Description
Hey friend! If you’ve ever wanted to recreate that magical, chewy, bouncy bite of a mochi donut at home—today’s your day. These beauties are naturally gluten-free thanks to sweet rice flour (mochiko), and they’re topped with a crackly vanilla glaze that’s as fun to make as it is to eat. The best part? You can bake them for a lighter version or fry them for full-on indulgence. Either way, they’re destined to disappear fast!
Ingredients
For the Donuts:
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2 cups sweet rice flour (mochiko)
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¾ cup milk (dairy or plant-based)
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¼ cup granulated sugar
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1 tsp baking powder
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1 large egg (room temp)
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2 tbsp melted butter (or coconut oil)
For the Vanilla Glaze:
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2 cups powdered sugar, sifted
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½ tsp vanilla extract
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3–4 tbsp milk
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1 drop food coloring (optional)
Instructions
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Mix dry: In a bowl, whisk mochiko, sugar, and baking powder.
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Mix wet: In another bowl, whisk milk, egg, and melted butter.
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Combine: Fold wet into dry until smooth and slightly sticky. Don’t overmix.
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Shape:
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Bake: Pipe batter into greased donut pans, filling ¾ full.
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Fry: Pipe small rings on parchment squares. Fry in 325°F oil, 2–3 min per side.
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Cook:
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Bake: 350°F for 12–15 min, until set and springy.
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Fry: Until golden brown, flipping halfway.
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Cool & glaze: Let donuts cool completely. Whisk glaze ingredients until smooth. Dip tops, let excess drip, then set on a rack. Add sprinkles if desired.
Notes
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Cool first: Glaze only cooled donuts, or it will slide off.
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Chewy is good: The bounce is the magic of mochi—different from cake donuts.
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Get creative: Add matcha, cocoa, or citrus zest to the batter or glaze.
Nutrition
- Calories: 210 cal Per Serving
- Carbohydrates: 38g
- Protein: 2g