Mochi donuts have taken over bakery cases for good reason: that crackly-crisp outside giving way to a chewy, pull-apart center is a texture regular donuts just can’t match. The secret is glutinous rice flour, which swaps the usual cakey crumb for something closer to a mochi rice cake shaped into a ring.
Whether you fry or bake them, the best mochi donut recipe for most home bakers is the classic Pon de Ring style made with glutinous rice flour, since it delivers that signature crispy-chewy bite without any fancy equipment. From there, you can riff endlessly: matcha, ube, brown sugar boba, pumpkin spice, the list goes on.
This roundup covers 19 mochi donut recipes for every craving, plus tips on getting that perfect crisp-chewy balance and whether frying or baking suits your kitchen better.
Quick picks:
- Best overall: Classic Crispy-Chewy Pon de Ring Mochi Donuts
- Best for beginners: Simply Home Cooked’s Glazed Mochi Donuts
- Best lighter option: Baked Vanilla Mochi Donuts
- Best for matcha lovers: Matcha-Glazed Mochi Donuts
1. Classic Crispy-Chewy Pon de Ring Mochi Donuts
This is the recipe that started the mochi donut craze, shaped into the signature eight-ball ring with no dough rolling required. The batter comes together with glutinous rice flour, tapioca starch, sugar, eggs, and milk, then gets piped into connected balls before frying.
Yield: 8 donuts | Prep: 20 minutes | Cook: 3 minutes per batch | Oil temp: 325°F
Ingredients:
- 1 cup glutinous rice flour
- ¼ cup tapioca starch
- ⅓ cup sugar
- 1 teaspoon baking powder
- 1 egg
- ⅓ cup milk
- 2 tablespoons melted butter
- Oil for frying
Method:
- Whisk dry ingredients together.
- Mix in egg, milk, and butter until a smooth, sticky dough forms.
- Pipe 8 connected balls into a ring shape on parchment squares.
- Fry at 325°F for 90 seconds per side until golden.
- Cool slightly, then glaze.
2. Simply Home Cooked’s Glazed Mochi Donuts
This version leans on a mix of glutinous rice flour and all-purpose flour, giving a slightly softer chew that’s easier for beginners to pipe and shape. It’s dense, glazed, and forgiving if your ring shape isn’t perfect.
Yield: 8 donuts | Prep: 15 minutes | Cook: 6 minutes per batch | Oil temp: 325°F
Ingredients:
- ¾ cup glutinous rice flour
- ¼ cup all-purpose flour
- ⅓ cup sugar
- 1 egg
- ⅓ cup milk
- 1 teaspoon baking powder
- 2 tablespoons butter, melted
- 1 cup powdered sugar, 2 tablespoons milk for glaze
Method:
- Combine dry ingredients, then stir in wet ingredients.
- Pipe into donut rings.
- Fry at 325°F until deep golden, about 3 minutes per side.
- Whisk glaze ingredients and dunk warm donuts.
3. Baked Vanilla Mochi Donuts
Baking trades the crackly fried shell for a softer, springier bite, making this the choice when you want mochi donuts without a pot of hot oil. Vanilla keeps the flavor simple and lets the chewy texture shine.
Yield: 6 donuts | Prep: 10 minutes | Bake: 20 minutes | Oven: 375°F
Ingredients:
- 1 cup glutinous rice flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 egg
- ½ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Method:
- Whisk dry and wet ingredients separately, then combine.
- Spoon batter into a greased donut pan.
- Bake at 375°F for 18-20 minutes until set.
- Cool before glazing or dusting with sugar.
4. Matcha-Glazed Mochi Donuts
Matcha brings a grassy, slightly bitter edge that balances the sweetness of a simple glaze beautifully. Whisk 1 tablespoon matcha powder into the base batter from the Pon de Ring recipe above, then top with a glaze made from powdered sugar, milk, and another teaspoon of matcha for color and flavor.
Yield: 8 donuts | Prep: 20 minutes | Cook: 3 minutes per batch
Fry at 325°F as with the classic version. The green glaze sets up glossy and slightly chalky, with a bitter-sweet balance that pairs well with jasmine tea. For deeper flavor exploration, browse our best authentic Japanese desserts.
5. Chocolate-Glazed Mochi Donuts
Cocoa powder stirred into the batter turns these rich and fudgy while keeping that chewy mochi pull. Add 2 tablespoons cocoa powder to the dry mix in the classic recipe, then dip cooled donuts in a glaze of melted chocolate and a splash of cream.
