Mochi Donuts Recipe

I love these Mochi Donuts because their texture is completely different from an ordinary donut. Each bite has a soft, springy chew that makes them especially satisfying.

I also enjoy how easy they are to customize. I can keep the glaze simple or use matcha, strawberry, chocolate, ube, or another favorite flavor.

The connected-ball shape makes them fun to serve as well. Instead of cutting a standard donut ring, I form small balls of dough and join them together, creating portions that I can easily pull apart while eating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mochi Donuts

• 2 cups glutinous rice flour
• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Neutral oil, for frying

For the Vanilla Glaze

• 1 1/2 cups powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

I start by cutting parchment paper into individual squares slightly larger than the finished donuts. I place the squares on a baking sheet so I can assemble each donut separately.

In a large bowl, I whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt.

In another bowl, I whisk the egg, milk, melted butter, and vanilla until smooth.

I gradually add the wet mixture to my dry ingredients, mixing until a soft and slightly sticky dough forms. If my dough feels excessively wet, I add a small amount of glutinous rice flour. If it feels too dry to shape, I add a small splash of milk.

I lightly grease my hands and divide the dough into small, evenly sized balls. I use about eight balls for each donut.

I arrange the balls in a circle on each parchment square, gently pressing neighboring pieces together so they stay connected. I repeat until all my dough has been shaped.

I pour several inches of neutral oil into a deep, heavy pot and heat it to approximately 340–350°F (170–175°C).

Working carefully, I lower a donut into the oil with its parchment paper. After several seconds, I use tongs to carefully remove the parchment once it releases from the dough.

I fry the donuts in small batches for approximately 2–3 minutes per side, or until they’re puffed and lightly golden. I maintain a steady oil temperature so the outside doesn’t brown before the center cooks.

I transfer the cooked donuts to a wire rack lined underneath with paper towels and let them cool slightly.

For the glaze, I whisk the powdered sugar, milk, vanilla, and salt until smooth. I add the milk gradually until I reach a thick but dippable consistency.

Once my donuts are warm rather than piping hot, I dip the tops into the glaze. I place them back on the wire rack and let the glaze set before serving.

Servings and Timing

I usually get approximately 8–10 mochi donuts from this recipe, depending on how large I make the dough balls.

• Prep time: 25 minutes
• Shaping time: 15 minutes
• Frying time: about 20 minutes
• Glazing time: 10 minutes
• Total time: about 1 hour 10 minutes
• Servings: 8–10 donuts

Variations

For Matcha Mochi Donuts, I whisk 1–2 teaspoons of matcha powder into my glaze. I add a little extra milk if necessary to maintain a smooth consistency.

For Strawberry Mochi Donuts, I crush freeze-dried strawberries into a fine powder and mix them into the glaze. This gives me strawberry flavor without introducing much additional moisture.

For Chocolate Mochi Donuts, I dip the cooled donuts into melted chocolate or prepare a cocoa glaze with powdered sugar, cocoa powder, and milk.

For Ube Mochi Donuts, I add a small amount of ube extract to my glaze. I can also add ube halaya to a thicker glaze when I want a more pronounced ube flavor.

For cinnamon sugar donuts, I skip the glaze and coat the freshly fried donuts in cinnamon sugar while they’re still warm.

When I don’t want to fry the donuts, I can use a greased donut pan and make a baked variation. I keep in mind that baked mochi donuts have a different exterior and won’t develop the same fried crust.

Storage/Reheating

I think Mochi Donuts taste best on the day I make them because that is when I get the best contrast between the lightly crisp exterior and chewy center.

I store leftovers in an airtight container at room temperature for about 1–2 days. I avoid refrigerating them when possible because refrigeration can make the chewy texture firmer.

For longer storage, I can freeze unglazed donuts in a freezer-safe container. I prefer adding fresh glaze after thawing and reheating them.

To reheat an unglazed donut, I warm it briefly in the microwave for about 10–15 seconds or place it in a low oven until just warmed through. I avoid overheating because this can affect the chewy texture.

If my donuts are already glazed, I usually eat them at room temperature rather than reheating them, since heat can cause the glaze to melt.

FAQs

What makes Mochi Donuts chewy?

I use glutinous rice flour to create the distinctive chewy and stretchy texture. Despite its name, glutinous rice flour doesn’t refer to gluten; it describes the sticky texture of the rice when cooked.

