Persimmon mochi donuts with persimmon jelly, Earl Grey whipped cream & toasted coconut. Best of all they are gluten free.
Persimmon Mochi Donuts
Years ago I purchased a donut pan to make gluten free baked donuts for my husband. They were great, but the pan went back into the drawer and was never used again. I chalked it up to an impulse buy at the time. With the popularity of mochi donuts these days, I thought it was time to take the pan out for another test drive. I was inspired by our Persimmon Butter Mochi Recipe to create this Persimmon Mochi Donuts recipe. Mochi Donuts are chewy versions of regular donuts, and some recipes I’ve seen online do still call for AP flour, yeast and are fried. I wanted to make a completely gluten-free, non-fried donut, knowing that the texture wouldn’t be exactly the same as the fried and/or yeast versions. Essentially, my donuts are butter mochi shaped like a donut.
*Tasting Notes: We took advantage of the Hachiyas in season to make persimmon jelly because we had a lot of them. If they are not available, you can easily substitute with a citrus marmalade jelly, strawberry jelly, guava jelly or passion fruit jelly.
Our persimmon tree is the Hachiya variety which is great for this Persimmon Mochi Donut recipe. When this varietal is ripe and sweet enough to eat, it is soft and mango-like as opposed to the Fuyu persimmons. Persimmons don’t have a strong flavor like other fruit, so eating them in the pure state is usually the best way to enjoy their subtle sweetness.
Once picked, there is a waiting period to be able to use the Hachiya persimmon. They are very astringent and until they are almost to the point of over-ripeness, that’s when they are ready to eat!
CROSSEAT: PERSIMMON BUTTER MOCHI BATTER & PERSIMMON JELLY
I decided to make my second batch of Persimmon Butter Mochi in a 8×8 baking pan. This left me with 4 cups of Butter Mochi batter to use for my Persimmon Mochi Donuts. Your yield should be about 9-10 donuts. If you use the entire batter from thePersimmon Butter Mochi Recipe, the yield should be about 2 dozen. Essentially, I made two desserts with one recipe!
Since we had a great “harvest” from our persimmon tree this year, we also made Persimmon Jelly. I used this as a topping on top of the donut to bring more persimmon flavor to our Persimmon Mochi Donuts and to get the toasted coconut to stick to the top. You can use another jam or jelly if you prefer.
MAKING THE EARL GREY WHIPPED CREAM
Tea and Persimmons are a standard combination in an Asian household. I decided to use Earl Grey tea instead of an Asian tea so it wouldn’t be too overpowering. Bring the heavy cream to a small simmer. Do not boil, the cream will develop a skin that ruins the cream. Add the Earl Grey tea bag to infuse in the hot cream. When the cream is at room temperature, chill in the refrigerator for at least one hour.
Once the cream is chilled, remove the tea bag, and place in a chilled mixing bowl. Add three tablespoons of powdered sugar and use a hand mixer or stand mixer to whip until soft peaks form. If you prefer thicker whipped cream, you can whip a bit longer. Normally, I would use about four tablespoons of powdered sugar to 1 cup of cream, but since everything is so sweet in this dessert, I lightened up the sweetness in the cream. You can taste the tea more with less sugar as well.
**Tasting Notes: If the whipped cream develops a skin, strain the cream into a bowl before whipping.
MAKING THE PERSIMMON MOCHI DONUTS
Preheat oven to 350 degrees and grease your donut pan(s).
Slice the tops of the the ripe persimmons and squeeze out the pulp. You can also peel off the skin . Make sure you remove all the skin, basically you want persimmon puree. Blend the persimmon pulp with the coconut milk and set aside.
In a large mixing bowl, whisk 5 eggs until light frothy yellow. For this recipe I used Vital Farms eggs which make a huge difference. Add the sugar and mix well. Next add the persimmon-coconut milk blend, vanilla extract, evaporated milk, melted butter and mix well.
Sift in the Mochiko flour and baking powder to prevent lumps and stir until fully incorporated. Pour mixture into the donut pan(s) about 3/4 way up, and bake for 20 minutes. Donuts are ready when the sides start to pull away from the pan, batter rises and breaks a bit on the top. Flip the donuts in the pan and cool in pan for 5 minutes. Cool completely on a wire rack before assembling.
TOASTING THE COCONUT
While you are baking the donuts, preheat a toaster oven to 325 degrees. On a sheet pan lined with foil, spread out the sweetened shredded coconut. You can opt for unsweetened coconut as well to ease up on sugar intake. Toast for 2 minutes, toss in the pan, and return to oven to toast for another 2 minutes. Keep an eye on the coconut, they burn very easily. Let cool in the pan and set aside for assembly.
ASSEMBLING THE PERSIMMON MOCHI DONUTS
I recommend building the donuts right before serving. Spread the whipped cream on the flat side of a donut half. Carefully place another donut half on top of the cream. Using a butter knife, spread the jelly on top of the donut. Sprinkle with the toasted coconut and enjoy immediately!
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