If you’ve ever bitten into a doughnut so delightfully chewy and soft that you wonder if it’s magic, that’s likely the secret of Mochi Doughnuts. These tantalizing treats are a Japanese-inspired spin on classic doughnuts, swapping regular flour for sweet rice flour (mochiko) to create that signature bouncy texture. Glazed and glistening, with just the right hint of sweetness, these are a joyful kitchen project and totally irresistible to eat. Whether you’ve tried them at a bakery or this is your first time making them at home, Mochi Doughnuts truly bring a fun twist to dessert that’s as delicious as it is beautiful.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Mochi Doughnuts comes together with just a handful of pantry staples and one special ingredient: mochiko. Each component in this recipe plays a key role, from texture to flavor, so let’s break down exactly why these ingredients matter for your ultimate batch.
- Mochiko (sweet rice flour): This is the heart of the recipe, giving Mochi Doughnuts their hallmark chew—regular rice flour just won’t do the trick here!
- All-purpose flour: Helps structure the doughnuts so they fry up light and tender, balancing the chewiness from mochiko.
- Granulated sugar: Sweetens the dough, adding flavor and helping with browning as the doughnuts fry.
- Baking powder: Lends that essential lift, ensuring your doughnuts puff up nice and airy inside.
- Salt: Just a pinch brightens all the other flavors and keeps the sweetness in check.
- Whole milk: Adds rich moisture and helps bind the dough together smoothly.
- Large egg: Holds the dough together and gives structure for a tender bite.
- Unsalted butter (melted): Gives richness and subtle, creamy flavor to every bite.
- Vegetable oil (for frying): Use a neutral oil with a high smoke point to keep things crispy but not greasy.
- Powdered sugar (for glaze): Creates that glossy, melt-in-your-mouth topping that makes Mochi Doughnuts so visually tempting.
- Milk (for glaze): The liquid that brings your glaze together—go for a smooth, dippable consistency.
- Vanilla extract (for glaze): Just a dash adds aromatic depth and rounds out the glaze’s sweetness.
How to Make Mochi Doughnuts
Step 1: Mix Dry Ingredients
Start by grabbing a large mixing bowl and whisking together all your dry ingredients: mochiko, all-purpose flour, sugar, baking powder, and salt. This step ensures that your baking powder and salt evenly distribute so the doughnuts rise beautifully and taste perfectly balanced in every bite.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk the whole milk, egg, and melted butter until smooth. This not only binds the wet ingredients together but also creates the rich foundation for the dough—important for that plush crumb inside your Mochi Doughnuts.
Step 3: Make the Dough
Pour the wet ingredients into the bowl of dry ingredients. Gently stir everything together until you get a soft, sticky dough. Don’t worry if it feels shaggy at first—mochiko absorbs moisture a bit differently than regular flour, so the dough will come together as you mix.
Step 4: Shape the Doughnuts
Lightly flour your surface, then turn the dough out and knead for a minute or so, just until it’s smooth. Divide the dough into 8 even pieces. For each piece, roll it into 8 tiny balls (about marble-sized) and arrange them in a ring shape so they touch, pressing them lightly to stick together. This signature “pon de ring” look makes Mochi Doughnuts extra fun!
Step 5: Fry Up the Perfection
Heat about 2 inches of vegetable oil in a deep skillet or heavy pot over medium heat, aiming for a steady 325°F (an instant-read thermometer is so handy here). Carefully lower 1 or 2 doughnut rings at a time into the oil and fry for 2–3 minutes per side, turning gently with a slotted spoon. You want a beautiful golden color and that springy, puffy feel.
Step 6: Cool and Glaze
Transfer your fried Mochi Doughnuts onto a paper towel-lined rack to drain and cool a bit. Meanwhile, whisk the powdered sugar, milk, and vanilla together into a silky glaze. Dip each doughnut in the glaze and place them back on the rack to allow the excess to drip off and the topping to set. The glaze will harden slightly for that classic, shiny finish.