Yield: 8 donuts | Prep: 20 minutes | Cook: 3 minutes per batch
Fry at 325°F until deep brown, since cocoa batter darkens fast and can fool you into pulling them too early. These taste like a cross between a chocolate mochi cake and a donut shop classic. Pair the idea with our chocolate dessert recipes for more cocoa inspiration.
6. Strawberry-Glazed Mochi Donuts
Freeze-dried strawberries blitzed into powder give this glaze real fruit flavor instead of artificial pink coloring. Mix the powder into a standard powdered sugar glaze until it turns a soft rose color.
Yield: 8 donuts using the classic base recipe
Dip fried, cooled donuts into the strawberry glaze and let them set on a rack. The tang from real strawberries cuts through the sweetness nicely. If strawberry desserts are your thing, check our strawberry dessert recipes or these strawberry sugar cookies for a matching treat.
7. Black Sesame Mochi Donuts
Toasted black sesame paste gives these a nutty, slightly smoky depth that stands out from fruitier glazes. Stir 2 tablespoons black sesame paste into the glaze, or fold toasted black sesame seeds directly into the batter for texture.
Yield: 8 donuts using the classic base recipe
The glaze turns a dusty gray-purple, which looks striking against a white plate. Black sesame donuts taste earthy and rich, closer to a dessert you’d find in a Japanese bakery than an American donut shop. They’re a great stop if you’re building out a full spread of Asian desserts.
8. Ube Mochi Donuts
Ube extract or paste turns the batter a vivid purple and adds a sweet, vanilla-like flavor with a faint coconut note. Mix 2 tablespoons ube paste into the wet ingredients before combining with the dry mix.
Yield: 8 donuts using the classic base recipe
Glaze with a simple powdered sugar mix tinted with a few drops of ube extract for color continuity. The color alone makes these a standout on a dessert table, and the flavor leans more floral than fruity.
9. Cinnamon-Sugar Mochi Donuts
Skip the glaze entirely and toss warm, fried donuts in a cinnamon-sugar mix for a simple, old-fashioned finish. Combine ⅓ cup sugar with 1 tablespoon cinnamon in a shallow bowl.
Yield: 8 donuts using the classic base recipe
Roll donuts in the mixture right after frying while they’re still warm enough for the sugar to stick. This one tastes closest to a churro, crisp on the edges with a cinnamon hit in every bite.
10. Brown Sugar Boba Mochi Donuts
Brown sugar syrup drizzled over the top mimics the flavor of boba milk tea, and chewy tapioca pearls on top double down on the texture game. Make a quick syrup by simmering ¼ cup brown sugar with 2 tablespoons water until thick.
Yield: 8 donuts using the classic base recipe
Drizzle warm syrup over glazed donuts and scatter cooked boba pearls on top. The combination of two chewy textures, mochi and tapioca, makes this one feel like a mashup dessert in the best way.
11. Pandan-Coconut Mochi Donuts
Pandan extract gives these a fragrant, slightly grassy-vanilla flavor that’s common in Southeast Asian desserts. Stir 1 teaspoon pandan extract into the wet ingredients, then top with a coconut glaze made from powdered sugar and coconut milk.
Yield: 8 donuts using the classic base recipe
Toasted coconut flakes pressed onto the glaze add crunch and a nutty aroma. The pale green color and tropical flavor make these feel like a vacation in donut form.
12. Blueberry-Lemon Mochi Donuts
Fresh lemon zest and a blueberry glaze give these a bright, tangy lift that balances the dense chew of the dough. Add 1 teaspoon lemon zest to the batter, then simmer ¼ cup blueberries with 2 tablespoons sugar until jammy for the glaze.
Yield: 8 donuts using the classic base recipe
Strain the blueberry mixture before whisking into powdered sugar for a smooth, vivid purple glaze. The lemon in the dough keeps the whole thing from tasting one-note sweet.
13. Maple-Glazed Mochi Donuts
Real maple syrup whisked into powdered sugar makes a glaze that’s deeply caramel-like without any artificial flavoring. Use ¼ cup maple syrup with 1 cup powdered sugar, thinning with a teaspoon of milk if needed.
