Mochi Doughnuts Recipe

If you’ve ever wondered how to achieve that perfect chewy, tender texture combined with the sweet, comforting taste of classic doughnuts, you’ve got to try this Mochi Doughnuts Recipe. These delightful treats are a fun twist on the traditional doughnut, made using glutinous rice flour that gives each bite a uniquely satisfying chewiness that’s simply addictive. Whether for breakfast, dessert, or an anytime snack, these mochi doughnuts bring a little extra joy and a whole lot of flavor to your kitchen adventures.

Ingredients You’ll Need

Getting started on this Mochi Doughnuts Recipe requires simple, straightforward ingredients, each playing a vital role in building that delicate balance of texture and taste. Every component, from the glutinous rice flour to the vanilla extract, works in harmony to give these doughnuts their distinctive charm.

• 1 cup glutinous rice flour (mochi flour): This is the heart of the doughnuts, providing the characteristic chewy texture that sets mochi apart from regular doughnuts.
• 1/2 cup tapioca starch: Adds crispness and lightness to the doughnuts, complementing the chewiness perfectly.
• 1/4 cup granulated sugar: Sweetens the dough just right without overpowering the subtle flavors.
• 1 teaspoon baking powder: Gives the doughnuts a gentle rise for a soft yet puffy bite.
• 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor.
• 1/2 cup milk (dairy or non-dairy): Keeps the dough tender and moist, ensuring every bite is perfectly soft.
• 1 large egg: Binds the dough together and adds richness.
• 2 tablespoons unsalted butter, melted: Adds depth of flavor and helps make the dough easy to work with.
• 1 teaspoon vanilla extract: Infuses a warm, fragrant note that complements the sweet glaze.
• Vegetable oil, for frying: Essential for achieving that golden, crispy exterior.
• 1 cup powdered sugar: For the sweet glaze that coats the doughnuts beautifully.
• 2-3 tablespoons milk (dairy or non-dairy): To thin the glaze to the perfect consistency.
• 1/2 teaspoon vanilla extract: Added to the glaze to echo the dough’s flavor.
• Food coloring (optional): For a fun, colorful touch to the glaze if you want to get creative.
• Sprinkles, for topping (optional): Adds whimsy and extra texture after glazing.

How to Make Mochi Doughnuts Recipe

Step 1: Combine Dry Ingredients

Begin by whisking together the glutinous rice flour, tapioca starch, granulated sugar, baking powder, and salt in a large bowl. This blend gives you the perfect base, ensuring each doughnut gets that unique chewy-crisp texture you’re after.

Step 2: Add Wet Ingredients

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract together. Mixing these liquid ingredients thoroughly helps to create a smooth batter that will blend perfectly with the dry mixture.

Step 3: Mix Wet and Dry

Pour your wet ingredients into the dry bowl and gently fold together just until combined. Be careful not to overmix — a few lumps are okay. The dough will feel slightly sticky, which is exactly what you want to achieve that mochi chew.

Step 4: Rest the Dough

Cover the dough with plastic wrap and let it rest for 15 to 20 minutes. This step gives the mochi flour time to absorb moisture fully, which makes the dough easier to pipe and results in a better final texture.

Step 5: Prepare Piping Bag

Transfer the rested dough into a piping bag fitted with a large round tip. If you don’t have a piping bag, just use a zip-top bag and cut off one corner. This makes shaping the doughnuts into their signature ring form much easier and more precise.

Step 6: Shape the Doughnuts

Pipe small connected circles (about 1 to 1.5 inches in diameter) on parchment paper to form each doughnut ring. Each ring is made by linking eight small circles side by side. Repeat until all your dough is used — this recipe should yield about 12 delightful doughnuts.

Step 7: Cut Parchment

Cut out individual squares of parchment around each doughnut. This makes transferring them safely into the hot oil simple and mess-free so your shapes stay intact.

Step 8: Heat the Oil

In a deep pot or fryer, heat vegetable oil to roughly 325-350°F (160-175°C). Consistent oil temperature is key here, so use a thermometer to get it just right for perfectly fried doughnuts without greasy or undercooked bits.

Step 9: Fry the Doughnuts

Carefully place the doughnuts onto the hot oil, parchment paper included. After a few seconds, the paper will detach — remove it with tongs. Fry each side for 2 to 3 minutes until golden brown and slightly puffed. This quick frying seals in the chewiness while creating a beautifully crisp exterior.

