Easy & Simple Mochi Donuts

Sweet donuts with a chewy bouncy texture that are unlike your traditional donuts! These easy mochi donuts are made with simple ingredients so they're great for dessert. I also share how to make this dairy-free and gluten-free with ingredient substitutes below.

5 from 3 votes

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Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine Japanese

Servings donuts

Calories per serving 329 kcal

Ingredients

2 cups vegetable oil or any neutral oil for deep frying
3 tablespoon tapioca starch to dust work surface
3 teaspoon sprinkles tiny kind (or gluten-free sprinkles)

Dry Dough Ingredients

Wet Dough Ingredients

¾ cup milk or plain oat milk or almond milk for a dairy-free version
2 ½ tablespoon vegetable oil or any neutral oil
1 large egg

Glaze

6 tablespoon powdered sugar aka confectioner sugar or icing sugar
1.5 tablespoon milk or plain oat milk or almond milk for a dairy-free version
2 drops red food colouring or any color you like

Instructions

Cut 6 pieces of 4 x 4 inch parchment paper squares and place them onto a large baking sheet. Set aside.
To make the dough: whisk together dry ingredients in a large mixing bowl. Then whisk in wet ingredients until well combined. The dough should be tacky but slightly dry enough so you can work with it.
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.
Then roll out each piece of dough into two 1-inch thick logs. Cut each log into 15 equal pieces at 1 inch wide.
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).
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.
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.
Fry the donut for 20 seconds and then slowly remove the parchment paper square with kitchen tweezers or tongs discarding it.
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.
Remove and transfer the fried donut onto a wire rack or paper towel lined plate to remove excess oil and to cool down completely.
To make the glaze, in a small bowl whisk together powdered icing sugar with 1 tablespoon or 15 ml milk and food coloring. Dip the donuts round side up into the glaze, dripping off excess glaze.
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!

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