Mochi donuts are a delightful treat that combines the chewy texture of Japanese mochi with the beloved shape and sweetness of traditional donuts. These unique pastries, also known as Pon de Ring donuts, have gained popularity for their distinctive texture that’s crispy on the outside and wonderfully chewy in the middle.
You can make these incredible treats at home with just a few simple ingredients like mochiko flour, eggs, and butter.
Whether you prefer baking or frying them, mochi donuts offer a fun twist on conventional donuts that can be customized with various glazes and toppings from matcha white chocolate to classic cinnamon sugar.
Their distinctive ring shape and stretchy texture make them both visually appealing and satisfying to eat.
1. Crispy & Chewy Pon de Ring Donuts
Pon de Ring donuts are a popular type of mochi donut known for their unique bubble-ring shape. These treats offer the perfect balance of crispy exterior and chewy interior that makes them so addictive.
You don’t need to spend hours rolling donut dough into bubble rings. With just a piping bag and parchment paper, you can create these delicious treats at home.
The basic recipe requires only 6 main ingredients. The dough typically includes whole milk and an egg, giving the donuts their signature texture.
When fried in neutral oil, the donuts develop a crisp outer layer while maintaining that chewy, mochi-like center that fans love.
2. 20-Minute Mochi Donuts
These quick mochi donuts are the perfect treat when you want something sweet without spending hours in the kitchen. They feature a crispy exterior with a delightfully chewy middle.
You only need 6 main ingredients to make these donuts. The sticky rice flour dough comes together in under 15 minutes and transforms into beautifully puffed golden-brown donuts when fried.
Some recipes shape them like the popular Pon De Ring donuts, while others make simple donut holes. The donut holes are especially easy – just whisk the ingredients and drop them into hot oil.
After frying, you can roll them in sweet sugar for a simple finish or add a glaze of your choice.
3. Epicurious Mochi Doughnuts
Epicurious offers a popular recipe for ring-shaped mochi doughnuts that perfectly balances chew and bounce. These doughnuts use a combination of mochiko (sweet rice flour) and tapioca flours to create their signature texture.
The preparation starts by bringing milk, sugar, butter, and salt to a boil. Once off the heat, you’ll add the flour mixture to create the dough.
What makes these doughnuts special is their distinct ring shape and glazing options. You can customize them with different colored glazes for a rainbow effect that’s both visually appealing and delicious.
The result is a treat that’s crispy on the outside and delightfully chewy inside.
4. Hungry Huy’s Mochi Donuts
Hungry Huy’s recipe stands out as a popular choice among home bakers. According to Reddit users, this recipe includes a special technique of microwaving part of the milk and mochi flour together before combining with wet ingredients.
This method creates the perfect chewy texture that mochi donuts are known for. You can easily adjust the recipe to suit your taste preferences.
The technique saves you time compared to traditional methods that require rolling dough into small balls for the ring shape. Instead, you can use a piping bag to form the classic bubble ring pattern.
5. Mister Donut’s Pon de Ring
Mister Donut’s Pon de Ring is a famous Japanese donut known for its unique shape and texture. This donut features connected balls of dough that form a ring, creating its distinctive appearance.
The secret to achieving its bouncy, chewy texture is the combination of silken tofu and tapioca flour or glutinous rice flour in the recipe. This gives the donut its signature mochi-like consistency.
You can make a copycat version at home with basic ingredients. The donuts should be crispy on the outside and chewy in the middle when done correctly.
For variety, you can finish your Pon de Ring with either a classic glaze or try a matcha flavor for a Japanese twist.
6. Catherine Zhang’s Baked Mochi Donuts
Catherine Zhang offers a healthier twist on mochi donuts by baking them instead of frying. These donuts maintain the distinctive chewy texture while reducing the oil content.
Her recipe features strawberry and matcha white chocolate glazes that add unique flavors to the classic mochi donut. The combination creates a treat that’s both visually appealing and delicious.
What makes Zhang’s donuts special is their texture balance – they’re crisp on the outside yet maintain that signature bouncy, chewy interior that mochi lovers crave. You can enjoy these treats without the guilt of deep frying.
