All the stretchy, bouncy fun of mochi. Deep fried into donut form. Black Sesame Mochi Donuts are deliciously savory and satisfyingly chewy.
I know, I know… I already have a Mochi Donut recipe on the blog!
But while I was fiddling around in the kitchen, I came up with another version. And trust me when I say this recipe is very, very good.
Black Sesame Mochi Donuts are completely different from Plain Mochi Donuts. I prefer them, actually. But when I tested both kinds, people were split down the middle. Some like simple and plain, with a sticky-sweet glaze. Some like savory and crunchy, with depth and heft.
Black Sesame Mochi Donuts possess a thick, crunchy crust. But underneath lies the chewy, stretchy joy that is mochi! Addictively crispy on the outside. Chewy and bouncy on the inside. These donuts are infinitely snackable and tasty.
I also love this donut’s easy, straightforward simplicity — mixed in one bowl with no yeast or starter. The dough is very sticky — but other than that, uncomplicated as they come.
These donuts taste great with a simple dusting of powdered sugar. But if you need a glaze (no judgement here!), I recommend a matcha glaze (see recipe below).
Glutinous Rice Flour — Also known as Sticky Rice Flour or Sweet Rice Flour, this gluten-free flour can be found at Asian grocery stores.
Regular All Purpose Flour will NOT work in this recipe! Even regular rice flour won’t cut it. Glutinous Rice Flour gives mochi donuts their characteristically chewy texture.
The beauty of sticky rice flour (there’s no gluten) means there’s no danger of overworking the dough. Mix and knead without worry. Rework the scraps to make extra donuts. If you mess up, start over! The dough is very forgiving.
Black Sesame Powder –It’s no secret that I’m in love with black sesame seeds. Nutty and aromatic, they add serious flavor and depth. Texturally rough, they add bite and crunch while erasing that greasy, deep-fried aftertaste. This is not a delicate, airy donut! Oh no, this donut contains texture and depth. With a rustic, down-to-earth feel!
Black Sesame Powder, bought in a bag, makes this recipe easy and fast. Buy a small bag and store in the fridge, as sesame seeds can easily go rancid.
How to Make Black Sesame Mochi Donuts:
Mochi Donuts are easier than you think. Easier than yeasted donuts or even cake donuts. The hardest part will be cooking the donuts so they stay crunchy on the outside yet chewy and stretchy on the inside. Don’t overcook them! But don’t undercook them, either. ðŸ˜‰
Combine dry ingredients in a large bowl. Combine wet ingredients in a measuring cup. Add wet ingredients to dry and mix with a fork until large clumps form.
Gather clumps with hands and form into a large ball. Knead until smooth. It will be very sticky, so generously sprinkle with rice flour.
Transfer dough and roll out until 1/2-inch thick. Cut 8-10 donuts.
Prepare for deep frying. Fill a cast iron dutch oven with oil. Clip a candy thermometer and line a baking sheet with paper towels.
Deep fry until golden and puffy, about 1-2 minutes on each side.
Dust with powdered sugar or dip into matcha glaze. Enjoy!
Black Sesame Mochi Donuts
- Cast Iron Enameled Dutch Oven
- candy thermometer
- Rolling Pin
- 3-inch biscuit cutter + donut hole cutter
- 2 cups glutinous rice flour
- 1/2 cup sugar
- 1/4 cup black sesame powder
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup 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.