Mochi Donuts

Sweet donuts with a chewy bouncy texture that are unlike your traditional ones! These easy mochi donuts are made with simple ingredients and great for dessert or as a snack! [Dairy-free and gluten-free adaptable]

These Japanese donuts are made of little balls of dough stuck together to create a circular ring shape and deep fried in hot oil. Then coated with a variety of glazes or sprinkled toppings.

Glazes can include chocolate, coffee, black sesame, white chocolate, matcha, nutella, strawberry and more! The sprinkled toppings can also include colorful sprinkles, chocolate chips, coconut flakes, oreo cookies and the list goes on!

The earliest form of mochi donuts came from Hawaii fusing the concept of American donuts with Japanese mochi. 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!

This trend food is popular in Japan, South Korea and now in North America! I love these Asian donuts so much because the texture is so unique and they're easy to make at home with minimal ingredients. You also don't need a special donut pan.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements. 

• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
• Tapioca Starch
• Tiny Sprinkles: are recommended over larger sprinkles so they can stick to the donut better. Use any color of choice. If you're gluten-free, substitute with gluten-free sprinkles.

Dry Dough Ingredients

• Glutinous Rice Flour (aka Sweet Mochiko Flour): this flour is made of grounded short-grain rice or sticky rice. Make sure it's "Glutinous Rice flour" not "rice flour" or you won't get the same results.
• Tapioca Starch: to add extra chewiness to the donut. I don't recommend using another substitute. Most Asian grocery stores, select Western grocers or online retailers will sell this.
• Baking Powder
• White Granulated Sugar

Wet Dough Ingredients

• Milk: or substitute with plain oat milk or almond milk for a dairy-free version.
• Large Egg
• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.

Glaze

• Powdered Icing Sugar: aka confectioner's sugar to create the glaze.
• Milk: or substitute with plain oat milk or almond milk for a dairy-free version.
• Red Food Coloring: or feel free to use any color of your choice.

Instructions

Below are step-by-step instructions on how to make mochi donuts:

Prepare Dough

1. Cut 6 pieces of 4 x 4 inch parchment paper squares and place them onto a large baking sheet. Set aside. 
2. In a large mixing bowl, whisk together dry ingredients. Then whisk in wet ingredients until well combined. It should be tacky but slightly dry enough so you can work with it.
3. Scrape the sides of the bowl with a spatula and transfer the ball of dough onto a large working surface lightly dusted with tapioca starch.  Roll the dough into a smooth ball and slice it into two equal portions with a dough cutter or knife. 
4. Then roll out each piece of dough into two 1-inch thick logs. Cut each log into 15 equal pieces at 1 inch wide. 

Fry & Glaze Donuts

5. Gently roll a piece of dough into a ball - don't be too rough or the ball will break apart. After rolling the first ball, place it onto one parchment paper square and as you roll the next ball quickly stick it the first ball, until you have 5 balls per donut to create a circular ring shape. Repeat this process until you have have 6 donuts. (Do not roll all 30 balls all at once or they won't stick as easily to create the donut).
6. Heat 2 cups or 500 ml of vegetable oil in a large heavy bottomed pan on medium heat or until 375 degrees F with a digital instant read thermometer. If you don’t own a thermometer, insert a wooden utensil into the oil and check for bubbles.
7. Once the oil is hot, carefully lower one donut with the parchment paper underneath into the hot oil using a slotted spoon or spatula. Ensure the donut is fully submerged into the oil.
8. Fry the donut for 20 seconds and then slowly remove the parchment paper square with kitchen tweezers or tongs discarding it.

9. Deep fry the donut in the center of the pan for 3-4 minutes in total until golden brown, carefully flipping over halfway.  Repeat this process for remaining donuts and fry one at a time. 
10. Remove and transfer the fried donut onto a wire rack or paper towel lined plate to remove excess oil and to cool down completely. 
11. To make the glaze, in a small bowl whisk together powdered icing sugar with 1 tablespoon or 15 ml milk and red food coloring. Dip the donuts round side up into the glaze, dripping off excess glaze.
12. Then transfer glazed donuts (glazed side up) to a wire rack resting on top of a large baking sheet. Quickly add ½ teaspoon sprinkles to each donut while the glaze is still wet. Enjoy! 

Storage

• Mochi donuts are best enjoyed fresh or within the same day for that chewy texture.
• Leftovers can be stored up to 4 days in an airtight container at room temperature.
• If you want to reheat them, microwave each donut for 30 seconds or until warm.
• Freezer-friendly? I don't recommend freezing mochi donuts as they turn hard even after reheating.

Pairing Suggestions

Mochi donuts serve well on their own but can be served with:

• coffee, tea, milk, or juice
• baked goods like cookies, danishes, or pastries
• fresh fruit
• desserts like ice cream or frozen yogurt

FAQ