Easy Mochi Donuts with Condensed Milk Glaze

The easiest Mochi Donut recipe ever! A gluten-free donut that will soon become your favorite!

I’m a bit obsessed with mochi. Stretchy. Chewy. Bouncy. Fun. There is so much to love about mochi!

In donut form, mochi is especially irresistible!

What are Mochi Donuts?

Mochi Donuts are donuts that are wonderfully stretchy and irresistibly chewy — like mochi!

They are made with glutinous rice flour instead of wheat flour, giving a very different texture than cake or yeasted donuts. Chewy, bouncy, stretchy — YUM!

Mochi Donuts are sometimes called Pon-de-Rings, after a popular Japanese chain Mr. Donut. The donut is shaped from 8 dough balls linked together in a chain, hence the name.

For ease and convenience, this Mochi Donut recipe is not a pon-de-ring. But as far as mochi donuts go — they are delightfully chewy and bouncy and crispy! And SO easy to make at home!

Ingredients:

  • Glutinous Rice Flour. Also known as Sticky Rice Flour or Sweet Rice Flour. A gluten-free ingredient that can be found at Asian grocery stores. I use the Thai Green Elephant brand. Do not use regular rice flour!
  • Warm Milk. Warming the milk slightly makes the dough easier to handle. The secret to a smooth and pliable dough.
  • Oil. A little bit keeps the gluten-free dough from becoming too crumbly.
  • Baking Powder. Gives the mochi donuts their rise.
  • Sweetened Condensed Milk. All that syrupy, mellow sweetness and depth is the perfect easy glaze!

Instructions:

  1. Prep ingredients. Combine dry ingredients in a large bowl: glutinous rice flour, baking powder, sugar, and salt. Combine wet ingredients in a measuring cup: warm milk, oil, egg.
  2. Mix dough together. Mix with a fork until large clumps form. Gather clumps with hands and form into a large ball. Knead until smooth. The dough will be sticky.
  3. Cut donuts. Generously flour a work surface with glutinous 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.
  4. Deep fry. Cook until golden and puffy, about 1 minute on each side. 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 — as long as it’s not raw, that’s how mochi should look.
  5. Glaze. Dip into sweetened condensed milk. Dip and swirl. Enjoy!

PRO Tips:

  • Don’t worry about the dough! The beauty of gluten-free donuts means there’s no worry 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.
  • Do not twist biscuit cutter! Simply press downwards, without a twisting motion, to create the most rise.
  • Roll dough to 1/2-inch thickness. Don’t roll the donuts too thin! The thickness is essential to the chew and rise. You should be able to cut out 8 donuts from the dough.
  • Use a candy thermometer. When deep frying, a candy thermometer makes it very easy to gauge oil temperature. Deep frying when the oil hits 350F makes sure the donuts are not too greasy and oily.
  • Glaze warm donuts. The heat of freshly fried donuts will thin out the sweetened condensed milk. It’s ok if the glaze looks gloppy at first. Once it settles, it will be smooth and shiny.

Other Gluten Free Desserts you may enjoy:

mochi donuts on wire rack

Mochi Donuts

The Subversive Table | Lis Lam
Let me introduce you to the squishy, chewy deliciousness of Mochi Donuts. Mix in one bowl. Roll out the dough. Deep fry. The easiest recipe ever!
5 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Course Dessert, Snack
Cuisine Asian, Fusion Food
Servings 8 donuts
Calories

Equipment

  • Cast Iron Dutch Oven
  • candy thermometer
  • Baking Sheet

Ingredients
  

Dough:

  • 2 cups/ 250g glutinous rice flour
  • 1/3 cup/ 70g sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup/ 150ml warm milk (microwave for 30 seconds until warm to touch)
  • 2 Tbsp oil (I use grapeseed oil)
  • 1 large egg

Glaze:

  • 1 300ml/ 10 oz can sweetened condensed milk

Instructions
 

Dough:

  • Combine dry ingredients in a large bowl: glutinous rice flour, sugar, baking powder, salt. Combine wet ingredients in a measuring cup: warm milk, oil, egg. (I add the milk first and then heat in the microwave for 30 seconds. Then I add the oil and egg.) Add wet ingredients to dry ingredients and mix with a fork until large clumps form.
    mochi donut dough in white bowl
  • 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.)
    mochi donut dough
  • 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.)
    mochi donut dough with donuts cut out
  • 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.
    cast iron dutch oven with candy thermometer attached
  • 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 minute 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 — as long as it's not raw, it's better to undercook rather than to overcook.)

