Mochi Donuts
Crispy-chewy Japanese mochi donuts with matcha glaze. Easy recipe for bubble-shaped donuts that are crispy outside, soft inside. Perfect with coffee!
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Mochi donuts are a delightful Japanese-style treat that combines the best of two worlds: the familiar comfort of donuts with the unique chewy texture of mochi. These distinctive bubble-shaped donuts are made with glutinous rice flour and tapioca starch, giving them their signature texture that's crispy on the outside and wonderfully chewy on the inside.
This matcha mochi donut recipe creates perfectly golden donuts with a beautiful green matcha glaze that's both visually stunning and deliciously flavored. Unlike traditional yeasted donuts, these are quick to make using a choux pastry-style technique, and they're naturally gluten-free when made with the proper flours. The result is an addictive treat that pairs perfectly with coffee, tea, or enjoyed on its own.
Instructions
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Prepare the dry ingredients
Whisk together 1 cup sweet rice flour and 1 cup tapioca starch in a small bowl until evenly combined. Set aside.
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Make the base mixture
Combine 2 cups milk, 1 cup sugar, 2 tablespoons butter, and 1 teaspoon salt in a medium saucepan. Heat over medium heat, stirring constantly, until the mixture comes to a rolling boil and the sugar completely dissolves, about 4-5 minutes.
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Form the dough paste
Remove the saucepan from heat immediately and add all the flour mixture at once. Stir vigorously with a wooden spoon until a thick, lumpy paste forms and no dry flour remains, about 1-2 minutes.
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Cool and smooth the dough
Transfer the hot dough to a stand mixer bowl fitted with the paddle attachment. Mix on medium speed for 2 minutes to release steam and create a smooth, cohesive dough that pulls away from the sides of the bowl.
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Add egg and leavening
Add 1 egg to the dough and beat on medium speed until fully incorporated and the dough is glossy, about 1 minute. Add 1 teaspoon baking soda and mix for 30 seconds until the dough is sticky but smooth.
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Rest the dough
Cover the dough directly with plastic wrap, pressing it onto the surface to prevent a skin from forming. Let rest at room temperature for 15 minutes.
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Heat the oil and prepare workspace
Pour 2 cups vegetable oil into a large, heavy saucepan and attach a deep-fry thermometer. Heat over medium heat to 350°F (175°C). Cut parchment paper into eight 4-inch squares.
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Shape the donuts
Oil your hands generously. Scoop 2 tablespoons of dough and divide into 6-8 small balls of equal size. Arrange the balls in a tight circle on a parchment square, ensuring each ball touches the next to form a ring shape. Repeat with remaining dough to make 8 donuts.
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Fry the donuts
Carefully lower each donut into the oil using the parchment paper, frying 2-3 donuts at a time to avoid overcrowding. Fry for 50 seconds, then use tongs to remove and discard the parchment. Continue frying until the donuts are golden brown and crispy, 2-3 minutes total. Transfer to a wire rack.
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Make the matcha glaze
Whisk together 2 cups powdered sugar, 1 teaspoon matcha powder, and 1 teaspoon vanilla extract in a medium bowl. Gradually add milk, 1 tablespoon at a time, whisking until smooth and the consistency of thick cream.
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Glaze and serve
Dip the top of each warm donut into the matcha glaze, allowing excess to drip back into the bowl. Place glazed donuts on a wire rack and let the glaze set for 5-10 minutes before serving.
Tips
Maintain oil temperature between 325-350°F using a thermometer. Oil that's too hot will burn the outside while leaving the inside raw, while oil that's too cool will make the donuts greasy and tough.
Add eggs gradually to achieve the perfect dough consistency. The final dough should be sticky but smooth and pipeable. Humidity and egg size can affect this, so adjust as needed.
Oil your hands when shaping the donuts to prevent sticking. Work quickly but gently to maintain the bubble shape, ensuring each small ball touches its neighbors.
Use parchment paper squares under each donut for easy transfer into hot oil. This prevents the delicate shape from breaking and makes handling much safer.
