Mochi Doughnuts: The Chewy, Bouncy Treat You Didn’t Know You Needed

Imagine a doughnut that’s crispy on the outside, chewy on the inside, and so addictive you’ll fight your own reflection for the last bite. Mochi doughnuts are here to ruin your diet—in the best way possible. These aren’t your grandma’s glazed rings.

They’re a hybrid of Japanese mochi and American doughnuts, with a texture that’s somewhere between bouncy and melt-in-your-mouth. Viral TikTok trends? Check.

Instagram-worthy swirls? Double-check. Why settle for basic when you can have legendary?

What Makes This Recipe So Good

Mochi doughnuts ditch the heavy, yeasty dough for glutinous rice flour, giving them that signature chew.

No one wants a doughnut that tastes like a bread roll. These are light, slightly sweet, and perfect for customization. Dip them in matcha glaze, coat them in ube frosting, or keep it classic with sugar—your call.

Plus, they’re easier to make than traditional doughnuts. No yeast, no proofing, no patience required. Well, except for waiting while they fry.

Ingredients

• 1 ½ cups glutinous rice flour (aka mochiko flour)
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk (or non-dairy alternative)
• 1 large egg
• 2 tbsp melted butter (or coconut oil)
• 1 tsp vanilla extract
• Oil for frying (vegetable or canola)

Step-by-Step Instructions

1. Mix dry ingredients: Whisk together rice flour, sugar, baking powder, and salt in a bowl.
2. Combine wet ingredients: In another bowl, mix milk, egg, melted butter, and vanilla.
3. Make the dough: Gradually add wet ingredients to dry, stirring until a sticky dough forms.

   Pro tip: If it’s too wet, add a bit more flour.

4. Shape the doughnuts: Roll dough into 8 balls, then poke a hole in the center to form rings. Or, pipe them into swirls for that trendy look.
5. Fry: Heat oil to 350°F (175°C). Fry doughnuts 2-3 minutes per side until golden.

   Don’t crowd the pan—they need space to puff.

6. Drain and decorate: Let them cool on a wire rack, then glaze, dip, or dust with sugar. Eat immediately (like you’ll have a choice).

Storage Instructions

These doughnuts are best eaten fresh, but if you must save them (why?), store in an airtight container at room temp for 1-2 days. They’ll lose some chewiness, so reheat in the microwave for 10 seconds to revive them.

Freezing? Wrap individually and freeze for up to a month. Thaw and reheat before serving—no one likes a frozen doughnut.

Benefits of This Recipe

Mochi doughnuts are gluten-free (if using certified GF flour), lighter than traditional doughnuts, and endlessly customizable.

They’re also quicker to make—no waiting for dough to rise. Plus, they’re a guaranteed conversation starter. “Oh, these? Just my homemade mochi doughnuts.

NBD.”

Common Mistakes to Avoid

• Overmixing the dough: It’ll get tough. Stir until just combined.
• Wrong oil temp: Too hot = burnt outside, raw inside. Too cool = greasy mess.

  Use a thermometer.

• Skipping the wire rack: Unless you enjoy soggy bottoms, let them drain properly.
• Overcrowding the pan: They’ll stick together and cook unevenly. Fry in batches.

Alternatives

No rice flour? Try tapioca flour for a similar chew, but the texture won’t be identical.

For baked (not fried) mochi doughnuts, bake at 350°F for 15-20 minutes—just know they won’t be as crispy. Vegan? Swap the egg for a flax egg and use plant-based milk and butter.

You do you.

FAQ

Can I use regular flour instead of rice flour?

Nope. Regular flour won’t give you that chewy mochi texture. Rice flour is non-negotiable here.

Why are my doughnuts too dense?

You probably overmixed the dough or didn’t use enough leavening agent.

Light hands = light doughnuts.

Can I air-fry these?

Technically yes, but they won’t be as crispy. Spray with oil and air-fry at 375°F for 8-10 minutes, flipping halfway.

How do I know when the oil is hot enough?

Use a thermometer. Or, drop a tiny piece of dough in—if it sizzles and floats immediately, you’re golden (literally).

What’s the best glaze for mochi doughnuts?

Matcha, chocolate, or ube are fan favorites.

Or go wild with a cream cheese glaze. No rules, just deliciousness.

Final Thoughts

Mochi doughnuts are the ultimate flex—easy to make, impossible to resist. They’re chewy, crispy, and begging for your creativity.

FYI, once you make these, regular doughnuts will taste boring. You’ve been warned.