12 Delicious Mochi Donuts Recipes You Must Try

Prepare to embark on a sweet adventure with our roundup of 12 Delicious Mochi Donuts Recipes You Must Try! These chewy, fluffy treats are taking the dessert world by storm, blending traditional Japanese mochi with the beloved donut. Whether you’re a seasoned baker or new to the kitchen, these recipes promise to delight your taste buds and add a fun twist to your baking repertoire. Let’s get started!

Matcha Green Tea Mochi Donuts

Here’s a twist on the classic donut that’s both chewy and refreshing. Matcha Green Tea Mochi Donuts blend traditional flavors with a modern texture.

Ingredients

• 1 cup sweet rice flour (glutinous, for that signature chew)
• 1/4 cup granulated sugar (fine, for quick dissolving)
• 1 tbsp matcha green tea powder (vibrant, high-quality)
• 1/2 cup coconut milk (rich, full-fat for creaminess)
• 1 large egg (farm-fresh, at room temperature)
• 1 tsp vanilla extract (pure, for depth of flavor)
• 1/2 tsp baking powder (fresh, for lift)
• Vegetable oil (neutral, for frying at 350°F)

Instructions

1. In a large bowl, whisk together sweet rice flour, sugar, matcha powder, and baking powder until no lumps remain.
2. Add coconut milk, egg, and vanilla extract to the dry ingredients. Stir until a sticky, uniform dough forms.
3. Heat vegetable oil in a deep fryer or heavy pot to 350°F. Use a candy thermometer for accuracy.
4. With wet hands, form dough into small balls, about 1 tbsp each. Flatten slightly into donut shapes.
5. Fry donuts in batches, 2-3 at a time, for 1-2 minutes per side until golden and puffed. Don’t overcrowd the pot.
6. Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.

Perfectly chewy with a crisp exterior, these donuts offer a earthy matcha flavor. Serve warm with a dusting of powdered sugar or a drizzle of white chocolate for extra indulgence.

Chocolate Glazed Mochi Donuts

You won’t believe how easy it is to make these irresistible Chocolate Glazed Mochi Donuts at home. Perfectly chewy with a crispy exterior, they’re a game-changer for dessert lovers.

Ingredients

– 1 cup sweet rice flour (glutinous, for that signature chew)
– 1/2 cup granulated sugar (fine, for smooth blending)
– 1 tsp baking powder (fresh, for maximum rise)
– 1/2 cup whole milk (creamy, for richness)
– 1 large egg (farm-fresh, for binding)
– 2 tbsp unsalted butter (melted, for tender texture)
– 1 tsp vanilla extract (pure, for depth of flavor)
– 1 cup dark chocolate chips (high-quality, for a glossy glaze)
– 1/2 cup heavy cream (thick, for silky glaze consistency)

Instructions

1. Preheat your oven to 350°F (177°C) and grease a donut pan with butter.
2. In a large bowl, whisk together sweet rice flour, sugar, and baking powder until no lumps remain.
3. Add milk, egg, melted butter, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep donuts light.
4. Spoon batter into prepared donut pan, filling each mold 3/4 full. Smooth tops with a wet finger for even baking.
5. Bake for 12-15 minutes until edges are golden and donuts spring back when touched. Cool in pan for 5 minutes, then transfer to a wire rack.
6. For the glaze, heat heavy cream until just simmering. Pour over chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth.
7. Dip each cooled donut into the glaze, twisting for full coverage. Let excess drip off before placing back on the rack.
8. Allow glaze to set for 10 minutes before serving. Tip: For extra crunch, sprinkle with crushed nuts or sea salt right after glazing.
Oozing with chocolatey goodness, these donuts offer a delightful contrast of textures. Serve them slightly warm for a melt-in-your-mouth experience, or pair with a cold glass of milk for the ultimate treat.

Strawberry Frosted Mochi Donuts

Lusciously soft and subtly sweet, these Strawberry Frosted Mochi Donuts are a delightful twist on the classic. Perfect for a summer treat, they combine the chewiness of mochi with the lightness of donuts.

