Chewy Mochi Donuts Glazed (Print View)

Chewy mochi donuts with a tender bounce and crisp edge, finished with a smooth glaze.

# What You'll Need:

→ Mochi Donut Dough

01 - 1 cup sweet rice flour (mochiko)
02 - 1/2 cup all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 3/4 cup whole milk
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg
09 - 1/2 teaspoon vanilla extract

→ For Frying

10 - Vegetable oil, for deep frying

→ Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt

# Step-by-Step Directions:

01 - In a large mixing bowl, whisk together sweet rice flour, all-purpose flour, baking powder, granulated sugar, and salt to fully incorporate.
02 - In a separate bowl, whisk together whole milk, melted unsalted butter, large egg, and vanilla extract until homogenous.
03 - Pour the wet ingredients into the dry mixture. Use a spatula to mix until a smooth, sticky dough forms.
04 - Lightly dust hands and a work surface with sweet rice flour. Divide dough into 12 equal portions.
05 - Roll each portion into small balls. For each donut, arrange eight balls in a ring formation and gently press them together to adhere.
06 - Heat vegetable oil in a deep pot or fryer to 340°F. Carefully lower donuts into the oil in batches, frying 2–3 minutes per side until golden and slightly puffed. Drain on a wire rack or paper towels.
07 - For the glaze, whisk powdered sugar with milk, vanilla extract, and a pinch of salt until smooth.
08 - Dip each fried donut into the glaze, allowing excess to drip off. Set the donuts aside until glaze has set.

# Expert Suggestions:

01 -
  • Uses basic pantry ingredients like flour butter and sugar
  • Unique chewy texture thanks to sweet rice flour
  • Fun and easy to shape even with kids
  • Ready in under one hour from start to finish
  • Perfect base for creative glazes and toppings
02 -
  • High in carbohydrates and energy perfect for parties
  • Best eaten freshly glazed while still slightly warm
  • Can be made with gluten-free flour blends for a celiac-friendly option
03 -
  • Measure sweet rice flour and all-purpose flour accurately using the spoon and level method for best results every time
  • Make sure oil is at the correct temperature for even frying. Too hot will brown the donuts too quickly and keep the inside underdone too cool will make them greasy
  • Let the glazed donuts rest on a wire rack for the perfect set finish

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