Demochi Donut Bar
CONTACT
286 Princes Highway
Banksia,
2216 NSW
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Opening Hours
SUN | closed |
---|---|
MON | closed |
TUE | closed |
WED | closed |
THU | closed |
FRI | 6:00pm - 9:00pm |
SAT | 6:00pm - 9:00pm |
The Details
Serving
- Dessert
- Take Away
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.
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