Ingredients

• 1 cup sweet rice flour (glutinous, for that signature chew)
• 1/2 cup granulated sugar (fine, for smooth blending)
• 1 tsp baking powder (fresh, for maximum rise)
• 1/2 cup whole milk (creamy, for richness)
• 1 large egg (farm-fresh, for binding)
• 2 tbsp unsalted butter (melted, for tender texture)
• 1 tsp pure vanilla extract (aromatic, for depth)
• 1/2 cup fresh strawberries (ripe, pureed for the frosting)
• 1 cup powdered sugar (sifted, for smooth frosting)
• 1 tbsp heavy cream (cold, for frosting consistency)

Instructions

1. Preheat your oven to 350°F. Line a donut pan with non-stick spray.
2. In a large bowl, whisk together sweet rice flour, granulated sugar, and baking powder.
3. In another bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
4. Combine wet ingredients with dry ingredients. Stir until just mixed; avoid overmixing to keep donuts light.
5. Pipe or spoon the batter into the donut pan, filling each mold 3/4 full.
6. Bake for 12-15 minutes, until donuts spring back when touched. Cool in pan for 5 minutes, then transfer to a wire rack.
7. For the frosting, blend pureed strawberries, powdered sugar, and heavy cream until smooth. Adjust thickness with more cream or sugar as needed.
8. Dip each cooled donut into the strawberry frosting, twisting for even coverage. Let set for 10 minutes.

Airy with a satisfying chew, these donuts burst with fresh strawberry flavor. Serve them on a sunny patio for a truly Instagram-worthy moment.

Black Sesame Mochi Donuts

You’ve likely seen mochi donuts popping up everywhere, but black sesame adds a nutty, sophisticated twist. These chewy, glossy donuts are a must-try for any dessert lover.

Ingredients

• 1 cup sweet glutinous rice flour (for that signature chew)
• 1/4 cup black sesame seeds, freshly ground (for deep, aromatic flavor)
• 1/2 cup granulated sugar (for just the right sweetness)
• 1/2 cup whole milk, warmed (to activate the dough)
• 1 large egg, room temperature (for binding)
• 1 tsp pure vanilla extract (for a hint of warmth)
• 2 tbsp unsalted butter, melted (for richness)
• 1/2 tsp baking powder (for lift)
• 1/4 tsp fine sea salt (to balance flavors)
• Vegetable oil, for frying (high smoke point for crispiness)

Instructions

1. In a large bowl, whisk together glutinous rice flour, ground black sesame, sugar, baking powder, and salt.
2. Make a well in the center. Add warm milk, egg, vanilla, and melted butter. Mix until a sticky dough forms. Tip: Dough should pull away from the bowl but remain tacky.
3. Heat oil in a deep fryer or heavy pot to 350°F. Use a thermometer for accuracy.
4. With wet hands, shape dough into small balls. Flatten slightly into donut shapes. Tip: Keep hands wet to prevent sticking.
5. Fry donuts in batches, 2-3 minutes per side, until golden and puffed. Tip: Don’t overcrowd the pot to maintain oil temperature.
6. Drain on a wire rack over paper towels. Serve warm or at room temperature.

Don’t let these donuts cool too long—they’re best enjoyed fresh. The black sesame offers a toasty contrast to the sweet, chewy mochi. Try them with a dusting of powdered sugar or a drizzle of honey for extra decadence.

Ube Purple Yam Mochi Donuts

Now, let’s dive into making these vibrant Ube Purple Yam Mochi Donuts. They’re a delightful twist on the classic, offering a chewy texture and a unique, sweet flavor.

Ingredients

• 1 cup sweet rice flour, finely sifted for smooth texture
• 1/2 cup granulated sugar, for a subtle sweetness
• 1/4 cup ube purple yam powder, vibrant and earthy
• 1 tsp baking powder, for light donuts
• 1/2 cup coconut milk, rich and creamy
• 1 large egg, farm-fresh and room temperature
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract, pure and fragrant
• Vegetable oil, for frying at 350°F

Instructions

1. In a large bowl, whisk together sweet rice flour, sugar, ube powder, and baking powder until well combined.
2. Add coconut milk, egg, melted butter, and vanilla extract to the dry ingredients. Mix until a smooth, sticky dough forms.
3. Heat vegetable oil in a deep fryer or heavy pot to 350°F. Use a candy thermometer for accuracy.
4. Using a small ice cream scoop or two spoons, drop dough portions into the hot oil. Fry in batches to avoid overcrowding.
5. Fry donuts for 2-3 minutes per side, until golden and puffed. They should float to the surface when ready.
6. Remove donuts with a slotted spoon and drain on paper towels. Let cool slightly before serving.

