Go Back
Sweet rice flour, or Mochiko, is key to making these doughnuts. It gives them a chewy texture that you won’t find in regular flour. You can find Mochiko at many grocery stores or online. Using this flour makes a noticeable difference in taste and feel. You will need granulated sugar and baking powder for sweetness and rise. The sugar adds flavor, while baking powder helps the doughnuts puff up in the oven. This combo is what makes your doughnuts light and fluffy on the inside. You can choose between dairy and non-dairy milk. Both work well in this recipe. Dairy milk gives a richer flavor, while almond or oat milk can make this recipe vegan. Pick what fits your diet best. To make the glaze, you need powdered sugar and water. Mixing these two creates a sweet coating that enhances the doughnuts. You can add food coloring for fun colors or sprinkles for extra flair. These little touches make your doughnuts look and taste even better! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grab your doughnut pan and lightly grease it. This step is key to prevent sticking. Make sure every mold gets some oil. You want your doughnuts to pop right out after baking. In a mixing bowl, add 1 cup of sweet rice flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of baking powder. Stir these ingredients well. You want to break up any lumps. This mix will give your doughnuts a nice texture and sweetness. Take another bowl and whisk together 1/2 cup of milk, 1 large egg, 1 teaspoon of vanilla extract, and 1/4 cup of melted coconut oil. Mix until everything is smooth. This blend will add moisture and flavor to your doughnuts. Now, slowly pour the wet ingredients into your dry mix. Blend them until you have a smooth batter. Carefully spoon the batter into the prepared doughnut pan. Fill each mold about 3/4 full. Bake in your preheated oven for 12-15 minutes. You’ll know they are done when they spring back when pressed lightly. While the doughnuts cool, prepare the glaze. In a small bowl, whisk together 1/4 cup of powdered sugar and 2 tablespoons of water. Mix until smooth. If you'd like, add a few drops of food coloring for fun. Once the doughnuts are cool, dip the tops into the glaze. Allow excess glaze to drip off. For extra flair, add colorful sprinkles on top. Let the glaze set for a few minutes before enjoying your delicious treats! To get that soft and chewy texture, use sweet rice flour, also called Mochiko. This flour gives the doughnuts a unique bite. Make sure to mix the dry ingredients thoroughly. No lumps should remain. The wet ingredients should blend smoothly. This creates a batter that’s easy to work with. When baking, don’t overbake the doughnuts. Check them at 12 minutes. They should spring back when touched. If they are too dry, they won’t have the right chewiness. For a smooth glaze, mix powdered sugar and water until it’s lump-free. The glaze should be thick but still pourable. If you want fun colors, add food coloring. Dip the tops of the cooled doughnuts quickly. Allow excess glaze to drip off before adding sprinkles. This helps keep the sprinkles from getting soggy. Let the glaze set for a few minutes. This makes the doughnuts look shiny and beautiful. The glaze not only adds flavor but also makes them appealing. To keep your doughnuts fresh, store them in an airtight container. This prevents them from drying out. If you have leftovers, eat them within two days for the best taste. You can also freeze them. Wrap each doughnut tightly in plastic wrap, then put them in a freezer bag. When you want one, just thaw it at room temperature. Enjoy a fresh treat anytime! Pro Tips Use Fresh Ingredients: Ensure your baking powder is fresh for optimal rise and texture in your doughnuts. Experiment with Flavors: Feel free to add flavors like almond extract or citrus zest to the batter for a unique twist. Check Doneness Carefully: Since baking times can vary, check your doughnuts a minute or two before the suggested time to avoid overbaking. Customize Your Glaze: Mix in flavored syrups or extracts to the glaze for a deliciously different finish. {{image_2}} You can easily change the flavor of your mochi doughnuts. For a matcha doughnut, add 2 tablespoons of matcha powder to your dry mix. The vibrant green color and earthy taste make it special. If you love chocolate, add 1/4 cup of cocoa powder instead. This will give a rich and sweet flavor. You can also use flavored extracts like almond or coconut to switch things up. Glazing can be fun and creative. You might want a simple glaze with powdered sugar and water. For a thicker glaze, use less water. Try adding melted chocolate for an extra sweet touch. You can even drizzle a contrast glaze, like a chocolate line on a vanilla glaze. It looks fancy and is easy to do! Toppings take your doughnuts to the next level. You can sprinkle shredded coconut on top for a tropical twist. Chopped nuts like almonds or walnuts add crunch. For a fun look, use colorful sprinkles. You can also try crushed cookies or even dried fruit. Mix and match your favorite toppings to create your own unique doughnut! You can find glazed mochi doughnuts from popular brands. Some brands make them fresh and tasty. Look for brands like Mochi Doughnuts Co. or Sweet Mochi. These brands often sell in grocery stores. Check your local markets for their products. Many local bakeries sell glazed mochi doughnuts. Some bakeries make them fresh daily. I recommend asking your favorite bakery if they carry them. You might find unique flavors too! Local Asian markets may also have them. Don’t forget to explore small shops in your area. If you can't find glazed mochi doughnuts locally, consider online shopping. Websites like Amazon and specialty food stores offer delivery options. You can find various brands and flavors online. Check reviews to find the best ones. Ordering online is easy and convenient. Yes! You can make these doughnuts gluten-free by using sweet rice flour, also called Mochiko. This flour is naturally gluten-free and gives mochi its chewy texture. Always check the labels to ensure no gluten is present. To store leftovers, place the doughnuts in an airtight container. Keep them at room temperature for up to two days. If you need to store them longer, you can freeze them. Just make sure to wrap each doughnut tightly in plastic wrap. Thaw them at room temperature when ready to eat. If you don't have sweet rice flour, you can use regular rice flour. However, the texture may change a bit. You can also try using tapioca flour to achieve a similar chewiness. Mix it with regular flour for a better result. These doughnuts stay fresh for about two days at room temperature. If stored in the fridge, they can last up to a week. Just remember that the glaze may soften over time. For the best taste, enjoy them fresh! You learned about making glazed mochi doughnuts, from ingredients to tips. Sweet rice flour gives them a chewy texture. Using the right milk makes a big difference too. Remember to bake them just right and glaze them carefully for the best flavor. Try different flavors and toppings to make each batch special. Finding ingredients is easy online or at local stores. With these steps, you can enjoy fresh, tasty doughnuts that stand out. Happy baking!

