• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Sous Vide
  • Air Fryer
  • Starbucks Copycat Drinks

IzzyCooking

menu icon
go to homepage
  • Home
  • Sous Vide
  • Air Fryer
  • Starbucks Copycat Drinks
  • Let’s Connect!

    • Email
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Sous Vide
    • Air Fryer
    • Starbucks Copycat Drinks
  • Let’s Connect!

    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes

    09/10/2020

    Crispy Glazed Mochi Donuts (Pon de Ring Donuts)

    • Share
    Jump to Recipe - Print Recipe

    These Glazed Mochi Donuts are sticky, soft, and chewy, so delicious! They taste like other Japanese mochi balls on the inside while crispy on the outside. You can glaze them with your favorite toppings: classic, matcha, or chocolate! This foolproof recipe will satisfy those sweet tooth cravings.

    No yeast, no donut-mold, and no need to make a starter dough – this is the EASIEST mochi donut recipe! If you love tasty donut desserts, try my Zeppole Italian Doughnuts next!

    Homemade Glazed Mochi Donuts are sticky, soft and chewy, so delicious and incredibly addictive! They taste like other Japanese mochi balls on the inside while crispy on the outside. You can glaze them with your favorite toppings: classic, matcha, or chocolate!  This foolproof recipe will satisfy those sweet tooth cravings. #MochiDonuts
    Table of Contents Show
    Why You’ll Love These Pon De Ring Style Mochi Donuts
    Mochi Donuts Ingredients
    How to Make Mochi Donuts from Scratch
    Step 1: Make the mochi dough
    Step 2: Let the dough rest
    Step 3: Divide mochi dough
    Step 4: Make the ring
    Step 5: Fry the donuts
    Step 6: Make the icing
    Tips for Making the Best Mochi Donuts
    How to Make Donut Glaze
    Other Topping Ideas
    Glutinous Rice Flour VS Tapioca Flour
    What’s the Best Oil to Use for Frying these Donuts?
    What Do Mochi Donuts Taste Like?
    How Long Do These Mochi Donuts Last?
    Can I Bake These Donuts?
    More Mochi Recipes
    Mochi Donuts Recipe (+VIDEO)

    Why You’ll Love These Pon De Ring Style Mochi Donuts

    Mochi Donuts are incredibly delicious and indulgent. I made them into pon de ring style, like the ones from Mr. Donut in Japan: fried, sticky, chewy, and comforting. Feel free to make them into the classic donut shape or donut holes – you’ll absolutely love them! They are made from scratch and quick to make. There’s no special equipment needed, and they’re so beautiful and perfect for sharing!

    Mochi Donuts Ingredients

    Mochiko Donuts ingredients on the counter.

    For making the mochi donuts, you’ll need:

    • Glutinous Sweet Rice Flour – or Mochiko. This recipe uses Mochiko flour. Note that it’s different from the regular glutinous rice flour. You can find them in most Japanese grocery stores, or order them online from Amazon.
    • Sugar – use the regular granulated sugar for this recipe.
    • Baking Powder – this helps the donuts puff up, don’t skip it.
    • Salt – use regular table salt.
    • Butter – it adds a delicious flavor to the donuts. It’s best to use real butter, and make sure it’s softened before mixing it with the rest of the ingredients.
    • Hot Water – it’s very important to use very hot water (almost boiling), as it will par-cook the mochiko flour so that it becomes sticky, and form a proper dough.
    • Vegetable Oil – for frying the donuts.

    For glazing the donuts, you’ll need:

    • Powdered Sugar
    • Milk
    • Vanilla Extract

    How to Make Mochi Donuts from Scratch

    Mochi donuts recipe: step 1 and 2 photos.

    Step 1: Make the mochi dough

    Add Mochiko, sugar, baking powder, salt, and softened butter to a large bowl. Then slowly add hot water and mix with a spatula until everything is nicely combined.

    Step 2: Let the dough rest

    Cover and let the dough rest for 1 to 2 hours.

    Mochi Donuts recipe: step 3 and 4 photos.

    Step 3: Divide mochi dough

    Divide the dough into 6 pieces, and then divide each piece into 8 equal balls.

    Step 4: Make the ring

    Place a piece of parchment paper (about 4’’x 4”) on the counter. Roll a ball into a small round shape and place on the parchment paper. Use 8 balls to make a pon de ring shape.

    Mochi Donuts recipe: step 5 and 6 photos.

