Mochi Donuts

Crispy on the outside, chewy on the inside, and shaped in the iconic bubble-ring, these mochi donuts are inspired by the famous “pon de ring” from Japan. With a unique texture that merges the chew of mochi and the lightness of donuts, this recipe is the perfect fusion of taste, texture, and pure fun. No more waiting in line—these are easier to make at home than you’d think.

I love how these donuts bring together the best of both worlds: a crisp outer shell and a bouncy, chewy interior. Unlike typical donuts that lean cakey or yeasty, these have a mochi-like pull when bitten into. The piping method saves so much time and still gets you that beautiful bubble-ring look. And the glazes? You can get as creative as you want. From fruity to floral, each batch can be totally unique.

Ingredients

For the donuts:

• 150 g (1.25 cups) mochiko flour

• 115 g (1 cup) tapioca starch

• 8 g (1 ¾ teaspoons) baking powder

• 0.8 g (¼ teaspoon) salt

• 75 g (⅓ cup) white granulated sugar

• 1 large egg

• 127 g (4.5 fl oz) whole milk

• 24 g (2 tablespoons) vegetable shortening

• Neutral cooking oil (vegetable oil preferred)

For the vanilla bean glaze:

• 120 g (1 cup) powdered sugar

• 48 g (1 ½ fl oz) whole milk

• ½ teaspoon vanilla bean paste

For the strawberry glaze:

• 120 g (1 cup) powdered sugar

• 32 g (1 fl oz) whole milk

• 1 teaspoon strawberry preserves or jam

Directions

1. Mix the Dry Ingredients: In a large bowl, combine mochiko flour, tapioca starch, baking powder, and salt. Stir until evenly mixed.

2. Cream the Wet Ingredients: In another bowl, cream together the sugar and vegetable shortening until well combined. Add the egg and mix thoroughly. Pour in two-thirds of the milk and stir until combined. Reserve the remaining milk to adjust the consistency of the batter later.

3. Combine the Wet and Dry Ingredients: Sift half of the dry ingredients into the wet mixture and stir with a spatula. Repeat with the remaining dry ingredients. Mix until incorporated.

4. Adjust the Consistency: Check the batter’s consistency—it should be thick, like a drop biscuit dough, and not runny. If it’s too thick, add the remaining milk bit by bit until the batter reaches the right consistency.

5. Rest the Dough: Allow the batter to rest for 30 minutes to fully hydrate the flours and prevent graininess.

6. Pipe the Donuts: Lay out parchment paper squares (about 3×3 inches). Draw a template of a 2 ½ inch circle and mark 8 spots where the dough will go. Place a piece of parchment paper on top of the template, and use a piping bag with a 808 piping tip to pipe 8 small balls in a ring, following the template. After piping each ball, use a paring knife to cut off the dough cleanly. Continue until all donuts are piped.

7. Fry the Donuts: Heat about 2 inches of neutral cooking oil in a heavy pot to 350°F. Carefully drop the parchment paper with the piped donuts into the hot oil. After 30 seconds, use tongs to remove the parchment paper, which should release easily. Flip the donut and use tongs or a strainer to gently submerge it for an additional 30 seconds to a minute until golden and crispy. Transfer the donuts to a paper towel-lined rack to drain excess oil.

8. Make the Glazes: For the vanilla bean glaze, whisk together powdered sugar, milk, and vanilla bean paste until smooth. For the strawberry glaze, mix powdered sugar, milk, and strawberry preserves or jam until smooth.

9. Glaze the Donuts: Dip each donut into one of the glazes, allowing any excess glaze to drip off. Place the glazed donuts back on the rack and let them sit for a minute to set.

10. Serve Immediately: Serve the donuts while fresh and enjoy the crispy, chewy goodness!

Tips for Success

• Consistency: If the batter is too runny, add more mochiko flour or tapioca starch. If it’s too thick, adjust with the remaining milk.

• Frying: Make sure the oil temperature is maintained at 350°F for even frying. Using an instant-read thermometer helps control the temperature.

• Resting: Let the batter rest for at least 30 minutes before frying to ensure the best texture.

• Donut Shape: The classic bubble-ring shape isn’t a must—it’s fun and gives more crispy surface area, but you can pipe a traditional ring if you prefer.

• Frying Tip: Don’t overcrowd the pot when frying. Fry in batches to ensure the donuts cook evenly and crisp up.

Variations

• Flavors: Get creative with the glazes. Matcha, black sesame, or even a coffee glaze can add variety and depth of flavor.

• Dairy-free Options: If you need a dairy-free alternative, oat milk and almond milk work well, though the texture may vary slightly.

• Egg-free Options: I haven’t tested a perfect egg-free version, but flax eggs may work with some adjustments.

• Butter Substitution: You can substitute butter for the vegetable shortening, but it may affect the crispiness.

Storage and Reheating

These mochi donuts are best eaten fresh. The crispy exterior and chewy interior are most enjoyable right after frying. If you must store them, keep them in an airtight container at room temperature for up to 1 day. When reheating, do so in the microwave for about 10–15 seconds, but know that the crispy texture will soften. Avoid refrigerating or freezing as it significantly changes the texture.

Conclusion

These mochi donuts are a fun, delicious treat that combines the chewiness of mochi with the crispiness of a deep-fried donut. They’re easy to make at home and can be customized with various glazes. Whether served with a cup of coffee or as a sweet snack on their own, they’re sure to impress. The best part? They’re incredibly fun to make and eat, and the piping technique gives you the perfect bubble-ring shape with minimal effort!