Learn how to make the best Mochi donuts with this easy mochi donut recipe. These Japanese donuts are tender and sweet and have an incredible mochi-like texture. The perfect dessert for any occasion!
If you love donuts, then you have to try this popular Pon de Ring Donut from Japan! You are going to love it!
These donuts are very different from regular donuts, yet they are very delicious. Have you ever seen them before? They look like a teething ring for babies and have a unique chewy texture. Be careful! They are so addictive! Every time I make them, they disappear after a few minutes.
What is a mochi donut
Mochi donuts originated from Japan. To be precise, they are a Japanese-American hybrid. The most famous Japanese donuts are pon de ring (tapioca donuts), from the donut chain Mister Donut. The word “Pon de” came from the name of the popular Brazilian cheese ball, Pao de Queijo that consists of tapioca flour.
America loves donuts and bakeries have been experimenting with new flavors and ingredients . Mochi donuts came to life and became very popular in the US as well due to their unique bouncy texture.
These Japanese donuts are made with silken tofu and glutinous rice flour that gives them a chewy texture many Japanese mochi desserts have.
The good news is that it is easy to make them at home without mochi donut mold or any special equipment. Make them and enjoy with your morning coffee!
Mochi Donut vs. Pon de Ring
Some people think that mochi donuts are similar to pon de ring. If you one of them, you are wrong. They have different textures and ingredients. Mochi donuts are made with glutinous rice flour (known as sweet rice flour). They are dense and chewy. On the other hand, po de ring is soft, airy and has a chewy texture too. But it is made with tapioca flour.
What are mochi donuts made of
Mochi Donuts contain silken tofu, glutinous rice flour, cake flour, yogurt, granulated sugar and baking powder. No eggs!
- Silken tofu: Tofu? Yes, baking goods (made with rice flour) become hard when they are cool. Adding tofu and cake flour makes the texture of these mochi donuts much softer. Silken tofu is a Japanese-style tofu that is much softer than regular tofu. This type of tofu is usually packaged in aseptic boxes with water and doesn’t require refrigeration. You can find it in the Asian section of your local supermarket.
- Yogurt: It makes donuts tender.
- Glutinous rice flour: Sweet rice flour or glutinous flour is made of glutinous sushi rice. It is usually available in many supermarkets and at amazon. In case you can’t get it, here is the sweet rice flour substitute for mochi donuts: 1 ½ cup of coconut flour+ 2 tablespoons of water because coconut flour is less sticky than sweet rice flour.
- Granulated sugar: I found that ⅓ cup makes these donuts perfectly sweet. Feel free to add more or leave it out.
- Baking powder
- Cake flour: If you don’t have it on hand, use 1 cup of all-purpose flour (remove 1 tablespoon) and add 1 tablespoon of corn starch.
How to make mochi donuts
- Drain the silken tofu. Wrap tofu with paper towels and allow them to adsorb the moisture from tofu. Alternatively you can use a cheesecloth or clean kitchen towels.
- In a large bowl combine yogurt, sugar, glutinous rice flour and baking powder. Mix just until combined. The dough will be sticky at this point.
- Add the cake flour and mix with a spatula. When the dough forms, start kneading with your hands until you get a smooth dough.
- Transfer the dough on the lightly floured working surface and divide into 10 equal pieces, using a dough scraper. Roll out a log out of each piece and again cut into 8 equal pieces. Form the balls. You should get 80 tiny balls in total.
- Cut out 10 (5x5 inch or 10x10 cm) pieces of parchment paper. Form donuts in pon de ring shape, a connected circle of 8 dough balls. You will end up with ten donuts.
- In a medium pan/ pot heat the oil to 320 F (160 C). Use an instant-read thermometer to check the temperature. Place donuts with parchment paper in hot oil, fry mochi donuts in batches of 3 for 4 minutes, 2 minutes per side. Make sure not to overcrowd them. When you flip donuts, remove the parchment paper and discard. Transfer on the wire rack lined with paper towels to absorb the oil. Repeat with the remaining donuts.
Glaze for mochi donuts
Mochi donuts are always glazed. Do you like matcha glaze? Chocolate glaze? I love both! For matcha mochi donut glaze, you can use white chocolate or white chocolate chips, matcha powder and heavy cream. For a chocolate glaze, use dark chocolate and heavy cream. The glaze recipe is customizable, feel free to experiment with food colors and flavouring essences.
Oil temperature for frying donuts
You need to heat the oil to 160 C (320 F) for frying mochi donuts. I highly recommend to use an instant-read thermometer to make sure to get the right temperature. If you do a deep frying often, invest in a good thermometer to achieve the best results.
