I make these doughnuts most weekends. I needed a small treat that did not take long to mix. I started this habit because the kids like chewy bites and I like a simple, quick bake. Mochi Doughnuts: Chewy Treats You Can Customize and Love fit that need. I can change glazes and flavors with what I have on hand.
I keep the batter ready in the fridge for a few days. I fry or bake fresh rings when I want warm snacks. The dough keeps its chew and the glaze soaks in a little. This recipe saves time and cuts food waste.
This recipe makes small doughnuts with a soft, chewy inside and a light crust. They taste mildly sweet and a bit chewy, with a flavor that takes extracts or citrus well. People usually make this for breakfast treats, quick dessert, or snack time. You can fry them or bake them for a lighter result. The dough uses glutinous rice flour for that unique texture. For ideas on sweet glazes and pairings, see this quick banana sushi rolls post for simple glaze ideas that match fruit well.
Why make this recipe
This dish works well for busy days. It takes about 20–40 minutes from start to finish. The steps are simple and use few tools. You can change sugar, milk, or butter and still get good results. The dough holds flavor and stays chewy, so it fits many toppings. It also stores well and re-heats without losing texture. If you like a mix of sweet and savory at home, you might enjoy a simple glaze idea inspired by sweet-savory glazed salmon notes on how to balance salty and sweet.
How to make this recipe
Start by mixing the dry ingredients, then add eggs, milk, butter, and vanilla. Stir until the batter is smooth and thick. Shape the dough into rings or balls and chill a bit if it is sticky. Fry in hot oil until the outside is light brown, or bake for a lighter finish. Glaze while the doughnuts are slightly warm so the glaze sticks. Expect a soft, chewy inside and a thin crisp outside that forms fast when hot oil touches the dough. You can follow glaze ideas similar to some shown in candy apple cookie methods for bright flavors. Also try this version of the recipe to vary the shape.
Ingredients
2 cups Glutinous Rice Flour (Essential for chewy texture)
0.5 cups Granulated Sugar (Can substitute with coconut sugar)
1 tablespoon Baking Powder (Ensure it’s fresh)
2 pieces Eggs (Can use flax eggs as a substitute)
0.75 cups Milk (Unsweetened almond or coconut milk works well)
2 tablespoons Butter (Can substitute with vegan butter)
1 teaspoon Vanilla Extract (Feel free to use other extracts)
1 cup Powdered Sugar (Sweet base for the glaze)
0.25 cups Milk or Water (Adjust for consistency)
Flavorings (Use extracts or citrus juice)
Glutinous rice flour gives the chew that sets these apart from wheat doughnuts. Sugar adds a simple sweet base. Baking powder gives a bit of lift and lightness. Eggs and milk bind and give moisture. Butter adds flavor and a softer crumb. The powdered sugar and extra milk make a quick glaze. Change extracts or citrus for different tastes.
Directions
Step-by-Step Instructions for Mochi Doughnuts
- Mix flour, sugar, and baking powder in a bowl. This spreads the leavening evenly.
- Beat eggs with milk and melted butter. Add vanilla. Wet ingredients help the batter join.
- Stir wet into dry until a thick, sticky dough forms. Do not overmix. Overmixing can make the dough tough.
- Shape into rings or small balls on a floured surface. Chill if very sticky. Chilling firms the dough and makes shaping easier.
- Heat oil to medium-high. Fry doughnuts until light brown, 1–2 minutes per side. Turn once. Do not crowd the pan.
- Drain on paper towels, then dip in glaze while warm. Warm doughnuts absorb glaze better.
For glaze, mix powdered sugar with a little milk or water and your flavoring. Adjust thickness so it coats but does not run off.
Try glaze ideas from candy cane cookies if you want mint or spice notes.
