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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.

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

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

Find it online: https://thefamilycooking.com/mochi-donuts-recipe/