Description
Chewy, slightly crispy, and naturally gluten-free mochi donuts made with sweet rice flour—perfect for customizing with colorful glazes and toppings.
Ingredients
1 cup mochiko (sweet rice flour)
1/4 cup almond flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup milk (dairy or non-dairy)
1 large egg
1 tbsp melted butter or coconut oil
1/2 tsp vanilla extract
Oil for frying
For glaze (optional):
1 cup powdered sugar
2–3 tbsp milk or coconut milk
1/4 tsp flavor extract (vanilla, matcha, strawberry, etc.)
Food coloring (optional)
Instructions
1. In a large bowl, whisk together mochiko, almond flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, melted butter or oil, and vanilla.
3. Pour wet ingredients into dry ingredients and mix until a sticky dough forms.
4. Divide and roll dough into small balls (about 1 inch), then connect 7–8 balls into a ring shape on a parchment square.
5. Heat oil in a deep pan to 325°F (165°C).
6. Carefully drop each donut into the oil using the parchment, which will release after a few seconds.
7. Fry donuts for 2–3 minutes per side, until puffed and golden.
8. Drain on paper towels and cool slightly.
9. Whisk glaze ingredients until smooth, then dip cooled donuts and let set.
10. Decorate with sprinkles, sesame seeds, or crushed freeze-dried fruit if desired.
Notes
Use mochiko for the signature chewy texture—do not substitute with regular flour.
Keep oil at a steady temperature for even frying.
Donuts are best enjoyed fresh but can be reheated gently.
For baked mochi donuts, use a donut pan and bake at 350°F (175°C) for 20–25 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: mochi donuts, gluten-free donut, chewy donut, rice flour dessert