Done. These donuts boast a chewy mochi center with a crisp exterior, infused with the sweet, nutty flavor of ube. Serve them warm with a dusting of powdered sugar or a drizzle of coconut glaze for extra indulgence.

Coconut Cream Mochi Donuts

Get ready to indulge in these Coconut Cream Mochi Donuts, a delightful twist on the classic treat that’s both chewy and creamy.

Ingredients

• 1 cup sweet rice flour (glutinous, finely milled)
• 1/2 cup coconut milk (full-fat, creamy)
• 1/4 cup granulated sugar (fine, pure cane)
• 1 large egg (farm-fresh, room temperature)
• 1 tsp baking powder (aluminum-free)
• 1/2 tsp vanilla extract (pure, aromatic)
• 1/4 tsp salt (fine sea)
• 1/2 cup coconut cream (thick, chilled)
• 2 tbsp powdered sugar (confectioners’, sifted)
• 1 tbsp shredded coconut (unsweetened, toasted)

Instructions

1. Preheat oven to 350°F. Grease a donut pan with coconut oil.
2. In a bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt.
3. Add coconut milk, egg, and vanilla extract to dry ingredients. Mix until smooth.
4. Pour batter into prepared donut pan, filling each mold 3/4 full.
5. Bake for 12-15 minutes, until edges are golden and donuts spring back when touched.
6. Cool donuts in pan for 5 minutes, then transfer to a wire rack.
7. While donuts cool, whip coconut cream with powdered sugar until stiff peaks form.
8. Pipe or spread coconut cream onto cooled donuts.
9. Sprinkle with toasted shredded coconut before serving.

Here’s how these donuts stand out: the mochi base offers a uniquely chewy texture, while the coconut cream topping adds a luscious, velvety contrast. Serve them chilled for a refreshing summer dessert.

Pandan Flavored Mochi Donuts

Yield to the allure of Pandan Flavored Mochi Donuts, a trendy twist on the classic that’s taking the US by storm. These donuts blend the chewy texture of mochi with the fragrant, slightly nutty flavor of pandan.

Ingredients

• 1 cup sweet rice flour (glutinous, for that signature chew)
• 1/2 cup coconut milk (rich, creamy)
• 1/4 cup granulated sugar (fine, for smooth blending)
• 1 tbsp pandan extract (vibrant green, aromatic)
• 1 tsp baking powder (fresh, for lift)
• 1 large egg (room temperature, for binding)
• 2 tbsp unsalted butter (melted, for richness)
• Oil for frying (neutral, high smoke point)

Instructions

1. In a large bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 1 tsp baking powder until no lumps remain.
2. Add 1/2 cup coconut milk, 1 tbsp pandan extract, 1 large egg, and 2 tbsp melted unsalted butter to the dry ingredients. Mix until a smooth, sticky dough forms. Tip: Let the dough rest for 10 minutes to hydrate fully.
3. Heat oil in a deep fryer or heavy pot to 350°F. Use a thermometer for accuracy.
4. With wet hands, form the dough into small balls, about 1 tbsp each. Gently drop into the hot oil. Tip: Fry in batches to avoid overcrowding and ensure even cooking.
5. Fry for 2-3 minutes, turning once, until golden brown and puffed. Tip: The donuts should float to the surface when ready.
6. Remove with a slotted spoon and drain on paper towels. Serve warm for the best texture.

Just out of the fryer, these donuts boast a crispy exterior with a delightfully chewy center. The pandan flavor shines through, offering a unique taste that pairs wonderfully with a cup of strong coffee or as a sweet end to any meal.

Red Bean Paste Filled Mochi Donuts

Bite into these irresistible Red Bean Paste Filled Mochi Donuts for a chewy, sweet treat that’s perfect any time of day.

