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Mochi dough3/24/2023 ![]() ![]() ![]() But it works - an evocation of the bouncy texture known as QQ, found in boba and other chewy Asian desserts. (The matcha was great!) They’re made with a glutinous rice flour base, which makes them chewier than most other mochi doughnuts. The doughnuts are topped in a white chocolate glaze and coated in Oreo crumble, matcha, or Fruity Pebbles. Because mochi doughnuts are so labor intensive, said Om, Coco Leaf makes only a couple dozen of them, and they usually sell out in two hours. The doughnuts here look like traditional American-style doughnuts, and they are in limited supply. “Then they bite into it and it’s like a marshmallow-y, gooey texture.” “We had to warn them about the texture before they tried it, because they’d see a doughnut, and they’re expecting a traditional cake doughnut,” said Somath Om, one of the co-owners. Here’s what you need to know about each one. In the name of journalism, I sampled 26 mochi doughnuts at seven outlets around town. The flavor of mochi doughnuts largely comes from the icing, but the balance between icing and doughnut should be such that you can taste both. The icing has hardened on the top, and you can pull apart each of the eight balls with ease. To me, the ideal mochi doughnut is chewy and has consistent structural integrity. Even if I could give it to you, I have no idea.” ![]() Most couldn’t tell me what is in their doughnuts.Īs Will Oh, assistant general manager at Paris Baguette, said of their recipe: “It’s very confidential. In my quest for Boston’s best mochi doughnut, I talked to general managers, cashiers, and owners. In Boston, some mochi doughnut vendors belong to chains that use proprietary mixes that probably contain at least a little bit of both - at least, I think.
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