Mochi Donuts

These homemade mochi donuts are crispy on the exterior with a light, fluffy interior, which maintains that mochi chew. They are not too sweet, which is how we like our donuts.

close up on a stack of mochi donuts
Active Time:
1 hrs
Fry Time:
10 mins
Cool Time:
10 mins
Total Time:
1 hrs 20 mins
Servings:
9
Yield:
9 donuts

Ingredients

Donuts

  • 1 ½ cups Mochiko (sweet white rice flour, such as Asian’s Best), plus more for dusting

  • 1 cup tapioca flour

  • ½ cup granulated sugar

  • 1 tablespoon baking powder

  • ¼ teaspoon kosher salt

  • cup whole milk

  • 3 tablespoons unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1 large egg

  • canola oil for frying

Glaze

  • 1 ¼ cups powdered sugar

  • 2 tablespoons whole milk, or more as needed

  • ½ teaspoon vanilla extract

  • 1 tablespoon ground freeze dried fruit such as strawberry, mango or dragon fruit

Directions

  1. Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).

  2. Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide. Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).

  3. Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.

  4. Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).

  5. Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.

  6. For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).

  7. Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.

Cook's Note:

You can use any flavor-neutral vegetable oil for frying.

Nutrition Facts (per serving)

355 Calories
11g Fat
62g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 355
% Daily Value *
Total Fat 11g 13%
Saturated Fat 3g 17%
Cholesterol 33mg 11%
Sodium 233mg 10%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 5%
Protein 5g
Potassium 49mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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