If you love donuts, then you have to try the BEST Mochi Donuts Recipe. These gorgeous desserts are sweet and tender, but with a chewiness that is out of this world.
For more amazing donut recipes, try our yummy brioche donuts and apple fritters.
The BEST Mochi Donuts (pon de ring shape)
Mochi donuts are so deliciously different from the ones found in most donut shops and bakeries. Made with silken tofu and glutinous rice flour, the texture is dense and chewy (some even describe it as “bouncy”). These are the best Mochi Donuts because they have the perfect level of sweetness and just the right texture to make them completely addictive. And they are also made into a beautiful pon de ring shape that will look great on any dessert table or with your morning coffee. Try these glazed with any number of flavor variations. These mochi donuts are versatile, fun, and delicious!
What are mochi donuts made of?
Mochi donuts consist of Glutinous rice flour, All-purpose flour, Cornstarch, Baking powder, Granulated sugar, Silken tofu, Egg, and Water.
Mochi donuts are usually glazed. For a strawberry glaze, you can use White chocolate, Fresh strawberries, and Pink food coloring. For a matcha glaze, you can use Matcha powder, White chocolate, and Heavy cream. And for a Nutella glaze, use Nutella, Powdered sugar, Unsweetened cocoa powder, and Milk.
Mochi donut vs Pon de ring
These two donuts have some similarities, but the major difference is in their ingredients and texture. Mochi donuts are made with glutinous rice flour (also known as sweet rice flour) and have a dense and chewy texture. Pon de ring is made of tapioca flour, which makes it softer and more airy.
Can I use normal rice flour to make them?
The flour used for mochi must be glutinous. Mochi needs some kind of glutinous rice flour is order for it to achieve the chewy stickiness that makes these donuts special.
Where to buy glutinous rice flour
You can buy glutinous rice flour at most stores, including Walmart, Asian markets, and online. It’s usually in either the aisle that contains baking ingredients or Asian foods.
Is mochiko the same as glutinous rice flour?
They are both made from rice, but they differ in texture. Mochiko is different from glutinous rice flour in that it is less elastic and more doughy.
What is silken tofu?
Tofu is made from soybeans and comes in different textures, from soft to extra firm. Silken tofu has a softer consistency that can crumble easily. It can be found at most grocery stores.
How do you make mochi donuts from scratch?
- Sift together the dry ingredients. In a large bowl, sift the all-purpose flour (minus 1 tablespoon), cornstarch, baking powder, glutinous rice flour, and sugar. Set aside.
- Put the tofu through a sieve. Over another bowl, press the tofu through a fine-mesh sieve, scraping the bottom of it to make sure all the tofu goes through.
- Add the egg and water. Add the water and egg to the tofu, then use a whisk to combine.
- Combine. Add the tofu mix to the flour mixture and combine using a spatula.
- Form the dough balls. Using a kitchen scale, form little balls of dough that each weigh 7 grams. You should get a total of about 64 tiny balls.
- Form the mochi donuts. Now cut out eight 5×5-inch pieces of parchment paper and begin forming donut shapes on top of each paper, using 8 dough balls for each donut
- Heat the oil. Fill a heavy-bottomed pot with about 2 inches of oil and heat it to 325-350 degrees Fahrenheit. Use an instant-read thermometer to get and keep the oil temperature within that range.
- Fry the mochi donuts. Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. You can fry 2 donuts in the pot at a time, but don’t overcrowd them.
- Flip them. After about a minute or so, use tongs to flip them over and carefully peel off the parchment paper to discard. Once the donuts have browned on one side, flip them over and fry for another minute. Then take them out with the slotted spoon and lay them on a plate lined with paper towels to absorb the extra oil.
Glazing the donuts
- Make the strawberry glaze. Melt the white chocolate chips in a microwave-safe bowl and then add 1 drop of pink food coloring and the fresh strawberries (at room temp). Next, blend them using an immersion or regular blender. Dip the donuts into the glaze and let them set on a cooling rack.
- Make the matcha glaze. Add hot, simmered heavy cream to the white chocolate chips in a bowl, then mix until smooth. Whisk in the matcha powder and mix again. Then dip the donuts into the glaze and let them set.