How to Serve Mochi Doughnuts
Garnishes
A simple vanilla glaze is just the start—finish your Mochi Doughnuts with a sprinkle of toasted sesame seeds, pretty sprinkles, or a dusting of matcha powder for extra color and flavor. Edible flowers or a zigzag of melted chocolate make them truly bakery-worthy!
Side Dishes
These doughnuts are delicious with a freshly brewed matcha latte or steaming cup of coffee. For a Japanese-inspired dessert spread, serve them alongside seasonal fruit or a small scoop of black sesame or green tea ice cream for cool, creamy contrast.
Creative Ways to Present
Show off the unique ring shape by threading Mochi Doughnuts onto skewers for a dessert kabob, stacking them on a tiered cake stand, or boxing them up as edible gifts. A drizzle of colorful glaze or a dip in flavored icing (think strawberry, chocolate, or yuzu!) adds playful variety.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mochi Doughnuts (it’s rare, but it does happen!), store them in an airtight container at room temperature for up to 2 days. The glaze can become a little sticky over time, but the doughnuts remain chewy and delicious.
Freezing
You can freeze unglazed Mochi Doughnuts for up to a month. Let them cool completely, then wrap individually and freeze in a single layer. Thaw at room temperature and glaze fresh before serving for best texture and flavor.
Reheating
To enjoy that fresh-from-the-fryer taste, pop chilled or thawed doughnuts in a 300°F oven for about 3–5 minutes. This revives the chewiness and gently re-warms the glaze, making each bite just as amazing as when they were first made.
FAQs
What makes Mochi Doughnuts different from regular doughnuts?
Mochi Doughnuts are uniquely chewy thanks to mochiko (sweet rice flour), which gives them a stretchy, bouncy texture that traditional doughnuts simply can’t replicate. Their signature “pon de ring” shape also stands out on any dessert table.
Can I substitute regular rice flour for mochiko?
No, regular rice flour doesn’t have the same sticky, glutinous qualities as mochiko. For true Mochi Doughnuts, mochiko is essential to get that trademark chewy bite!
How do I know when the oil is hot enough for frying?
Aim for 325°F—use a thermometer for accuracy. If you don’t have one, drop a tiny piece of dough into the oil; it should bubble and rise to the surface without browning too quickly.
Can I customize the glaze on Mochi Doughnuts?
Absolutely! Stir a little matcha, cocoa, or freeze-dried fruit powder into the glaze for different colors and flavors. You can even try a citrusy yuzu glaze or bold chocolate drizzle.
Are Mochi Doughnuts gluten-free?
Not entirely—the addition of all-purpose flour means they’re not gluten-free as written. However, you could experiment with gluten-free all-purpose flour in place of the wheat flour if needed.
Final Thoughts
Making Mochi Doughnuts at home is a little adventure worth every moment, and the pay-off is pure joy in each chewy, glazed bite. They’re sure to bring smiles to anyone who tries them, so go ahead—invite some friends over, put on your favorite playlist, and let the Mochi Doughnuts magic begin!
Print
Mochi Doughnuts Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Description
These Mochi Doughnuts are a delightful twist on the classic treat, boasting a chewy texture and sweet glaze. Made with mochiko and a few pantry staples, these Japanese-inspired doughnuts are a unique and delicious dessert option.
Ingredients
Doughnuts:
- 1 cup mochiko (sweet rice flour)
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- Vegetable oil for frying
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Doughnuts: In a large bowl, whisk together mochiko, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, egg, and melted butter until smooth. Combine wet and dry ingredients, mix until a sticky dough forms.
- Shaping: Turn out dough, knead until smooth. Divide into 8 pieces, roll into balls, arrange in a ring shape.
- Frying: Heat oil to 325°F, fry doughnuts until golden, drain on paper towels.
- Glazing: Whisk powdered sugar, milk, and vanilla. Dip cooled doughnuts into glaze, let excess drip off.
Notes
- Mochiko is essential for the chewy texture—do not substitute with regular rice flour.
- Customize the glaze with matcha, chocolate, or strawberry powder for variety.
Nutrition
- Serving Size: 1 doughnut
- Calories: 210
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
