The Joy of Mochi

mochi

mo·chi | \ ˈmō-chē

a doughlike mass made from cooked and pounded glutinous rice used in Japan as an unbaked pastry

joy

joy | ˈ\ ˈjȯi

1a: the emotion evoked by well-being, success, or good fortune or by the prospect of possessing what one desires : DELIGHT b: the expression or exhibition of such emotion : GAIETY 2: a state of happiness or felicity : BLISS 3: a source or cause of delight

It’s no secret that I am a foodie. I am willing to try almost any and everything. So when I heard about Mochi (repeat after me, MOH-chee) Joy Donuts via a post shared by Yelp, I was obsessed, lol! I quickly found Mochi’s Instagram account and was instantly intrigued by the its unusual floral shape. They did not look like the average donut.

I read through the raving comments which only fostered my desire to get my hands on some. I checked the location-Noblesville, at the Veterans of Foreign Wars (VFW) to be exact. I plotted a time to swing by for a couple of boxes, and then I read how fast they were selling. Tom Nguyen, the baker behind the magic, was selling out in minutes, but not even that deterred me.

I arrived at the VFA on a Thursday afternoon and luck was on my side. I purchased two of each donut: pandan coconut, churro, pb&j, mango, Oreo cheesecake, and chocolate. I was also able to chat briefly with Tom, a native of California whose love of mochi donuts inspired him to find the perfect recipe and open up shop so that Hoosiers like me, could have a place to get taste of the perfectly chewy, flavorful, Hawaiian style donuts.

Each donut is a work of art

I ordered a single churro flavor for the ride home. Instantly I loved the balance of chewy and crispy as well as the cinnamon goodness dusting the donut. It was my favorite. My son was partial to the chocolate flavor. He also had the raspberry pb&j which he stated was just like the Uncrustables, but with more “chew.”

The mango donut was light and refreshing and had a delicate flavor. It was not cloyingly sweet or artificial as many mango flavored desserts can be. I also enjoyed the Oreo cheesecake. I was really impressed with how true the flavors were.

Oreo cheesecake

Surprisingly, the pandan coconut was the star of the show. The donut is not pretentious despite its bright green hue. It was like biting into a yeast-cake donut. The coconut gave it a subtle nutty flavor. I could also taste a hint of vanilla which I attributed to the addition of pandan-juice extracted and blended with water from pandan leaves. It is customarily used in many Southeast Asian dishes, desserts in particular.

Currently Tom is up at 5a to make around 390 donuts. I am hoping to see a storefront soon, hopefully with boba tea on the menu-one in the Indianapolis area would be awesome! I’m thinking Broad Ripple, Mass Ave (or in The Garage Food Hall), Irvington or even Fountain Square. I can’t wait to try the many other flavor combinations that Tom has created and changes daily. My to try list includes: Nutella Churro, Strawberry Funnel Cake, and the Pineapple Dole Whip. In the words of Arnold Schwarzenegger, “I’ll be back,” so don’t meet me there, beat me there!

Published by Morocco

Mother, scholar, child of God, baker, teacher, friend...

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