Mochi Donuts
Mochi donuts are chewy, pillowy treats that combine glutinous rice with traditional donut flavors, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups glutinous rice flour Also labeled sweet rice flour
- 1/2 cup sugar Can reduce to 1/3 cup for lighter sweetness
- 1 teaspoon baking powder
Wet Ingredients
- 1/2 cup milk Dairy or neutral plant milk can be used
- 1/4 cup water
- 2 tablespoons vegetable oil Plus more for frying
- 1 teaspoon alcohol-free vanilla extract
Glaze
- 1 batch glaze of your choice Chocolate, matcha, or fruit glaze
Instructions
Preparation
- In a medium bowl, whisk together the glutinous rice flour, sugar, and baking powder until even.
- In a separate bowl, stir the milk, water, vegetable oil, and alcohol-free vanilla extract until combined.
- Pour the wet ingredients into the dry and mix with a spatula until the batter is smooth and pliable.
- Shape the dough into rings about 3 inches across or for the pon de ring look, divide into 6–8 small balls and press them together in a circle.
Cooking
- Heat a deep pan with enough oil for shallow frying to 325–350°F (160–175°C).
- Gently slide donuts into the hot oil, frying a few at a time until golden brown on both sides (about 1–2 minutes per side).
- Drain on paper towels and let cool for a few minutes before glazing.
- Dip each donut into your prepared glaze and place on a rack to set for 10–15 minutes before serving.
Notes
Store unfrosted donuts in an airtight container at room temperature for up to 24 hours. Glazed donuts are best eaten same day. Freeze unglazed donuts for up to 1 month, thaw, and re-fry briefly before glazing.