Ingredients

• 1 cup glutinous rice flour (for that signature chewy texture)
• 1/4 cup granulated sugar (fine, for smooth blending)
• 1/2 cup warm water (110°F, to activate the dough)
• 1/2 cup red bean paste (smooth, sweet, and rich)
• 2 cups vegetable oil (for frying at 350°F)
• 1/4 cup powdered sugar (for a light, sweet dusting)

Instructions

1. In a large bowl, combine 1 cup glutinous rice flour and 1/4 cup granulated sugar. Mix well.
2. Gradually add 1/2 cup warm water to the dry ingredients, stirring until a dough forms. Tip: The dough should be pliable but not sticky. Adjust with more flour or water as needed.
3. Divide the dough into 8 equal pieces. Roll each into a ball, then flatten into a disc.
4. Place 1 teaspoon of red bean paste in the center of each disc. Seal the edges tightly to encase the filling. Tip: Ensure no filling is exposed to prevent leaks during frying.
5. Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F. Fry the donuts in batches for 2-3 minutes, turning once, until golden brown. Tip: Maintain oil temperature for even cooking.
6. Remove donuts with a slotted spoon and drain on paper towels. Let cool slightly.
7. Dust the warm donuts with 1/4 cup powdered sugar before serving.

Now these donuts offer a delightful contrast of textures—crispy outside, chewy inside, with a sweet red bean core. Serve them fresh for the ultimate experience, perhaps with a side of green tea.

Lemon Zest Mochi Donuts

Bold flavors meet chewy textures in these Lemon Zest Mochi Donuts. Perfect for a summer treat, they’re light yet satisfying.

Ingredients

• 1 cup sweet rice flour (fine, powdery texture)
• 1/2 cup granulated sugar (fine, white crystals)
• 1/4 cup unsalted butter (softened, creamy)
• 2 large eggs (room temperature, farm-fresh)
• 1 tbsp lemon zest (bright, aromatic)
• 1 tsp vanilla extract (pure, fragrant)
• 1/2 cup whole milk (rich, creamy)
• 1 tsp baking powder (fresh, aluminum-free)
• 1/4 tsp salt (fine, sea salt)
• Oil for frying (neutral, high smoke point)

Instructions

1. In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt until well combined.
2. Add softened butter, eggs, lemon zest, and vanilla extract to the dry ingredients. Mix until smooth.
3. Gradually pour in whole milk, stirring continuously to form a sticky, cohesive dough.
4. Heat oil in a deep fryer or heavy pot to 350°F, ensuring it’s hot enough for frying.
5. Using a piping bag or spoon, drop small portions of dough into the hot oil. Fry in batches to avoid overcrowding.
6. Cook each donut for 2-3 minutes, flipping once, until golden brown and puffed.
7. Remove donuts with a slotted spoon and drain on paper towels to absorb excess oil.

Outstandingly tender with a crisp exterior, these donuts burst with citrusy freshness. Serve them dusted with powdered sugar or drizzled with a lemon glaze for extra zing.

Tiramisu Inspired Mochi Donuts

Unbelievably soft and coffee-kissed, these Tiramisu Inspired Mochi Donuts blend Italian dessert charm with Japanese chewiness. Perfect for a quick treat or a fancy brunch addition.

Ingredients

– 1 cup sweet rice flour (glutinous, finely sifted)
– 1/2 cup strong brewed espresso, cooled to room temperature
– 1/4 cup granulated sugar (fine, for smooth texture)
– 1 large egg (farm-fresh, room temperature)
– 2 tbsp unsalted butter (melted, slightly cooled)
– 1 tsp vanilla extract (pure, for depth)
– 1/2 cup mascarpone cheese (creamy, full-fat)
– 1/4 cup heavy cream (chilled, for whipping)
– 2 tbsp cocoa powder (Dutch-processed, for dusting)

Instructions

1. Preheat your oven to 350°F (177°C). Line a donut pan with non-stick spray.
2. In a large bowl, whisk together sweet rice flour and granulated sugar until no lumps remain.
3. Add the egg, cooled espresso, melted butter, and vanilla extract to the dry ingredients. Mix until a sticky dough forms.
4. Spoon the dough into a piping bag. Pipe into the prepared donut pan, filling each mold halfway.
5. Bake for 12-15 minutes, until the edges are lightly golden and the donuts spring back when touched.
6. While the donuts cool, whip heavy cream to stiff peaks. Gently fold in mascarpone cheese until combined.
7. Once donuts are completely cool, spread or pipe the mascarpone cream on top.
8. Dust generously with cocoa powder before serving.

Not too sweet, these donuts offer a delightful contrast between the airy mascarpone cream and the dense, chewy mochi base. Serve them with a side of extra espresso for dipping, enhancing the tiramisu experience.

