring (Mochi Tofu Doughnuts)
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Total Time:
45 mins


  • 1 pound silken tofu, drained

  • 1.3333 cups mochiko (sweet glutinous rice flour) (such as Koda Farms) (about 6 1/8 ounces)

  • 1.3333 cups bleached cake flour (about 5 ounces)

  • ¼ cup plus 1 tablespoon granulated sugar

  • ¼ cup freeze-dried strawberry powder (such as Nature Restore), divided

  • 1 tablespoon  plus 1 teaspoon baking powder

  • ¼ teaspoon fine sea salt

  • Neutral cooking oil (such as peanut oil), for frying

  • 1 cup powdered sugar (about 4 ounces)

  • 5 to 8 teaspoons whole milk (or plant-based alternative), divided


  1. Using the back of a spoon, press drained tofu through a fine wire-mesh strainer set over a medium bowl. Add mochiko, cake flour, sugar, 3 tablespoons strawberry powder, baking powder, and salt. Stir until mixture is smooth and well combined, about 1 minute. (Dough will look dry and crumbly at first, but tofu will hydrate mixture, allowing it to come together into a ball.)

  2. Pour oil into a large Dutch oven to a depth of 2 inches; heat over medium to 350°F. Meanwhile, cut 8 (5-inch) squares of parchment paper; set aside. Divide dough evenly into 8 pieces (about 31/2 ounces each). Cover with a damp paper towel to prevent drying. Working with 1 dough piece at a time and keeping remaining pieces covered, divide dough piece evenly into 7 pieces (about 1/2 ounce each). Roll each piece into a ball, and arrange balls in a 3-inch ring on 1 prepared parchment square, ensuring adjacent balls are touching so that the ring holds together while frying. If dough is sticky, lightly moisten hands with water. Re-cover assembled ring. Repeat process with remaining dough pieces and parchment squares.

  3. Carefully place 2 doughnuts with parchment paper squares in preheated oil in Dutch oven. Fry until golden brown and crisp, 3 to 4 minutes, flipping doughnuts halfway through cook time and removing parchment paper using tongs. Using a spider, transfer doughnuts to a baking sheet lined with paper towels. Repeat frying process with remaining doughnuts, returning oil to 350°F in between batches.

  4. Whisk together powdered sugar and remaining 1 tablespoon strawberry powder in a medium bowl. Add 5 teaspoons milk; whisk until smooth. Whisk in remaining 3 teaspoons milk, 1 teaspoon at a time, to thin glaze to desired consistency.

  5. Dip 1 side of each doughnut into glaze. Let stand until glaze hardens, about 5 minutes. Doughnuts are best served immediately, but will hold at room temperature up to 4 hours. Doughnuts will become bouncier as they cool.


To make lemon doughnuts: Omit strawberry powder in dough. Add 2 teaspoons grated lemon zest and an additional 3 tablespoons cake flour. For the glaze, omit strawberry powder and use lemon juice instead of milk, starting with 1 table-spoon and adding an addi-tional 1/2 teaspoon at a time to reach desired consistency. Garnish with lemon zest.


Find mochiko at East and Southeast Asian markets or online at asianmart.com.

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