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    Home » Breakfast & Brunch » Best Mochi Donuts Recipe

    Best Mochi Donuts Recipe

    by Lainey · Posted: Apr 8, 2021 · This post may contain affiliate links ·

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    If you love donuts, then you’re going to have to try this delicious Mochi Donuts Recipe! They are addicting, sweet, and chewy just like mochi!

    Here are more easy donut recipes: Vanilla Donuts and Halloween Donuts (even though it’s not Halloween, you can definitely omit the Halloween garnishes).

    mochi donuts on a cooling rack

    What is Mochi Donuts?

    It’s a chewy yet fluffy donut using two key ingredients that regular donuts don’t use: glutinous rice flour and silken tofu.

    Mochi Donuts also known as Pon de Ring Donut is a popular donut from a shop in Japan called Mister Donut, one of the largest donut chains in Japan. Its signature look is the 8 dough balls connected in a circle.

    This recipe is a hybrid of the Pon de Ring Donut and the mochi donut meaning, I took the signature look of the Pon de Ring Donut (8 dough balls connected in a circle )and used glutinous rice flour like the mochi donut. And it tasted amazing- soft, chewy, and nice to look at.

    two matcha mochi donuts on a white surface

    Tips & Variations:

    • Do not overcook the donuts, it will result in a very hard donut. You want a light brown color donut.
    • Use vegetable oil or canola oil, it’s neutral in flavor and has a high smoke point.
    • Feel free to use your favorite glaze– strawberry, lemon, or even pandan-flavor glaze works.
    • Storage: This is best eaten fresh, by day 2 the donuts start to harden (even if left on the counter).
    • Reheat: To soften the donuts, microwave the donut for 10-15 seconds. I have a high powdered microwave so 10 seconds was long enough.

    chocolate glazed mochi donut on a white surface

    How do you make the mochi donuts from scratch?

    Listed below are all the ingredients you will need:

    Mochi Donut Dough:

    • all-purpose flour 
    • cornstarch 
    • glutinous rice flour 
    • baking powder 
    • granulated sugar 
    • silken tofu 
    • egg 
    • whole milk 
    • vegetable oil 

    Ube Glaze: 

    • powdered sugar
    • milk 
    • ube extract

    Matcha Glaze:  

    • white chocolate 
    • heavy cream
    • Matcha powder 

    Chocolate glaze: 

    • powdered sugar 
    • cocoa powder
    • milk 
    ingredients for mochi donut recipe

    In a large bowl, sift together all-purpose flour, cornstarch, glutinous rice flour, baking powder, and  sugar:

    all-purpose flour, cornstarch, glutinous rice flour and baking powder sifted together in a large bowl

    In a separate bowl, press the silken tofu through a fine-mesh sieve.  Whisk the egg and milk into the tofu mixture:

     silken tofu pressed through a fine-mesh sieve and whisked with egg and milk

    Using a spatula, combine the tofu mixture with the flour mixture to form into a rough dough. Knead the dough for 2 minutes until it becomes smooth:

    tofu and flour mixture combined in a large stainless bowl and formed into a dough

    Using a kitchen scale, weigh-in 7 grams of dough and place it on a silicone mat. 

    Once the dough has been weighed into smaller pieces, form the dough into smaller balls:

    small mochi donut dough weighed on a kitchen scale and formed into smaller balls then placed on a silicone mat

    Place eight balls in a (5×5 inch) square parchment paper and shape into a donut. Repeat the process until all balls are placed in a square parchment paper:

    eight balls formed into a donut and placed on a square parchment paper

    Heat the oil into a cast iron pan or a heavy-bottomed pot. 

    Fry the mochi donuts with parchment paper for 30 seconds to 1 minute at 335 degrees Fahrenheit or until it’s light brown:

    frying the mochi donut dough with the parchment paper in a cast iron pan

    Turn the mocha donuts and slowly remove the parchment paper and continue frying for another 30 seconds to 1 minute. I cooked this donut too long and it turned brown, this is NOT what you’re looking for.

     Using a tong, carefully transfer the donuts to a plate lined with paper towels and repeat the frying process to the remaining donuts:

    fried mochi donuts on a coolling rack

    Dip each fried mochi donuts on your favorite glaze and let it set in a cooling rack before serving:

    fried mochi donuts with ube, matcha and chocolate glaze on a cooling rack with a bowl of each glaze flavor

    Frequently Asked Questions:

    Do I need to add silken tofu?

    Yes. The glutinous rice naturally hardens when it’s cool and the tofu helps the texture of the donut stay a bit softer.

    Can I use normal rice flour to make them?

    No. The flour used for mochi donuts must be glutinous. The glutinous rice flour helps achieve the chewy and stickiness that makes these donuts.

    Do you refrigerate mochi donuts?

