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Mochi Donuts

Mochi Donuts
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Soft, chewy mochi donuts made with glutinous rice flour and finished with vibrant glazes like matcha, strawberry, or vanilla. A fun, customizable dessert that’s as delightful to eat as it is to look at.

Ingredients

Scale
  • 1 ½ cups glutinous rice flour
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Oil for frying (vegetable or canola)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • 1 tablespoon matcha powder or freeze-dried strawberry powder
  • Optional toppings: crushed nuts, coconut flakes

Instructions

  1. Heat oil in a deep pan to 325°F (165°C). Prepare parchment paper squares for shaping the donuts.
  2. In a large bowl, mix glutinous rice flour, all-purpose flour, baking powder, and sugar.
  3. In another bowl, whisk eggs, milk, melted butter, and vanilla. Combine with dry ingredients to form a sticky dough.
  4. Transfer dough to a piping bag. Pipe 8 small dough balls in a ring on each parchment square.
  5. Carefully place each donut with its paper into the oil. Remove the paper after it releases.
  6. Fry for 2–3 minutes per side until golden. Drain on a paper towel-lined rack.
  7. Mix powdered sugar, milk, and flavor powder to make glaze. Dip warm donuts and garnish as desired.
  8. Let glaze set before serving.

Notes

  • Use glutinous rice flour for the classic chewy texture.
  • Keep oil temperature steady for even cooking.
  • Cool slightly before glazing to help glaze adhere better.
  • Donuts can be frozen raw or cooked — reheat before serving.

Find it online: https://dishmio.com/mochi-donuts/