Mochi Doughnuts Recipe
If you’re craving something that’s both delightfully chewy and perfectly sweet, look no further than these Mochi Doughnuts. With their crisp golden exterior and a bouncy, tender inside, they bring together the irresistible texture of mochi with the fun shape and flavor possibilities of a doughnut. Each bite is playfully stretchy and lightly sweet, making them just as fun to eat as they are to make. Whether you glaze them with matcha, chocolate, or keep it simple with powdered sugar, Mochi Doughnuts are about to become your new dessert obsession.
Ingredients You’ll Need
Simple ingredients are at the heart of great Mochi Doughnuts, and every single one has a starring role. From the Mochiko flour that gives them their signature chewiness to the hint of vanilla rounding out the flavor, these essentials come together for that special doughnut magic.
- Glutinous Rice Flour (Mochiko): This is the foundation for the chewy, stretchy texture. Do not substitute with regular rice flour, as it won’t create the same magic!
- All-purpose Flour: Blending a bit of all-purpose flour in keeps the doughnuts tender and helps with shaping and frying.
- Sugar: Adds sweetness to the dough and helps create a lovely golden crust.
- Baking Powder: Just enough to create little airy pockets inside for that satisfying bite.
- Whole Milk: Brings the dough together and adds richness. Whole milk works best for the softest crumb.
- Large Egg: Binds the dough and gives structure without heaviness.
- Unsalted Butter (melted): For extra tenderness and a subtle buttery flavor throughout.
- Vanilla Extract: Elevates the aroma and flavor with a hint of floral sweetness.
- Oil for Frying: Choose a neutral oil with a high smoke point such as canola or vegetable oil for perfectly crisp exteriors.
How to Make Mochi Doughnuts
Step 1: Prepare the Dry Ingredients
Start by whisking together the glutinous rice flour, all-purpose flour, sugar, and baking powder in a medium bowl. This helps distribute everything evenly, ensuring every bite of your Mochi Doughnuts has the perfect amount of sweetness and puffiness. Make sure there are no lumps before moving on!
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the whole milk, egg, melted butter, and vanilla extract. Whisk vigorously until the mixture is smooth and uniform. This wet blend infuses the dough with creaminess and helps hold everything together for a smooth, workable texture.
Step 3: Create the Mochi Dough
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently mix everything together until a sticky dough forms. Don’t worry if it looks a bit shaggy — that means you’re on the right track for chewy, authentic doughnuts!
Step 4: Shape the Doughnuts
Lightly dust your hands with a bit of all-purpose flour to manage the sticky dough. Pinch off small pieces and roll them into balls, roughly the size of a marble. Arrange eight balls in a ring formation on a small square of parchment paper to get the classic Mochi Doughnuts shape — it’s fun and instantly recognizable.
Step 5: Fry the Doughnuts
Heat oil in a deep pot to 325°F. Carefully lower each ring of dough balls into the oil, parchment paper and all. Fry for two to three minutes per side, gently turning until they’re deeply golden and puffed. Once the doughnut naturally releases from the parchment, use tongs to remove the paper. Drain your doughnuts on paper towels so they stay crisp and light.
Step 6: Finish and Garnish
Once slightly cooled, you can glaze your Mochi Doughnuts with matcha, chocolate, or vanilla icing. Or, simply dust with a cascade of powdered sugar for a minimalist, classic look. Get creative — this is where you can personalize to your heart’s content!
How to Serve Mochi Doughnuts
Mochi Doughnuts Garnishes
Enhance their charm with imaginative toppings! A dip in glossy chocolate ganache, a drizzle of matcha glaze, or a generous sprinkle of toasted sesame seeds all work beautifully. Even a dusting of cinnamon sugar adds an extra cozy twist to your Mochi Doughnuts — presentation and taste go hand in hand.
Side Dishes
Pairing Mochi Doughnuts with simple sides really makes them stand out. Serve with fresh fruit like strawberries or sliced kiwi for a pop of color and tart contrast. For something cozy, a small cup of hot matcha or milky tea complements their sweetness and chewy texture perfectly.
Creative Ways to Present
Stack Mini Mochi Doughnuts on a tiered dessert stand for a party, or skewer a few onto sticks for eye-catching “doughnut kabobs.” For birthdays, add festive sprinkles to your glaze or arrange in a wreath shape and decorate with edible flowers — it’s as fun to look at as it is delicious to eat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extras (lucky you!), store cooled Mochi Doughnuts in an airtight container at room temperature for one day. Beyond that, they lose their signature stretchy texture, but are still tasty for up to two days.
Freezing
Mochi Doughnuts can actually be frozen if you want to prep ahead. Let them cool completely, then wrap each doughnut individually in plastic wrap and pop into a freezer bag. They’ll keep their chew for up to one month in the freezer.
Reheating
To bring back that warm, bouncy texture, reheat Mochi Doughnuts in the microwave for about 10 to 15 seconds. You could also use a low oven (300°F for a few minutes) to gently refresh them, but be careful not to overdo it or they might become too dry.
FAQs
Why do I need glutinous rice flour and not regular rice flour?
Glutinous rice flour (Mochiko) is uniquely responsible for the signature chewiness of Mochi Doughnuts. Regular rice flour lacks the same starchy properties, so your doughnuts simply won’t have that stretchy, mochi-like bite.
Can I make these doughnuts gluten-free?
Yes! Simply substitute the all-purpose flour with your favorite gluten-free all-purpose flour blend. Just remember, the key ingredient — glutinous rice flour — is naturally gluten-free, so you’re nearly there already.
Can I bake instead of fry Mochi Doughnuts?
Frying gives that classic golden, crisp exterior and authentic chewy inside, but you can experiment with baking at 350°F for about 18–20 minutes. Keep in mind, the texture will be a bit different but still enjoyable and a little healthier!
How do I keep Mochi Doughnuts from sticking to my hands?
The dough is sticky by nature, but lightly coating your hands with flour helps handle and shape the balls more easily. A silicone spatula is also handy for mixing and scraping the bowl.
What’s the best way to glaze Mochi Doughnuts?
Let your doughnuts cool until just warm, then dip in your glaze of choice — whether it’s matcha, chocolate, or vanilla. Allow excess glaze to drip off, then set on a rack so it can firm up before serving. The fun is in trying new flavors and toppings!
Final Thoughts
If you’re ready to experience the ultimate combination of playful texture and sweet indulgence, make these Mochi Doughnuts your next kitchen adventure. Don’t be surprised if they disappear in minutes — they’re that good! Give them a try and let your creativity shine with every batch.
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Mochi Doughnuts Recipe
- Total Time: 35 minutes
- Yield: 6 doughnuts 1x
- Diet: Vegetarian
Description
Learn how to make delicious and chewy Mochi Doughnuts at home with this easy recipe. These Japanese-American inspired treats are fried to perfection and make a delightful dessert option.
Ingredients
Doughnut Dough:
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Oil for frying
Instructions
- Dough Preparation: In a bowl, combine glutinous rice flour, all-purpose flour, sugar, and baking powder. In a separate bowl, mix milk, egg, melted butter, and vanilla. Combine wet and dry ingredients to form a sticky dough.
- Shaping: Shape dough into balls, place 8 in a ring on parchment paper for the doughnut shape.
- Frying: Heat oil to 325°F, fry doughnuts with parchment paper until golden brown and cooked through.
- Cooling: Drain and cool slightly before glazing or dusting with powdered sugar.
Notes
- Experiment with different glazes like matcha, chocolate, or vanilla.
- Use mochiko flour for the desired chewy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 8g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
