5 Easy Steps to Perfect Mochi Donuts with Irresistible Chew

Oh my goodness, have you tried mochi donuts yet? That first bite is pure magic – crispy outside, chewy inside, with just the right amount of sweetness. I still remember my first attempt at making them – a complete disaster that somehow turned into an obsession. These Japanese-American treats have taken over my kitchen (and my Instagram feed) for good reason. They’re like if a classic donut and chewy mochi had the most delicious baby imaginable. No wonder they’ve become so popular! The best part? They’re surprisingly simple to make at home once you get the hang of it. Let me show you how I finally cracked the code for perfect mochi donuts every time.

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Ingredients for Mochi Donuts

Here’s everything you’ll need to make these magical little donuts – trust me, each ingredient plays a special role in creating that perfect chewy texture we all love. I’ve learned through trial and error (mostly error!) that precision matters with mochi donuts, so measure carefully!

• 1 cup glutinous rice flour – This is the star of the show! Make sure it’s fresh (I check the expiration date religiously) and labeled “glutinous” or “sweet rice flour” – regular rice flour won’t give you that signature chew.
• 1/4 cup sugar – Just enough sweetness without overpowering. I use regular granulated, but you could experiment with brown sugar for a caramel note.
• 1/2 tsp baking powder – Our little leavening helper that gives these donuts their slight puff.
• 1/4 tsp salt – Never skip this! It balances all the flavors beautifully.
• 1/2 cup milk – Whole milk gives the richest texture, but any kind works in a pinch. Room temp is best!
• 1 large egg – Make sure it’s at room temperature too – cold eggs can make the batter tricky to work with.
• 1 tbsp melted butter – Adds flavor and helps create that crisp exterior. Unsalted is my go-to.
• Oil for frying – About 2 cups of neutral oil like vegetable or canola. You’ll want enough for 2-inch depth in your pot.

See? Nothing too crazy! Just a handful of simple ingredients coming together to create something extraordinary. Now let’s get mixing!

If you love chewy mochi donuts, you’ll also enjoy making these easy air fryer donuts—crispy outside, fluffy inside, and ready in minutes.

How to Make Mochi Donuts

Okay, here’s where the real fun begins! Making mochi donuts is actually super simple once you get the hang of it. I’ll walk you through each step just like my Japanese auntie taught me (after my first disastrous batch, that is). Grab your ingredients and let’s make some magic happen!

Mixing the Batter

First things first – let’s make that dreamy batter. In a large bowl, whisk together your dry ingredients (that’s the rice flour, sugar, baking powder, and salt) until they’re completely combined. Trust me, you don’t want any baking powder clumps in there!

In another bowl, whisk the egg until it’s nice and smooth, then stir in the milk and melted butter. Now here’s the important part – pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t go crazy with the mixing! Overworking the batter will make your donuts tough instead of delightfully chewy. A few small lumps are totally fine – they’ll disappear during frying.

Pro tip: The batter should be thick but pipeable – sort of like a slightly runny cake batter. If it seems too thick, add a teaspoon of milk at a time until it’s just right.

Frying the Donuts

Now for the exciting part! Pour about 2 inches of oil into a heavy-bottomed pot (I use my trusty Dutch oven) and heat it to 350°F (175°C). This temperature is crucial – too hot and they’ll burn, too cool and they’ll absorb too much oil. I keep my candy thermometer clipped to the side of the pot the whole time.

While the oil heats, transfer your batter to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped off). When the oil reaches temperature, carefully pipe small circles directly into the oil – about 2 inches in diameter. Warning: The batter expands like crazy! Give them plenty of room to grow.

Fry for 2-3 minutes per side until they’re beautifully golden brown. I use chopsticks to gently flip them – they’re the perfect tool for this job! Drain on a wire rack or paper towels and let them cool slightly before eating (if you can resist – I never can!). The first bite of that crispy-chewy perfection makes all the effort totally worth it.

