MOCHI DONUTS

” YOUR SKINNY JEANS
WILL SELF DESTRUCT IN 30 MIN.

THIS MESSAGE WON’T. “

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THIS, may come as a surprise to hear.  Or not… judging from how you rationalize things.  Well, let’s just say based on the look of things on this blog, this will come either as a gasping surprise, or, as the most obvious conclusion to any.  But what I’m trying to tell you, and this is a true story, is that every night before I go to sleep, the ever-last thought that I’m either saying or thinking before drifting into oblivion is alway this…

#$#$^@#!! I swear I’m gonna go on a fucking diet.

It’s true.  You see the thing is, I’m a side-sleeper.  And side-sleepers feel things.  Things that, with all due respect, back-sleepers wouldn’t necessarily feel so bluntly and graphically and that is, the horror upon realizing that my gut can move freely in 180 degree angle, and rest soundly on the mattress like a soft pouch of cottage cheese.  Did you know this about my gut?  Why am I always the last to know…

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I’m telling you this because I want you to know that I am not beyond reasons.  I’m aware of the normal shape of things for a humanoid, and I have acknowledgement of the ancient nutritional pyramid built by aliens to assist mankind, I swear.  There was a lemon-olive-oil-pasta-thingy that was supposed to be here today to demonstrate that I’m well-balanced and eat vegetables.  I don’t know what happened to that.. maybe because, purely guessing, that it didn’t taste as good as this donut.

Right, this is a baaad donut.  A very gooood, bad donut.  I had a sun-dress that just arrived in mail and I got very angry at it, if you know what I mean.  And you would believe me when I say that I would not surrender my prospect into a spaghetti-strap sun-dress this summer, just over any donut, wouldn’t you?

No, no I won’t, because this is not just any donut.

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What is mochi?  And why does it have to be a donut?

If you don’t know the answer to that, you still have a chance to walk away cleanly…  Just walk away…

For the rest of you brave sinners, mochi is an Asian sweets made with sticky rice/sweet rice flour.  It comes in many forms and sizes but whatever they are, there’s only one true reason why we love it the way we love it.  We are after its distinctive, soft and chewy texture that is unlike what any other flours can ever achieve (tapioca flour, in this donut, produces a similar texture but not the same).  I have made it quite obvious in the past that when it comes to mochi, I could be quite unreasonable…  But I admit, this is a new low.  What makes this mochi donut so dangerous is how fast, easy and effortlessly addictive it can be.  This is not a yeast donut (that takes a long time but has a good chew).  This is not a cake donut either (that takes less time but has no chew).  This is not even those fake “mochi donuts” that are simply soft mochi being formed and cooked or baked in a donut-mold.  I don’t think I need to explain the difference between a non-fried mochi, and a deep-fried mochi, do I?

This donut does not require any proofing, resting, or any knowledge you’ll have to go to Dunkin’ Donuts College for.  This is a sticky rice flour-dough that you can make in under 15 min, which will fry into golden-browned and gorgeously puffed real donut, that has soft and chewy interior with slightly crispy exterior.  It has the structure and interior holes almost like a good yeast donut, but better.  More perfect.  And when a donut is this good, it requires nothing but a simple, basic glaze

There is literally nothing, no more words I can put into describing how much I love this donut, as well as my apology to you.  I’m sorry.  Your skinny jeans will self-destruct in 30 min, but unfortunately, this message won’t.

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Makes: 10 ~ 12 donuts

If you have never worked with sticky rice flour (or sweet rice flour), it helps to keep in mind that it’s actually gluten-free, which means that the flour in its uncooked-form will not “bind” with water.  Purely mixing sticky rice flour with cold water will only produce a “chalky” and “crumbly” dough that can be hard to work with.  That’s why a starter-dough – which is basically a portion of the dough that is pre-cooked – is needed in order to form a cohesive, “stretchable” dough.  It sounds complicated but is in fact, ridiculously straight-forward.  Simply nuke it in the microwave for about 1 min, and there’s your starter-dough.

I would also suggest keeping the frying-oil at about 330ºF/165ºC, and maximum 350ºF/175ºC.  Oil that’s too hot will burn the exterior of the donuts before they have a chance to puff up and cook properly.  If you’re using a cast-iron pot, you may even need to turn off the heat at some point.  Test the oil with the donut-holes when in doubts.

Update 2014/08/13:  For people who have trouble with the starter-dough being too stiff and lumpy, and not blending into the final dough properly, I would suggest increasing the milk in starter dough to 3 tbsp, then microwaving it at a 20 seconds interval (instead of 1 min all the way).  Stir to evenly mix the dough at every interval and stop microwaving JUST when the dough comes together into an opaque dough (to prevent over-cooking).  Then take 1 tbsp away from 1/2 cup of milk for the final dough.  Mix the dough together and add the extra 1 tbsp of milk if the dough’s too dry (the dough should be very sticky).

Update 2020/06/24: For donuts closer resembles Japanese brand Mr Donut in texture, try this tadpole-oca donuttadpole-oca donut.

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Ingredients:

  • Starter-dough:
  • 1 3/4 cup (225 grams) of sticky rice flour
  • 1/2 cup (120 grams) of whole milk
  • 2 1/2 tbsp (35 grams) of unsalted butter, melted
  • 1/4 cup (50 grams) of granulated sugar
  • 1 large egg
  • 1 tsp of baking powder
  • Simple glaze:
    • 2 1/2 tbsp (35 grams) of unsalted butter, melted
    • 1 cup (145 grams) of powdered sugar
    • 1/2 tsp of vanilla extract
    • 2 ~ 3 tbsp of hot water

To make the starter-dough:  Mix 1/4 cup of sticky rice flour and 2 tbsp of whole milk together in a microwave-proof bowl.  Microwave on high for 50 ~ 60 seconds until the dough is cooked through, which will look opaque and feel very “bouncy”.  Set aside to cool for 5 min.

To form and fry the donuts:  Meanwhile, add 1 3/4 cup of sticky rice flour, 1/2 cup of milk, melted butter, granulated sugar, egg and baking powder in a stand-mixer bowl with dough-hook (you can also do this by hand but keep in mind that the dough will be sticky and hence a bit messy).  Add the cooled starter-dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture.  The dough will be wet and sticky, but you should be able to lightly touch it without it glued to your finger.

Scrape the dough onto a surface that’s dusted more sticky rice flour.  Sprinkle just enough sticky rice flour onto the dough to prevent sticking, then roll it into 1/2″ (1.3 cm) thick.  With a well-floured cutter, cut as many donuts out as you can (I just use 1 large and 1 small biscuit-cutter to do this), then gather the scraps and press/knead it back into a smooth dough (without adding too much more flour), and cut as  many donuts out as you can again.  You should be able to get 10 ~ 12 donuts.

Add enough canola oil to a frying-pot to reach 1 1/2″ deep (the bigger the pot, the more oil you’ll need), and set on medium-high heat to bring the oil to 330ºF/165ºC, then turn the heat down to medium-low.  If you don’t have a thermometer, just insert a wooden chopstick into the oil, and if small bubbles form around the chopstick quickly, the oil is ready).  Without crowding the pot, carefully drop a few donuts into the oil, which will sink to the bottom for the first 30 seconds then float back up.  Fry for a few minutes on each side until the donuts are puffed up and golden browned.  Transfer to a cooling rack to drain.

Mix 2 1/2 tbsp of melted unsalted butter with powdered sugar and vanilla extract, then add 2 ~ 3 tbsp of hot water to bring it to a desired glaze-consistency.  Dip one side of the donuts into the glaze and serve within a fews hours they’re made.

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mandy@ladyandpups

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177 responses to “MOCHI DONUTS”

  2. You can roll the holes into balls, then slightly wet them and form them into a ring shape, allowing them to touch. Rest for about 5-10 minutes and they should stick together. Fry as normal. // Pro-tip: cut out individual squares of parchment to form and rest the rings on. Then you can just pick up the corners of the parchment and drop the doughnut along with the parchment square into the fry oil. Gently lift off the parchment after about 30 seconds with tongs.

    Reply

  8. I absolutely love homemade donuts and will try this recipe. I can imagine how incredibly scrumptious a Mochi donut must be, just by the pictures!

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  11. Thanks Mandy for the exquisite instructions. I think I can actually make these. Love the comments. ha ha ha ;-)

    Reply

  12. I second Cynthia and Frances.

    Also I love pon-de-rings from Mr. Donut! I don’t think I ever really loved or appreciated any kind of donuts at all until I first tried one, and now I would still turn down many many regular donuts for one mochi-mochi one… they are my WEAKNESS.

    Thank you for ruining my day and/or making my weekend with these photos.

    Reply

  17. PFFFTTP well I was losing a little weight this month. Until now! I JUST WANNA DIE HAPPY MANDY. With donuts. So many mochi donuts :)

    Reply

  19. mindy to mandy, mindy to mandy: your one big problem, as a writer, is that you are TOO DAMNED FUNNY!! Can’t you have ANY sympathy for My Love, who is TRYing to read (not easy) his Murakami book ,while I keep saying, “Wait, Wait! I’m sorry but you have to hear this part…”

    Reply

  20. p.s. there is a new gun in town (Boston) called Paris Baguette. They do alot of interesting rice flour/wheat flour (combo and solo) items, including a pancake with filling. One of the things they do with coffee, which never would have occurred to me (because i am a fan of coffee fillings and glazes, as in their coffee cronuts filled with coffee pastry cream and drizzled w/ coffee glaze)is to add (instant powdered?) coffee to their doughs, as in Coffee Danish. THAT’s what i’d do with your mochi donuts!

    kisses to the pups,
    mindy

    Reply

  22. Okay. I need this NOW.
    You know, seeing the Devil’s Ice cream post right next to this makes me wonder: how crazy would it be to serve them together as a dessert? I don’t know, but I would totally do it.

    Grocery shopping tomorrow evening.

    xx.

    Reply

  24. I’m going to have to make this soon!
    I don’t have a microwave though… I’m thinking i should steam o(vs bake) the starter, yes? About how long?

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  28. Ok I don’t know exactly which day you changed your header but I just saw it now and cracked up, it suits your blog fantastically! I think we should all enjoy strappy summer dresses AND donuts (and mochi donuts too)!

    Reply

  29. Oh no you didn’t…genius simple recipe!

    I’ve only recently discovered your blog and so far I’ve loved every single post. Great contents with even better pictures. I have always wondered though: did you take the pictures while you were cooking/baking or did you have someone photograph for you?

    In any case, keep up the good work!

    Reply

    • TINA: Thank you! I take the pictures during cooking, 99% by myself, and 1% of the time my husband would help if I really need my hands to hold something :) But I do wish that there are ppl taking photographs for me though… haha

      Reply

  30. OMG. These look amazing. Mochi is one of my favorite foods and being gluten-free one of the things I’ve missed most is donuts. I will need to make these. Soon.

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  31. The puddle of drool on my desk is the reason why I should not look up dinner recipes (and promptly get sidetracked) while at work. I can’t wait to make these with my friends at school! And the donuts are gluten-free?! One of us has celiac, and we feel bad for always having to tell him, “Sorry, you can’t eat this dessert this time…”

    My mind’s racing ahead to the next times I’m going to make these, so do you have any ideas for flavoring or topping them?

    Reply

  32. Your story about being a side – sleeper and discovering an extra ‘pooch’ in the bed (so to speak) – had me rolling! I too have experienced the same realization (must be the hazards of being a food blogger). Amyway, I love mochi and mochi doughnuts sound incredible – pure genius! I’ll definitely have to make these! And then curse your brilliance later when I go to bed :)

    Reply

  33. I have just seriously stumbled across this page and I am in Heaven…..
    You have woken my inner inspiration which has been sleeping for some time.
    I am very excited.
    Thank you

    Reply

  39. This was an epic fail. First, I don’t have a microwave so I steamed the starter for 5 minutes as was noted in the comments. The starter was very gummy and did not incorporate into the rest of the ingredients. I tried to fry the batter anyway after incorporating more flour and the result was a gummy, chewy mess. Terrible, terrible recipe – no where near the fluffy perfectness depicted in the photo.

    Reply

    • Lorain, I’m really sorry to hear that it didn’t work out for you :( I’m not sure what went wrong there. It sounds like your starter dough is too dry and therefore doesn’t incorporate into the dough. Your donut didn’t sound right, but again, the mochi texture isn’t supposed to be fluffy, but more soft and chewy.