    Step 5: Fry the donuts

    Heat the oil in a saucepan or dutch oven to 350 ºF (177 ºC). Slowly add the pon de ring shaped donuts (together with the parchment paper) into the oil. Fry for 5-6 minutes until golden brown. Flip from time to time. Drain the excess oil and transfer to a paper towel lined plate. Repeat with the rest. (Make sure not to overcrowd the pan.)

    Step 6: Make the icing

    Whisk the glaze ingredients together. Dip each warm donut (don’t wait for them to cool completely) into the glaze. Place them onto a prepared rack as excess glaze drips down. I like to coat one side, but feel free to coat both sides. It will take about 20 minutes for the glaze to set and harden. (You can also drizzle some melted chocolate on top.)

    Homemade Glazed Mochi Donuts are sticky, soft and chewy, so delicious and incredibly addictive! They taste like other Japanese mochi balls on the inside while crispy on the outside. You can glaze them with your favorite toppings: classic, matcha, or chocolate! This foolproof recipe will satisfy those sweet tooth cravings. #MochiDonuts

    Tips for Making the Best Mochi Donuts

    • Make sure to use Mochiko flour. The regular glutinous flour won’t work using this recipe.
    • Use room temperature softened butter. If yours is not softened, microwave the butter at 15-second interval until it’s softened.
    • It’s very important to add VERY HOT (almost boiling) water to the mixture. This will par-cook the mochiko flour so that it becomes sticky in order to form the dough.  
    • Keep the temperature of the oil at around 350˚F (177˚C). Don’t let it drop below 330˚F, or your donuts won’t cook properly. If it’s too high, it will burn the donuts.
    • Don’t remove parchment paper too earlier, or you may destroy the shape of the ring. I usually leave it in the oil for about 2 minutes, then gently remove the parchment paper with kitchen tongs.

    How to Make Donut Glaze

    For a simple classic glaze, simply mix the following:

    • 3/4 cup powdered sugar
    • 3 tablespoons milk
    • 1/8 teaspoon vanilla extract

    Pro Tip: This ratio will give you a light and thin layer of glaze. If you prefer a thicker glaze, add less milk to the mixture. For matcha glaze just add matcha powder to the mixture above. Start with 1/8 teaspoon, and gradually add more until it reaches your desired color.

    Closeup of a freshly glazed mochi donuts.

    Other Topping Ideas

    You can customize the glaze as whatever you like. I use the classic sugar glaze but you can also top them with:

    • Matcha glaze
    • Chocolate icing / or drizzle the donuts with melted chocolate
    • Vanilla donut glaze
    • Strawberry glaze

    Glutinous Rice Flour VS Tapioca Flour

    There are different mochi donut recipes using different types of flour. Mister Donut added tapioca flour to the dough for a bouncy texture, but it’s rather complicated and takes too long to make.

    If you’d like to use regular glutinous rice flour, you’ll have to make a starter dough, which can be tricky when added to the rest of the dough ingredients.

    Homemade Glazed Mochi Donuts are sticky, soft and chewy, so delicious and incredibly addictive! They taste like other Japanese mochi balls on the inside while crispy on the outside. You can glaze them with your favorite toppings: classic, matcha, or chocolate!  This foolproof recipe will satisfy those sweet tooth cravings. #MochiDonuts

    Frequently Asked Questions

    What’s the Best Oil to Use for Frying these Donuts?

    It’s best to use vegetable oil such as peanut oil or canola oil when it comes to deep frying, as it has a high smoke point. Heat the oil to 350˚F (177˚C), then lower the heat. You’ll need to adjust the heat from time to time and make sure to keep the temperature between 330-350˚F.

    What Do Mochi Donuts Taste Like?

    These mochi donuts are crispy on the outside, soft, sticky and chewy on the inside. The texture is slightly different than the ones from Mister Donut. If you like the texture of Daifuku, Strawberry Mochi, or Mango Mochi, you’ll love these Mochi Donuts.

    How Long Do These Mochi Donuts Last?

    Homemade mochi donuts are best enjoyed the same day. You can store them in an airtight container at room temperature for 1-2 days.

    Can I Bake These Donuts?

    I don’t recommend baking the dough, as it’s best for frying in oil.

    More Mochi Recipes

    • Mochi Ice Cream
    • Strawberry Mochi
    • Mango Mochi
    • Green Tea Mochi

    If you tried this recipe, let me know how your mochi donuts turn out in the comments below!