7. Teak & Thyme’s Baked Mochi Donuts
Teak & Thyme’s baked mochi donuts offer a delightful texture combination that sets them apart from traditional donuts. They feature a crisp exterior with a satisfyingly chewy inside.
These donuts come with two glazing options that add wonderful flavor dimensions. You can choose between a vibrant matcha glaze or a rich white chocolate biscoff topping.
The baking method makes these donuts a healthier alternative to fried versions while maintaining their distinctive mochi chewiness.
You’ll appreciate how the baking process creates that perfect crispy shell while preserving the soft, glutinous rice flour interior that mochi lovers crave.
8. Perfect Mochi Donuts on YouTube
YouTube offers excellent tutorials for making perfect mochi donuts. One popular video shows how to create gorgeous desserts that are sweet and tender with a chewy texture.
Another tutorial focuses on making light, airy, and pillowy soft mochi donuts with a bouncy chew. These videos walk you through the fusion of traditional Japanese mochi and classic American donuts.
You can also find videos demonstrating how to hand-knead Pon de Ring donuts. These tutorials show techniques for achieving super soft and satisfyingly chewy mochi donuts in that unique ring shape.
Japanese cooking channels feature mom-and-daughter teams making simple mochi donuts with common ingredients.
9. Simply Home Cooked Mochi Donuts
Simply Home Cooked offers one of the most popular mochi donut recipes online. Their version uses a mix of glutinous rice flour and all-purpose flour for that perfect chewy texture.
The recipe also includes cornstarch, baking powder, granulated sugar, silken tofu, egg, and water. This combination creates the authentic pon de ring style donuts similar to those found at Mr. Donut in Japan.
What makes this recipe stand out is its simplicity. You don’t need yeast or a starter dough to make these delicious treats. The donuts come out crispy on the outside while maintaining that signature chewy middle.
10. Cinnamon Sugar Mochi Doughnuts
Cinnamon sugar mochi donuts offer a perfect blend of crispy exterior and chewy center. This coating adds a warm, sweet flavor that complements the unique texture of mochi dough.
To make these treats, simply prepare your basic mochi donut batter using glutinous rice flour. After baking or frying your donuts until golden, let them cool slightly.
Mix cinnamon and sugar in a small bowl. While the donuts are still warm (but not hot), brush them lightly with melted butter and roll them in the cinnamon-sugar mixture until fully coated.
The result is a delightful treat with a sweet, spiced exterior and that signature chewy mochi texture you love.
11. Matcha Glazed Mochi Donuts
Matcha glazed mochi donuts combine the chewy texture of glutinous rice flour with the earthy flavor of Japanese green tea powder.
To make these trendy treats, you’ll need glutinous rice flour, sugar, matcha powder, and baking powder as the base ingredients.
For a perfect matcha glaze, mix powdered sugar with whole milk, vanilla extract, and 1/2 to 1 teaspoon of matcha powder. Add more milk as needed to achieve your desired consistency.
The vibrant green color makes these donuts visually striking. You can find matcha powder in most Asian grocery stores or online specialty shops.
These donuts work well with both baked and fried methods. The baked version offers a slightly healthier alternative while maintaining the signature chewy mochi texture.
12. White Chocolate Biscoff Glaze Mochi
White chocolate Biscoff glaze adds a rich, sweet finish to your mochi donuts. This popular combination brings together the creamy texture of white chocolate with the spiced caramel flavor of Biscoff cookie spread.
To make this glaze, melt white chocolate chips in the microwave or over a double boiler. Then stir in a few tablespoons of Biscoff spread until smooth. Add a splash of milk if needed to thin the mixture to your desired consistency.
The glaze sets with a slight sheen and creates a delightful contrast to the chewy mochi texture. You can also sprinkle crushed Biscoff cookies on top for extra crunch and flavor before the glaze sets.
13. Silken Tofu Mochi Donuts
Silken tofu adds a unique softness to mochi donuts. You’ll need about 120-160g of silken tofu for a batch of 8 donuts.
Mix the tofu with glutinous rice flour, all-purpose flour, cornstarch, and baking powder. Add sugar, an egg, and a small amount of water to form your dough.
The tofu gives these donuts a slightly different texture than traditional recipes. They become softer and have a subtle flavor that works well with various toppings.
