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FOOD & DRINK

Demochi Is Sydney's First Dessert Shop Dedicated to Mochi Doughnuts

The hybrid sweets are both crisp and chewy — and only available two nights a week.
By Marissa Ciampi
June 18, 2019
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Demochi Is Sydney's First Dessert Shop Dedicated to Mochi Doughnuts

The hybrid sweets are both crisp and chewy — and only available two nights a week.
By Marissa Ciampi
June 18, 2019
  shares

We think ​the latest dessert craze may have just landed in Sydney. Demochi Donut has opened on the streets of Banksia, and owner Dennis Chan (Dirty Bird food truck) has somehow managed to fuse the airy, crispy elements of a doughnut with that chewy mochi texture — and we can't wait to get our hands on a whole box of 'em.

Chan started working on these mochi masterpieces after finding a similar fusion doughnut served at a shop in Tokyo. He spent over five years perfecting his own recipe, and has finally released the hybrid sweet to the masses.

To get your hands on one (or many), head out to Banksia every Friday and Saturday evening, when the Demochi Donut stand sets up outside the Banksia Hotel. The brand's signature honey-glazed doughnut will be available each weekend, alongside one specialty flavour that will change regularly.

Some of the flavours you might come across include familiar mochi varieties like yuzu-mint, roasted black sesame and matcha, as well as more traditional doughnut flavours such as strawberry or chocolate glaze. Whackier varieties may include doughnuts frosted with cereal and milk and a fairy bread number.

You can also grab savoury bites from the Dirty Bird food truck, which sits adjacent to Demochi and is serving up its much-loved hot wings and southern fried chicken burgers every weekend, too. We suggest getting there early, though, because these are bound to sell out.

Down the line, you'll be able to snag Demochi across cafes all over Sydney, and a brick-and-mortar shop is also in the works, so keep an eye on this space.

Find Demochi Donut at 286 Princes Highway, Banksia (next to the Banksia Hotel) every Friday and Saturday from 6–9pm. Keep an eye on the Instagram or Facebook for the latest flavours.

Published on June 18, 2019 by Marissa Ciampi

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