Glaze:

  • While the donuts cool, add sweetened condensed milk to a small, shallow bowl. Dip donuts, one at a time, and swirl the glaze around. The glaze will be thick at first and thin out, dripping down the sides, as it sits. Repeat a second time.
    glazed mochi donut
  • Eat donuts immediately! They are best eaten on the same day they are made.
Keyword Donuts, Mochi
30 minutes, All Recipes, Asian Inspired, Dessert, Potluck, Snacks

15 Comments

  1. 5 stars
    SO. GOOD. I used an air fryer at 175 degrees celsius for 12 minutes. The texture is chewy and crisp in the best way. So so so easy to make as well. I will 100000% be making again. It got my grandmother AND mother’s seal of approval.

  2. 5 stars
    I saw these on tiktok few months ago and decided to make these yesterday. They turned out super yummy! I used almond milk and added vanilla extract and made them unto mini donuts and dusted with powdered sugar. My mom is gluten sensitive so I was glad she was able to have them. Definitely will make them again. Thankyou for the recipe ♡

  3. TheSparkyLady

    5 stars
    These are absolutely awesome! I put some Ube Halaya on them instead of the icing. Mmm mmmm!!!

  4. Yum! Can’t wait to try these 🙂 what is the best oil to deep fry them in?

    • For deep frying, peanut oil is the best. But we have people with severe peanut allergies in our lives so I use regular vegetable or canola oil instead. It’s a really good second choice! My third choice would be grape seed oil. Good luck!

  5. 5 stars
    So easy and delicious! I have loved having these as a snack with some hot tea. I might add a little more sugar if Im feeling more of a sweet tooth, but I will definitely make these again!

  6. Hi! Ive tried this recipe but my donuts dont puff up and the little bit of puffing up that occurs, it goes completely flat once its out the oil and cools down. What am I doing wrong? Used the correct amount of baking powder, had to add a little more milk because my dough was crumbly.

    • These donuts dont puff up that much, actually. But if the dough is rolled out too thinly, they fry up really flat. Maybe thats the issue? The dough should be 1/2 inch thick. And rolls out to exactly 8 donuts. If you have more than 8 donuts, then that might be the issue

  7. Michelle Hovick

    Have you ever tried almond milk for this? Got a kiddo that’s also lactose intolerant!

  8. 5 stars
    Hi! I absolutely LOVE this recipe. I’ve been trying to make donuts at home using alternative flours and this by far was the only one that truly satisfied my donut craving!

    I have one question though – Can this dough be made in advance then refrigerated to be fried another time? I learned the hard way that anything else mochi doesn’t really store well in the fridge after cooking, but I’ve read people commenting on other recipes saying the raw dough can be stored and cooked at a later date. Was just hoping to confirm that with you.

    Nevertheless, these are DIVINE. So thankful for this recipe (especially since it doesn’t need starter dough too! I’m one of the few barbarians in the world who doesn’t have a microwave at home. Hahaha!). Have also tried the Black Sesame and that came out great as well.

    Cheers!

    • Hi Anton, Im so happy you love this recipe! Yay!! Thanks for your kind words. Unfortunately, Ive never stored the dough in the fridge or freezer. I dont know how they would fare, so do let me know if you try it.

      For me, I think I would try freezing the already fried donuts and see how they taste. Most bread recipes and even regular mochi survives very well in the freezer. Simply reheat in an oven at 375 – 400 F! Ive even thawed frozen mochi at room temp and its a perfect texture so Im guessing it could work with mochi donuts?

  9. Pingback: Black Sesame Mochi Donuts | The Subversive Table

Leave a Comment

Your email address will not be published.

Recipe Rating