Caramel Drizzle Mochi Donuts

Lusciously soft and sweet, these Caramel Drizzle Mochi Donuts blend chewy mochi texture with rich caramel flavors. Perfect for a decadent treat any time of day.

Ingredients

– 1 cup sweet glutinous rice flour (for that signature chewy texture)
– 1/2 cup granulated sugar (fine, for smooth blending)
– 1 tsp baking powder (fresh, to ensure fluffiness)
– 1 large egg (room temperature, for even mixing)
– 1/2 cup whole milk (creamy, for richness)
– 2 tbsp unsalted butter (melted, for a tender crumb)
– 1 tsp pure vanilla extract (for aromatic depth)
– 1/2 cup homemade caramel sauce (thick, for drizzling)
– Oil for frying (neutral flavor, high smoke point)

Instructions

1. In a large bowl, whisk together 1 cup sweet glutinous rice flour, 1/2 cup granulated sugar, and 1 tsp baking powder until no lumps remain.
2. Add 1 large egg, 1/2 cup whole milk, 2 tbsp melted unsalted butter, and 1 tsp pure vanilla extract to the dry ingredients. Mix until a sticky dough forms.
3. Heat oil in a deep fryer or heavy pot to 350°F, ensuring it’s hot enough to sizzle but not smoke.
4. Scoop tablespoon-sized portions of dough, roll into balls, and flatten slightly into donut shapes. Carefully drop into the hot oil.
5. Fry for 2-3 minutes per side or until golden brown and puffed. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
6. While still warm, drizzle each donut generously with 1/2 cup homemade caramel sauce.
7. Tip: For extra chewiness, let the dough rest for 10 minutes before shaping.
8. Tip: Maintain oil temperature by frying in small batches to avoid overcrowding.
9. Tip: Warm the caramel sauce slightly for easier drizzling.
Honey-glazed and heavenly, these donuts offer a delightful contrast between the crispy exterior and soft, chewy interior. Serve them warm for the caramel to slightly melt into the mochi, enhancing every bite.

Peanut Butter Glazed Mochi Donuts

Gather around for a treat that combines chewiness with creamy sweetness. These Peanut Butter Glazed Mochi Donuts are a unique twist on traditional donuts, offering a delightful texture and rich flavor.

Ingredients

• 1 cup sweet rice flour (glutinous, finely milled)
• 1/2 cup granulated sugar (fine, white)
• 1 tsp baking powder (aluminum-free)
• 1/4 tsp salt (fine sea salt)
• 1/2 cup whole milk (cold, creamy)
• 1 large egg (farm-fresh, room temperature)
• 2 tbsp unsalted butter (melted, slightly cooled)
• 1 tsp vanilla extract (pure, aromatic)
• 1/2 cup creamy peanut butter (smooth, no-stir)
• 1/4 cup powdered sugar (confectioners’, sifted)
• 2 tbsp heavy cream (cold, rich)

Instructions

1. Preheat oven to 350°F. Lightly grease a donut pan with butter.
2. In a large bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt.
3. In another bowl, beat the egg, then mix in milk, melted butter, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined; avoid overmixing.
5. Spoon batter into prepared donut pan, filling each mold 3/4 full. Smooth tops with a wet spoon.
6. Bake for 12-15 minutes, until donuts spring back when touched. Cool in pan for 5 minutes, then transfer to a wire rack.
7. For the glaze, heat peanut butter in a microwave-safe bowl for 30 seconds, until runny. Whisk in powdered sugar and heavy cream until smooth.
8. Dip each cooled donut into the glaze, twisting for even coverage. Let excess drip off.
9. Place glazed donuts back on the rack. Allow glaze to set for 10 minutes before serving.

These donuts boast a chewy interior with a crisp exterior, enveloped in a creamy peanut butter glaze. Try serving them with a drizzle of melted chocolate or a sprinkle of crushed peanuts for extra crunch.

Conclusion

Exploring these 12 delicious mochi donut recipes is a journey into the heart of innovative baking, blending traditional flavors with modern twists. We invite you to dive into these irresistible treats, find your favorite, and share your baking adventures in the comments below. Don’t forget to spread the joy by pinning this article on Pinterest for fellow dessert lovers to discover!