Hello again fellow chef novices! I'm back for another "Make it at Home" version of the 2019 California Giant Chef Invitational recipes. Up next is Gluten-Free Mochi Korean Street-Style Donuts.
I have to admit that this is the one recipe I thought, "Um, this has a title with seven words in it... *gulp* Okay..." But after taking a deeper look at the ingredients and instructions, it's basically asking you to make donuts, filling and a dipping sauce.
I'd just like to put it out there that this deceivingly simple recipe is ooey, gooey and messy perfection on the plate and in your mouth. Here are my hacks for making these donut delights:
Yes, you read the long title right; gluten-free can make for a tasty dessert! I'll be honest and say that I was a little nervous about bringing this recipe to my kids... But my family ended up LOVING them. Even if you're not necessarily fully gluten-free, there's no way to tell the difference. This recipe is full of flavors and berry sweetness to keep the palette guessing. I can guarantee the last thing on their mind is "Is this gluten-free?"
The ones that have an exuberant amount of powdered sugar were made by my daughter, Piper 😊 Moms - when you need to get little feet out the door in a timely manner, this is the perfect bargaining tool when complete! Piper really enjoyed helping me roll the dough balls as I fried them, then she coated these little balls in powdered sugar.
If you're uncomfortable with the inevitable sugar rush with blackberry filling AND dipping in a blueberry sauce, you can also do just one or the other. There are so many fun options and combinations with this recipe. I promise that no one will notice if you eat one or two beforehand...
How are you making this at home? Share with us in the comments below!
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Recipes using 10 ingredients or less including:
