Mochi Donuts

What happens when the American donut chain, Mister Donut, opens up shop in Japan? They invent a product to appeal to the local clientele, and so the mochi donut, or pon de ring, was born. Named after the Brazilian pão de queijo, this chewy donut is made of a circle of 8 mochi balls and looks very much like a teething ring. 

What Gives Mochi Donuts Their Chew?

The main ingredient in mochi donuts is glutinous rice flour which gives them their signature chewy and stretchy texture. There are so many recipe variations for mochi donuts, some have flour, some have tofu, and some have tapioca flour. I use glutinous rice flour and tapioca flour, keeping it gluten free. This is the best mochi donut recipe, they’re so chewy and craveable!

How Do You Make Mochi Donuts?

The process of making mochi donuts is similar to making choux pastry. If you’ve ever made ėclairs or cream puffs you know what I’m talking about. The liquid is brought to a boil then the glutinous rice and tapioca flours are added all at once. It is really important to stir it until it comes together into one lump. Initially it will be really dry and crumbly but after some folding and smearing you will notice the texture change and become stretchy and chewy like mochi. After the whole process you will end up with a dough that is firm enough to shape with your hands but also soft enough to pipe. 

In my opinion it is much easier to use a small cookie scoop and roll the dough into balls. It is also important to work with the dough quickly as it dries out after some time, making it hard for the dough balls to stick together. Cover the dough with plastic while you work to help keep the moisture in, and if you find them not sticking together, just wet the sides with a little water to act as the glue. 

Butter Mochi Cake From Hawaii

Make Your Own Fun Flavors

One of the fun things about mochi donuts is they come in an array of beautiful colors thanks to glazes like matcha, black sesame, ube, and more, which I have included instructions for below the recipe. Use your imagination and create your own colorful glazes!

Tips for Making Mochi Donuts

• It’s important to keep stirring the dough over the stovetop until it becomes a ball to activate the “chewy.”
• This dough is very sticky and can also be piped instead of scooped and rolled. Just fill a pastry bag fitted with a 1/2-inch circle tip and pipe the balls over your guide. I recommend using a paring knife in your non-dominant hand to cut the dough off at the tip since the dough is so sticky.
• This dough can also be rolled on a work surface dusted with glutinous rice flour to 1/2-inch-thick and made into traditional donut shapes using circle cookie cutters; a 3-inch cutter for the outer circle, and a 1 1/4-inch cutter for the inner circle.
• When shaping the donuts, keep the dough you aren't working with covered with plastic wrap to prevent it from drying out.
• If your mochi donut balls aren't sticking together, dab them with a little water.