- Mix the Nutella glaze. Sift the powdered sugar and cocoa powder into a bowl. Then whisk in the warm milk and Nutella. Dip the donuts and then let them set.
- Decorate the donuts. You can decorate the mochi donuts like I did with a drizzle of melted white chocolate and some crushed Special K cereal. Enjoy.
Why is oil temperature very important
The perfect oil temperature for frying mochi donuts is 325-350 degrees Fahrenheit. Make sure to use an instant-read thermometer to make sure the temperature stays in the right range for the best results.
How to keep them fresh
The best way to enjoy these Mochi Donuts is on the same day that you make them. To keep them fresh, store them in an airtight container at room temperature.
Tips for making perfect mochi donuts
- Sift the flours well- Sifting gets rid of clumps in the flour and ensures that the ingredients are well combined.
- Use a kitchen scale to weigh each ball of dough- Weight is the most accurate measurement, and by doing this, you ensure that each ball is the same size and cooks at the same rate.
- Make sure to keep the oil temperature between 325-350 degrees Fahrenheit- If the temperature gets too hot, the donuts will burn on the outside and be raw in the center. And if it’s too low, the dough will overcook and become dry.
- Once the dough begins to stick to your hands too much, wash and dry your hands as needed- This will keep the dough from layering on, sticking to itself once it is sticking to your hands.
Watch the VIDEO on how to make them
The BEST Mochi Donuts (Pon De Ring)
Ingredients
For the Mochi donut
- 1 cup all-purpose flour (minus 1 tablespoon) 130 g
- 1 tablespoon corn starch 10g
- 3/4 cup glutinous rice flour 87g
- 1 tsp baking powder 4g
- 1/2 cup granulated sugar 100g
- 3.5 oz silken tofu
- 1 egg
- 2 tbsp water
Strawberry Glaze
- 4 oz White chocolate
- 1 drop pink food coloring optional
- 2 oz fresh strawberries
Matcha Glaze
- 4 oz White chocolate
- 1/4 cup Heavy Cream simmered
- 1 tsp Matcha powder
Nutella Glaze
- 3/4 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 3 tbsp Nutella
Instructions
Sift the dry ingredients
- In a large bowl, sift together 1 cup minus 1 tablespoon of all-purpose flour, 1 tablespoon cornstarch, 3/4 cup glutinous rice flour, 1 tsp baking powder, and 1/2 cup granulated sugar. Then set it aside.
Strain the tofu and mix with egg and water
- In a separate bowl, press 3.5 oz of silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up.
- Now add in 1 large egg and 2 tbsp of water. Using a whisk, mix just to combine.
Combine the dry and wet ingredients
- Now add the egg and tofu mixture to the flour mixture and combine using a spatula.
- Once the dough begins to take shape, you can begin working it together using your clean hands.
Weigh the dough balls and form into a pon de ring donut
- Now form the dough into little balls about 7 grams each. You should get a total of about 64 tiny balls. You will want to use a kitchen scale for this step.
Deep fry the mochi donuts
- Now cut 8 (5x5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut.
- Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325-350 degrees Fahrenheit. It’s best to use an instant-read thermometer to get the perfect oil temperature for donuts. Make sure the oil isn’t too hot or it will burn the donuts and leave them raw in the center. Having too low of heat will overcook them and make them dry.
- Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time. You don’t want to overcrowd the pot.
- After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard. Once the donuts have browned on one side, flip them over and fry for another minute.
- Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil.
Make the strawberry glaze
- Meanwhile, make the strawberry glaze by melting 4 oz of white baking chips in a microwave-safe bowl. Then add 1 drop of pink food coloring and 2 oz of fresh strawberries and blend them in using an emersion blender. You can make this in a regular blender too. Make sure your strawberries are not too cold or you can seize up your chocolate. If they are straight out of the fridge just heat them up in the microwave for about 10 seconds. Now dip the donuts into the glaze and transfer to a cooling rack to set.
Make the matcha glaze
- To make the match glaze: add 1/4 cup of hot simmered heavy cream to 4 ounces of white chocolate chips. Mix until smooth, then whisk in 1 tsp of matcha powder. Mix again and dip a few donuts in the match glaze.
