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Mochi Donuts Recipe

Mochi Donuts Recipe

Master how to make homemade mochi donuts with this foolproof recipe! These Japanese-inspired treats combine glutinous rice flour for that signature chewy texture with a perfectly crisp exterior. The best easy baking recipe for achieving authentic mochi donuts with their distinctive bubble ring shape.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
12 donuts
An overhead shot of perfectly golden mochi donuts arranged in a circular pattern on a matte black ceramic plate, their distinctive connected bubble shape creating an artistic flower-like appearance. Soft natural light streams in from the side, highlighting the glossy, just-set glaze that drips slightly over the crisp edges. Close-ups reveal the contrast between the shiny pastel-colored glazes—matcha green, strawberry pink, and vanilla white—against the golden-brown exterior. The donuts' unique chewy interior is visible in one cross-section shot, showing the stretchy, mochi-like texture that pulls apart when broken. Scattered on the rustic wooden table are tiny specks of toasted sesame seeds and bits of glutinous rice flour, with a small bowl of matcha powder and sliced strawberries hinting at the flavor inspirations.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g glutinous rice flour (mochiko)</li> <li class="ingredients-single-item">60g plain flour</li> <li class="ingredients-single-item">60g caster sugar</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">240ml whole milk</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">30g unsalted butter, melted</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Vegetable oil, for frying</li> <li class="ingredients-single-item">For the glaze: 300g icing sugar</li> <li class="ingredients-single-item">45-60ml whole milk</li> <li class="ingredients-single-item">Food coloring of choice (optional)</li> <li class="ingredients-single-item">Toppings: sprinkles, toasted sesame seeds, freeze-dried fruit powder (optional)</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Deep fryer or large heavy-bottomed pot</li> <li class="equipment-single-item">Cooking thermometer</li> <li class="equipment-single-item">Piping bag with 1cm round tip</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Wire cooling rack</li> <li class="equipment-single-item">Slotted spoon or spider strainer</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, whisk together the glutinous rice flour, plain flour, sugar, baking powder, and salt until thoroughly combined. The glutinous rice flour (also called sweet rice flour or mochiko) is essential for the characteristic chewy texture of mochi donuts – it contains a high amount of amylopectin which gives the donuts their stretchy quality. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth. The fat from both eggs and butter will help create a tender interior while allowing the outside to crisp beautifully when fried. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can develop gluten in the plain flour and make your donuts tough rather than tender. The batter should be thick but still pipeable – similar to a very thick cake batter or soft cookie dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Transfer the batter to a piping bag fitted with a round tip. Cut 12 squares of parchment paper, approximately 10cm x 10cm each. Pipe ring shapes onto each piece of parchment by creating 8 connected balls in a circle (traditional pon de ring style). For best results, pipe each ball about 2.5cm in diameter, making sure they touch each other slightly to form a connected ring. This unique shape isn't just decorative – it allows for even cooking and maximizes the crispy exterior surface area. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Fill a large, heavy-bottomed pot with about 7-8cm of vegetable oil. Heat the oil to 175-180°C (345-350°F), using your thermometer to monitor the temperature closely. Temperature control is crucial – too hot and the donuts will brown before cooking through; too cool and they'll absorb too much oil and become greasy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> When the oil reaches the correct temperature, carefully lift a donut by its parchment paper and gently flip it into the oil, paper side up. The paper will release naturally as the donut starts to cook. Remove the paper with tongs. Fry only 2-3 donuts at a time to maintain the oil temperature. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Fry the donuts for about 2-3 minutes per side until golden brown, flipping once during cooking. They should puff up and float in the oil. You're looking for an even golden-brown color that indicates the perfect balance of a crispy exterior and chewy interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using a slotted spoon or spider strainer, carefully remove the donuts from the oil and place them on a wire rack with paper towels underneath to drain excess oil. Allow them to cool slightly while you prepare the glaze. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the glaze, sift the icing sugar into a medium bowl to remove any lumps. Gradually add milk, one tablespoon at a time, whisking until you achieve a smooth, pourable consistency that's thick enough to coat the back of a spoon. If adding food coloring, divide the glaze into separate bowls and color as desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Once the donuts have cooled for about 5 minutes but are still slightly warm, dip the tops into the glaze, allowing excess to drip off before returning them to the wire rack. For a thicker coating, allow the first layer to set for 5 minutes, then dip again. If using sprinkles or other toppings, add them immediately after glazing before the surface starts to set. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the glaze to set for about 15-20 minutes. Mochi donuts are best enjoyed the same day they're made, preferably within a few hours, as the unique texture is at its peak when fresh—crisp on the outside, delightfully chewy on the inside. However, they can be stored in an airtight container at room temperature for up to 24 hours. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mochi Donuts Recipe?

Mochi donuts require glutinous rice flour (mochiko), plain flour, sugar, baking powder, salt, milk, eggs, butter, and vanilla. For frying, you'll need vegetable oil. The glaze uses icing sugar, milk, and optional food colouring and toppings like sprinkles or sesame seeds.

How to cook Mochi Donuts Recipe at home?

Learn how to cook Mochi Donuts Recipe by making a batter with glutinous rice flour and wet ingredients, piping it into connected bubble rings on parchment, then frying at 175-180°C until golden brown (about 2-3 minutes per side). The key is maintaining the correct oil temperature to achieve that perfect crispy exterior with a chewy, stretchy interior, then glazing while still warm.

