In Which We Find Mochi in an Unlikely Place…

Doughnuts and then some...

Mochiko, glutinous rice flour, is best known as the primary ingredient for such things as [obviously!] mochi, Chinese nian gao, Filipino sapin-sapin, and Korean tteok. Of course, it would be so easy to think that’s where it all ends.

And then one encounters these mochi doughnuts from JiPan.

These are unbelievably soft yeast-raised doughnuts made with a blend of mochiko and wheat flour.  Frosted with either a subtle-tasting matcha and white chocolate icing or a decadent dark chocolate icing, these are lightly sweet, more tender and pillowy than the usual dough rings flogged by any of the major chains.  Plus, at only P 14.00 (about US$ 0.32), they’re definitely an affordable little nosh.

(And, while at JiPan, you must order the kouign amann, too!)  😀