Craving something both chewy and delightfully light? Mochi Doughnuts are the answer! These Japanese-inspired treats feature a crisp, golden exterior that gives way to a soft, bouncy center you simply can’t get with regular doughnuts. Glazed to perfection and pleasingly easy to make, this recipe transforms familiar pantry staples into an unforgettable dessert experience. Once you’ve had a bite of homemade mochi doughnuts, you’ll understand why they’re such a sensation.
Ingredients You’ll Need
The beauty of mochi doughnuts is how a few well-chosen ingredients work together to create magic. Each brings unique qualities, from that signature chewy texture to the irresistible glaze that makes every bite pop. Here’s what you’ll need—and why each one matters.
- Sweet rice flour (mochiko): The secret behind the uniquely chewy, stretchy bite; don’t substitute with regular rice flour.
- All-purpose flour: Helps tenderize the dough, giving a little lift without overpowering mochi’s texture.
- Sugar: Adds just the right amount of sweetness to balance the subtle flavor of the dough.
- Baking powder: Ensures even puffiness so your mochi doughnuts fry up gorgeously light.
- Salt: Brings all the flavors into focus and prevents the sweetness from overwhelming the palate.
- Milk: Moistens and binds the dough, helping everything come together smoothly.
- Egg: Gives structure and richness, resulting in a perfectly tender crumb.
- Melted butter or neutral oil: Adds necessary fat for tenderness and enhances the subtle flavor.
- Vegetable oil (for frying): A neutral oil works best for frying to keep the flavor clean and light.
- Powdered sugar (for glaze): Creates the silky-sweet finish on top.
- Milk (for glaze): Thins the glaze so it coats the doughnuts prettily.
- Vanilla extract (or matcha, chocolate, or strawberry powder for glaze): Whisks your glaze from classic to creative with endless flavor possibilities.
How to Make Mochi Doughnuts
Step 1: Mix the Dry Ingredients
Start with the foundation: in a medium bowl, whisk together the sweet rice flour, all-purpose flour, sugar, baking powder, and salt. Give it a quick mix to meld everything evenly—this guarantees every mochi doughnut gets the right rise and chew.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the milk, egg, and melted butter (or neutral oil). This blend of wet ingredients is crucial for a smooth dough, so be sure it’s thoroughly mixed before moving to the next step.
Step 3: Make the Dough
Pour your wet mixture over the dry ingredients and mix with a spatula or wooden spoon. At first, it’ll seem sticky, but that’s exactly what you want! The dough should come together into a slightly tacky, cohesive mass. Don’t worry if it looks different from traditional doughnut dough—the magic is in the mochi!
Step 4: Shape the Doughnuts
Scoop out tablespoon-sized portions and roll them into little balls. To make the charming pon de ring look of classic mochi doughnuts, arrange 7 to 8 balls in a tight ring on a square of parchment paper, softly pressing them together so they stick while frying. It’s surprisingly fun—and makes for an adorable final result.
Step 5: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a heavy pot to 325°F. Holding the parchment, gently lower the whole ring into the oil. Fry for 2–3 minutes per side, removing the parchment after the first flip. They should be puffy, golden, and the kitchen will be smelling incredible. Transfer to paper towels to soak up any excess oil.
Step 6: Glaze and Finish
While the mochi doughnuts cool slightly, whisk together the powdered sugar, milk, and your choice of glaze flavoring. Dip each doughnut into the glaze (or drizzle for a different look), then let the glaze set on a wire rack. The glossy finish brings all the irresistible bakery charm right to your kitchen.
How to Serve Mochi Doughnuts
Garnishes
Don’t stop with just a simple glaze! Mochi doughnuts look stunning sprinkled with crushed freeze-dried fruit, toasted coconut, or a pinch of matcha powder. Even a sprinkle of colorful sprinkles or a drizzle of melted chocolate will make them pop on any dessert table.
Side Dishes
Pairing mochi doughnuts with a bowl of fresh fruit balances the chewiness with juicy brightness, or serve them alongside a cup of matcha latte or coffee for a seriously comforting treat. They’re also fantastic with a scoop of green tea or vanilla ice cream if you’re going all out!
