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Hi Bold Bakers!
IN THIS RECIPE: A homemade Mochi Donuts recipe so you can make these incredibly popular treats right at home! You will need glutinous / sweet rice flour, and you can order some here. It’s absolutely worth it. And just because I used an ube glaze, that doesn’t mean you have to too — go for any donut glazes you’d like!
People wait in lines out the door to get to try mochi donuts, but they’re super easy to make at home as well, as long as you have the right ingredients and know a few tricks of the trade. While there are many variations of the famous mochi or pon de ring donuts from Japan, this is my take on the trendy treat!
Mochi donuts are unlike your typical donut you’d pick up at your go-to coffee store. They’re crispy on the outside but have this incredible mochi-like, dense chewiness on the inside. You will not be able to eat just one, trust me.
I’ve opted to use a sweet ube glaze for my pon de ring donuts. Ube is a very mellow, slightly sweet yam with a nutty, vanilla flavor. Those purple yams are perfect for desserts. But you can also use vanilla extract, matcha powder, or any other flavoring you like.
What Are Mochi Donuts?
Mochi donuts were made popular in Japan but have since taken on a life of their own around the globe. People seriously can’t get enough of these adorable bubbly rings.
Regular donuts use wheat flour, which gives them more of a bread or cake-like texture. Mochi donuts are made using sweet glutinous rice flour, which has been used in Ancient China and Japan. These donuts (or “doughnuts” depending on where you’re from!) aren’t only half the calories of a regular donut, and they’re also gluten-free.
The main draw of mochi donuts is their texture, so most of the flavor comes from what you choose to glaze your donuts with.
Other Mochi Recipes
If you’ve seen the word mochi floating around the site and on our social media, it’s because we have a few different recipes with it — the first being Mochi Ice Cream, which is also Japanese. The other recipe we have is for our Hawaiian Butter Mochi, which is like a cross between Japanese mochi and cake. Both are very popular and worth a try!
What You Need To Make Mochi Donuts
How To Make Mochi Donuts
This recipe may be a bit different from what you’re used to, but I guarantee it is just as easy. We test (and retest) every dessert to ensure you’re getting the best — and with the easiest steps to follow. Here’s how you make mochi donuts:
- First, line a baking sheet with parchment paper and set it aside.
- Then, you’ll have to make the starter: In a small, microwave-safe bowl, combine the ¼ cup (1¼oz/35g) of the Sweet Rice Flour with 3 tablespoons of milk and heat for about 30 seconds — or until the mixture comes together like a sticky dough. Set it aside to cool.
- Combine the remaining 1 ¾ cup (8¾oz/247g) of Sweet Rice Flour, sugar, and baking powder in a medium bowl.
- Whisk the remaining ½ cup (4floz/120ml) milk, egg, and butter in a small bowl. Then, combine this with the dry ingredients.
- Add in the cooled starter and knead the dough together until smooth and soft. If it feels too firm, add a little more milk, one teaspoon at a time. It should be soft but still firm enough to hold its shape.
- Divide the dough into 8 equally sized portions. Have a small bowl of water nearby.
- Take one portion of dough and then divide it again into 8 small pieces. Wet your hands and roll each piece into a small ball. Press the balls of dough together in a ring shape and put the finished ring on your baking sheet while you shape the rest of the donuts.
- Once all your donuts have been shaped, pour your oil into a heavy-bottomed pot until it is about 2-inches (5cm) deep. Using a thermometer, heat the oil to 350°F (180°C). Place a wire rack on a baking sheet nearby next to the stove for when you remove the donuts from the oil.
- Once the oil has hit the ideal temperature, fry the donuts, one at a time, for about 2 minutes per side, until golden. Transfer to the wire rack with tongs or a slotted spoon to allow it to drain while you fry the rest of the doughnuts.
- To make the glaze: Whisk the powdered sugar, 2 tablespoons of milk, and the ube extract together in a shallow bowl until smooth. If you prefer a thinner glaze, add another tablespoon of milk.
- Dip each donut, one at a time, into the glaze and return it to the wire rack to let sit.
Gemma’s Pro Chef Tips For Making Mochi Donuts
- This recipe uses glutinous rice flour, which is very different from regular rice flour. You can find it at local Asian grocery stores or shop online here: Sweet Rice Flour.
- When forming the classic mochi donut shape, it is necessary to use wet hands to help the balls of dough stick together.
- Oil for frying is hot! Never walk away from oil that is heating on the stove – it can burst into flames if it gets too hot. Be sure to use a thermometer, especially if you are new to deep-frying, and if you are a child, get a grown-up to help you!
- I used this ube extract for the glaze
- For the glaze, instead of ube extract, you can use ½ teaspoon of vanilla extract, matcha powder, or any other flavoring that you prefer.
- Try out my other homemade donut glazes for these donuts!
How Do I Store Mochi Donuts?
These donuts taste the best right after they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
Make More Donuts!
- No-Yeast Donuts
- Homemade Apple Cider Donuts
- Churro Donuts
- Pumpkin Donuts
- Dunkin’ Donuts Chocolate Glazed Donuts
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Join the Bold Baking Academy for deep dives on recipes!
Full (and printable) recipe below!
Mochi Donuts Recipe (Pon de Ring Donuts)
- ¼ cup (1¼oz/35g) plus 1¾ cups (8¾oz/247g) Sweet Rice Flour
- 3 tablespoons plus ½ cup (4floz/120ml) whole milk, at room temperature
- ¼ cup (2oz/57g) granulated sugar
- 1½ teaspoon baking powder
- 1 large egg (at room temperature)
- 2 tablespoons butter (melted)
- Oil (for frying)
- Ube Glaze
- 1 cup (4oz/115g) powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon ube extract
- Line a baking sheet with parchment paper and set it aside.
- Make the starter: In a small, microwave-safe bowl combine ¼ cup (1¼oz/35g) of the sweet rice flour with 3 tablespoons of milk and heat for about 30 seconds, until the mixture comes together like a sticky dough. (you can also cook this briefly over the stove.) Set aside to let cool.
- In a medium bowl, combine the remaining 1 ¾ cup (8¾oz/247g) of Sweet Rice Flour, sugar, and baking powder.
- In a separate small bowl, whisk together the remaining ½ cup (4floz/120ml) milk, egg, and butter, and then combine with the dry ingredients.
- Add in the cooled starter and knead together until a smooth and soft dough is formed. If the dough feels a bit firm, add a touch more milk, one teaspoon at a time, until the dough is soft but still firm enough to hold its shape.
- Divide the dough into 8 equally sized portions and keep a small bowl of water nearby.
- Working with one portion of dough at a time, divide the dough into 8 small pieces, wet your hands, and roll each piece of dough into a small ball. Press the small balls of dough into a ring shape and place them on your prepared baking sheet while you shape the rest of your donuts.
- Once shaped, pour oil 2-inches (5cm) deep into a heavy-bottomed pot and using a thermometer, heat to 350°F (180°C). Place a wire rack on a baking sheet next to the stove.
- Once the oil is hot, fry the donuts, one at a time for about 2 minutes per side, until golden. Transfer with tongs or a slotted spoon to the wire rack to let drain while you fry the rest of the donuts.
- Make the glaze: In a shallow bowl, whisk the powdered sugar, 2 tablespoons of milk, and the ube extract together until smooth. If you would like a thinner glaze, add the 3rd tablespoon of milk.
- One at a time, dip each donut into the glaze and return to the wire rack to let set.
- Enjoy! These donuts are best served just after they are made. Store leftovers in an airtight container at room temperature for up to 2 days.