Mochi Donuts

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5 from 170 votes
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These homemade Mochi donuts are crispy on the outside, chewy in the middle, and deceptively easy to make. They need just 6 main ingredients and taste better than anything from a mochi donut shop.

mochi donuts.

If you think mochi donuts look too complicated to even attempt to make at home, think again. Although not as basic as blueberry donuts or donut holes, if you love mochi and love donuts, you’ll fall in love with my mochi donut recipe.

Table of Contents
  1. What are mochi donuts?
  2. What is a mochi donut made of?
  3. How to make mochi donuts?
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently Asked Questions
  7. More donut recipes to try
  8. Mochi Donuts (Recipe Card)

What are mochi donuts?

For those of you who are new to them, mochi donuts were a concept developed by the Japanese donut chain Mister Donut. They are little balls of dough connected to one another, resembling a unique shape. Also known as “pon de ring donuts,” their unique texture sets them apart from traditional donuts.

The addition of sweet rice flour gives the middle a chewy texture, similar to traditional mochi. The outside is crisp and tender, and it’s all finished with a decorative glaze.

Although we may not be in Japan, this doesn’t mean you must miss out! Here are some reasons why I LOVE this recipe:

  • Simple ingredients. Even though these donuts are popular in Japan, they use every day ingredients.
  • 10 minutes to make. All you do is make the batter, fry it up, and then glaze it.
  • Easy to customize. Like any good donut recipe, you can flavor the glaze in a plethora of ways.

What is a mochi donut made of?

You’ll love the simple ingredient list needed. You can find everything at your local grocery store or supermarket. Here is what you’ll need:

  • Sweet rice flour (Mochiko)- You can easily find this in the baking or Asian aisle. If you can’t find this, I’ve successfully tested these donuts using glutinous rice flour.
  • Milk– Whole milk is preferred, but any other milk will work fine.
  • Granulated sugar– Although the rice flour is sweeter than other flour, you do need some extra sugar to really give it the mochi flavor. I used white sugar, but brown sugar also works. Just be wary that the donuts will be darker in color.
  • Baking powder– The leavening agent used to give the donuts some rise and stability.
  • Egg– Room temperature.
  • Butter– Unsalted and measured in its melted state.
  • Oil– To deep fry the donuts. I recommend using an oil with a high smoke point, like peanut oil, vegetable oil, or canola oil.
  • Glaze– A simple combination of powdered sugar, milk, and food coloring of choice, and decorative candy or buttons.

How to make mochi donuts?

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Mix the ingredients. Start by mixing 1/4 cup of the sweet rice flour with half the milk and microwave for 20-30 seconds until a sticky dough remains. Let the mixture cool to room temperature.

donut batter.

Step 2- Make dough. Next, add the remaining dry ingredients in one bowl and the wet ingredients in another. Add both the first bowl and mix until a thick dough remains. Using your hands, gently knead them together until smooth.

mochi donut dough.

Step 3- Make dough balls. Once you’ve got the ideal consistency of the dough, make dough balls. Divide the dough into eight portions. Make dough balls by taking equal amounts of dough on your palms and rolling them out. We recommend wetting your hands to avoid the dough sticking to them. 

Step 4- Prepare donut rings. Now, make a ring-shaped structure using eight dough balls. Place the dough balls so that a circle forms when the balls are touching each other. 

how to make mochi donuts.

Step 5- Fry the donuts. When you’ve made all the dough rings, add a couple of inches of oil to a deep pan. Once hot, add 2-3 donuts and cook for 1-2 minutes or until they are golden brown. 

Step 6- Cool, then glaze. Let the donuts cool completely before glazing them. 

homemade mochi donuts.

Can I bake these?

While you can bake these donuts instead of frying them, you risk the middle losing its signature chewy texture. I tested these in the oven for 20 minutes at 180C/350F if you want to try.