Creative Ways to Present
Arrange your mochi doughnuts in a donut tower or on a tiered cake stand for parties—it’s eye-catching and fun! For a playful twist, skewer mini doughnuts onto sticks and dip in multiple glazes, or serve “donut hole” versions for bite-size snacking at brunch or afternoon tea.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with uneaten mochi doughnuts, store them in an airtight container at room temperature for up to one day. They’re at their bounciest within the first few hours, but still absolutely snackable the next day.
Freezing
You can freeze plain (unglazed) mochi doughnuts by wrapping them tightly and placing in a zip-top bag. They’ll keep for up to one month. When ready to enjoy, let them thaw at room temperature for a couple hours, then glaze fresh for best texture and flavor.
Reheating
For the tastiest revivals, pop mochi doughnuts into a preheated oven at 300°F for 5–8 minutes, just until warmed through. This brings back a little crispness on the outside and softens the interior without drying them out. Avoid microwaving—they can turn rubbery!
FAQs
What makes mochi doughnuts different from regular doughnuts?
Mochi doughnuts use sweet rice flour, which gives them their signature stretchy, chewy texture you won’t find in cake or yeast doughnuts. It’s a wonderful cross between a doughnut and traditional mochi—crisp outside, delightfully bouncy inside!
Can I make mochi doughnuts gluten-free?
Absolutely! Simply swap the all-purpose flour with a gluten-free blend. Sweet rice flour is already gluten-free, so you’re halfway there. The result will be slightly chewier but still delicious.
Is it possible to bake instead of fry mochi doughnuts?
You can, but frying really brings out the classic texture and makes them properly puffy. If you prefer baking, use a greased doughnut pan, bake at 350°F for about 18–20 minutes until lightly golden, and expect a texture more like chewy bread than traditional doughnuts.
How do I get my glaze extra smooth and glossy?
Sift your powdered sugar before mixing and add the milk a bit at a time, whisking thoroughly for a velvety finish. For beautifully glossy mochi doughnuts, dip them while they’re slightly warm but not hot, and let any excess drip off before setting.
What are some fun glaze flavors to try?
Get creative! Classic vanilla is always a hit, but matcha powder, cocoa, strawberry powder, or even a splash of citrus juice make fantastic glazes. You can even go bold with black sesame or yuzu for a true Japanese bakery experience.
Final Thoughts
If you’ve never tried making mochi doughnuts at home, now’s the time! They’re the kind of treat that brings a little extra cheer to any day, whether you share them with friends or sneak one alongside your coffee. Dive in, get creative with the glazes, and let these delightful, chewy doughnuts become a new favorite in your kitchen!
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Mochi Doughnuts Recipe
- Total Time: 35 minutes
- Yield: 6 doughnuts 1x
- Diet: Vegetarian
Description
These Mochi Doughnuts are a delightful twist on the classic sweet treat, combining the chewy texture of mochi with the beloved flavors of a traditional doughnut. Crispy on the outside, soft and chewy on the inside, these Japanese-inspired doughnuts are sure to become a favorite indulgence.
Ingredients
Doughnuts:
- 1 cup sweet rice flour (mochiko)
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1 tablespoon melted butter or neutral oil
- Vegetable oil for frying
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract (or matcha, chocolate, or strawberry powder for flavoring)
Instructions
- In a medium bowl, whisk together sweet rice flour, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, beat together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.
- Scoop out tablespoon-sized portions and roll into small balls. To form the traditional pon de ring shape, place 7–8 balls in a ring on a square of parchment paper, lightly pressing them together.
- Heat about 2 inches of oil in a deep pot to 325°F. Carefully place the doughnuts (with parchment) into the oil. Fry for 2–3 minutes per side or until golden and puffed. Remove and drain on paper towels.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Dip cooled doughnuts into the glaze and let set on a wire rack.
Notes
- For extra texture, try adding a bit of tapioca starch to the dough.
- Mochi doughnuts are best enjoyed fresh the same day they’re made.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