Why are my mochi donuts too dense instead of chewy?

Dense mochi donuts typically result from overmixing the batter (which develops too much gluten) or using the wrong flour ratio. Ensure you're using primarily glutinous rice flour, mix until just combined, and maintain proper oil temperature (175-180°C) when frying for that perfect chewy-yet-light texture.

What's the traditional shape of Japanese mochi donuts and why?

Traditional Japanese mochi donuts (pon de ring style) feature 8 connected balls arranged in a circle. This distinctive shape isn't merely decorative—it maximises the crispy exterior surface area while ensuring even cooking throughout, creating the perfect balance of textures that makes these treats so uniquely satisfying.

Can I bake these donuts instead of frying them?

While mochi donuts can be baked at 180°C for 12-15 minutes, the texture will differ significantly from the traditional fried version. Baked versions won't develop the same crisp exterior contrasting with the chewy interior, though they're still delicious with a more cake-like consistency.

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The glutinous rice flour (also called sweet rice flour or mochiko) is essential for the characteristic chewy texture of mochi donuts – it contains a high amount of amylopectin which gives the donuts their stretchy quality." }, { "@type": "HowToStep", "name": "Combine wet ingredients", "text": "In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth. The fat from both eggs and butter will help create a tender interior while allowing the outside to crisp beautifully when fried." }, { "@type": "HowToStep", "name": "Make batter", "text": "Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can develop gluten in the plain flour and make your donuts tough rather than tender. The batter should be thick but still pipeable – similar to a very thick cake batter or soft cookie dough." }, { "@type": "HowToStep", "name": "Pipe donut shapes", "text": "Transfer the batter to a piping bag fitted with a round tip. Cut 12 squares of parchment paper, approximately 10cm x 10cm each. Pipe ring shapes onto each piece of parchment by creating 8 connected balls in a circle (traditional pon de ring style). For best results, pipe each ball about 2.5cm in diameter, making sure they touch each other slightly to form a connected ring." }, { "@type": "HowToStep", "name": "Heat oil", "text": "Fill a large, heavy-bottomed pot with about 7-8cm of vegetable oil. Heat the oil to 175-180°C (345-350°F), using your thermometer to monitor the temperature closely. Temperature control is crucial – too hot and the donuts will brown before cooking through; too cool and they'll absorb too much oil and become greasy." }, { "@type": "HowToStep", "name": "Fry donuts", "text": "When the oil reaches the correct temperature, carefully lift a donut by its parchment paper and gently flip it into the oil, paper side up. The paper will release naturally as the donut starts to cook. Remove the paper with tongs. Fry only 2-3 donuts at a time to maintain the oil temperature." }, { "@type": "HowToStep", "name": "Cook until golden", "text": "Fry the donuts for about 2-3 minutes per side until golden brown, flipping once during cooking. They should puff up and float in the oil. You're looking for an even golden-brown color that indicates the perfect balance of a crispy exterior and chewy interior." }, { "@type": "HowToStep", "name": "Drain and cool", "text": "Using a slotted spoon or spider strainer, carefully remove the donuts from the oil and place them on a wire rack with paper towels underneath to drain excess oil. Allow them to cool slightly while you prepare the glaze." }, { "@type": "HowToStep", "name": "Prepare glaze", "text": "For the glaze, sift the icing sugar into a medium bowl to remove any lumps. Gradually add milk, one tablespoon at a time, whisking until you achieve a smooth, pourable consistency that's thick enough to coat the back of a spoon. If adding food coloring, divide the glaze into separate bowls and color as desired." }, { "@type": "HowToStep", "name": "Glaze donuts", "text": "Once the donuts have cooled for about 5 minutes but are still slightly warm, dip the tops into the glaze, allowing excess to drip off before returning them to the wire rack. For a thicker coating, allow the first layer to set for 5 minutes, then dip again. If using sprinkles or other toppings, add them immediately after glazing before the surface starts to set." }, { "@type": "HowToStep", "name": "Set and serve", "text": "Allow the glaze to set for about 15-20 minutes. Mochi donuts are best enjoyed the same day they're made, preferably within a few hours, as the unique texture is at its peak when fresh—crisp on the outside, delightfully chewy on the inside. However, they can be stored in an airtight container at room temperature for up to 24 hours." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Naomi Tanaka", "datePublished": "2024-05-01", "reviewBody": "Perfectly chewy with a crisp exterior! I've tried many mochi donut recipes and this one nails the authentic texture perfectly. The glutinous rice flour really makes all the difference.", "name": "Authentic Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Rodriguez", "datePublished": "2024-05-04", "reviewBody": "Worth mastering the piping technique! It took me a couple tries to get the bubble shape right, but once I did, these donuts turned out absolutely beautiful and delicious. My family loved them!", "name": "Beautiful Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-07", "reviewBody": "Kids demolished these in minutes! The stretchy texture was such a hit with my children, they've already asked me to make more. The matcha glaze was their favorite!", "name": "Kid-Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Andersson", "datePublished": "2024-05-10", "reviewBody": "Better than mochi donuts from Japan! I lived in Tokyo for two years and was missing these treats. This recipe absolutely delivers that authentic flavor and texture I was craving.", "name": "Japan-Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-05-13", "reviewBody": "Addictive stretchy texture, amazing results! I was surprised how well these kept overnight too. The balance between chewy and crisp is perfect, and the glaze sets beautifully with that satisfying crack when you bite in.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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