    It’s not necessary, they last up to 2-3 days at room temperature. However they harden in the refrigerator, so microwave the donuts to soften it.

    mochi donuts on a cooling rack
    Print Recipe Leave a Comment
    4.72 from 7 votes

    Best Mochi Donuts Recipe

    Fluffy, chewy and pretty mochi donuts with a delicious taste of ube, matcha or chocolate glaze in every bite! They are so addicting and perfect sweet treats for your loved ones!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course, Side Dish
    Cuisine: Japanese
    Calories: 6156kcal

    Ingredients

    Mochi donut batter:

    • 1 cup all-purpose flour
    • 1 tablespoon cornstarch
    • ¾ cups glutinous rice flour
    • 1 teaspoon baking powder
    • ½ cup granulated sugar
    • ½ cup silken tofu
    • 1 egg
    • 3 tablespoons whole milk
    • 2 cups vegetable oil

    Ube Glaze:

    • ¼ cup powdered sugar sifted
    • ½ tablespoon milk
    • ½ teaspoon ube extract

    Matcha Glaze:

    • ½ cup white chocolate
    • ⅓ cup heavy cream
    • 1 tablespoon matcha powder

    Chocolate Glaze:

    • ¼ cup powdered sugar sifted
    • 1 tablespoon cocoa powder
    • ½ tablespoon milk

    Instructions

    Mochi donut batter:

    • In a large bowl, sift together all-purpose flour, cornstarch, glutinous rice flour, baking powder, and  sugar. 
    • In a separate bowl, press the silken tofu through a fine-mesh sieve. 
    • Whisk the egg and milk into the tofu mixture.
    • Using a spatula, combine the tofu mixture with the flour mixture to form into a rough dough. Knead the dough for 2 minutes until it becomes smooth.
    • Using a kitchen scale, weigh-in 7 grams of dough and place it on a silicone mat. Once the dough has been weighed into smaller pieces, form the dough into smaller balls.
    • Place eight balls in a (5×5 inch) square parchment paper and shape into a donut. Repeat the process until all balls are placed on square parchment paper.

    Frying the donuts:

    • Heat the oil into a cast iron pan or a heavy-bottomed pot.
    • Fry the mochi donuts with parchment paper for 30 seconds to 1 minute at 335 degrees Fahrenheit or until it’s light brown.  Turn the mocha donuts and slowly remove the parchment paper and continue frying for another 30 seconds to 1 minute.
    • Using a tong, carefully transfer the donuts to a plate lined with paper towels and repeat the frying process to the remaining donuts.
    • Dip each fried mochi donuts on your favorite glaze and let it set on a cooling rack before serving.

    Ube Glaze:

    • Sift powdered sugar in a medium size bowl, then mix in ube extract, then gradually add milk to make a smooth glaze.

    Matcha Glaze:

    • In a small saucepan over medium low heat, heat the heavy cream. Add the white chocolate and melt until smooth, then whisk in matcha powder well, and dip a few donuts in the matcha glaze.

    Chocolate Glaze:

    • Sift powdered sugar and cocoa powder in a medium size bowl, then slowly stir in milk a little at a time to make a smooth glaze.

    Nutrition

    Serving: 1g | Calories: 6156kcal | Carbohydrates: 411g | Protein: 47g | Fat: 499g | Saturated Fat: 390g | Trans Fat: 1g | Cholesterol: 292mg | Sodium: 614mg | Potassium: 906mg | Fiber: 8g | Sugar: 203g | Vitamin A: 2270IU | Vitamin C: 1mg | Calcium: 585mg | Iron: 12mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!

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    Reader Interactions

    Comments

    1. Che says

      June 07, 2021 at 3:36 am

      5 stars
      This was my first time making mochi donuts and the recipe was very easy to follow! The family loved it! I initially made my donuts with the chocolate glaze and it came out so good. Definitely going to try it with the matcha and ube glaze next batch!

      Reply
      • Lainey says

        June 25, 2021 at 12:11 am

        Hi Che,
        I’m glad that you like this recipe. Yaay!! Hope you can share a photo of your mochi donuts on IG or FB and tag me please. It would be great if you can try the matcha and ube glaze, too. They are also very delicious. Enjoy!

        Reply
    2. Anais M. says

      August 13, 2021 at 6:35 pm

      5 stars
      These are great! I bought mochi donuts from a shop a little while ago, and I wanted to recreate them… I wasn’t totally confident that the recipe would taste the same, but they turned out delicious and pretty easy to make too! Will definitely be making again 🙂

      Reply
      • Lainey says

        August 15, 2021 at 7:53 am

        Wow! Thank you for trying out this recipe, Anais! I really appreciate it and I’m glad that you like it. I hope that you’ll like my other recipes too. Enjoy!

        Reply
    3. Jane says

      November 04, 2021 at 7:36 am

      Hi can I bake these instead of frying?

      Reply
      • Lainey says

        November 04, 2021 at 11:57 am

        Hi Jane!
        Yes, you can bake them. There may be differences when it comes to shape and texture but it will still taste good. Thanks for dropping by!

        Reply
    4. Victoria says

      March 08, 2022 at 7:15 am

      How many donuts does this recipe make please?

      Reply
    5. Michelle says

      August 24, 2022 at 11:59 am

      Is the dough supposed to be super sticky?

      Reply
    6. Cyn says

      September 11, 2022 at 6:37 am

      Hi- Is the dough super sticky? And how to work with it? Thanks !

      Reply
    7. Evie says

      October 14, 2022 at 9:22 pm

      what if the dough is so sticky? Is it because the tofu is too wet?

      Reply

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