    These Mochi Donuts are sticky, soft and chewy, so delicious and incredibly addictive! They taste like other Japanese mochi balls on the inside while crispy on the outside. You can glaze them with your favorite toppings: classic, matcha, or chocolate! This foolproof recipe will satisfy those sweet tooth cravings.

    Mochi Donuts Recipe (+VIDEO)

    These Mochi Donuts are sticky, soft and chewy, so delicious and incredibly addictive! They taste like other Japanese mochi balls on the inside while crispy on the outside. You can glaze them with your favorite toppings: classic, matcha, or chocolate! This foolproof recipe will satisfy those sweet tooth cravings.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    1 hour
    Total Time: 1 hour 20 minutes
    Servings: 6 donuts
    Author: Benilyn
    Calories: 234kcal

    Ingredients 

    For the Mochi Donuts

    • 1 ¼ cups Mochiko (glutinous sweet rice flour)
    • 1/4 cup sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 tablespoon butter (room temperature, make sure the butter is softened before adding to the mixture)
    • 1/2 cup + 1 tablespoon hot water
    • vegetable oil for frying the donuts

    For the Glaze

    • 3/4 cup powdered sugar
    • 3 tablespoons milk
    • 1/8 teaspoon vanilla extract

    Instructions 

    • Prepare the dough: Add Mochiko, sugar, baking powder, salt, and softened butter to a large bowl. Then slowly add hot water and mix with a spatula until everything is nicely combined. (It's important to mix everything thoroughly, and you can use your hands if neccessary.)
    • Let dough rest: Cover and let the dough rest for 1 to 2 hours.
    • Divide the dough: Divide the dough into 6 pieces, and then divide each piece into 8 equal balls.
    • Shape the donuts: Place a piece of parchment paper (about 4’’x 4”) on the counter. Roll a ball into a small round shape and place it on the parchment paper. Use 8 balls to make a pon de ring shape. (Watch our video to see how to do this!)
    • Fry the donuts: Heat the oil in a saucepan or dutch oven to 350 ºF (177 ºC). Slowly add the pon de ring shaped donuts (together with the parchment paper) into the oil. Fry for 5-6 minutes until golden brown. Remove the parchment paper after 2 minutes using kitchen tongs. (Be very careful with the hot oil!)
    • Drain the excess oil and transfer to a paper towel lined plate. Repeat with the rest. (Make sure not to overcrowd the pan.)
    • Glaze the donuts: Whisk the glaze ingredients together. Dip each warm donut (don’t wait for them to cool completely) into the glaze. Place back onto a prepared rack as excess glaze drips down. I like to coat one side, but you feel free to coat both sides. It will take about 20 minutes for the glaze to set and harden.

    Notes

    • Homemade mochi donuts are best the same day. You can store in an airtight container at room temp for 1-2 days.
    • Don’t pour the leftover oil down the sink. Let it cool, and then pour into an empty container and discard in the trash or reuse it.

    Video

    Nutrition

    Calories: 234kcal | Carbohydrates: 51g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 188mg | Potassium: 35mg | Fiber: 1g | Sugar: 23g | Vitamin A: 70IU | Calcium: 51mg | Iron: 1mg
    Author: Benilyn
    Course: Dessert
    Cuisine: Japanese
    Keyword: Mochi Donuts
    Tried this recipe?Follow or tag us on Pinterest @izzycooking
    These Glazed Mochi Donuts are sticky, soft and chewy, so delicious and incredibly addictive! They taste like other Japanese mochi balls on the inside while crispy on the outside. You can glaze them with your favorite toppings: classic, matcha, or chocolate!  This foolproof recipe will satisfy those sweet tooth cravings. #MochiDonuts

    Filed Under: Dessert, Recipes Tagged With: baking powder, butter, hot water, mochiko, salt, sugar

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, this is Izzy! On my blog, you will find easy and delicious recipes for the everyday home cook, with easy-to-follow instructions and step-by-step photos.

    More about me →

    Popular

    • Salchipapas (Peruvian French Fries and Beef Sausages)
    • Beef Medium Rare Temp (What Temperature is Medium Rare Beef?)
    • Is Oatmeal Keto-Friendly and Carbs in Oats (+ Keto Oatmeal Recipe)
    • Iced Pineapple Matcha (Starbucks Copycat Recipe)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2022 - Izzycooking