Mochi donuts are adorable ring-shaped donuts that are a cross between American donuts and Japanese mochi. The sticky rice flour gives them the best fluffy, chewy centers, and deep-frying makes them perfectly crisp and golden brown. Top them with an easy glaze and fall into mochi heaven!

WHAT ARE MOCHI DONUTS

Mochi (mow-chee) donuts (aka pon de ring) are a cross between American cake donuts and Japanese mochi. If you're familiar with mochi ice cream, mochi is the elastic coating surrounding the ice cream. The donuts are made with sticky rice flour, which gives them a bouncy, chewy texture, and tapioca flour, which makes them light and cake-like.

The dough for the donuts is usually rolled into tiny balls that are connected to form an 8-ring circle. They are typically deep-fried, but you can bake them if you'd prefer! Like cake donuts, the dough for mochi donuts is leavened with baking powder instead of yeast, which means there's no waiting for the dough to rise before baking or deep frying.

INGREDIENTS FOR MOCHI DONUTS

Tapioca flour: Also called tapioca starch, tapioca flour is a gluten-free alternative to wheat starch that gives the donuts a light, fluffy texture. It's sold at most grocery stores in the baking aisle.
Glutinous rice flour: Also known as sweet rice flour, glutinous rice flour is made from ground short-grain sticky white rice. While it doesn't actually contain gluten, the high starch content of the rice makes it a strong binding ingredient that gives the dough an elastic, glue-like texture.
Baking powder: Like cake donuts, mochi donuts are leavened with baking powder instead of yeast. This means there's no need to prove the dough and all of the rising happens as soon as the donuts are cooked.
Salt
Unsalted butter: Melted.
Granulated sugar
Egg + extra egg yolk: The egg and extra yolk add fat, flavor, and structure to the dough.
Whole milk: Brings the dough together and keeps the donuts moist.

HOW TO MAKE MOCHI DONUTS

In a large bowl, whisk the tapioca flour, glutinous rice flour, baking powder, and salt.
In a separate bowl, whisk the melted butter, granulated sugar, egg, egg yolk, and whole milk.
Add the wet ingredients to the dry ingredients and mix until the dough comes together. It will be sticky and have a consistency similar to cookie dough.
Scoop the dough into 12 portions, about 2 tablespoons each, and arrange on a baking sheet lined with parchment paper.
Divide each portion of dough into 8 equal pieces and roll the pieces into balls with the palms of your hand. Shape into a ring shape with 2 balls on each side.

*Note: The dough for the donuts should be sticky. If it's too sticky and hard to roll you can refrigerate the dough for about 30 minutes to make it easier to work with.

Cut the sheet of parchment paper around each shaped donut.

FRY THE MOCHI DONUTS

Add at least 2 inches of oil to a large pot. Use a frying thermometer and bring the oil temperature to 355-365°F.

Carefully dip the cut-out sheet of parchment paper, dough-side down, into the hot oil. Use tongs to remove the sheet of parchment paper from the oil once the dough releases.

Fry the donuts in batches for 1 minute per side, then transfer to a wire rack to drain any excess oil. Check to make sure your oil is at the right temperature before frying again.

GLAZE FOR MOCHI DONUTS

Strawberry: Powdered sugar, salt, strawberry puree, cream (or milk), and vanilla extract.

Chocolate: Powdered sugar, cocoa powder, salt, cream (or milk), and vanilla extract.

Matcha (green tea): Powdered sugar, matcha powder, salt, cream (or milk), and vanilla extract.

Each glaze in the recipe card makes enough for all 12 donuts.
To mix and match divide each glaze recipe in half.

HOW TO BAKE MOCHI DONUTS

These donuts have the best taste and texture when deep-fried, but if you would rather bake them you definitely can!
To bake: Arrange the shaped mochi donuts about an inch apart on a parchment-lined baking sheet. Bake in a 350°F oven for 8 minutes. Glaze and enjoy!

HOW TO STORE MOCHI DONUTS

Mochi donuts taste best the same day they're made. Store leftovers in an airtight container and keep at room temperature for 1-2 days.

MORE DONUT RECIPES

📖 RECIPE

Mochi Donuts

Mochi donuts are adorable ring-shaped donuts and a Japanese classic! The sticky rice flour gives them the best fluffy, chewy centers, and deep-frying makes them perfectly crisp and golden brown. Top with an easy glaze and fall into mochi heaven!

5 from 6 votes

Print Pin Rate

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: donuts

Equipment

deep frying thermometer

Ingredients

1 cup tapioca flour, or tapioca starch
1 cup glutinous rice flour
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 large egg
1 large egg yolk
⅓ cup whole milk
oil, for frying

Strawberry Glaze:

1 cup powdered sugar
⅛ teaspoon salt
2 tablespoons strawberry puree*
2 tablespoons cream or milk
¼ teaspoon vanilla extract

Chocolate Glaze:

1 cup powdered sugar
2 tablespoons cocoa powder
¼ teaspoon salt
2 tablespoons cream or milk
½ teaspoon vanilla extract

Matcha (Green Tea) Glaze:

1 cup powdered sugar
1 and ½ teaspoons matcha powder
⅛ teaspoon salt
2 tablespoons cream or milk
½ teaspoon vanilla extract

Instructions

Make the Mochi Donut Dough:

In a large bowl, whisk the tapioca flour, glutinous rice flour, baking powder, and salt. Set aside.
In a medium bowl, whisk the melted butter, granulated sugar, egg, egg yolk, and whole milk. Add the wet ingredients to the dry ingredients and mix until the dough comes together.*
Scoop about 2 tablespoons of dough and arrange on a baking sheet lined with parchment paper. Divide each portion of dough into 8 even pieces and roll each piece into a ball with the palms of your hand. Form the 8 balls into a ring-shape with 2 balls on each side.
Repeat with the rest of the dough and then cut the parchment paper around each shaped donut.

Fry the Donuts:

Add at least 2 inches of oil to a large pot. Use a deep-frying thermometer and heat the oil to 355-365°F.
To fry the donuts, carefully dip a sheet of parchment paper, donut side down, into the hot oil. Use the tongs to remove the parchment paper from the oil once the dough releases.
Fry the donuts in batches for 1 minute per side, then transfer to a wire rack to drain the excess oil. Check to make sure your oil is at the right temperature before frying another batch.

Glaze:

Whisk the ingredients for the desired glaze in a medium bowl. If the glaze is too thick you can add a little more cream or milk. If it's too thin you can add more powdered sugar.
Dip the mochi donuts into the glaze and then set back on the wire rack so the glaze can set. Top with sprinkles or chopped nuts if desired.

Notes

Mochi donuts taste best the same day they're made. Store them in an airtight container and keep at room temperature for 1-2 days.

To bake: If you would rather bake the donuts, arrange the shaped dough on a baking sheet lined with parchment paper, about ½-1 inch apart. Preheat your oven to 350°F and bake the donuts for 8 minutes. Then add the desired glaze and enjoy! Baked donuts stay fresh a few days longer than fried.

*The dough for the mochi donuts will be sticky. If it's too sticky you can refrigerate the dough for about 30 minutes to make it easier to work with.

Each glaze recipe makes enough for all 12 donuts.

*To make the strawberry puree: Start with 1 cup of fresh or frozen strawberries. Heat in a saucepan or microwave in 30-second intervals, stirring and mashing the strawberries in between, until soft and mushy. Strain the liquid through a sieve and use the juices to make the glaze.

Nutrition