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If you’ve never tried baked mochi donuts before, oh my goodness, you are in for the most delightful treat. I still remember the first time I sunk my teeth into one—chewy, sweet, a little bit bouncy, and honestly just plain fun to eat. Every year, I search for those pillowy Japanese desserts at little bakeries or festival stands, but it’s gotten to the point where I just had to make my own. Turns out, homemade is not only doable, it’s dangerously easy (ask my family how fast they disappeared last weekend). There’s something wildly comforting about having a batch of freshly baked mochi donuts, glazed and gleaming, just waiting on the counter. If your kitchen needs a little whimsy and a whole lot of coziness, trust me, this recipe is your ticket.
Why You’ll Love This
- Lightly sweet with that signature mochi chewy texture—so satisfying!
- Baked, not fried, so you can feel just a little bit better about eating more than one (it happens to the best of us)
- No fancy equipment required—you probably have everything on hand except maybe the glutinous rice flour
- Customizable with all sorts of fun glazes and toppings (think chocolate, matcha, sprinkles—go wild!)
- Stays tender for days, making them perfect for snacking or sharing… or hiding from the kids (hey, I won’t judge)
Ingredient Notes
Glutinous Rice Flour: This is the magic! Sometimes called sweet rice flour, it gives baked mochi donuts that stretchy, bouncy crumb. I love the Mochiko brand, but Bob’s Red Mill works too. Regular rice flour or all-purpose flour won’t give you the same texture, so don’t swap it out.
Coconut Milk: I use full-fat canned coconut milk for rich flavor and that extra bit of moisture. But you could swap in whole milk or an unsweetened non-dairy milk if you want (the donuts will just be slightly less rich).
Sugar: Plain granulated sugar works fine, but I’ll sometimes sneak in a spoonful of brown sugar for deeper flavor.
Eggs: Large eggs help bind everything (tried with flax eggs, and while it works, you lose a smidge of chewiness).
Baking Powder & Salt: Just to give them a bit of lift and balance out the sweetness.
Vanilla Extract: Because everything tastes better with a splash of vanilla.
Butter: I use unsalted. Melted and cooled so it blends right in. Coconut oil works too for a dairy-free version.
Glaze Ingredients: Powdered sugar, milk (or water), and whatever flavor boosters you’re craving—cocoa powder, matcha, a few drops of almond extract… sprinkle on some toasted sesame seeds for extra flair.
How to Make Baked Mochi Donuts
Please do yourself a favor: don’t skip greasing the donut pan. Been there, pried that out with a fork, and let’s just say—don’t.
1. Preheat your oven to 350°F (175°C). Get your donut pan ready with a light spray of oil or rub of butter.
2. Mix Dry Ingredients. Whisk 1 1/4 cups glutinous rice flour, 1/2 cup sugar, 1 teaspoon baking powder, and a pinch of salt in a big bowl. (“Big bowl” is important—mochi batter can get sticky fast.)
3. Stir Wet Ingredients Separately. In a smaller bowl, whisk together 1/2 cup coconut milk, 2 large eggs, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. If your coconut milk is solid on top, just stir to combine before measuring.
4. Combine Wet and Dry. Pour the wet ingredients into the dry. Use a spatula and stir just until smooth and well mixed—don’t overwork it, but don’t stress about tiny lumps.
5. Fill the Donut Pan. I like to scoop the batter into a large zip top bag, snip the corner, and “pipe” it into the rings. (Less mess!) Each cavity should be about 3/4 full.
6. Bake. Pop into your oven and bake for 15-18 minutes. You’re looking for a slightly bouncy top that springs back if you poke it. Don’t worry if they don’t color much—that’s the nature of baked mochi! (Resist over-baking, or the texture goes from chewy to tough. Set a timer!)
7. Cool. Let cool 5 minutes in the pan, then gently loosen the edges with a butter knife and transfer to a rack.
8. Glaze. Once cool, dip the tops into your prepared glaze. Let set for a few minutes before stacking or serving (if you can wait that long—I never do!).
Fun Variations & Flavor Twists
This is the fun part! The base baked mochi donut is a blank canvas for all sorts of wonderful Japanese dessert flavors.
Chocolate Glaze: Stir 1 tablespoon cocoa powder into your powdered sugar and milk base.
Matcha Glaze: Add 1-2 teaspoons sifted matcha powder for that gorgeous green hue and a little earthy bitterness that pairs so well with the sweet, chewy donut.
Strawberry Milk: Mix in a tablespoon of freeze-dried strawberry powder or a dash of strawberry syrup.
Maple Sesame: Add maple extract to your glaze and sprinkle with toasted black or white sesame seeds.
Sprinkles: Not traditional, but hey, who doesn’t love a few rainbow bursts? (The grandkids vote for extra sprinkles every time.)
If you’re feeling indulgent, you can even sandwich a little red bean paste between two mini donuts. I’ve tried swirling black sesame paste into the batter, too—fabulous!
Storage & Reheating
Baked mochi donuts keep surprisingly well (assuming you haven’t eaten them all in a single sitting). Pop ‘em in an airtight container at room temp for up to 2 days. They’ll get a bit softer but stay plenty chewy and tender.
To reheat, just pop a donut in the microwave for 8-10 seconds—it brings back that fresh, bakery-soft bite. If you’ve glazed them, just know the glaze may get a little shiny or tacky, but the flavor’s still scrumptious.
Extra donuts can be frozen (wrap individually for maximum freshness) for up to two months. Defrost on the counter and give them a quick zap in the microwave for that “just baked” magic.
Let’s Chat!
So there you have it—my coziest, most craveable recipe for baked mochi donuts. I dare you to eat just one! If you try these out, let me know how it goes in the comments below. Did you play around with funky glazes or add-ins? Any flavor twists I have to try next? You know I love hearing from you. Happy baking and donut-loving, friends!
Baked Mochi Donuts
Ingredients
- 1 1/4 cups glutinous rice flour
- 1/2 cup sugar
- 1 tsp baking powder
- Pinch salt
- 1/2 cup coconut milk
- 2 large eggs
- 2 tbsp butter unsalted, melted and cooled
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk or water
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- Whisk glutinous rice flour, sugar, baking powder, and salt in a bowl.
- Whisk coconut milk, eggs, melted butter, and vanilla extract in a separate bowl.
- Pour wet ingredients into dry and stir until smooth.
- Pipe the batter into the donut pan cavities, filling each 3/4 full.
- Bake for 15-18 minutes until slightly bouncy on top.
- Cool in pan for 5 minutes, then glaze with a mixture of powdered sugar and milk.