Make the Nutella glaze
- For the Chocolate Nutella glaze, sift 3/4 cup powdered sugar and 2 tbsp unsweetened cocoa powder into a bowl. Then whisk in 3 tbsp warm milk, and 3 tbsp Nutella. Dip the donuts and let them set.
- I decorated my mochi donuts with some drizzles of melted white chocolate and a little bit of crushed special k cereal. Enjoy immediately. 
Notes
- Sift the flours well- Sifting gets rid of clumps in the flour and ensures that the ingredients are well combined.
- Use a kitchen scale to weigh each ball of dough- Weight is the most accurate measurement, and by doing this, you ensure that each ball is the same size and cooks at the same rate.
- Make sure to keep the oil temperature between 325-350 degrees Fahrenheit- If the temperature gets too hot, the donuts will burn on the outside and be raw in the center. And if it's too low, the dough will overcook and become dry.
- Once the dough begins to stick to your hands too much, wash and dry your hands as needed- This will keep the dough from layering on, sticking to itself once it is sticking to your hands.
Nutrition
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Susan says
I’m so happy we can make it at home!!! My question is can deep fry it without making into the donut shape? If I can just fry the individual balls so that way I can fry more at one time at not waste parchment paper. If I can, does the frying temperature and time change?
Thank you,
Susan
Dina says
Hi Susan, I am so happy that you came across my recipe! If you want to keep the shape after they are fried, they will need to be fried in that exact shape. If you fry the balls individually, they won’t stick together after they are cooked. I recommend rolling the dough out onto a floured surface and just cutting out regular donuts if you want to speed up the process 🙂 Enjoy!
Laura says
Can I use wax paper instead of parchment paper?
Dina says
Hi Laura 🙂 No, wax paper won’t work for this recipe. Wax paper is not meant for high heat. So dipping it in oil isn’t recommended. I hope that helps clarify. 🙂
hanny says
hey !! i would like to ask, do i use firm silken tofu or soft silken tofu?
Dina says
Hi Hanny 🙂 You would want to use soft silken tofu for this recipe. Since you have to push it through a mesh sieve. I hope that helps clarify. Let me know how it goes! 🙂
Simone says
Hello,
Having lived in Japan for 2 years, I got in love with mister donuts pondering, I wonder if you have ever tried them and compare with your recipe? Correct me if I’m wrong, because you didn’t wrote much about it, if I want to try to reply them, should I use your recipe without changing anything else than flour with tapioca? Same quantities of anything? Thanks
Dina says
Hi Simone 🙂 Happy that you found my recipe! I have never tried mister donuts pondering so I can’t say how they compare. I can’t say much about the quantities and replacements since I don’t know how they make their donuts. I have not tried making these donuts with different replacements so I can’t say how they would turn out. If you give it a try please let me know! Thanks 🙂
Betty Lee says
Can you freeze to bake them later?
Dina says
Hi Betty 🙂 I have never tried freezing mochi donuts so I am not sure how it will turn it. If you give it a try let me know how it goes! 🙂
Liana says
Hi there, can I make these baked? What temperature would you recommend ?
Thanks,
Liana
Dina says
Hi Liana, I have never tried baking these so I am not too sure what time and temperature you would need without testing it out first.
Nicole says
Hi!
Do you know if anyone has tried to sub out the all purpose flour with 1-1 gluten free flour?
Would love to try this recipe!
Nicole
Dina says
Hi Nicole, I have not tested this out yet so I can’t say too much yet. Great question though! I will keep an eye out to see if anyone else has tried this yet.
Jason says
Can I make the donuts with mochiko or do I need glutinous rice flour
simplyhomecooked says
Hi Jason, I have never tried it with mochiko so I can’t say how the mochi donuts will turn out without testing it out myself.
Cris says
Mochiko is also considered glutinous rice flour.
E says
Hi! What will be the best substitute for silken tofu? Don’t have any on hand right now!
Thanks!
simplyhomecooked says
Hi! I have tried substituting the silken tofu with other types of tofu and the textures were just not the same. You can try omitting them tofu and adding a little more water. I personally have never tried this so I cannot say the exact ratios until I test it out myself. I hope this helps! 🙂