Snacks 🤖 AI Generated

Pistachio Mochi Donuts: Chewy Iranian Cream Dream

Impossibly chewy mochi-textured donuts glazed with silky Iranian pistachio cream—this Fat Switch version cuts 40% of calories by swapping heavy cream for mascarpone and Greek yogurt, delivering the same luxurious indulgence with half the guilt.

20m

Prep Time

25m

Cook Time

Servings

290

Calories

11g

Protein

🛒 Ingredients

✓ 1 cup mochiko flour (sweet rice flour)
✓ 0.5 cup all-purpose flour
✓ 0.25 cup granulated sugar
✓ 1.5 tsp baking powder
✓ 0.25 tsp salt
✓ 1 large egg
✓ 1 tbsp aquafaba (or 0.5 tbsp water)
✓ 0.33 cup plain Greek yogurt
✓ 0.25 tsp vanilla extract
✓ 1 tbsp neutral oil
✓ 0.33 cup plain Greek yogurt
✓ 2 tbsp light mascarpone cheese
✓ 0.33 cup roasted unsalted pistachios (finely ground)
✓ 1.5 tbsp honey
✓ 0.5 tsp rose water
✓ 0.25 tsp cardamom powder
✓ 1 tbsp pistachios (chopped, for garnish)
✓ Pinch of sea salt

👨‍🍳 Instructions

1. Make the Pistachio Glaze: In a small bowl, whisk together Greek yogurt, light mascarpone, ground pistachios, honey, rose water, and cardamom until smooth and no lumps remain. Set aside. The glaze should be thick but spreadable—if too thick, add 1 tsp water at a time.

2. Prepare the Dry Mix: In a medium bowl, sift together mochiko flour, all-purpose flour, sugar, baking powder, and salt. Whisk well to distribute leavening evenly—this ensures even rise in the oven.

3. Create the Wet Mix: In another bowl, whisk egg with aquafaba until slightly frothy (about 30 seconds). Add Greek yogurt, vanilla, and neutral oil. Mix until just combined. Do not overmix—lumps are fine at this stage.

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4. Combine and Rest: Fold wet ingredients into dry ingredients using a spatula until just combined—the batter should be thick, slightly lumpy, and paste-like. Rest for 5 minutes at room temperature; this allows the mochiko to fully hydrate for maximum chewiness.

5. Fill the Donut Mold: Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with cooking spray. Transfer batter to a piping bag (or small zip-lock with corner cut). Pipe batter into prepared molds, filling each cavity about three-quarters full. Tap the pan gently on the counter to release air bubbles.

6. Bake Until Golden: Bake for 10–12 minutes, until the tops are set and light golden (donuts should spring back lightly when touched). Do not overbake—mochi donuts should remain tender inside. Remove and let cool in the pan for 3 minutes, then gently invert onto a wire rack.

7. Cool Completely: Allow donuts to cool to room temperature (about 10 minutes). This step is crucial—glazing warm donuts will cause the glaze to melt and separate. The donuts will firm up slightly as they cool, creating the perfect chewy-crispy bite.

8. Glaze and Garnish: Dip the top of each cooled donut into the pistachio glaze, twisting gently to coat evenly. Place on a clean rack. Immediately sprinkle chopped pistachios and a tiny pinch of sea salt on top while the glaze is still wet. Let set for 5 minutes before serving.

📊 Nutrition per Serving

Calories290 kcal

Protein11g

Carbohydrates52g

Fat9g

🏷️ Tags

#mochi donuts#Persian pistachio desserts#healthy baked donuts

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