Irresistible Mochi Donuts: The Ultimate Recipe Guide!

Recipe Details

Active Time:
1 hr
Fry Time:
10 mins
Cool Time:
10 mins
Total Time:
1 hr 20 mins
9 donuts


  • 1 ½cupsMochiko (sweet white rice flour, such as Asian’s Best), plus more for dusting

  • 1cuptapioca flour

  • ½cupgranulated sugar

  • 1tablespoonbaking powder

  • ¼teaspoonkosher salt

  • cupwhole milk

  • 3tablespoonsunsalted butter, melted

  • 1teaspoonvanilla extract

  • 1largeegg

  • canola oil for frying

  • 1 ¼cupspowdered sugar

  • 2tablespoonswhole milk, or more as needed

  • ½teaspoonvanilla extract

  • 1tablespoonground freeze dried fruit such as strawberry, mango or dragon fruit

Cooking Directions

  1. Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).

    Dotdash Meredith Food Studios

  2. Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide.

  3. Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).

    Dotdash Meredith Food Studios

  4. Cut 9 square pieces of parchment paper, 5×5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.

    Dotdash Meredith Food Studios

  5. Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).

  6. Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.

  7. For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).

    Dotdash Meredith Food Studios

  8. Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.

    Dotdash Meredith Food Studios

Cook’s Note:

You can use any flavor-neutral vegetable oil for frying.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe9
% Daily Value *
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Dish Photos