t. Louis has myriad old-school doughnut shops, but there's one new-school spot in West County that delivers fun in addition to flavor.) presents a doughnut style that became popular in Hawaii 30 years ago but is new to our area. It's a fusion of an American doughnut and a Japanese rice cake (mochi) that's fluffy, pleasantly chewy, and uniquely shaped. Owners Jaen and Carlo Henson wanted to introduce St. Louisans to a new food experience. Carlo began a six-month process of tinkering with the batter, a combination of glutinous rice flour, tapioca flour, and a small amount of wheat flour (Carlo's signature) for additional structure and flavor. The menu features a dozen flavors, plus two rotating options, all made fresh. After frying, the doughnuts are coated with one of several chocolate glazes (some with added flavors) and then sprinkled with toppings such as pistachios or bits of fruit. Popular varieties include chocolate, cinnamon-sugared churro, and cookies and cream. The mochi doughnuts are available for delivery, pickup, or can be fried on-site for an event. “People love mochi because they pull apart, so they're less messy and more sharable,” Jaen says. “When they find out they have fewer calories than regular doughnuts, they love them even more.”