      Reply

  40. These were sensational! I just made these right now and I am in cloud 9! My boyfriend was impressed by the soft and chewiness and are so better than yeast-raised donuts and I love yeast raised donuts; I just can’t tolerate them anymore. I’m so glad that I’ve found a solution to my donut cravings! I will keep making them. I also made them with coconut milk instead of whole milk because I’m allergic to dairy aside from wheat and to avoid sugar I replaced it with erythritol (2tbs) and brown rice syrup (1tbs) and they came out perfect! I also added more coconut milk to the starter (5tbs total).Thank you for sharing this recipe and all the eye candy pictures of the step-by-step process.

    Reply

  42. I made these they look yummy. But the tough chewiness turns me off. Did I do something wrong? May by I’m used to regular dough.

    Reply

    • Raven, these donuts should be on a chewy side, but not tough. Perhaps your dough turned out on the dry side? Maybe adding 1 or 2 tbsp more milk will help. And these donuts definitely don’t do well on the second day, so try to finish then fresh on the first day. Hope this helps.

      Reply

  43. I tasted these mochi donuts the first time in Dunkin’ Donuts back in my country, and I’ve been trying to find a recipe for it since. Thank God I found your site!!! I’ve made them today, and glazed them with a honey lemon glaze. My housemates absolutely loved them! And I loved them too. Only thing is I was having some problems with my stove so I ended up burned some and had to throw them in the trash, so I didn’t have a lot of donuts though :( but still, they taste divine and I’m sure with a bit of practice I’ll nail them soon.

    I don’t know if it’s just me but I found that these donuts taste better cooled down. I tried one when they were fresh out of the pan and they had a very chewy uncooked-like consistency. But after I let them cool down and glaze they’re awesome :D

    Reply

    • Thanh, glad you enjoyed them! I believe the fresh donuts may be just slightly under-cooked, then as they sit, the residual heat finished the job. If you find that they burn too quickly before the inside cooks, try making the dough thinner and see if that helps :)

      Reply

  44. I followed your recipe to the T. And they came out absolutely fabulous. They were gone very quickly. Thank you so much for this awesome recipe. I’m already getting asked to make them again. Cheers!

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  45. I’m in love with the simplicity and deliciousness of this recipe. I saw the picture on foodgawker and just had to click on it. My parents and I love the chewy texture inside and little crispy crust outside. It’s not overly sweet like Dunkin’ Donuts glazed which is great.

    Reply

  51. Followed all your instructions, and everything worked out perfectly! I ate the doughnuts while they were still warm, and they were fabulous. Thank you!

    Reply

  52. WOW! I’ve been wanting to make mochi pancakes but could not find kiri mochi. I had NO idea kiri mochi could be made.

    I LOVE everything mochi.

    I will definitely try the donuts and now plan to make pancakes. THANK YOU, thank you, thank you!

    Reply

  54. I just tried making this recipe twice in a row and the starter dough did not blend in with the final dough. I microwaved the first batch of starter dough for 50 seconds and it come out to stiff. The 2nd starter dough I only microwaved at 30 seconds and I thought it was ok but when I tried to blend it with the final dough it did not blend. Can you help me? I really want to make this donut. Thanks!

    Reply

    • Maureen, when you said it didn’t blend, you meant the starter dough is too tough? I would try microwave it at 10 seconds interval, mixing it in between until it comes together into a soft dough （or a thick paste)(Or you can even try doing this in a small pot over low heat), then blend it with the rest. Are you using hand or mixer? It does take a while to mix the two doughs together.

      Reply

  55. I will try to microwave it in 10 second intervals. I was using an electric mixer. I’ll give it another go this weekend. Crossing my fingers it works out. Thanks you!

    Reply

  56. I’m wondering if tangzhong (scalded flour) would work here. In Japanese bread making, a roux is used to incorporate liquid into dough. Tangzhong is created by heating a small amount of liquid and flour in a saucepan on the stove. The mixture is continually whisked until it thickens and reaches 149 degrees F (65 celsius); its then poured into a bowl to cool. The tangzhong is added to the base dough with the yeast mixture. The ratio for the tangzhong is 1:5 (example, 25g flour, 125g water).

    The Scandinavians use this method as well.

