Fu-Mao Sun, the chef behind Taiwanese food and breakfast pop-up Mighty Hans, uses mochi doughnuts as another vehicle to deliver the flavors and ingredients of Taiwan. Other Atlanta chefs are getting in on the mochi doughnut craze, too. An extruder swiftly shapes the doughnuts into the signature bulbous ring shape before hitting the fryer. The doughnut-making process at Mochibees and Mochinut is more automated, allowing for a wider selection of flavors, including ube, taro, and American toppings like Biscoff and cookies and cream. California-based Mochinut plans to open seven Atlanta-area locations, including a shop at Chattahoochee Food Works, as well as a location in Athens, Georgia. Mochibees opened its first locations in Duluth and Doraville this fall, with another location slated to open in Johns Creek. While mochi doughnuts are still pretty difficult to find in Atlanta, that may not be the case for much longer. When mochi doughnuts are on the menu at Momo Cafe, people can expect traditional mochi doughnut flavors, like black sesame and matcha, sometimes even chocolate citrus. “We ended up buying a doughnut maker, it’s almost like a waffle maker, but in mochi doughnut shape, and it turned out quite similar, and even the flavor and then the texture was right in that mochi doughnut maker,” says Liang. Liang says he and Wang tested one recipe for a couple of months before determining that frying their mochi doughnuts wasn’t working. Unable to find mochi doughnuts in Atlanta, Liang and Wang decided to develop a recipe for Momo Cafe, the bakery and coffee shop located inside Japanese restaurant Momonoki in Midtown. The doughnuts quickly became all the rage there. Mister Donut opened locations throughout Taiwan, where the couple grew up. Liang and his business partner and wife ChingYao Wang were in high school when he says they first became smitten with mochi doughnuts. It’s a texture Brush Sushi Izakaya and Momonoki co-owner Jason Liang describes as “chewy, but not in a bad way, like bouncy and chewy.” The mochiko and tapioca starch combination provides the characteristic texture of a mochi doughnut, which tends to have a crispier exterior with a springy yet slightly dense interior. Although, some bakers do mix wheat flour into the dough batter. Made by combining mochiko (a type of glutinous rice flour) and tapioca starch, mochi doughnuts are typically gluten free. Japanese doughnut chain Mister Donut served as inspiration for the now distinctive (and highly Instagrammable) shape most often associated with mochi doughnuts, the pon de ring - think doughnut holes stuck together to form a ring similar to a baby teether. But one doughnut in particular is having a serious moment right now in Atlanta: the mochi doughnut.įirst popularized in Hawaii a few years ago, the mochi doughnut gained further prominence in the United States when it began popping up at shops around the West Coast. There are plenty of doughnut options to be found in and around Atlanta, from old school sour cream rings with a simple glaze to brioche doughnuts stuffed with creative fillings and artfully decorated.
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