Demochi Donut Bar
When it comes to food mashups, we’ve had some pretty heroic and outrageous creations in recent years. The cronut is a crowd favourite, but who can forget cruffins, waffle-doughnuts (also known as wonuts) and the delicate, not-sure-we-needed-it macaron-doughnut (macaronut).
Enter Demochi Donut Bar. New to the treat hybrid game in Sydney is the mochi doughnut. While the idea has been banging around Tokyo and the Internet for a bit, this recipe is the brainchild of Dennis Chan, co-founder of fried chicken food truck Dirty Bird. And we’re happy to report that this time around, the whole might just be greater than the sum of its parts: Chan’s mochi doughnut marries together Japanese sticky rice mochi with the crisp, airy features of a classic doughnut to brilliant effect.
Available from a special Demochi Donut stand outside the Banksia Hotel in Banksia on Fridays and Saturdays only, you’ll find a signature honey-glazed version alongside weekly specials like yuzu-mint, roasted black sesame and matcha, cereal and milk, fairy bread, and classic strawberry and chocolate glaze.
Image credit: Demochi Donut Bar.