How to store mochi donuts
It is better to eat them on the same day. But you can store them in an airtight container at room temperature for 1-2 days.
Mochi Donuts Video
Here is the video for Mochi Donuts to help you understand better how to make them. If you like it, please subscribe to my YouTube channel (thank you for subscribing). And don’t forget to click the BELL icon to be the first to know when I post a new video.
Tips for perfect mochi donuts
- Use a combination of glutinous flour and cake flour.
- To prevent dough to sticking to your hands, apply some oil.
- Make sure to heat the oil to 320 f (160C). If the temperature gets too hot, the donuts will burn outside and the center will be raw.
Love the Japanese cuisine? Try these!
Dorayaki recipe- traditional Japanese pancakes
If you make these mochi donuts be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!Print
Mochi Donuts (Pon de Ring)
- Total Time: 50 minutes
- Yield: 10
Learn how to make the best Mochi donuts (pon de ring) with this easy mochi donut recipe. These Japanese donuts are tender and sweet and have an incredible mochi- like texture. The perfect dessert for any occasion!
For Mochi Donuts:
- Silken tofu- 5.5 oz (160 g)
- Yogurt- ½ cup (120 g)
- Glutinous rice flour-1 cup (130 g)
- Granulated sugar- ⅓ cup (67 g)
- Baking powder- 1 teaspoon (4 g)
- Cake flour- 1 cup ( or remove 1 tablespoon from 1 cup all-purpose flour and add 1 tablespoon of cornstarch)
For Matcha Glaze:
- White chocolate- 4 oz
- Matcha powder-1 teaspoon
- Heavy cream- 4 tablespoons
- White chocolate- 4 oz
- Yellow food color- 2 drops
- Heavy cream- 4 tablespoons
- Dark chocolate- 4 oz
- Heavy cream- 4 tablespoons
*Each glaze makes 10 donuts
- Drain the tofu. Simply place the tofu on a layer of paper towels and cover with a few paper towels. No pressing is required!
- In a large bowl combine the yogurt, rice flour, sugar, baking powder and the drained tofu. Add the cake flour and mix using a spatula. Once the dough comes together, start working with your hands. Knead until smooth.
- Cut 10 (5x5 inch or 10x10 cm) square pieces of parchment paper. Transfer the dough onto the lightly floured surface and divide into 10 equal pieces using a dough scraper. Roll out a log out of each piece. Divide it into 8 equal portions again. Form balls. Place the balls in the mochi donut ring shape on a parchment square. Make sure to connect the balls slightly. They might lose some of their roundness, but they will become round again during frying.
- Fill a heavy bottom pan/ pot with 2 inch (4 cm) of vegetable oil. Heat to 320 F (160 C). Check the temperature with an instant-read thermometer. When the oil is hot, put 3-4 donuts with their parchment paper into the pan and fry for 2 minutes, then flip using chopsticks/tongs. Also remove the parchment paper and discard. Fry until golden brown on both sides, about 4 minutes (2 minutes per side).
- Using chopsticks or a slotted spoon, carefully transfer the donuts on a wire rack. You can line it with parchment paper to absorb the extra oil. Repeat with the remaining donuts.
Matcha Glaze and Yellow glaze:
- Create a double boiler. Simply bring a medium pot filled with little water to a simmer. Place a big heatproof bowl on the pot. Add the chocolate and heavy cream into the bowl. Reduce the heat to low and stir until the chocolate melts. Remove from the boiler and stir in the matcha (or yellow color). Dip the donuts into the glaze and transfer on a cooling rack to set.
- Melt the chocolate chips with heavy cream on the double boiler. Once it is melted, dip the donuts and transfer to a cooling rack.
- Sprinkle with chopped nuts and drizzle with melted white chocolate! Serve immediately! Enjoy!
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Donuts recipe
- Cuisine: Japanese
- Calories: 426 kcal
- Sugar: 39 g
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 71 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 9 mg
Keywords: mochi donuts, mochi, donuts
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
If you make this recipe, take a photo of your creation and hashtag it # CHEFJAR on Facebook, Instagram, and Twitter!
Eden Cayamanda says
I made these Japanese mochi donuts from your recipe and it came out really good!My friends gave it a thumbs up.
This is my favorite donut recipe because its easy to follow and I just love its chewy texture. I’ve tried several of your recipes,All terrific! You rock!
Anne Tong says
Mochi donuts and pon de ring are slightly different. Mochi donuts use rice flour and originated in the US. Pon de ring uses tapioca flour and are found in Japan.