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mochi donuts on a cooling rack
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5 from 4 votes

Mochi Donut 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
  • 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 (5x5 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
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