The soft opening is now slated for July 29. After an extremely successful pop-up in Torrance last year, the MoDo team planned to set up shop permanently in March but was forced to hold off due to the pandemic.
MODO DONUTS FULL
Thankfully, after a multi-week hiatus, the fryers are running at full capacity in San Jose and business is booming at the Irvine location, which opened in late June. “Overnight, tourism in Hawaii basically came to a complete halt.” “Our Waikiki store has suffered quite a bit from the pandemic,” says Furumura. Related Reading: Cocktail Doughnuts Are a Boozy Brunch MustĪlong with its Waikiki shop, MoDo currently operates a pair of pop-ups in Northern and Southern California.ĭespite a devoted fanbase, these few months have been a struggle for MoDo’s flagship. Flavors, which rotate daily, span the globe from Hawaiian-influenced passion fruit and taro to Japanese-inspired matcha and black sesame, along with more familiar offerings such as cookies & cream, blueberry, and dark chocolate. The fried-to-order pon de ring-shaped doughnuts are either finished with a sprinkle of sugar or an eye-popping glaze. Like Liliha, MoDo mixes glutinous rice and wheat flour, but its proprietary ratio yields an airier, lighter product, more yeast than cake. Founded three years ago (in Honolulu, of course) by Kenny Chen, Daniel Furumura, and David Mao, the bakery quickly developed a rabid cult following and its signature sole offering is considered by many to be the gold standard of mochi doughnuts. Related Reading: Where Did the Doughnut Actually Originate? Hello, MoDo Oh, and one more thing: Mister Donut actually originated in America all the way back in 1956! But get this: Its shape and use of tapioca is tied to Brazil, home of the springy cheese bread Pão de Queijo. While the Pon de Ring, which debuted in 2003, is sometimes credited as the first mochi doughnut, it’s actually made with tapioca flour, of boba and pudding fame. Its appearance takes inspiration from popular Japanese chain Mister Donut and its iconic Pon de Ring, a circle of eight tiny pull-apart balls. (Now’s a good time to mention that 38 years earlier, Kamehameha Bakery, also located in Honolulu, introduced the mochi-less poi glazed doughnut.) Though the poi-mochi pairing can be traced back to Ocasek’s hybrid creation, Liliha’s version has a breadier consistency thanks to a combination of mochiko, the glutinous rice flour used to make sweet mochi, and wheat flour, which is the base for traditional doughnuts. #LOVE #POI #MOCHI #ORIGINALPOIMOCHI #UNCLELANISPOIMOCHI #UNCLELANIS #POIMOCHI #THEONEANDONLY #SUPPORTLOCAL #SUPPORTLOCALBUSINESSES #THEPOLYMOVEMENT #HAWAIIORIGINALANDBEST #HAWAIISORIGINAL #HAWAIISBEST #POIMOCHI #UNCLELANISCAFE #HAUPOI #KAMAKANAALIIĪ post shared by Uncle Lani’s™ Poi Mochi™ on at 2:40pm PDTįast forward to 2016 when popular Honolulu bakery Liliha unveiled the poi mochi doughnut. Aloha Friday Everyone 🌈 What are some fun things your doing this weekend ? Need yummy treats for those activities? We will be at Ka Makana Alii for drive thru.
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