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japanese mochi donuts

Easy Mochi Donuts

Christie Lai
Mochi 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. These can be made dairy-free.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Japanese
Servings 5 donuts
Calories per serving 430 kcal

Ingredients
  

Starter dough

  • ¼ cup glutinous rice flour must be glutinous kind
  • 3 tablespoon milk or any dairy-free milk of choice

Batter

Simple Plain Glaze

  • 6 tbsp icing sugar
  • 1 tbsp milk or any dairy-free milk of choice

Strawberry Glaze (optional)

Blue Glaze (optional)

  • 6 tablespoon icing sugar
  • 1 tbsp milk or any dairy-free milk of choice
  • ½ teaspoon butterfly pea powder

Purple Glaze (optional)

Optional

  • sprinkles as much as desired

Instructions
 

  • 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 pan or pot, 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!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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Nutrition
Calories: 430kcal | Carbohydrates: 81g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 117mg | Potassium: 81mg | Fiber: 2g | Sugar: 22g | Vitamin A: 128IU | Calcium: 111mg | Iron: 1mg