Sift all dry ingredients thoroughly to prevent lumps and ensure even mixing. This creates a smoother dough and better final texture.
Don't overcook the donuts – they should be golden brown and float to the surface. Overcooking makes them tough and chewy in an unpleasant way.
Let the donuts cool slightly before glazing to prevent the glaze from melting off completely, but glaze while still warm for the best adhesion.
Make the glaze smooth and lump-free by sifting the powdered sugar first. If the glaze is too thick, thin with milk one teaspoon at a time.
What Are Mochi Donuts?
Mochi donuts, also known as pon de ring donuts, originated in Japan and have become a popular treat worldwide. These unique donuts get their name from their mochi-like chewy texture, which comes from using glutinous rice flour (also called sweet rice flour) and tapioca starch instead of regular wheat flour.
The distinctive bubble or flower shape isn't just for aesthetics – it serves a functional purpose. The connected balls of dough create more surface area for frying, resulting in maximum crispiness on the outside while maintaining the soft, chewy interior that makes these donuts so special.
The Science Behind the Texture
What makes mochi donuts so unique is their use of glutinous rice flour and tapioca starch. Despite its name, glutinous rice flour contains no gluten – instead, it's high in starch, which creates the characteristic stretchy, chewy texture when cooked. The tapioca starch adds additional chewiness and helps create a crispy exterior when fried.
The cooking method is similar to making choux pastry, where hot liquid is mixed with flour to create a thick paste, then eggs are beaten in to create a smooth, pipeable dough. This technique ensures the donuts puff up properly during frying while maintaining their unique texture.
Flavor Variations and Glazes
While this recipe features a beautiful matcha glaze, mochi donuts are incredibly versatile and can be adapted to many flavor preferences:
Popular Glaze Options:
- Classic chocolate glaze
- Strawberry glaze with freeze-dried strawberry powder
- Black sesame glaze
- Coconut glaze with toasted coconut flakes
- Kinako (roasted soybean flour) glaze
- Simple powdered sugar dusting
Dough Variations:
You can also flavor the dough itself by adding matcha powder, cocoa powder, or fruit powders directly to the dry ingredients. Start with 1-2 tablespoons of flavoring powder and adjust the liquid accordingly.
Serving Suggestions
Mochi donuts are best enjoyed fresh and warm, ideally within a few hours of making them. They pair wonderfully with:
- Japanese green tea or matcha lattes
- Coffee drinks, especially cold brew or iced coffee
- Asian-inspired desserts like ube ice cream
- Fresh fruit and whipped cream for an elegant dessert presentation
- Bubble tea for the ultimate Asian cafe experience
Storage and Make-Ahead Tips
Fresh mochi donuts are always best, but you can store them properly to maintain quality:
Short-term storage: Keep in an airtight container at room temperature for up to 2 days. The texture will firm up slightly, but they'll still be delicious.
Freezing: While possible, freezing changes the texture significantly. If you must freeze them, wrap individually and use within 1 month. Thaw at room temperature and briefly warm in a low oven to refresh.
Make-ahead option: You can prepare the dough up to 4 hours ahead. Cover tightly with plastic wrap and keep at room temperature. The dough may thicken slightly, but it will still fry beautifully.
Troubleshooting Common Issues
Why are my donuts too dense?
Dense donuts usually result from oil that's too hot, causing the outside to cook too quickly before the inside can expand properly. Maintain oil temperature between 325-350°F.
Why is my dough too sticky or too dry?
The consistency of the dough depends on factors like humidity and egg size. Add eggs gradually, and if the dough seems too dry, add an extra beaten egg bit by bit until you achieve a sticky but manageable consistency.
Why didn't my donuts hold their bubble shape?
Make sure each ball of dough is touching its neighbors when you form the ring. If they're too far apart, they won't stay connected during frying.
Nutritional Benefits
While mochi donuts are certainly a treat, they do offer some advantages over traditional donuts. They're naturally gluten-free when made with the proper flours, making them suitable for those with gluten sensitivities. The rice flour provides some protein and B vitamins, though these should definitely be enjoyed in moderation as part of a balanced diet.
