How to make Mochi Donuts

If traditional donuts and chewy mochi had a love child—it would be the mochi donut. These little rings of joy are sweet, bouncy, slightly crispy on the outside, and have that addictive chewiness that makes you go “wait… I need another one.”

Originating in Japan and wildly popular across Asia and now the U.S., mochi donuts are made with glutinous rice flour instead of wheat flour, giving them their signature Q-texture (aka the bounce). They’re usually shaped into cute little rings made of 8 dough balls connected together—but hey, no one’s judging if you go freestyle.

This version is baked or fried (your choice), and once cooled, gets dipped in a shiny glaze that you can flavor however your heart desires—matcha, chocolate, strawberry, black sesame... sky’s the limit.

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Ingredients (makes 6–8 donuts):

For the donuts:

• Glutinous rice flour (mochiko) – 200g (1 1/2 cups)

• Baking powder – 1 tsp

• Granulated sugar – 50g (1/4 cup)

• Milk – 120ml (1/2 cup)

• Egg – 1 large

• Unsalted butter – 2 tbsp, melted

• Cornstarch – for dusting

• Oil – for frying (or use donut pan for baking)

For the glaze (choose your flavor):

• Powdered sugar – 120g (1 cup)

• Milk – 1–2 tbsp

• Flavor add-ins (choose one):

  • Matcha powder – 1 tsp

  • Cocoa powder – 2 tsp

  • Strawberry puree – 2 tbsp

  • Black sesame paste – 1 tbsp

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Step-by-Step Instructions:

1. Make the dough (5–7 minutes):
In a large bowl, mix mochiko, baking powder, and sugar. In a separate bowl, whisk together milk, egg, and melted butter. Pour the wet into the dry ingredients and mix until it forms a sticky dough. Let it rest for 5 minutes to firm up slightly.

2. Shape the donuts (10–15 minutes):
Lightly dust your hands with cornstarch. Roll the dough into small balls, about the size of marbles (you’ll need 8 per donut). Place them in a ring shape on a parchment-lined baking tray or in donut molds. Press gently so they stick together.

3. Cook (fry or bake):

• To fry: Heat oil to 160°C (320°F). Gently lower each donut ring into the oil and fry for 2–3 minutes per side until golden brown. Drain on paper towels.

• To bake: Preheat oven to 180°C (350°F). Bake for 12–15 minutes or until slightly puffed and cooked through.

4. Glaze (5 minutes):
Whisk together powdered sugar, milk, and your chosen flavor add-in to make a smooth glaze. Dip the cooled donuts top-down into the glaze, then place on a rack to set.

5. Serve and devour:
Enjoy fresh for that crisp edge and chewy center. Best eaten within the day (trust me, they won’t last long anyway).

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Pro Tip:

For picture-perfect donuts, lightly wet your hands when rolling and shaping the dough balls—this keeps them smooth and prevents sticking. And if you're frying, keep the oil temperature steady; too hot and the donuts puff too quickly and brown unevenly, too low and they absorb oil.