1. Recipes

How to Make Mochi Donuts - A Step-by-Step Guide

Mochi donuts are a delightful twist on the classic donut, with a chewy and slightly sweet texture that sets them apart from traditional fried donuts. Made with glutinous rice flour, these Japanese-inspired treats are a popular dessert choice around the world, and for good reason.

The unique texture of mochi donuts comes from the use of glutinous rice flour, also known as sweet rice flour. This flour is what gives the donuts their signature chewy texture, making them a favorite among t...

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Ingredients

  • 1 ½ cups Mochiko (sweet white rice flour, such as Asian’s Best), plus more for dusting
  • 1 cup tapioca flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ⅔ cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg
  • canola oil for frying
  • 1 ¼ cups powdered sugar
  • 2 tablespoons whole milk, or more as needed
  • ½ teaspoon vanilla extract
  • 1 tablespoon ground freeze dried fruit such as strawberry, mango or dragon fruit

Information

  • Active Time: 1 hr
  • Fry Time: 10 mins
  • Cool Time: 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 9
  • Yield: 9 donuts

  • Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).
  • Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide.
  • Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).
  • Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.
  • Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).
  • Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.
  • For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).
  • Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.

    • Nutrition

    355 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 33mg
    • Sodium: 233mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 2g
    • Protein: 5g
    • Potassium: 49mg

    Categories

    Sweet recipes
    Fruity recipes
    Chocolate recipes
    Matcha recipes
    Savory recipes