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.
Recipe Summary test
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.