|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 5g||25%|
|dietary fiber 1g||3%|
|Total sugar 21g|
|Vitamin C 0 mg||0%|
|Calcium 105 mg||8th %|
|iron 0 mg||2%|
|Potassium 74 mg||2%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
What happens when American donut chain Mister Donut opens a store in Japan? They invent a product to appeal to the local clientele and thus the mochi donut or pon de ring was born. Named after the Brazilian Pão de Queijo, This chewy donut consists of a circle of 8 mochi balls and looks a lot like a teething ring.
What gives mochi donuts their bite?
The main ingredient in mochi donuts is glutinous rice flour, which gives them their signature chewy and stretchy texture. There are so many variations of mochi donut recipes, some have flour, some have tofu and some have tapioca flour. I use glutinous rice flour and tapioca flour to keep it gluten free. This is the best mochi donut recipe, they are so chewy and delicious!
How do you make mochi donuts?
Making mochi donuts is similar to making choux pastry. If you've ever made ėclairs or cream puffs, you know what I'm talking about. The liquid is brought to a boil, then the glutinous rice and tapioca flour are added all at once. It's really important to stir it until it forms a lump. It will be very dry and crumbly at first, but after some folding and smearing you'll notice the texture change and become stretchy and chewy like mochi. After the whole process you will end up with a dough that is firm enough to shape with your hands but soft enough to pipe.
In my opinion it's much easier to use a small cookie scoop and roll the dough into balls. It is also important to process the dough quickly, as it dries out after a while and the dough balls then have difficulty sticking together. Cover the dough with plastic wrap as you work to keep the moisture in. If you find that it isn't sticking together, simply dampen the sides with some water, which will act as glue.
Make your own fun flavors
The beauty of mochi donuts is that they come in a range of gorgeous colors thanks to toppings like matcha, black sesame, ube, and more. I have included instructions on how to do this further down in the recipe. Let your imagination run wild and create your own colorful glazes!
Tips for making mochi donuts
- It's important to stir the batter on the stovetop until it forms a ball to activate the “chewy” taste.
- This dough is very sticky and can also be scooped out and rolled out easily. Simply fill a piping bag with a 1/2-inch bullet tip and pipe the balls down your lead. I recommend cutting off the dough at the top with a paring knife in your non-dominant hand since the dough is so sticky.
- This dough can also be rolled out to 1/2 inch thick on a work surface dusted with glutinous rice flour and shaped into traditional donut shapes with circular cookie cutters; a 3″ cutter for the outer circle and a 1 1/4″ cutter for the inner circle.
- When forming the donuts, cover the dough that you are not processing with plastic wrap to keep it from drying out.
- If your mochi donut balls aren't sticking together, dab them with some water.
“Mochi donuts are so good! I'm actually not a fan of donuts in general, but these mochi donuts are a game changer. The donuts are crispy on the outside, coated in a delicious glaze and soft and chewy on the inside. Even on the second day I find it very difficult to resist them. I don't think I've ever said that about any other day-old donut!” – Joan Vellush
For the donuts:
2/3 Cup whole milk
1/4 Cup (50 grams) granulated sugar
2 tablespoon unsalted butter
1 tablespoon Water
1/4 teaspoon fine Salt
2 cups (200 grams) sticky rice flour (like Mochiko)
2 tablespoon (20 grams) tapioca starch
1 large eggbeaten easily
2 teaspoon baking powder
4 cups vegetable oilto fry
For the glaze:
1 Cup powdered sugar
2 tablespoon unsalted buttermelted
2 tablespoon whole milk
1/4 of a vanilla bean or 1 teaspoon vanilla extract or vanilla bean paste
Make the donuts
Gather the ingredients.
In a medium saucepan, heat the milk, sugar, butter, water, and salt over medium-high and bring to a boil.
Add the glutinous rice flour and tapioca starch all at once. Turn the heat to low and stir until a firm and sticky ball forms, about 2 minutes. At first it will look very lumpy and dry, just keep stirring, folding and spreading the batter around the sides and bottom of the pot.
Place the dough in the bowl of a stand mixer fitted with a dough hook attachment. Knead on medium speed for 2 minutes to release steam.
Scrape the rim of the bowl and add about half the egg. Continue kneading on medium speed until dough comes together again, 1 minute. Scrape the bowl again, add the rest of the egg and continue kneading until smooth, about 1 minute longer. Add the baking powder and knead for 1 minute. The dough will be very sticky.
In a large, deep saucepan (or your favorite skillet) heat the vegetable oil to 350 F. While the oil is heating, form the donuts.
Cut a sheet of parchment paper into eight 10cm squares and place them on a baking sheet. Take one of the squares of parchment and use a circle cutter or drinking glass to draw a 3-inch circle. This will be your guide.
To shape the donuts into a ring: Lightly grease your palms and a teaspoon with some vegetable oil or cooking spray. Scoop out the dough with a teaspoon and form the dough portions into balls. You need 8 balls per donut.
Place the guide under another square of parchment paper and place the balls around the inside of the circle. Make sure all the balls are touching. Gently press down on the balls to make sure they stick together. Repeat the process with the rest of the dough. This dough can also be processed with a syringe! (see recipe tips)
Carefully take the parchment with the ring donut and place it in the oil, donut side down. Leave the paper on. When the donut floats to the top, use tongs to remove the paper and discard. Fry until golden brown, 2 to 3 minutes on each side, 5 to 6 minutes total. Don't overfill the pan and regulate the heat under the oil to keep the temperature constant.
Using tongs or a spider, carefully remove the donuts and place on a wire rack to cool.
Make the glaze and glaze the donuts
In a small mixing bowl, whisk together the powdered sugar, melted butter, milk and vanilla until smooth.
Dip the top of each donut in the glaze and place back on the rack. Let the glaze dry for about 15 minutes. Eat immediately.
How to store it
The donuts are best eaten the same day, but can be stored in an airtight container at room temperature for up to 2 days.
I do not recommend freezing the donuts or making the batter ahead of time.
- For Chocolate or Matcha Frostings: Add 1 tablespoon cocoa powder or 1 teaspoon matcha powder to the glaze recipe.
- For raspberry or black sesame icing: To the icing recipe, add 2 teaspoons freeze-dried raspberry powder or 2 teaspoons black sesame seeds, finely ground (just under a paste) in a mortar and pestle, food processor, or spice grinder.
- For Ube Glaze: Add 1/2 teaspoon of Ube extract to the glaze recipe.
- Feel free to garnish the donuts with sprinkles, nuts, coconut, chocolate, candy, granola, etc.