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Why You’ll Love These Mochi Donuts

Once you try homemade mochi donuts, you’ll never look at regular donuts the same way again. Here’s why these little rounds of joy have become my absolute weakness:

• That magical chew! The glutinous rice flour creates this incredible texture that’s simultaneously bouncy, soft, and slightly sticky – like the best mochi you’ve ever had, but in donut form.
• Crazy easy to customize. I love playing with different flavors – a teaspoon of matcha powder in the batter, a drizzle of chocolate glaze, or a dusting of cinnamon sugar. The possibilities are endless!
• Quick from bowl to belly. Unlike yeast donuts that need hours to rise, these babies come together in about 30 minutes. Perfect for when that sudden donut craving hits (which happens more often than I’d like to admit).
• Fun to make with kids. My nieces love helping pipe the circles into the oil (from a safe distance, of course). Watching them puff up is like kitchen magic!
• Better than store-bought. Freshly fried mochi donuts have this irresistible crisp exterior that you just can’t get from a bakery case. The first warm bite is pure happiness.

Seriously, once you master the basic recipe, you’ll find yourself making these all the time. They’re that good!

Tips for Perfect Mochi Donuts

After burning more batches than I’d like to admit (who knew oil could smoke like that?), I’ve learned all the tricks for mochi donut success. These tips will save you from making the same mistakes I did!

The Flour Matters – A Lot

Don’t even think about using that ancient bag of rice flour from the back of your pantry. Fresh glutinous rice flour makes all the difference in texture. I always:

• Buy new flour every few months
• Store it in an airtight container
• Give it a sniff test – it should smell clean, not musty

Size Does Matter When Piping

My first attempt looked more like mochi pancakes than donuts – lesson learned! Here’s what works:

• Pipe circles about 2-inches wide – they’ll nearly double when fried
• Keep them spaced well apart in the oil (I do 3-4 per batch max)
• Use scissors to snip the piping bag stream – much cleaner than twisting

Pro tip: Pipe onto parchment squares first if you’re nervous about going straight into oil!

Oil Temperature is Everything

Too hot and they’ll burn outside while staying doughy inside. Too cool and they’ll soak up oil like sponges. My foolproof method:

• Use a candy thermometer – guessing never works
• Adjust heat frequently to maintain 350°F
• Let it recover between batches (takes about 1 minute)

If your donuts are browning too fast, lower the heat immediately!

Watch Out For These Common Pitfalls

Learn from my many kitchen fails:

• Overmixing the batter – Stir just until combined unless you want hockey pucks
• Crowding the pot – They’ll stick together and cook unevenly
• Skipping the resting time – Let them cool 5 minutes or the texture won’t set right
• Using cold ingredients – Room temp eggs and milk incorporate better

Once you get these tips down, you’ll be turning out perfect mochi donuts like a pro. And when (not if!) they disappear instantly, you’ll know you’ve succeeded!

Mochi Donut Variations

Now that you’ve mastered the basic mochi donut recipe, let’s have some fun with flavors! One of my favorite things about these donuts is how easily you can customize them. I’m always experimenting with new twists – here are some of my absolute favorites that never fail to impress:

Batter Boosters

Try adding these directly to your dry ingredients for an instant flavor upgrade:

• Matcha Magic: Whisk 2 tsp ceremonial-grade matcha powder into the flour mixture. The earthy green tea flavor pairs perfectly with the donuts’ sweetness. My niece calls these “hulk donuts”!
• Chocolate Dream: Replace 2 tbsp of rice flour with cocoa powder for rich chocolate mochi donuts. These are amazing with a simple vanilla glaze.
• Ube Bliss: Add 1 tbsp ube powder for vibrant purple donuts with that distinctive Filipino yam flavor. Top with coconut flakes for extra tropical vibes.

Glaze Game Strong

The topping possibilities are endless! Here are my go-to glaze recipes that take about 2 minutes to whip up:

• Classic Sugar Glaze: 1 cup powdered sugar + 2 tbsp milk + 1/2 tsp vanilla. Dip warm donuts for that crackly sugar shell.
• Cream Cheese Frosting: 4 oz softened cream cheese + 1 cup powdered sugar + 1 tbsp milk. Tangy perfection!
• Miso Caramel: 1/2 cup caramel sauce + 1 tbsp white miso paste. Sweet-salty heaven that’ll have you licking your fingers.

