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!
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. When I discovered Kimi Eats Gluten Free’s mochi doughnut recipe, I became immediately obsessed! My recipe is based on her easy, no-nonsense approach (no starter, no yeast) but with minor tweaks here and there.
What are Mochi Donuts? How are they different from regular donuts?
Mochi Donuts are made with glutinous rice flour instead of wheat flour.
Glutinous rice flour makes Mochi Donuts wonderfully stretchy and chewy. There’s a sticky addictiveness to each bite, a textural element that’s completely different from yeasted or cake donuts.
Mochi Donuts remind me of Korean Chapssal Donuts. I grew up eating Korean donut balls filled with red bean paste. Honestly, though, I just ate the chewy, crispy dough on the outside and left the ball of red bean paste behind. 😉
My Mochi Donut recipe is addictively crispy on the outside and delightfully chewy on the inside. With a sticky, condensed milk glaze. You’ll eat one. Then another. And another!
Ingredients for Mochi Donut Recipe:
Glutinous Rice Flour
Also known as Sticky Rice Flour or Sweet Rice Flour, this gluten-free ingredient can be found at Asian grocery stores.
Regular All Purpose Flour will not work in this recipe. Glutinous means sticky and that’s exactly what you need. Glutinous rice flour gives mochi donuts that characteristically chewy texture.
The beauty of 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.
Sweetened Condensed Milk
In the quest to find the perfect glaze, I discovered that I truly detest powdered sugar glazes. They are simultaneously too sweet and too bland, if there can be such a thing.
But do you know what I really, really adore? Sweetened Condensed Milk. All that syrupy, mellow sweetness and depth. There’s nothing so good as a can of sweetened condensed milk!
That’s when the idea came to me, why not glaze the donuts with this sweet and syrupy milk instead?
Oh my, sweetened condensed milk was just what this mochi donut recipe needed. That extra touch of glazy sweetness takes this donut to another level!
Technically, you don’t need the entire can to glaze 8 donuts. But the leftovers can be used to sweeten your coffee all week long. Or you can make Coffee Jello with the rest of the can.
How to make Mochi Donuts:
Making Mochi Donuts is easier than you think. Easier than yeasted donuts or even cake donuts (you don’t need a special pan or piping bag). The hardest part will be making sure you don’t overcook the donuts.
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. (Warm milk is the secret to a smooth and pliable dough. Warm milk makes this dough the easiest to handle, ever!)
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 very sticky.
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.
Deep fry 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.
Dip into sweetened condensed milk, thinned out with a little milk. Dip and swirl. Enjoy!
- Cast Iron Dutch Oven
- candy thermometer
- Baking Sheet
- 2 1/2 cups/ 300g glutinous rice flour
- 1/3 cup/ 70g sugar
- 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
- 1 300ml/ 10 oz can sweetened condensed milk
- 2 Tbsp milk
- 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.
- 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 if it's too sticky.)
- 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 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.)
- While the donuts cool, add sweetened condensed milk to a small, shallow bowl. Add milk and whisk well. 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.
- Eat donuts immediately! They are best eaten on the same day they are made.