How to serve this recipe
Serve these warm on a plate with simple drinks. They pair well with coffee, tea, or a cold glass of milk. For a small party, arrange different glazes in bowls and let people dip their own. You can top with chopped nuts, shredded coconut, or sprinkles. For a light treat, serve two per person. For kids, add fruit slices on the side. If you want a warm meal pairing, these go ok with soup or a warm savory cup like roasted red pepper soup for a cozy mix.
How to store this recipe
Cool doughnuts fully before you store them. Keep at room temperature in an airtight box for 1–2 days. For longer life, place in the fridge up to 5 days. Reheat in a toaster oven or oven for a few minutes to return chew and warmth. To freeze, put them on a tray until firm, then move to a freezer bag. They keep up to 1 month in the freezer. Thaw at room temperature and reheat briefly before serving. Do not store glaze-covered doughnuts for long in the fridge or they can get soggy.
Tips to make this recipe
Work with a light hand when mixing. Stir just until the dough comes together. If the dough feels too wet, add a bit more rice flour, a teaspoon at a time. If too dry, add a little milk. Use fresh baking powder to help rise. When frying, keep the oil steady so the outside browns without burning. Cool on a rack to avoid soggy bottoms. If glaze is too thick, thin with drops of milk; if too thin, add more powdered sugar. Try small test doughnuts first. This lets you adjust oil heat and glaze.
Use the full name Mochi Doughnuts: Chewy Treats You Can Customize and Love when you search for more ideas. It helps find variations and photos.
Variation
Swap milk types for different flavor notes. Use almond or coconut milk for a slight nut or tropical hint. Replace butter with vegan butter for a dairy-free version. Add matcha powder or cocoa to the batter for flavored dough. For a lighter version, bake at 350°F (175°C) until set and light brown. You can shape the dough into balls for a Pon de Ring feel. Keep in mind the rice flour gives the chew; replace it and the texture will change. If you want very crisp doughnuts, fry slightly longer but watch for overbrowning.
FAQs
Q: Can I bake instead of fry?
A: Yes. Bake at 350°F (175°C) until lightly brown. It will be less oily but still chewy.
Q: Can I use regular flour?
A: Not for the same chew. Use glutinous rice flour for the proper texture.
Q: How long do they last?
A: At room temp 1–2 days. In the fridge up to 5 days. Freeze for 1 month.
Q: Can I make gluten free?
A: Yes. The main flour here is already glutinous rice and is gluten free.
Conclusion
This recipe gives an easy way to make chewy, quick doughnuts at home. It fits busy days and lets you change flavors with simple pantry items. For a different take, try the Crispy and Airy Poi Mochi Doughnuts Recipe for a Hawaiian-style version. If you want a classic mochi ring guide, see MOCHI DONUTS – – Lady and Pups for shape and piping ideas. For a detailed step-by-step mochi donut method, check Mochi Donut Recipe (Crispy & Chewy Pon de Ring Donuts). These links help when you want photos or a different take.
Print
Mochi Doughnuts: Chewy Treats You Can Customize and Love
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious, chewy doughnuts that can be fried or baked, perfect for breakfast treats or snacks.
Ingredients
- 2 cups Glutinous Rice Flour
- 0.5 cups Granulated Sugar
- 1 tablespoon Baking Powder
- 2 pieces Eggs
- 0.75 cups Milk
- 2 tablespoons Butter
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
- 0.25 cups Milk or Water
- Flavorings (extracts or citrus juice)
Instructions
- Mix flour, sugar, and baking powder in a bowl.
- Beat eggs with milk and melted butter, then add vanilla.
- Stir wet ingredients into dry until a thick dough forms.
- Shape into rings or balls and chill if sticky.
- Heat oil to medium-high and fry doughnuts until light brown, 1–2 minutes per side.
- Drain on paper towels and dip in glaze while warm.
- For glaze, mix powdered sugar with milk or water and flavoring, adjusting thickness as needed.
Notes
These doughnuts store well and can be reheated without losing texture. Pair with various glazes for different flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying or Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 doughnuts
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
