Mochi Donuts Recipe
These Japanese-style pon de ring donuts have a uniquely chewy, stretchy texture that's soft on the inside with a delicate crisp on the outside. Topped with a sweet glaze, they're unlike any donut you've tried.
How to Make the Best Mochi Donuts
If you’ve never tried a mochi donut, you’re in for a treat. These Japanese-style donuts (also known as pon de ring) have a texture completely unlike traditional donuts—chewy, bouncy, and almost stretchy thanks to glutinous rice flour.
What Makes Mochi Donuts Different
Regular donuts use wheat flour, which creates a cakey or fluffy texture. Mochi donuts use glutinous rice flour (don’t worry, it’s gluten-free despite the name), which gives them that signature QQ texture—a Chinese/Japanese term describing a pleasant chewiness.
The Signature Shape
The distinctive bubble-ring shape isn’t just for looks. Each little ball of dough becomes its own chewy bite that you can pull apart, making these perfect for sharing or snacking one piece at a time.
The Starter is the Secret
Mixing a small portion of the flour with milk and microwaving it creates a cooked starch paste. When combined with the rest of the dough, this starter is what gives mochi donuts their unique stretchy quality.
Glaze Ideas
The mild, slightly sweet donut is a perfect canvas for creative glazes:
- Classic vanilla - Simple and lets the mochi texture shine
- Matcha - Add 1 tablespoon matcha powder for a green tea version
- Chocolate - Mix in 2 tablespoons cocoa powder
- Ube - Purple yam for the trendy Filipino flavor
- Strawberry - Add freeze-dried strawberry powder for pink perfection
These donuts are a fun project that yields something truly special.
Mochi Donuts
These Japanese-style pon de ring donuts have a uniquely chewy, stretchy texture that's soft on the inside with a delicate crisp on the outside. Topped with a sweet glaze, they're unlike any donut you've tried.
Ingredients
Mochi Dough
Glaze
For Frying
Instructions
Make the Starter
- In a microwave-safe bowl, combine 1/4 cup of the rice flour with 1/4 cup of milk.
- Microwave for 30-40 seconds until it forms a thick, sticky dough. Stir well and let cool to room temperature.
Mix the Dough
- In a large bowl, whisk together the remaining rice flour, sugar, and baking powder.
- In a separate bowl, beat the egg with the melted butter and remaining 1/2 cup milk.
- Add the wet ingredients and the cooled starter to the dry ingredients. Knead until a smooth, slightly sticky dough forms.
Shape the Donuts
- Divide the dough into 8 equal pieces.
- Take one piece and divide it into 8 small balls. Roll each ball smooth between your palms.
- Arrange the 8 balls in a circle, pressing them together gently to form a ring shape. Repeat with remaining dough.
Fry and Glaze
- Heat oil to 340°F (170°C) in a deep pot or Dutch oven.
- Carefully lower 2-3 donuts at a time into the oil. Fry for 2-3 minutes per side until golden brown.
- Remove to a wire rack set over a baking sheet. Let cool for 5 minutes.
- Whisk together the glaze ingredients until smooth. Add food coloring if desired.
- Dip the top of each cooled donut into the glaze and let set on the wire rack.
Notes
- Glutinous rice flour (also called sweet rice flour or mochiko) is essential—regular rice flour won't work.
- The starter creates the signature chewy texture. Don't skip this step.
- Keep the oil temperature steady. Too hot and they brown before cooking through; too cool and they absorb too much oil.
- Get creative with glazes: matcha, chocolate, strawberry, or ube are popular flavors.
- Best eaten the same day, but will keep in an airtight container overnight.