Mochi Donuts aka Pon de ring donuts. Delicious donuts with a chewy texture that are unlike your traditional donuts. This mochi donut recipe is easy to make at home with simple ingredients.
I'm sharing a delicious and simple way to make these fun chewy mochi donuts. No donut molds required! This trend food is popular in Japan, South Korea and now in the United States and Canada! Some bakeries will sell them in all sorts of flavors from chocolate, coffee, black sesame, white chocolate, to a matcha version!
Today I'm sharing how to make a plain version with two of my favorite glazes: strawberry and butterfly pea powder because I love the color blue! The colored glazes are optional, and you can enjoy this with a simple sugar glaze.
This recipe was adapted from Sauce Stache to make them dairy free.
What is a mochi donut?
These mochi doughnuts have a mochi-like texture and are not like your regular donuts making them so much fun to eat! This dessert is made of little balls of dough which consist of sweet rice flour.
They're deep fried and then covered in an assortment of glazes such as strawberry glaze or matcha glaze. The best way to eat them is to tear the donut into smaller balls so you can enjoy that chewy soft texture in each bite!
What is the difference between donut and mochi donut?
The main difference between a regular donut and a mochi donut is the chewy texture from the glutinous rice flour. Very similar to eating a mochi. Whereas regular donuts have a fluffy lighter texture without much chew.
Best for deep frying
For this mochi donuts recipe, it's best to deep fry them. I've tried baking them in the oven, but they just don't work as well if you want the best mochi donuts. They are healthier when baked but they get too crispy on the outside; even though they are chewy on the inside. Therefore, it's best to deep fry them.
What You'll Need
You will need the following mochi donuts ingredients:
- Glutinous rice flour aka Mochiko Flour: This is not like your regular all-purpose flour or wheat flour. It has the same consistency as tapioca flour or tapioca starch or cornstarch. It is the key ingredient to this recipe, and it's made of grounded short-grain rice or sticky rice. It gives these Japanese mochi donuts that chewy texture. Please make sure to buy "Glutinous" rice flour. Normal rice flour will not give you chewy donuts.
- Oat milk, or any dairy-free milk of choice: I like using oat milk as it's neutral in taste and scent. But feel free to use whatever milk you'd like. If you use coconut milk, make sure it's the Lite version that is similar in viscosity to normal milk.
- Avocado oil, or any neutral oil: I like using avocado oil for health reasons. Make sure you choose a neutral tasting oil with a high smoke point since we're deep frying these dough balls. Other neutral oils include vegetable oil, canola oil, peanut oil or grapeseed oil.
- White granulated sugar
- Large Egg
- Baking powder
- Corn starch to dust work surface
- Icing sugar or confectioners' sugar
- Optional: Strawberry powder or butterfly pea powder for color: Online retailers or select grocery stores will carry these items in powder form. You can also use matcha powder if you'd like or leave the icing plain. This is only for coloring purposes!
Suggested equipment: Instant-read thermometer to check for perfect oil temperature
A donut pan is not required for this recipe. You just need to use your hands!
How to make Mochi Donuts
In a small bowl, mix your starter dough ingredients. Cover bowl with cling film. Microwave for 2 minutes. Remove cling film carefully as the bowl is hot. Allow this to cool.
In a large bowl, combine your batter ingredients together.
Then add your starter dough to your batter with your hands. Dust your working surface area with cornstarch and knead for at least 5 minutes until it's less tacky.
Roll your sticky dough into a round shape. Cut the ball into two equal half portions.
Then roll your two balls into two equal logs.
Cut the logs into equal smaller pieces about 1.5 x 1.5 inches wide or until you have 25 pieces.
Roll the squares into little balls like donut holes.
Assemble the donut form by sticking the balls together (5 per donut) on a square piece of parchment paper.
In a skillet, add enough oil (about 2 inches of oil) to cover the donut. Bring to medium heat checking the temperature of the oil. It should be 330 F on your thermometer.
Once oil is hot, place donut on a square piece of parchment paper and slide the donut with the paper into the oil. This helps the donut maintain it's shape. It's fine to do this to parchment paper as long as your oil maintains a temperature of 330 F. Parchment paper can withstand heat up to 420 - 450 F depending on the brand.