Glazed Mochi Doughnuts

Delicious and chewy mochi doughnuts topped with a sweet glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Japanese
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup sweet rice flour (Mochiko)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil (or unsalted butter)
  • 1/4 cup powdered sugar (for glaze)
  • 2 tablespoons water (for glaze)
  • optional food coloring
  • optional sprinkles (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan.
  • In a mixing bowl, combine the sweet rice flour, granulated sugar, and baking powder. Mix well to ensure there are no lumps.
  • In another bowl, whisk together the milk, egg, vanilla extract, and melted coconut oil until fully combined.
  • Slowly pour the wet ingredients into the dry mixture, stirring until a smooth batter forms.
  • Carefully spoon the batter into the prepared doughnut pan, filling each mold about 3/4 full.
  • Bake in the preheated oven for 12-15 minutes, or until the doughnuts spring back when gently pressed.
  • Allow the doughnuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  • While the doughnuts are cooling, prepare the glaze. In a small bowl, whisk together powdered sugar and water until smooth. If desired, add a few drops of food coloring to create vibrant colors.
  • Once the doughnuts are cool, dip the tops into the glaze, allowing excess to drip off.
  • Finish by sprinkling with colorful sprinkles if desired. Let the glaze set for a few minutes before serving.

Notes

Feel free to customize the glaze with food coloring and sprinkles.
Keyword doughnuts, glazed, mochi