Dochi Dochi started as a home-based business on 2 July 2021 and later transitioned into a physical store in Joo Chiat on 7 February 2022. Stephanie, the owner, was staying with her family and made full use of the resources available at home. Her grandparents didn’t get a chance to have home-cooked meals as a result. There were even a few incidents when her late grandmother, who had dementia, actually ate the customers’ orders. My heart was heavy hearing her story as my own grandmother suffers from the same condition.
Dochi Dochi is the brainchild of Stephanie, her Indonesian partner, Ivan and her cousin, Josh. In fact, Stephanie and Ivan were both in the hospitality industry and studied in Sydney. She decided to create these bite-sized mochi donuts as she felt that the Greek donuts she had over there were too dense and makes you feel ‘jelak‘. As Josh had experience in F&B from working as a chef, he was roped in by Stephanie to help out in the business.
What I tried at Dochi Dochi
Dochi Dochi does not use any glutinous flour and rice flour to make their mochi donuts. This is partly due to Stephanie’s grandparents who inspired her to create something digestible. They have come up with their own unique recipe that contains wheat flour which is supposedly chewier. I started with their Original (S$7 for 10). Stephanie told me that she wanted to create flavours that cater to elderly people. The Original was planned to mimic the flavour profiles of the traditional butterfly bun— a fried bun topped with white sesame seeds that’s typically eaten for breakfast.
It’s dipped in maple syrup before getting a generous coating of sesame seeds. Upon taking the first bite, the fragrance of the roasted sesame seeds permeated my mouth. The maple syrup added a subtle sweetness and rounded off the experience really well— it was nostalgia in a bite, I tell you.
My taste buds were craving something sweet, causing me to deviate from the savoury options and go straight for the Assorted Sweet Box (S$12). It consisted of two pieces of each flavour from five of their sweet choices— Oreo Bomb, Biscoff-Crunch, Nutty-Tella, Kaya-lah, and Maple Osmanthus.
Confused about what I should try first, I decided to taste them in a “left to right” fashion. Starting with the Oreo Bomb, the amount of Oreo covering the donut was generous and thick— great for Oreo fans! Belgian white chocolate is melted until it becomes a coating for the donuts, creating a moist layer for the Oreo ‘sand’ to stick onto. Dochi Dochi wanted to create their own version of cookies and cream with this offering. The fine Oreo crumble melted in my mouth and the rich chocolate sauce tasted so luxurious that it felt like liquid gold in my mouth.
The Biscoff-Crunch was a real treat as caramel is one of my favourite flavours! Dochi Dochi believes in making their own biscoff sauce as commercialised ones are usually oily. Evaporated milk and cream were added to make it thick and the crushed biscoff bits added an element of crunch to it. Salt was added, which reminded me of eating sea salt caramel— such clever thinking!
I was mistaken when I assumed that pistachios were one of the nuts used in the Nutty-Tella— they were actually crushed pumpkin seeds! Coupled with almond bits, the duo created a satisfying workout for my mouth. The Nutella beneath wasn’t as sweet as I was expecting, allowing me to have seconds without getting sick of it.
Kaya-lah was also created to suit the taste buds of the elderly. It consisted of a home-made gula melaka sauce which coated the donut before adding kaya on top. A combination of toasted coconut flakes and normal dessicated coconut completed this masterpiece. It reminded me of two things— ondeh ondeh and kaya toast. A good mix, I must say!
Last but definitely not the least on the sweet box, the Maple Osmanthus mixes dried osmanthus flowers with maple syrup, making it bittersweet. This made me feel like I was eating the solid version of floral tea. That being said, I can see why this particular flavour is popular with the ladies.
After indulging in the sweet offerings, it was time to switch things up with Dochi Dochi’s Savoury 2 Mixed Flavours (S$14). Donuts usually do not have savoury options, so I was stoked about trying the Parmesan Garlic Butter and Kani-Mayo.
For someone like me who loves eating garlic bread, the Parmesan Garlic Butter instantly took me to heaven and back! The parmesan cheese that was sprinkled on top gave it a salty kick which enhanced the overall taste— my favourite so far!
The Kani-Mayo felt like a mini Japan adventure in my mouth. Japanese crab meat tossed in mayonnaise together with sprinkles of tobiko which created tiny little umami “explosions” when my teeth bit into them. This would appeal to fans of Japanese cuisine.
Dochi Dochi’s latest creation is their Truffle Mushroom (S$15). Unlike other establishments who would normally use truffle oil, Dochi does not skimp on quality ingredients. They use truffle paste from Italy and stir-fry them together with white button mushrooms, and cream topped with parmesan cheese. My thoughts— just imagine having a good truffle mushroom soup packed in a donut form!
If you’re feeling thirsty after all that indulgence, Dochi Dochi has a selection of six homebrewed beverages which are— Honey Yuzu (S$3.50), Matcha Latte (S$4.50), Hojicha Latte (S$4.50), Earl Grey Sakura (S$5.50), Ice Lemon Tea (S$3.50), and Roselle Tea (S$3.50). Stephanie believes in healthier living which explains why the drinks are either less sweet or do not contain any sugar.
Dochi Dochi’s life mantra focuses on family and the fact that food brings everyone together. Stephanie’s love for her grandparents extends to the products she’s created, wanting to include old folks and not making them feel left out. It is unfortunate that her grandmother just passed on just a couple of weeks ago.
Each donut is individually fried and does not involve the use of machinery, and the dough recipe has changed three times based on their customers’ feedback. They strongly believe in delivering a high level of food quality and dedication that is rare to see nowadays. Most of their products are homemade and use premium ingredients.
If you pay them a visit, take a seat and admire the murals painted on their walls. Dochi Dochi partners with local mural artists to help them out as the art scene in Singapore isn’t exactly the strongest around. The donuts here are bite-sized so indulging in them will not make you feel guilty. Whether you enjoy sweet or savoury donuts, there’s something for everyone here.
Good news for our Muslim friends— Dochi Dochi is currently in the midst of becoming Halal certified so stay tuned for updates here.
Expected damage: S$7 – $20 per pax
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