Fun Finishing Touches

Sometimes I skip the glaze and go for these easy toppings instead:

• Cinnamon Sugar: Toss warm donuts in a mix of 1/2 cup sugar + 2 tsp cinnamon. Simple but always a crowd-pleaser.
• Everything Bagel: For a wild savory twist, sprinkle with everything bagel seasoning right after frying. Surprisingly addictive!
• Fruity Dust: Freeze-dried strawberries or raspberries crushed into powder make the prettiest (and tastiest) pink coating.

The best part? You can mix and match these ideas to create your own signature mochi donuts. Last week I did matcha donuts with white chocolate glaze and crushed pistachios – absolute perfection! What flavor combo will you try first?

Serving and Storing Mochi Donuts

Okay, here’s the hardest part – waiting to eat them! Trust me, I know the temptation to grab one straight from the fryer is overwhelming, but giving your mochi donuts just 5 minutes to cool makes all the difference. That short rest lets the texture set properly so you get that perfect chew instead of a molten lava situation (learned that the hard way when I burned my tongue three batches in a row!).

For serving, I love arranging them on a cute platter with different glazes and toppings so everyone can mix and match. They’re fantastic with coffee or tea – the slight sweetness pairs perfectly with bitter drinks. My friends always go crazy when I bring these to brunch!

Storing Like a Pro

If by some miracle you have leftovers (doesn’t happen often in my house!), here’s how to keep them fresh:

• Room temp: Store in an airtight container at room temperature for up to 1 day. The texture stays perfect!
• Refrigerator: They’ll last 2-3 days in the fridge, but the texture gets denser. I pop them in the microwave for 10 seconds to bring back that fresh-from-the-fryer magic.
• Freezing: Yes, you can freeze them! Place cooled donuts in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for 1 month. To revive, microwave frozen for 20-30 seconds or toast lightly.

Pro tip: Store glazed and unglazed donuts separately – the glaze can make them soggy if left together too long. I always keep some plain ones aside for next-day cravings!

Bringing Them Back to Life

Day-old mochi donuts just need a little love to taste fresh again:

• 10 seconds in the microwave restores that soft chew
• 30 seconds in a 300°F oven crisps them back up
• Air fryer at 320°F for 2 minutes works wonders

Honestly though, these donuts rarely last long enough to need storing in my experience. Between my family and neighbors, a batch disappears faster than I can say “second breakfast!”

For more creative donut twists and viral dessert trends, follow us on Pinterest.

Mochi Donuts FAQ

After making countless batches of mochi donuts (and fielding even more questions from curious friends), I’ve answered just about every donut dilemma imaginable. Here are the most common questions I get – and the answers I wish I’d known when I first started!

Still have questions? Drop them in the comments – I’m happy to help troubleshoot your mochi donut adventures!

Nutritional Information

Now, I’m no nutritionist (just a donut enthusiast!), but I know some folks like to keep track of what they’re eating. Here’s the scoop on mochi donut nutrition – remember these are estimates per donut based on my recipe:

• Calories: About 120 per donut (but who stops at one?)
• Sugar: 5g – not too shabby for a sweet treat!
• Fat: 4g total (1.5g saturated)
• Carbs: 18g (0.5g fiber)
• Protein: 2g – bonus!
• Sodium: 80mg

Of course, these numbers will change if you add glazes or toppings (but let’s be real – that’s half the fun!). For reference, I calculated these based on making 12 donuts from the recipe. If you make yours smaller or bigger, just adjust accordingly.

Remember – life’s too short not to enjoy delicious things in moderation. I always say one perfect mochi donut is better than three mediocre ones! Made this recipe? I’d love to hear how yours turned out – snap a pic and tag me, or leave a comment below sharing your mochi donut adventures!