Yield: 8 donuts using the classic base recipe
Dip warm donuts and let the glaze set until glossy. Maple pairs well with a sprinkle of flaky sea salt on top, which cuts the sweetness nicely.
14. Kinako-Sugar Mochi Donuts
Kinako, or roasted soybean flour, gives these a toasty, nutty flavor similar to peanut butter but lighter. Toss warm fried donuts in a mix of 3 tablespoons kinako and 2 tablespoons sugar.
Yield: 8 donuts using the classic base recipe
This is a traditional topping for mochi in Japan, so it feels especially authentic here. The flavor is subtle and comforting, less sweet than a glaze and more like a snack you’d eat with tea.
15. Cookies-and-Cream Mochi Donuts
Crushed chocolate sandwich cookies folded into a vanilla glaze turn these into a crowd-pleaser for kids and adults alike. Crush 4 cookies and stir half into the glaze, saving the rest for topping.
Yield: 8 donuts using the classic base recipe
Dip donuts in the speckled glaze, then sprinkle the remaining cookie crumbs on top before it sets. The contrast between the chewy donut and crunchy cookie bits works well.
16. Pumpkin Spice Mochi Donuts
Pumpkin puree and warm spices make these feel like a fall bakery special without straying far from the base recipe. Add 2 tablespoons pumpkin puree and 1 teaspoon pumpkin pie spice to the wet ingredients.
Yield: 8 donuts using the classic base recipe
Glaze with a brown butter icing for extra depth, or keep it simple with cinnamon sugar. The pumpkin adds moisture, so these bake or fry up slightly softer than the plain version.
17. Espresso-Glazed Mochi Donuts
A shot of brewed espresso stirred into the glaze gives these a bold coffeehouse edge, perfect alongside your morning cup. Whisk 1 tablespoon cooled espresso into powdered sugar instead of milk.
Yield: 8 donuts using the classic base recipe
The glaze sets with a slight sheen and a punch of bitterness that balances the sweet, chewy dough. This one’s a favorite for anyone who finds regular glazed donuts too sugary.
18. Salted Caramel Mochi Donuts
Homemade or store-bought caramel sauce drizzled over the top, finished with flaky salt, makes these taste like a bakery splurge. Warm ¼ cup caramel sauce slightly so it drizzles smoothly over glazed donuts.
Yield: 8 donuts using the classic base recipe
Sprinkle flaky sea salt right after drizzling so it sticks to the warm caramel. The salty-sweet combination plays well against the dense, chewy base.
19. Lemon-Poppy Seed Mochi Donuts
Poppy seeds folded into the batter add a gentle crunch, while lemon zest and juice in the glaze keep things fresh and tangy. Add 1 tablespoon poppy seeds and 1 teaspoon lemon zest to the dry ingredients.
Yield: 8 donuts using the classic base recipe
Whisk 2 tablespoons lemon juice into powdered sugar for the glaze instead of milk. The result tastes like a lemon poppy seed muffin reimagined as a chewy, glazed donut.
How to Get a Crispy Outside and Chewy Center
The crisp shell comes from frying at the right temperature, not just cooking time. Oil that’s too cool soaks into the dough and leaves donuts greasy instead of crackly.
Keep oil steady at 325°F using a thermometer clipped to the pot. Too hot, and the outside burns before the inside cooks through; too cool, and you lose that shatter-crisp bite.
The chewy center depends on glutinous rice flour, which has a different starch structure than regular flour and holds moisture as it cooks. Tapioca starch added to the mix boosts that stretchy, pull-apart quality even more.
Let donuts rest a minute or two after frying before glazing. This keeps the glaze from sliding off and gives the structure a chance to set without going gummy.
Frying vs. Baking Mochi Donuts
Frying gives the crispiest shell and is the better choice when that crackly texture matters most to you. Hot oil creates a thin, golden crust you can’t fully replicate in an oven.
Baking produces a softer, more uniform donut without the mess of hot oil. It suits weeknight baking when you want something close to mochi texture without standing over a pot.
| Method | Texture | Equipment | Time |
|---|---|---|---|
| Frying | Crispy shell, chewy center | Pot, thermometer, oil | About 3-6 minutes per batch |
| Baking | Soft, springy throughout | Donut pan, oven | 18-20 minutes |
Frying suits weekend projects or special occasions, while baking fits a quicker weekday craving. Both methods work with any of the glazes and mix-ins above, so the choice comes down to texture preference and how much cleanup you’re up for.
