Chewy Mochi Donuts Glazed

These chewy mochi donuts capture everything I love about Japanese-American desserts—a crisp and golden shell, a bouncy and soft interior, and a sweet glaze that brings it all together. With an easy dough that comes together with pantry staples and a foolproof fry, these donuts are the perfect treat when you want something fun and a little unexpected.

I first made these mochi donuts on a rainy weekend when my kids were stuck indoors. We had the best time rolling the dough and forming the cute donut rings—and everyone devoured them before the glaze had set. It quickly became a family tradition whenever we needed a little joy.

Ingredients

• Sweet rice flour (mochiko): gives mochi donuts their signature chewy inside. Look for a fine-ground mochiko for extra tenderness
• All-purpose flour: balances out the texture and makes shaping easier. Choose unbleached flour for the purest flavor
• Baking powder: ensures the donuts puff up beautifully and have an airy feel inside
• Granulated sugar: adds just enough sweetness while helping the donuts brown
• Salt: wakes up all the flavors. Sea salt works well here
• Whole milk: makes the dough rich and tender. Whole milk gives the best flavor though you can swap for plant-based if needed
• Unsalted butter: adds a delicate richness. Freshly melted butter is key for a smooth dough
• Large egg: binds ingredients together and adds moisture. Choose a high-quality egg since you taste it in the dough
• Vanilla extract: lends warm deep flavor to both dough and glaze. Pure extract gives the best aroma
• Vegetable oil for frying: creates a crisp shell. Use a neutral oil with a high smoke point like grapeseed or sunflower
• Powdered sugar in the glaze: makes it ultra smooth. Sift it first for a silky consistency
• Milk in the glaze: brings everything together. Adjust the amount for a thick or thin finish
• A pinch of salt in glaze: keeps the sweetness balanced

Instructions

Prepare the Dry Mix:

Whisk sweet rice flour all-purpose flour baking powder sugar and salt in a large mixing bowl until very well combined with no pockets of flour remaining

Prepare the Wet Mix:

In a separate bowl whisk together whole milk melted butter egg and vanilla extract until fully blended and smooth

Form the Dough:

Pour the wet ingredients into the dry mix. Stir with a spatula until a sticky dough forms. Make sure there are no lumps

Divide and Shape:

Dust your hands and a clean work surface with sweet rice flour. Divide the dough into twelve equal pieces. Roll each into a ball. For each donut form a ring by arranging eight small balls in a circle and gently pressing where they touch

Heat the Oil:

Pour vegetable oil into a deep heavy pot to a depth of about two inches. Heat it on medium until the temperature reaches three hundred forty degrees Fahrenheit. Use a thermometer for best results

Fry the Donuts:

Carefully lower a few donuts at a time into the hot oil using a slotted spoon. Fry for two to three minutes on one side until golden and puffed then flip and repeat. Drain on a wire rack or paper towels so they stay crisp

Glaze the Donuts:

Whisk powdered sugar with milk vanilla and a pinch of salt until smooth. Dip each cooled donut into the glaze letting the excess drip off. Rest donuts on a wire rack to set the glaze

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The sweet rice flour in these donuts is truly what makes them shine. I am always amazed at the springy texture it brings—my daughter calls them “bounce-cakes” and they have become her birthday breakfast treat. There is something magical about watching the glaze set on those little rings while everyone waits to grab one.

Storage Tips

Store any leftover mochi donuts in an airtight container at room temperature for up to one day. If you want to keep them longer wrap each donut individually and freeze. Reheat gently in a low oven to restore their chewy texture. Mochi donuts can lose their crispness fast so avoid storing with the glaze if possible

Ingredient Substitutions

If you do not have sweet rice flour you can try other glutinous rice flours but regular rice flour will not create the same chewiness. Swap whole milk for oat milk or soy milk for a dairy-free version. A flax egg can work in place of the egg but may change the texture slightly

Serving Suggestions

These donuts are beautiful with a matcha or chocolate glaze. Sprinkle with toasted sesame seeds freeze-dried berries or shredded coconut for extra flavor and visual appeal. Serve them with green tea for a completely cozy experience

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With their irresistible bounce and glossy glaze, these mochi donuts make every day a little more special. Enjoy them fresh and share with those you love!

Recipe Questions & Answers

→ What gives these donuts their chewy texture?

The secret lies in sweet rice flour, known as mochiko, which creates the characteristic bouncy, chewy bite of these donuts.

→ How do I form the classic mochi donut shape?

Each donut is made by rolling the dough into small balls and arranging them in a ring, gently pressing them together before frying.

→ Can different glazes be used?

Yes, you can add matcha, cocoa powder, or even top with sesame seeds or coconut for new flavors and textures.

→ How do I prevent the glaze from becoming runny?

Allow donuts to cool slightly before dipping, and adjust the milk in your glaze for a thicker consistency if needed.

→ Are these donuts gluten-free?

The main ingredient, sweet rice flour, is gluten-free, but the addition of all-purpose flour means these contain gluten unless a substitute is used.