“We draw inspiration for our flavors from our own life experiences and the diversity of our fair city. With flavors like rose milk tea, yuzu vanilla funfetti, and chocolate, Mikiko Mochi Donuts has something for everyone. He, alongside his partner Emily Mikiko Strocher, decided to go all-in on their small donut business. “We had been playing around with the recipe last fall without any greater intentions, but once we got the recipe dialed in and tasted them in their current form, we knew we had something special,” chef and Mikiko’s cofounder, Alex McGillivray, said.
However, not all mochi donuts replicate Mister Donut’s famous “pon de ring.” In Portland, Oregon, Mikiko Mochi Donuts more closely resemble Hawaiian-style butter mochi, which is baked rather than fried, uses glutinous rice flour as opposed to tapioca flour, and is more comparable to a gooey, denser butter cake. These types of donuts are usually made with tapioca flour and are notoriously difficult to work with by hand due to the yeasted dough’s extremely sticky nature, which is why places like Mister Donut and Liliha opt for specialized machinery that can squeeze the dough out into its traditional shape straight into hot oil. The fried batches that come out are reminiscent of flowers or teething rings in shape, and the individual spheres that make up the donut are easy to tug apart and enjoy like a donut hole. People are beginning to be familiar with and enjoy ‘qq’ or ‘mochi-mochi’ bouncy textured foods, like boba.”Īt both Modo and Liliha, the donuts follow the “pon de ring” type of recipe. “The popularity is due to several factors,” Daniel Furumura, the co-owner of MoDo, explained before listing them off: “1. MoDo Hawaii opened in February of 2017 and has been slinging the chewy donuts since - with pop-ups throughout California that have drawn crowds lined up just to get a chance to taste the springy donuts. Liliha isn’t the only bakery capitalizing on the heightened popularity of mochi donuts. Hawaii tends to catch on to Japanese food trends before the rest of the country, thanks to its larger population of Japanese-Americans and closer proximity to Japan. “Mochi has been around for a long time coming from Japan so I think of it like how Starbucks started selling matcha drinks… only recently the mainland considered it to be mainstream enough to create a fusion product out of it to sell in America.” “Like anything else that is good, people catch on,” Angela Choi, the marketing director for The Yummy Group, explained. The mochi donut has existed before its stateside debut, but was mostly popularized in Japan under the name “pon de ring” from the donut chain, Mister Donut.Īt the legendary Liliha Bakery located in Honolulu, Hawaii, poi mochi donuts - made from taro root - are served alongside the bakery’s iconic coco puffs and malasadas. Over the years, the range of donuts has expanded vegan options are typical on donut menus now, and bakeries are always experimenting with new flavors and ingredients.Įnter the mochi donut: a donut trend that is sweeping across America due to its uniquely bouncy texture and naturally gluten-free qualities.
From the Krispy Kreme rings that glide under waterfalls of glaze, to the croissant-donut hybrid from Dominique Ansel that set the pastry world on fire, to local mom and pop shops with pink frosted sprinkles, there is a type of donut for everyone.
0 kommentar(er)