Can I use regular rice flour instead of glutinous rice flour?

No. I don’t substitute ordinary rice flour when I want the characteristic mochi texture. Glutinous rice flour behaves differently and is responsible for the springy, chewy consistency.

Why are Mochi Donuts shaped like connected balls?

I shape the donuts from several small balls arranged in a ring. This creates their recognizable appearance and makes the finished donut easy for me to pull apart into bite-sized pieces.

Can I bake Mochi Donuts instead of frying them?

Yes, I can make a baked variation in a donut pan, but I expect the texture to be different. Frying creates the lightly crisp exterior that contrasts with the chewy center, while baked versions tend to be softer on the outside.

Why are my Mochi Donuts oily?

I find that donuts can absorb too much oil when my frying temperature is too low. I keep the oil around 340–350°F (170–175°C) and fry only a few donuts at a time so the temperature doesn’t drop dramatically.

Conclusion

These Mochi Donuts give me an irresistible combination of a lightly crisp exterior and soft, stretchy center. Glutinous rice flour creates the signature chew, while the connected-ball shape gives the donuts their distinctive appearance.

Mochi Donuts Recipe

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Chewy, springy mochi donuts with a lightly crisp fried exterior and a sweet vanilla glaze. Their signature connected-ball shape makes them fun to pull apart and easy to customize with matcha, strawberry, chocolate, or ube flavors.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: About 1 hour 10 minutes
• Yield: 8–10 donuts
• Category: Dessert
• Method: Deep Frying
• Cuisine: Japanese-Inspired
• Diet: Vegetarian

Ingredients

• 2 cups glutinous rice flour
• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Neutral oil, for frying
• 1 1/2 cups powdered sugar
• 2–3 tablespoons milk, for glaze
• 1 teaspoon vanilla extract, for glaze
• Pinch of salt, for glaze

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Instructions

1. Cut parchment paper into 8–10 squares slightly larger than the finished donuts and arrange them on a baking sheet.
2. In a large bowl, whisk together 2 cups glutinous rice flour, 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
3. In a separate bowl, whisk 1 large egg, 3/4 cup whole milk, 2 tablespoons melted butter, and 1 teaspoon vanilla until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until a soft, slightly sticky dough forms. Add a little glutinous rice flour if excessively wet or a small splash of milk if too dry to shape.
5. Lightly grease your hands and divide the dough into small, evenly sized balls. Arrange about 8 balls in a ring on each parchment square, gently pressing neighboring balls together.
6. Pour several inches of neutral oil into a deep, heavy pot and heat to 340–350°F (170–175°C).
7. Carefully lower one donut with its parchment square into the hot oil. After several seconds, use tongs to remove the parchment once it releases from the dough.
8. Fry the donuts in small batches for about 2–3 minutes per side, maintaining the oil at 340–350°F, until puffed and lightly golden.
9. Transfer the fried donuts to a wire rack with paper towels underneath and let them cool until warm rather than piping hot.
10. For the glaze, whisk 1 1/2 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla, and a pinch of salt until smooth. Add up to 1 additional tablespoon milk as needed for a thick but dippable consistency.
11. Dip the tops of the warm donuts into the vanilla glaze. Return them to the wire rack and allow the glaze to set before serving.

Notes

• Use glutinous rice flour rather than regular rice flour to achieve the characteristic chewy mochi texture.
• Keep the frying oil between 340–350°F (170–175°C). Oil that is too cool can make the donuts greasy, while overly hot oil can brown the exterior before the center cooks.
• For matcha glaze, whisk 1–2 teaspoons matcha powder into the vanilla glaze.
• For strawberry glaze, mix finely ground freeze-dried strawberries into the glaze.
• For chocolate donuts, dip cooled donuts in melted chocolate or prepare a cocoa and powdered sugar glaze.
• For ube donuts, add ube extract to the glaze to taste.
• Mochi donuts are best eaten fresh. Store leftovers in an airtight container at room temperature for 1–2 days.
• Freeze unglazed donuts for longer storage and add fresh glaze after thawing and reheating.
• Reheat unglazed donuts in the microwave for about 10–15 seconds or briefly in a low oven.

Nutrition

• Serving Size: 1 donut
• Calories: 320 kcal
• Sugar: 28 g
• Sodium: 180 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 30 mg