Recipe tips and variations

  • Avoid over-cooking the donuts, as they can be a little chewy and dense on the outside. Once the edges are golden, you can remove them from the oil.
  • When working with the dough, try not to overmix it. Like cookies or other baked goods, this can result in slightly dense donuts.
  • Always check the oil temperature using a thermometer before dropping the donuts in it for cooking. The ideal temperature for frying donuts is 170-180C.
  • Please let the donuts drain/cool on a wire rack so they don’t deflate and become soggy.
  • I kept the glaze plain and simple, but you can add flavor extracts, matcha powder, or make a strawberry glaze.

Storage instructions

To store: Leftovers will keep fresh at room temperature in an airtight container for up to three days. You can refrigerate them too, but I find they remain dense once thawed.

To freeze: Place the glazed donuts in a ziplock bag and store in the freezer for up to 6 months.

mochi donut.

Frequently Asked Questions

Are mochi donuts gluten-free?

These donuts are not suitable for celiacs or those with a gluten allergy as they need glutinous rice flour or sweet rice flour, both of which contain gluten.

What is the difference between mochi and regular donuts?

Both the taste and texture of mochi and regular donuts are different. Mochi donuts are light, chewy, and have a soft texture. On the other hand, regular donuts are bready and denser.

Can I use all-purpose flour?

Unfortunately, these donuts only work with sweet or glutinous rice flour.

More donut recipes to try

mochi donut recipe.

Mochi Donuts

5 from 170 votes
Learn how to make mochi donuts; Japanese doughnuts that are soft, sweet, and delicious. Made with simple ingredients, serve them as a dessert or with some coffee! 
Servings: 8 Donuts
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients  

  • 2 cups sweet rice flour
  • 3/4 cup milk
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 large egg
  • 2 tablespoons butter melted

For the glaze

Instructions 

  • Add 1/4 cup of flour and 1/4 cup of milk into a microwave safe bowl. Microwave it for 30-40 seconds, until a sticky dough remains. Let it cool to room temperature.
  • In one mixing bowl, add the remaining dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine these two with the sticky dough mix. Knead together until smooth.
    mochi donut dough.
  • Lightly flour your hands then divide the dough into 8 equal pieces. Divide each piece of dough into 8 portions and roll them out into balls. Stick the balls together into a donut shape.
    how to make mochi donuts.
  • Add oil to a large pot or skillet. Once hot, drop the donuts in and fry for 2-3 minutes, or until golden on both sides. Repeat the process until all the donuts are cooked.
  • Once the donuts have cooled, make the glaze by combining the powdered sugar with vanilla extract and milk. If adding color, add a few drops of food coloring.
  • Dip both sides of the donuts into the glaze and let it set.

Notes

TO STORE: Leftovers will keep fresh at room temperature in an airtight container for up to three days. You can refrigerate them too, but I find they remain dense once thawed.
TO FREEZE: Place the glazed donuts in a ziplock bag and store in the freezer for up to 6 months.

Nutrition

Serving: 1donutCalories: 195kcalCarbohydrates: 38gProtein: 4gFat: 5gSodium: 93mgPotassium: 74mgFiber: 1gVitamin A: 158IUCalcium: 66mgIron: 0.3mgNET CARBS: 37g
Course: Dessert
Cuisine: Japanese
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Hi Arman,

    Thank you for this great recipe! Are there any substitutions for the microwave part, as I do not have one at the moment.

  2. 5 stars
    Hi Arman, I just made these and they are 5 stars deliciousness. My family ate it all up and I had to make another patch right away. I love how this recipe only requires one type of flour so I had everything already on hand!

    I do want to ask if you have any tips on how to keep the donut looking “cute” after its fried. Some of them looked a little crazy and I can’t figure out how to keep them all nice looking.

    Thanks a bunch for this amazing recipe and for any tips you may have!

    1. Hi Carrie- that means so much! It took a little bit of practice but I find cooking only a few at a time really helps them have enough room to hold their cute shapes. Also, making sure the oil is hot enough 🙂