    Reply

  63. Bless you for a yummy gluten free donut and explaining the “starter” dough!!! No chemicals in your recipe like xantan gum… this is JUST what I have been looking for (and craving!)

    Reply

  64. Hey, I made these today for National Donut Day cuz the peer pressure was intense! Haha. I remembered pinning this because they a) look delicious like the glazed donuts I used to love when i could eat gluten and b) simple ingredients and no yeast!

    I made my own sweet rice flour because I had sweet rice in my cupboard and figured my food processor would grind it down. Wrong! Haha. It stayed pretty gritty. I sifted and processed a bunch till I finally had enough. Mine came out a little course, but the dough tasted so yummy like Thai sweet sticky rice! They turned out awesome. My glaze kind of soaked into the donuts…I wish I could get that flaky cracked glaze! But thank you for appeasing my craving!

    Reply

  73. As most of the others commenters have already said… OMG!! As a SERIOUS mochi addict & also gluten-intolerant (therefore donut deprived), I’ve been pining for something like this recipe for years. Thank you for spreading the good word! Loved the blog preamble too, totally hilarious (and alas, sadly relatable… these wee decadences are NOT going to help with taming the sundress problem but hey I don’t care, it’ll so be worth it!)

    Reply

  76. Sonofabitch!!!! I should have heeded your warning…but I was intrigued by the thought of rice flour donuts. I shan’t stop dreaming of these until they are in my belly, and I am not much of a sweets or donut person. The tides may be a’changing;).

    Reply

  77. I’m thinking your starter is similiar to a Japanese Water Roux (Tangzhon Roux) which actually can be made with just about any liquid. I’ve also made it with gluten free flour blends.

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  78. These are the best tasting gluten free donuts! This sticky dough made very nice and crispy crust and chewy donuts. Overworking dough while forming donuts didn’t change the texture and so they easily shaped and re shaped. Thank you for the wonderful and easy recipe.

    Reply

  81. So I love your site and have recently been really into donut making-yeast based up to reading this recipe and had rice flour on hand so was really excited to try this one out-I don’t have a microwave so I took some advice from previous posters and steamed the starter. The end product is delicious and chewy but did not raise up as much yours pictured-I even assumed I got the starter wrong and made the recipe again, adding a little more milk and steaming the starter a bit longer…do you have any ideas for what could be keeping mine from being as puffed up? I ask this as I’m licking glaze from my 3rd “failed attempt” donut so they are still crazy good just seeing where I’m coming up short.
    P.S. I think you’re wonderful

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  82. Just made them. I am sooo happy right now and so is the 8lb baby in my tummy. Can’t wait to make things again to celebrate baby’s birth. Thanks !

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  84. Bless you for a yummy gluten free donut and explaining the “starter” dough!!! No chemicals in your recipe like xantan gum… this is JUST what I have been looking for (and craving!)

    Reply

  89. Hello! I followed your recipe to the T and it was great! A few questions though…

    -After everything was mixed, it was still too sticky to separate. I added some flour on my cutting board and on my hands, but it was still too sticky to the touch. Any tips?
    -After I dipped the donuts in the glaze, it wasn’t as crispy as I wanted. Did I do anything wrong?

    Again, the end result came out delicious, but I am wondering if there are any tips I should consider when I make my next batch. Thank you so much!!!

    Reply

    • Jay, if you find the dough too sticky, you can add a bit more sticky rice flour to compensate, but keep in mind that this was meant to be a very sticky dough. I haven’t made this recipe in a while but I don’t think it’s supposed to be crispy on the exterior, more like a soft chewy donut :)

      Reply

  91. Hi! I don’t have a microwave. How do I make the starter dough without one? Thank you and can’t wait to make this recipe.

    Reply

  92. I’m so excited I stumbled upon you recipe! I’ve been wanting to recreate a mochi donut in forever! I’m super curious though, have you ever thought of making the mochi donuts using tofu in it? I’ve seen recipes that use it and wanted to see if you have ever experimented with it too!

    Reply

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    Reply

  94. Thank you for sharing this. Your ingredients and proportions are great. However, your explanation and instructions are quite confusing, partly because all your photos show up at the beginning or end of the page with no captions, and partly because your instructions show up as one big lump, rather than the traditional format of a recipe, delineated in bullets or numbers. However, the end product was absolutely delicious.

