Mochi Donuts Recipe

Prep dry ingredients

In a large mixing bowl, whisk together 2 cups glutinous rice flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 3/4 cup granulated sugar, and 1/2 tsp salt until evenly combined and no lumps of dry sugar remain.

Combine wet ingredients

In a separate bowl, whisk the wet ingredients: 1 cup whole milk, 2 large eggs, and 3 tbsp melted unsalted butter until smooth and homogenous.

Make batter

Pour the wet mixture into the dry ingredients. Stir with a rubber spatula or wooden spoon until the mixture forms a slightly thick, smooth batter. Batter should be thicker than cake batter but soft enough to pipe or shape; it will be tacky and elastic from the mochi flour. If batter seems extremely stiff, add up to 1-2 tbsp additional milk, 1 tbsp at a time.

Heat oil

Pour about 3–4 cups vegetable oil into a deep skillet or heavy pot so oil depth is about 1.5–2 inches. Heat over medium heat until the oil reaches 340–350°F (170–177°C). If you don't have a thermometer, drop a small bit of batter into the oil — it should sizzle and rise slowly without burning immediately.

Shape the donuts

Transfer batter to a piping bag fitted with a large round tip (or use a heavy-duty resealable bag and cut a 1/2–3/4 inch corner). Pipe rings of batter onto a sheet of parchment or silicone mat in 2.5–3 inch diameter circles, or pipe 8 connected small balls in a ring (traditional 'pon de ring' shape). To pipe directly into the oil: hold the piping bag close to the oil surface and pipe slowly to make rings, but piping onto parchment first makes transfer easier.

Fry donuts

Carefully lift each piped ring (on parchment, a spatula under the parchment) and slide into the hot oil. Fry 2–3 rings at a time without overcrowding. Fry for 1.5–2 minutes until the underside is golden, then flip with tongs or a slotted spoon and fry another 1.5–2 minutes until evenly golden and cooked through. The internal texture should be chewy and springy rather than cake-like. Maintain oil temperature between 320–350°F; lower temps make greasy donuts, higher temps burn outsides before centers cook.

Drain

Use a slotted spoon to remove donuts and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Allow donuts to cool 5 minutes on the rack so glaze will adhere; do not let them sit long enough to become cold and firm.

Make glaze

In a medium bowl, sift or whisk together 1.5 cups powdered sugar and 1/8 tsp salt. Whisk in 1 tsp vanilla extract and 2–3 tbsp milk (start with 2 tbsp) until you reach a thick but pourable glaze. For thinner glaze, add more milk 1/4 tsp at a time; for thicker glaze use less milk.

Glaze donuts

While donuts are still slightly warm (not piping hot), dip the top of each donut into the glaze or spoon glaze over them. Let excess drip back into the bowl, then transfer the glazed donut back to the wire rack to set for 5–10 minutes.

Add toppings

If desired, immediately sprinkle with sprinkles, toasted sesame seeds, or other toppings so they adhere to the wet glaze. For chocolate glaze variation, replace 1/4 cup of powdered sugar with 2 tbsp unsweetened cocoa powder and adjust milk to desired consistency.

Serve

Serve mochi donuts warm or at room temperature. They have the best chewy texture within a few hours of frying. Store cooled donuts in an airtight container at room temperature for up to 24 hours; for best texture eat same day.