Mochi Donuts

If you have ever fallen hard for something chewy, sweet, and just a little crispy at the edges, these mochi donuts will ruin you for regular donuts forever.

They have that mochi bounce without being gummy, and the outside gets beautifully golden while frying. The glaze sets into this thin, crackly shell that gives way to a soft, pillowy center. Basically everything you want in a donut, plus the fun texture.

The dough comes together in minutes with mostly pantry staples. The only thing you might need to grab is glutinous rice flour, which is becoming easier to find in regular grocery stores, or you can grab a bag on Amazon. The search is worth it.

Ingredients

  • 1 cup glutinous rice flour (Koda Farms)
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • Canola oil for frying
  • Glaze: 1 cup powdered sugar, 2 tbsp milk, 1/4 tsp vanilla

Step-by-Step Instructions

Step 1: Make the Dough

Combine rice flour, sugar, baking powder, and salt in a large bowl. Add milk, egg, melted butter, and vanilla. Mix until a smooth, slightly sticky dough forms. It should pull away from the sides of the bowl but stay soft.

Step 2: Shape the Donuts

Roll the dough into 12 equal balls (roughly 1 inch each). Gently flatten each one slightly. They do not need to look perfect.

Step 3: Fry

Heat about 2 inches of oil in a deep pot to 350°F. Fry 3-4 donuts at a time for 2-3 minutes per side until deep golden brown. Do not rush this. The color is the flavor.

Step 4: Drain and Cool

Remove with a slotted spoon and let them drain on paper towels for about 30 seconds. They need to be warm when you glaze.

Step 5: Glaze

Whisk together powdered sugar, milk, and vanilla until smooth and pourable. Dip each donut top-side down into the glaze, then place on a wire rack. The glaze sets in minutes.

Serving Suggestions

  • Serve immediately while the glaze is still slightly tacky.
  • These are best eaten the same day, but will stay soft in an airtight container overnight.
  • Dust with a little extra powdered sugar or cocoa powder if you want to mix it up.

Tips

  • Do not overmix the dough or the donuts will be tough.
  • Oil temperature matters. Too hot and they burn before the inside cooks. Too cool and they absorb oil and stay pale. Use a thermometer if you have one.
  • Work in batches and do not crowd the pot.
  • Glutinous rice flour is not the same as regular rice flour. Make sure you grab the right one for that signature mochi texture.