    Reply

  96. I have tried this a few times and can’t get them to puff up with the doughy look you have in the pictures (I get some parts to puff but they are an empty air pocket and some parts stay pretty flat). They taste great but I suspect they would be even better if they look like yours – any ideas how to solve my problem or what I may be doing wrong?

    Reply

  97. Well, it is my favorote food. Donut is one of cake which always presenting in a special moment in my place.

    People are truely interested in this cake, especially for kids. You have presenting excited writing about it.

    Thanks my friend ..

    Reply

  98. I wonder if something went wrong with my donuts or that I’m not storing them right… I made a couple of batches, both tasted wonderful once it cooled a bit. However, I tried to store one batch on a toweled airtight container, and it ended up soggy. The other batch, I tried just leaving it on a rack uncovered but ended up hard. Have you had any of these issues before?

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  99. I tried this recipe and my daughter loves it, although it didn’t go well with her little sister lol (the youngest is not a sweet tooth person)

    Here are some of the changes I made.

    I used coconut milk instead of dairy milk.
    I don’t have a microwave oven, so I cooked the starter dough on the stove = 30g sticky rice flour + 50g coconut milk. The remaining liquid would be 90g for the main dough.
    I used 1 tbsp coconut oil, instead of butter (always lessen liquid fat when substituting solid fat)
    I mixed everything using spatula and proceeded kneading with hand, shaped into small balls and fried them.
    I followed the recipe by grams, so I guess that does the trick of getting those fluffy doughnuts.
    I would try substituting eggs with flax eggs soon and making it vegan.
    Will let you know how it turns out.

    Thanks a million for the recipe! <3

    Reply

    • My friend can’t have gluten, and I’m vegan, So I’m VERY excited to try your version of the recipe, and to compare it to the original!

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    • Woooww..thanks for share your substitution recipe, exactly what I need. Gonna work with this soon. Thanks Mandy and Niha ^^

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  107. Ok. I got the dough to work, with careful attn to the starter as you advise! But they didn’t puff. They we’re delicious though and i’m not mad at fried mochi ?

    Then I immediately tried the yeasted version from the book and it was my dreammm

    We put chocolate all over both

    ? Skinny jeans ✨

    Reply

  108. Delicious and so easy! I was looking for a Japanese donut recipe that tasted like the mochi donuts I get from Japantown in San Francisco. I dipped mines in a variety of glazes – regular, chocolate and matcha. Thank you for a great recipe.

    Reply

  111. Hi, an awesome recipe! Nice and chewy, I loved it. But I found my donuts shrinking after pulling them out of the oil. What can be the cause of my problem? Thanks again for sharing your recipe :D (I think I accidentally posted this question on your tadpole donut recipe too, sorry!)

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  112. Hi Mandy, I made these last night. The texture is there but after frying, the donuts deflated. What would we the cause of that?

    Also, can there be a milk sub, like almond milk or oat milk?

    Reply

  117. I made these and they were just yummy. I was worried if I’d be able to make them the night before and then fry it the next day. It would really be useful if I could do that. Thank you for the great recipe too.

    Reply

  121. We have a mochi donut spot called MODO donuts here in O’ahu HI in Waikiki called” MODO Donuts that have a mold to shape the Donuts! A lot faster to make than rolling balls!?

    Reply

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    Rumah

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  123. It may happen if baking powder is not distributed evenly and/or powder is bit clumped up. I always sift it into the flour using fine mesh sieve and whisk it in for few seconds. I can’t think of any other reason. Another reason could be that the mother dough is not fully blended?!

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  127. I use to make these and the texture is amazing however after a year of not making these I decided to start up again and for some reason the dough is always too wet. I have to add some flour to keep it from sticking everywhere like goopy everywhere, and by doing so the texture after frying them is not right its more dense and cakey. I even tried lowering the temp to cook it longer thinking the dough may be raw, but its not. Still chewy but more of a dense cakey chewy texture than sticky rice chewy texture…i did up the sugar to make the dough sweeter since i didnt want a glaze on top, and added salt and vanilla bean paste. But this shouldnt make the dough overly wet since each ingredient was only a couple of grams…im wondering whats going on…

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