Step 10: Drain the Doughnuts

Set your golden mochi doughnuts on a wire rack lined with paper towels to drain excess oil. This keeps them light and prevents sogginess, ensuring that irresistible texture stays front and center.

Step 11: Prepare the Glaze

Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add a few drops of food coloring if you want to give your glaze a vibrant, fun look. This sweet coating perfectly balances the mild chew of the doughnuts.

Step 12: Glaze the Doughnuts

Dip each cooled doughnut into the glaze, making sure it’s fully coated for maximum flavor and eye-catching shine.

Step 13: Add Toppings

While the glaze is still wet, sprinkle your favorite toppings on each doughnut — be it colorful sprinkles, chopped nuts, or even chocolate shavings — the choice is yours to personalize and jazz them up.

Step 14: Let Set

Allow the glaze to set for 10 to 15 minutes at room temperature before indulging. This gives the glaze time to firm up just enough to create that perfect sweet shell without losing softness underneath.

How to Serve Mochi Doughnuts Recipe

Garnishes

Fresh fruit slices, a dusting of cinnamon, or a sprinkle of toasted coconut can elevate your mochi doughnuts from delightful treats to stunning, gourmet-worthy desserts. Adding garnishes is not only about looks — they bring complementary flavors and textures that make every bite even more special.

Side Dishes

Pair these mochi doughnuts with a side of rich matcha latte or a simple cup of hot green tea for a harmonious balance of flavors. The slight bitterness of tea beautifully contrasts the sweet, chewy doughnuts, making your snack or dessert experience truly memorable.

Creative Ways to Present

Get playful by arranging your mochi doughnuts on a tiered dessert stand for a party, or drizzle extra glaze zigzag style on top. You can even stack them with a scoop of ice cream in between for a fun, indulgent mochi doughnut sandwich — guaranteed to impress your guests or family.

Make Ahead and Storage

Storing Leftovers

If you have any mochi doughnuts left, store them in an airtight container at room temperature for up to two days. This keeps them chewy and delicious without drying out or becoming overly dense.

Freezing

To freeze, place doughnuts on a parchment-lined tray in a single layer and freeze until firm. Then transfer them into a freezer-safe bag or container. They keep well for up to one month and can be enjoyed later without losing their characteristic texture.

Reheating

Reheat frozen or refrigerated mochi doughnuts gently in a toaster oven or conventional oven at 300°F (150°C) for 5 to 10 minutes. This method revives their soft, chewy core and toasty exterior much better than microwaving, which can make them tough.

FAQs

What makes mochi doughnuts different from regular doughnuts?

Mochi doughnuts use glutinous rice flour instead of wheat flour, giving them a unique chewy texture that’s not found in traditional doughnuts. This chewy, slightly elastic bite is what sets them apart and makes them so irresistible.

Can I make this Mochi Doughnuts Recipe gluten-free?

Absolutely! Since the recipe uses glutinous rice flour and tapioca starch, both naturally gluten-free, these doughnuts are naturally safe for gluten-intolerant folks—just be sure your other ingredients, like baking powder, are gluten-free certified.

Do I need a deep fryer to make these?

Not at all! You can use a deep heavy-bottomed pot or a large deep skillet filled with enough oil to submerge the doughnuts about 2-3 inches deep. Just keep a good eye on the temperature with a thermometer for best results.

Can I use any type of milk for the dough?

Yes! You can substitute dairy milk with any non-dairy alternatives like almond, soy, or oat milk, depending on your preference or dietary needs. Just make sure it’s unsweetened to control the sugar level in your doughnut dough.

What toppings work best with mochi doughnuts?

The sky’s the limit! Classic options like colorful sprinkles, chopped nuts, or shredded coconut are always crowd-pleasers, but you can also try drizzling melted chocolate, dusting with matcha powder, or even adding a sprinkle of sea salt for an exciting twist.

Final Thoughts

Trust me when I say this Mochi Doughnuts Recipe will quickly become a cherished favorite in your recipe box. These doughnuts are joyful, fun to make, and totally addictive with their perfect balance of chewy texture and sweet glaze. Whether you’re new to mochi desserts or a longtime fan, this recipe is a lovely way to delight your taste buds and surprise your loved ones. So go ahead, whip up a batch and enjoy every magical bite.

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