Description

Mochi Donuts (Pon de Ring Donuts) are a delightful fusion of Japanese mochi and classic donuts. Crispy on the outside yet perfectly chewy on the inside, they’re shaped into the iconic bubble-ring design and glazed with sweet, flavorful coatings. This recipe brings the beloved Japanese treat right to your kitchen with easy steps and endless flavor possibilities.

Ingredients

For the Donuts:

150 g (1¼ cups) mochiko flour
115 g (1 cup) tapioca starch
8 g (1¾ tsp) baking powder
0.8 g (¼ tsp) salt
75 g (⅓ cup) white granulated sugar
1 large egg
127 g (4.5 fl oz) whole milk
24 g (2 tbsp) vegetable shortening
Neutral cooking oil (for frying)

For the Vanilla Bean Glaze:

120 g (1 cup) powdered sugar
48 g (1½ fl oz) whole milk
½ tsp vanilla bean paste

For the Strawberry Glaze:

120 g (1 cup) powdered sugar
32 g (1 fl oz) whole milk
1 tsp strawberry preserves or jam

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Instructions

Mix the Dry Ingredients: In a large bowl, whisk together mochiko flour, tapioca starch, baking powder, and salt until evenly combined.
Cream the Wet Ingredients: In another bowl, mix sugar and vegetable shortening until smooth. Add the egg and mix thoroughly. Pour in two-thirds of the milk and stir until combined, reserving the rest to adjust consistency later.
Combine Wet and Dry: Sift half of the dry mixture into the wet bowl and stir with a spatula. Add the remaining half and mix until incorporated. Adjust consistency with the reserved milk until the dough resembles thick drop biscuit dough.
Rest the Dough: Let the batter rest for 30 minutes to hydrate the starches and improve texture.
Pipe the Donuts: On parchment squares (about 3×3 inches), pipe 8 small dough balls in a circle using a piping bag with a round tip (size 808). Follow a drawn template for uniform rings.
Fry the Donuts: Heat oil to 350°F (175°C). Drop each parchment with piped dough into the oil. After 30 seconds, remove the parchment. Fry each donut for 1–1½ minutes per side until golden and crispy. Drain on paper towels.
Make the Glazes: For vanilla glaze, whisk together powdered sugar, milk, and vanilla bean paste. For strawberry glaze, combine powdered sugar, milk, and strawberry jam until smooth.
Glaze and Serve: Dip each donut into your desired glaze, let the excess drip off, and place on a rack to set for 1–2 minutes. Serve warm for the best texture.

Notes

If the batter is too thick, add a little milk; if too runny, add more mochiko or tapioca starch.
Keep oil temperature steady at 350°F for evenly fried donuts.
Resting the dough ensures a smooth, chewy texture.
The bubble-ring shape gives more crispy surface area, but you can also make classic rings.
Matcha, black sesame, and coffee glazes are great variations.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dessert, Snack
Method: Frying
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1 donut
Calories: 210
Sugar: 15g
Sodium: 95mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 3g
Cholesterol: 25mg