All the stretchy, bouncy fun of mochi. Deep fried into donut form. Black Sesame Mochi Donuts are an easy, Asian-inspired dessert that are deliciously savory and satisfyingly chewy. Make this easy, gluten-free recipe as an easy snack or dessert!
Black Sesame Mochi Donuts
An Asian-inspired dessert or snack, Black Sesame Mochi Donuts combine the best of two words — rich, savory, sophisticated black sesame seeds AND fun, bouncy, chewy mochi!
The addition of Black Sesame makes Mochi Donuts even more delicious! Crispy and crunchy on the outside. Chewy and bouncy on the inside. So irresistible!
The perfect not-too-sweet, gluten-free, easy dessert that’s mixed in one bowl! You’ll be making these all the time!
What are Mochi Donuts?
Mochi Donuts are a Japanese-inspired dessert. Different from the typical North American doughnut, they are gloriously chewy and stretchy in texture. And gluten-free.
Amazingly, Mochi Donuts are straightforward and simple to make at home. The dough is very sticky — but other than that, uncomplicated as they come.
Made with Glutinous Rice Flour, you may wonder — is this recipe really gluten free? Glutinous refers to the kind of rice that’s used — sticky rice or sweet rice which is also sometimes called glutinous. So yes, glutinous rice flour donuts are gluten free!
- Glutinous Rice Flour. Also known as Sticky Rice Flour or Sweet Rice Flour, this gluten-free flour can be found at Asian grocery stores and gives mochi donuts their characteristically chewy texture.
- Black Sesame Powder. Nutty and aromatic, they add serious flavor and crunch! Pre-packaged Black Sesame Powder from the store makes this recipe easy and fast. Store leftovers in the fridge, as sesame seeds can easily go rancid.
- Sugar. Balances the deep flavor from the black sesame powder.
- Baking Powder. Gives donuts rise without yeast or a starter.
- Warm Milk. The key to a smooth and pliable dough!
- Oil + Egg. The binders bring the dough together.
- Matcha Glaze. Optional but if you like things sweet — a matcha glaze goes SO WELL with these donuts! Use the best matcha powder you can find for a vibrantly flavored green glaze.
- Prep ingredients. Combine dry ingredients in a large bowl. Combine wet ingredients in a measuring cup.
- Make dough. Add wet ingredients to dry and mix with a fork until large clumps form.
- Knead dough. Gather clumps with hands and form into a large ball. Knead until smooth. It will be very sticky, so generously sprinkle with rice flour.
- Cut donuts. Roll out until 1/2-inch thick. Using biscuit cutters, cut 8-10 donuts.
- Deep fry. Cook until golden and puffy, about 1-2 minutes on each side. Check out this Deep Frying Guide for more details.
- Garnish. Dust with powdered sugar or dip into matcha glaze. Enjoy!
- Mix and knead dough without worry. The beauty of a gluten-free dough means there’s no danger of overworking the dough. Rework the scraps to make extra donuts. If you mess up, start over! The dough is very forgiving.
- Dust generously with extra glutinous rice flour. The dough is very sticky. Dust the cutting board, rolling pin, and biscuit cutters with glutinous rice flour as well.
- Do not twist the biscuit cutter. When cutting the donuts, push down and resist the temptation to twist. This simple trick will yield the highest rise in the donuts.
More Asian-inspired desserts to love:
- Peach Yakult Sago Drink
- Korean Strawberry Milk Popsicles
- Black Sesame Creme Brulee
- Malted Chocolate Chip Cookies
- Miso Chocolate Mug Cake
- Coconut Mochi Cake
Black Sesame Mochi Donuts
- Cast Iron Enameled Dutch Oven
- candy thermometer
- Rolling Pin
- 3-inch biscuit cutter + donut hole cutter
- 2 cups/ 250g glutinous rice flour
- 1/2 cup/100g sugar
- 1/4 cup/60g black sesame powder
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup/ 150ml warm milk
- 2 Tbsp oil (I use grapeseed oil)
- 1 large egg
- 1/2 cup powdered sugar
- 2 tsp matcha powder (if you like things sweeter, add only 1 tsp)
- 3 Tbsp heavy cream (add more if needed, 1 tsp at a time)
- Combine dry ingredients in a large bowl: glutinous rice flour, black sesame powder, sugar, baking powder, salt. Combine wet ingredients in a measuring cup: warm milk, oil, egg. (I add the milk first then heat in the microwave for 30 seconds. After removing from the microwave,I add the oil and egg.) Add wet ingredients to dry ingredients and mix with a fork until large clumps form.
- Gather clumps with hands and form into a large ball. Knead until smooth, about 1-2 minutes. It will be very sticky. (Feel free to add more rice flour, up to 1/2 cup, if it's too sticky to handle).
- Generously flour a work surface with rice flour. Transfer dough and roll out until 1/2-inch thick. Cut into 3-inch circles and donut holes. Knead the scrap pieces and keep cutting until you have 8-10 donuts. (Again, the dough will be very sticky so be sure to generously flour with rice flour – the rolling pins, the biscuit cutters, the dough.)
- Prepare for deep frying: Fill a cast iron dutch oven with 1-2 inches of neutral oil with a high smoke point. (I use grapeseed oil.) Clip a candy thermometer and line a baking sheet with paper towels.
- Heat oil on medium heat until the temperature reaches 350F/175C. Add donuts, making sure not to overcrowd the pan. Fry until golden and puffy, about 1-2 minutes on each side. Transfer to paper towel lined baking sheet to drain oil. Keep frying in batches until all donuts are fried on both sides. Keep an eye on the thermometer and adjust heat level so the temperature stays between 340-350F. (Make sure not to overcook! When you take a bite, the donut should be chewy and a little bit stretchy. It's ok if it doesn't look fully cooked, that's the nature of mochi. As long as it's not raw, it's better to undercook rather than to overcook.)
- While the donuts cool, whisk heavy cream and matcha powder in a small, shallow bowl. Dip donuts, one at a time, and swirl the glaze around. The glaze will be thick. If you like it thinner, add more heavy cream, 1 tsp at a time.
- Otherwise, simply dust donuts with powdered sugar. Eat immediately! They are best eaten on the same day they are made. The next day, they will lose their chewy texure.