If you are looking for an easy gluten-free dessert, look no further than our delicious baked mochi donuts!
Mochi donuts are made with glutinous rice flour known as mochiko. They are often associated with the Pon-De-Ring style donut that originated around 2003 from Japan’s Mister Donut franchise.
While wildly popular for their unique shape and mochi-like texture, the Mister Donut Pon-De-Ring does notactually include mochiko and is not gluten-free. Instead, wheat flour and other secret ingredients are used to achieve the crispy-on-the-outside, chewy-on-the-inside fried donut. The confusion around the donut may be attributed to the term“mochi mochi,” which Japanese people use to describe chewy foods. Keep this in mind if you are gluten restricted and traveling around Japan!
This donut recipe takes inspiration from Hawaiian butter mochi bars, though they are not as dense. Instead, these donuts bake up lighter while keeping that classicmochi mochi (but gluten-free!) bite. For the sake of simplicity and health, they come together in a quick, pourable batter that is baked in the oven in a donut mold. The result is a golden donut with a soft, chewy center. Decorate these donuts with a yummy and easy matcha glaze and sprinkles for a fun, Japanese-inspired treat!
Servings: 6 donuts
Ingredients for the donuts
- 70g mochiko (glutinous sticky rice powder)
- 50g granulated sugar
- ¼ baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 large egg yolks
- 100ml milk
- 28g unsalted butter, melted
- ½ tsp vanilla extract
Ingredients for the matcha icing
- 120g powdered sugar
- 2g matcha powder
- 2 tbsp, scant, milk
Note: This recipe will fit a 6 cavity standard size pan - making about 8.5 centimeter or 3.25 inch diameter donuts. Please adjust your batter distribution and cooking times accordingly if using any other donut pan.
- Preheat the oven to 180°C or 350°F. Lightly grease or spray the donut pan. With a fork, lightly mix mochiko, sugar, baking powder, baking soda, and salt in a bowl.
- Separately, whisk egg yolks, milk, butter, and vanilla.
- Whisk liquids into dry ingredients to form a light batter. Then, transfer to a large liquid measuring cup for easy pouring.
- Pour batter evenly into your donut pan. Be careful not to overfill.
- Place in the oven and bake for 20-25 minutes, or until golden brown.
- Keep the donuts in the pan for 10 minutes. Afterwards, gently flip them over onto a cooling rack to cool completely. Note: Due to the structural density of mochiko, the bottom side of the donuts may "fall" as they cool. This is expected and does not mean they are undercooked.
- Let the donuts cool completely to room temperature.
- In a mixing bowl, whisk together the powdered sugar and matcha, and then add the milk one tablespoon at a time. Then, carefully dip into the matcha icing and decorate at your leisure with sprinkles, chopped nuts, or drizzled chocolate. If you wish to have a thicker, more vibrant icing layer, dip the donut into icing a second time after the first layer of icing has dried.
- Mochi donuts are best when served immediately as the texture changes with temperature. Leftovers should be stored in the refrigerator for up to 3 days.
Recipe available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures at www.meshibliss.com and @