Fry on each side for 1.5 minutes until golden brown. Discarding the parchment paper before you flip. Remove from hot oil and place on paper towel or a cooling rack to drain excess oil. Let them cool to room temperature.
In a small bowl, mix your glaze ingredients. Dip your donut in halfway. Add as many sprinkles as your desire. Enjoy!
Tips for Making Mochi Donuts
- Microwave starter dough for 2 minutes max. Make sure to cover your bowl with cling film to prevent it from splattering everywhere.
- Combine your dry ingredients and wet ingredients in a separate bowl for the batter. This distributes the ingredients better and can make a major difference!
- I would recommend using a smooth surface when rolling out the dough and use enough cornstarch to flour your surface.
- If you don't want to waste too much avocado oil, use a smaller pot and only fry one donut at a time.
- Place donuts in a small, squared parchment paper. This keeps the cute shape of the donut intact, so the doughnut holes don't tear away from each other.
- Place parchment paper with donut on top of a flat utensil like a metal spatula, so you can easily slide it safely into your hot oil.
- Keep oil on medium temperature at 330 F to prevent your donuts from burning or becoming too brown
- Only fry the donuts for 1 ½ minutes on each side or until golden brown
- Allow the oil to drip off and let your donuts cool for at least 5 minutes before dipping into your glaze
Can I use normal Rice Flour not Glutinous Rice Flour?
No, you'll need Glutinous Rice Flour for best results and that chewy desired consistency!
Can I use brown sugar?
I wouldn't suggest it as brown sugar tends to brown really quickly in hot oil.
Do I need warm milk?
Nope, just cold or room temperature milk will do for this recipe!
Are mochi donuts fried?
Yes, they are deep fried usually.
Other Recipes You May Like!
If you enjoyed this mochi donuts recipe, you may like these other dessert recipes:
I hope you give my Mochi Donuts a try and enjoy it!
If you enjoyed this recipe, please leave a star rating and share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
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Mochi Donuts (Dairy-Free)
- ¼ cup glutinous rice flour (not normal rice flour, must be glutinous)
- 3 tbsp oat milk or any dairy-free milk of choice
Simple Plain Glaze
- 6 tbsp icing sugar
- 1 tbsp oat milk or any dairy-free milk of choice
Strawberry Glaze (optional)
Blue Glaze (optional)
- 6 tbsp icing sugar
- 1 tbsp oat milk or any dairy-free milk of choice
- ½ tsp butterfly pea powder
Purple Glaze (optional)
- sprinkles as much as desired
- In a small bowl, whisk together Starter Dough ingredients as listed above. Cover bowl with plastic wrap. Microwave for 2 minutes. Remove plastic wrap carefully as the bowl is hot. Allow this to cool down.
- In a separate large bowl, combine Batter ingredients together as listed above.
- Add Starter dough to Batter with your hands. Try your best to incorporate it through the dough.
- Dust your working surface area with cornstarch and knead for at least 5 minutes until it's less sticky and easier to work with.
- Roll your dough into a ball. Cut the ball into two equal half portions.
- Then roll your two balls into two equal logs.
- Cut the logs into equal smaller pieces about 1.5 x 1.5 inches wide or until you have 25 equal pieces.
- Roll the squares into little balls.
- Stick 5 dough balls together to form a donut and place on a square parchment paper.
- In a skillet, add enough oil (about 2 inches of oil). Bring to medium heat, checking the temperature of the oil. It should be 330 F on your thermometer.
- Once oil is hot, place donut on a square piece of parchment paper and slide the donut with the paper into the oil. The paper helps the donut maintain it's shape. (Note: It's fine to do this to parchment paper as long as your oil maintains a temperature of 330 F. Parchment paper can withstand heat up to 420 - 450 F depending on the brand)
- Fry on each side for 1.5 minutes until golden brown. Remove the parchment paper before you flip. Once cooked, remove donuts from hot oil and place on paper towel or a cooling rack to drain excess oil. Let them cool to room temperature.
- In a small bowl, mix your glaze ingredients as listed above depending on which color you like. I also share a plain glaze option as well. Dip your donut in halfway. Add as many sprinkles as your desire. Enjoy!