Crispy on the outside and irresistibly chewy on the inside, these mochi donuts are a delightful fusion of Japanese mochi and classic fried donuts. This recipe offers three delicious flavors: a cinnamon-sugar churro coating, a classic vanilla glaze, and a vibrant ube version topped with crunchy cereal. Whether you’re a fan of deep-fried desserts or looking for a unique twist on traditional donuts, these mochi donuts are sure to satisfy.

Why You’ll Love This Recipe

Unique Texture – The perfect balance of crisp and chewy, thanks to glutinous rice flour.
Three Delicious Flavors – Enjoy a variety with churro, vanilla glaze, and ube options.
Quick and Easy – These donuts come together in just 30 minutes.
Customizable – Mix and match flavors or add your own toppings.
Fun to Make – Shaping the mochi donuts into their signature ring shape is a great hands-on experience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Mochi Donuts:

glutinous rice flour
all-purpose flour
baking powder
sugar
milk
egg
unsalted butter, melted
oil for frying

For the Churro Coating:

granulated sugar
cinnamon
honey (for drizzle)

For the Glazed Donuts:

powdered sugar
milk
vanilla extract

For the Ube Donuts:

white chocolate, melted
ube extract
Fruity Pebbles or crushed cereal for topping

Directions

1. Make the Dough

In a mixing bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, and sugar.
In a separate bowl, mix the milk, egg, and melted butter.
Combine the wet and dry ingredients, stirring until a sticky dough forms.

2. Shape the Donuts

Roll small balls of dough and arrange them in a ring shape on parchment paper.
Press them gently together to ensure they stick while frying.

3. Fry the Donuts

Heat oil to 350°F (175°C) in a deep pan.
Carefully place the shaped donuts into the oil and fry for 2-3 minutes per side, until golden brown.
Drain on paper towels to remove excess oil.

4. Flavor the Donuts

Churro: Toss warm donuts in cinnamon-sugar, then drizzle with honey.
Glazed: Dip donuts in vanilla glaze and let them set.
Ube: Mix melted white chocolate with ube extract, dip the donuts, and sprinkle with crushed cereal.

5. Serve & Enjoy

Let the donuts set for a few minutes before serving.
Enjoy warm for the best chewy texture!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: Approximately 320 kcal per serving

Variations

Matcha Mochi Donuts – Add 1 teaspoon of matcha powder to the dough and top with a white chocolate drizzle.
Chocolate Drizzle – Melt dark chocolate and drizzle over any of the flavors for extra richness.
Coconut Ube Donuts – Sprinkle shredded coconut on the ube version for added texture.
Baked Option – Bake at 350°F (175°C) for 15-18 minutes instead of frying for a slightly lighter version.
Gluten-Free Version – Replace the all-purpose flour with more glutinous rice flour for a fully gluten-free treat.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in the fridge for up to 5 days.
Freezing: Freeze unglazed donuts for up to 2 months. Reheat in an oven at 300°F (150°C) for 5-7 minutes.
Reheating: Warm in the microwave for 10-15 seconds or lightly toast in an oven for a crispier texture.

FAQs

What makes mochi donuts different from regular donuts?

Mochi donuts use glutinous rice flour, giving them a chewy texture that is different from the soft, fluffy interior of traditional donuts.

Can I bake these instead of frying?

Yes, bake at 350°F (175°C) for 15-18 minutes, though the texture will be slightly different.

What type of oil is best for frying?

Neutral oils like vegetable, canola, or peanut oil work best for frying donuts.

How do I know when the oil is the right temperature?

Use a thermometer to ensure the oil is at 350°F (175°C). If you don’t have one, drop a small piece of dough in—if it sizzles and rises, the oil is ready.

Can I use regular rice flour instead of glutinous rice flour?

No, glutinous rice flour is essential for the chewy texture. Regular rice flour will not work the same way.

What is ube extract, and where can I find it?

Ube extract is a purple yam flavoring used in Filipino and Asian desserts. It can be found in Asian grocery stores or online.

Can I make the dough ahead of time?

Yes, you can make the dough and store it in the fridge for up to 24 hours before frying.

Why are my mochi donuts too hard?

Overcooking can make them too firm. Fry only 2-3 minutes per side and avoid overheating the oil.

What can I use instead of Fruity Pebbles for the ube donuts?

Crushed Oreos, shredded coconut, or chopped nuts all make great toppings.

Can I double the recipe?

Yes, you can double the ingredients to make more donuts, but fry them in batches to avoid overcrowding.

Conclusion

Mochi Donuts are a fun and delicious treat that combines the crispy, fried goodness of a donut with the chewy bite of mochi. Whether you prefer the sweet cinnamon-sugar churro style, the classic vanilla glaze, or the eye-catching ube variation, there is a flavor for everyone to enjoy. Perfect for breakfast, dessert, or an afternoon snack, these mochi donuts are sure to become a favorite in your kitchen!

Mochi Donuts: Churro, Glazed, and Ube

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Crispy on the outside, chewy on the inside—these mochi donuts are a perfect fusion of Japanese mochi and classic fried donuts. Enjoy three irresistible flavors: cinnamon-sugar churro, vanilla glaze, and vibrant ube with a crunchy cereal topping.

Author: Asma
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Frying
Cuisine: Japanese Fusion
Diet: Vegetarian

Instructions

Make the Dough:
- In a bowl, whisk together glutinous rice flour, all-purpose flour, baking powder, and sugar.
- In another bowl, mix milk, egg, and melted butter.
- Combine wet and dry ingredients into a sticky dough.
Shape the Donuts:
- Roll small balls of dough and arrange them into a ring shape on parchment paper.
Fry the Donuts:
- Heat oil to 350°F (175°C).
- Fry each donut for 2-3 minutes per side, until golden brown.
- Drain on paper towels.
Flavor the Donuts:
- Churro: Toss warm donuts in cinnamon-sugar, then drizzle with honey.
- Glazed: Dip in vanilla glaze and let set.
- Ube: Mix melted white chocolate with ube extract, dip the donuts, and top with crushed cereal.

Serve & Enjoy! Let the donuts set for a few minutes before serving.

Notes

For best texture, use glutinous rice flour, not regular rice flour.
If dough is too sticky, lightly dust your hands with flour while shaping.
Fry in small batches to maintain even cooking temperature.