Burnett handles the orders, their digital needs, and everything else that comes with running a business, while Nguyen focuses solely on the donuts. Nguyen is a one-person team in the kitchen, for the time being, making 250 donuts every day. They say they're "bootstrapping" this business from the ground up. The life and business partners weren't prepared for the influx of business right from the jump. "Now I'm at the point of selling out in 2 minutes," Nguyen added. But then Tuesday hit and we've just been sold out every day," Burnett said of how fast Mochi Joy has been selling out of its donuts. When WRTV was there on Tuesday, we watched as Mochi Joy's pre-orders promptly arrived at 11:25 a.m., the receipt machine spewing out orders rapidly. The mochi donut is a Hoosier hit, as Mochi Joy has sold out every day they've been open for the last few weeks. The owners say they've sold out within minutes every day in the first few weeks of being open to the public. WRTV Photo: Shakkira Harris Mochi Joy Donuts allows pre-ordering on its website. "Once you see that shape, you know it's a mochi donut." "They're like a floral shape which, which looks like it's got like eight connected balls together," Nguyen further explained. "They're just light and soft and pillow-y," Nguyen explains of traditional mochi donuts. Just as well, the more obvious difference is the shape. They're made with rice flour and typically have fewer sugars and sweeteners than the traditional American donuts. Mochi (pronounced "MOH-chee") donuts have Japanese and Hawaiian origins and are described as crispy on the outside and chewy at the center. So, when I moved here, I was like, 'There's no mochi donut place, and I love them so much, and, I think I'm the guy to bring them out here,'" Tom Nguyen, co-owner and baker at Mochi Joy Donuts, told WRTV. "I'm from California originally, and there are many mochi donut places there. It's the first such donut shop in the Indianapolis area, and likely the state. Place on a baking rack to dry and harden.NOBLESVILLE - A mochi donut shop opened inside the Veterans of Foreign Wars (VFW) post in Noblesville at the end of March. (Gradually add 1 tablespoon more milk if needed.) If the glaze is still too thick (it should run leisurely from a spoon), add more milk a teaspoon at a time to reach the desired consistency.ĭip the top of each doughnut in the glaze and then into the sprinkles if using. Whisk in the lemon juice, vanilla and 3 tablespoons of the milk to make a smooth, thick glaze. Let cool completely before glazing.įor the glaze: Whisk the confectioners' sugar and matcha in a small bowl to combine. Continue to fry until cooked, 5 to 6 minutes total per batch. Let fry about 30 seconds, then remove the papers and discard. To fry, slide the doughnuts, still on the paper, into the hot oil in batches of 4. Meanwhile, heat about 2 inches of oil in a large Dutch oven to 340 degrees F. Repeat with the remaining circles to get about 12 doughnuts. Group 6 dough rounds on a piece of parchment in the shape of a circle, with the pieces touching and a hole in the middle. Roll the dough to a scant 1/2 inch and cut as many circles as you can with a 1 1/4-inch ring cutter. Cut 12 (4-by-4-inch) squares of parchment. Knead until soft and smooth (almost like Play-Doh). (The dough will not clean the sides of the bowl and be slightly sticky to the touch.)ĭust your work surface with rice flour and empty the dough onto the counter. Mix on high speed until very smooth, 1 to 2 minutes. Scrape in all of the starter and mix until the dough comes together. Add to the mixer bowl and beat on medium to combine. Whisk together the milk, butter, vanilla and egg in a spouted measuring cup. Mix with the paddle attachment on low just to combine. Set aside to cool slightly.įor the doughnuts: Combine the rice flour, granulated sugar, matcha powder, baking powder and salt in the bowl of an electric mixer. The mixture should now be very sticky (it will pull like a rubber band when stretched upwards with a spoon) and have gone from white to translucent. Microwave for 20 seconds and stir (the mixture will be very thick). For the starter: Mix the rice flour and milk in a small microwave-safe bowl until smooth.
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