Mochi Donuts: Chewy, Crispy, and Seriously Addictive

LoveFoodReadyMeals – Mochi donuts are everywhere right now, and honestly, I understand why. They have that perfect contrast between a slightly crispy outside and a chewy, bouncy inside. Unlike regular yeast donuts, mochi donuts feel lighter, yet they still satisfy in a unique way. In addition, the texture is not just “soft,” but elastic, which makes every bite more interesting. From my perspective, mochi donuts are one of the few food trends that actually deserve the hype. Therefore, learning how to make them at home is not only fun, but also surprisingly doable. Even better, once you master the base dough, you can create endless flavors without needing advanced baking skills.

What Makes Mochi Donuts Different From Regular Donuts

Mochi donuts stand out because they use glutinous rice flour, often known as mochiko, which creates that signature chew. Meanwhile, regular donuts rely more on wheat flour and gluten development for structure. As a result, the texture difference is noticeable right away. Additionally, mochi donuts often have a slightly crisp shell when fried, which contrasts beautifully with the chewy interior. In my opinion, that contrast is the entire reason mochi donuts feel so satisfying. However, it also means the dough behaves differently. Therefore, you need to mix and handle it gently, because overworking can make the donut dense instead of bouncy.

Ingredients You Need for Homemade Mochi Donuts

Mochi donuts do not require complicated ingredients, yet the balance matters. For example, using the right amount of glutinous rice flour ensures chewiness without making the donut too heavy. In addition, milk and butter help create a richer flavor. Here is a clear list you can follow so you don’t miss anything.

Ingredients for the dough:

200 g glutinous rice flour (mochiko or tepung ketan)
100 g all-purpose flour
50 g sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
120 ml milk (room temperature)
30 g melted butter
1 tsp vanilla extract

For frying:

Neutral oil (enough for deep frying)

Step-by-Step: How to Make Mochi Donut Dough

Mochi donuts start with a simple mixing process. First, combine glutinous rice flour, all-purpose flour, sugar, baking powder, and salt in a bowl. After that, whisk them until evenly mixed. Then, add the egg, milk, melted butter, and vanilla.

Next, stir everything until a sticky dough forms. However, do not panic if the dough feels softer than regular donut dough. Instead, focus on making it smooth and uniform. After that, knead gently for about 1–2 minutes until the dough becomes elastic. At this stage, it should feel slightly tacky but manageable. Therefore, if it feels too wet, add a small amount of flour. On the other hand, if it feels too dry, add a splash of milk.

Shaping Mochi Donuts the Easy Way (Pon de Ring Style)

Mochi donuts are famous for their “pon de ring” shape, which looks like small dough balls connected in a circle. First, divide the dough into equal portions, usually 8–10 donuts depending on size. After that, roll each portion into small balls, around 10–12 balls per donut ring.

Next, arrange the balls into a circle on parchment paper. Then, press them gently so they stick together. However, do not flatten them too much, because you want them to puff nicely while frying. In my opinion, this shape is not only cute, but also practical. Because the small balls fry more evenly, you reduce the risk of raw centers. Therefore, it is a beginner-friendly method that still looks professional.

Frying Mochi Donuts Without Making Them Greasy

Mochi donuts taste best when fried at the right temperature. First, heat oil to around 160–170°C. If you don’t have a thermometer, you can test by dropping a small piece of dough into the oil. If it rises slowly and bubbles gently, the temperature is ready.

Next, fry the donuts for about 2–3 minutes per side. Then, flip carefully and continue frying until golden. However, avoid overheating the oil, because the outside will brown too quickly while the inside stays undercooked. After frying, transfer the donuts onto a cooling rack or paper towel. As a result, excess oil drains properly. In my experience, keeping the oil steady is the biggest secret to mochi donuts that taste clean, not oily.

Glaze and Toppings That Make Mochi Donuts Look Like a Bakery

Mochi donuts become truly exciting once you add glaze. First, let the donuts cool slightly. Then, dip them into glaze while they are still a little warm, so the coating sticks better.

Simple glaze ideas:

Vanilla glaze: powdered sugar + milk + vanilla
Matcha glaze: powdered sugar + milk + matcha powder
Chocolate glaze: melted chocolate + a little butter
Strawberry glaze: powdered sugar + strawberry puree

After glazing, add toppings such as crushed nuts, sprinkles, toasted coconut, or cookie crumbs. Moreover, you can even drizzle a second flavor for a more premium look. In my opinion, mochi donuts are one of the easiest desserts to make look “expensive,” even if the recipe is simple. Therefore, toppings are worth the extra 5 minutes.

Why Your Mochi Donuts Might Turn Hard (And How to Fix It)

Mochi donuts should stay chewy, not tough. However, they can turn hard if the dough is too dry or if they are over-fried. Therefore, always measure flour carefully and avoid adding too much extra flour while kneading. Additionally, frying at too low a temperature can cause the donuts to absorb oil, which later makes them heavy.

On the other hand, frying at too high a temperature can create a hard crust. As a result, the texture becomes less enjoyable. In my experience, the best mochi donuts are fried gently and eaten fresh. So, if you want the best chew, serve them within a few hours. However, if you must store them, keep them in an airtight container and reheat slightly in an air fryer for 2–3 minutes.

Final Thoughts: Mochi Donuts Are Worth Making at Least Once

Mochi donuts are not just trendy; they are genuinely delicious. They feel playful, yet they also taste sophisticated, especially when paired with matcha or chocolate glaze. In addition, making them at home is a satisfying project, because you can see the results quickly. From my perspective, mochi donuts are one of the best beginner-friendly fried desserts. Therefore, if you want to try something new without complicated baking techniques, this recipe is a perfect start. Once you make them once, you will probably want to experiment with flavors again and again.

Mochi Donuts: Chewy, Crispy, and Seriously Addictive