You can pipe the dough into ring shapes on parchment paper before frying. Once fried, these tofu mochi donuts develop a crispy exterior while maintaining that signature chewy center.
14. Mochiko Flour Classic Mochi
Mochiko flour is the foundation of traditional mochi donuts. This sweet rice flour gives mochi its signature chewy texture that fans love.
For classic mochi donuts, combine 2 cups of mochiko flour with 1 teaspoon of baking powder. Add 3 tablespoons of butter, 1 teaspoon of vanilla extract, and 1 egg to create your base dough.
You can adjust the sweetness level by adding sugar to your preference. Some recipes also include milk to achieve the right consistency.
The resulting donuts will have a crisp exterior with that distinctive stretchy, chewy interior that makes mochi treats so popular.
15. Cornstarch Mochi Creations
Cornstarch is a key ingredient in many mochi donut recipes. It helps create that perfect balance between crispy exterior and chewy interior that makes these treats so popular.
When making mochi donuts, cornstarch works with glutinous rice flour to develop the signature texture. Based on search results, you’ll typically need about 3/4 cup of glutinous rice flour paired with cornstarch in your recipe.
The cornstarch lightens the dough, preventing it from becoming too dense. This creates that bouncy, chewy texture that defines a good mochi donut.
You don’t need to roll individual balls of dough when using a cornstarch-based recipe. Simply pipe the mixture onto parchment paper for convenient shaping.
16. Glutinous Rice Flour Variety
Glutinous rice flour is the key ingredient that gives mochi donuts their signature chewy texture. This flour is made from short-grain rice and is also known as mochiko or sweet rice flour.
Despite its name, glutinous rice flour doesn’t contain gluten. It’s naturally gluten-free, making it a good option for those with gluten sensitivities.
You can find different brands of glutinous rice flour at Asian grocery stores or online. Popular brands include Mochiko and Koda Farms. Each brand may create slightly different textures in your final donut.
For the best results, make sure you’re using glutinous rice flour and not regular rice flour. The difference will be noticeable in the chewiness of your mochi donuts.
17. Homemade Glazes and Toppings
Making your own glazes for mochi donuts adds a personal touch and lets you create unique flavor combinations.
A basic glaze needs just powdered sugar, milk, and vanilla extract.
For chocolate glaze, mix powdered sugar with cocoa powder and milk.
Matcha glaze combines powdered sugar with matcha powder and milk for a lovely green finish.
Popular toppings include sprinkles, crushed cookies, chopped nuts, and toasted coconut. Drizzle melted chocolate or caramel for an extra sweet touch.
Let your creativity shine by adding food coloring to white glazes or incorporating fruit purees for natural colors and flavors.
18. Microwave Mochi Technique
The microwave offers a quick way to prepare mochi dough for your donuts.
Start by mixing about 60g of sweet rice flour (Mochiko) with 90g of milk in a microwave-safe bowl.
Heat the mixture for 20-30 seconds until it forms a sticky dough. This partial cooking helps develop the chewy texture that makes mochi donuts special.
Let the mixture cool slightly before combining it with your remaining ingredients. This technique saves time compared to traditional steaming methods.
For chocolate mochi donuts, you can even cook the entire donut in the microwave for about 1 minute. This works well for small donut holes or mug versions.
19. Salted Butter Mochi
Salted butter mochi offers a savory twist on traditional mochi donuts. This variety uses a mix of mochiko (sweet rice flour) and tapioca starch to create that signature chewy texture.
To make this version, you’ll add 1/4 teaspoon salt and 3 tablespoons of melted unsalted butter to your base ingredients. The salt enhances the buttery flavor and creates a satisfying contrast to the natural sweetness.
Mix your dry ingredients first—mochiko flour, tapioca starch, baking powder, and salt. Then combine with wet ingredients including melted butter, vanilla extract, milk, and an egg.
The result is a mochi donut with an incredible depth of flavor that balances sweet and savory perfectly.
20. Sweetened Condensed Milk Mochi
Sweetened condensed milk gives mochi donuts a rich, creamy flavor that’s hard to resist. You can add it directly to your mochi donut batter for a subtle sweetness throughout.
For an extra burst of flavor, try creating a condensed milk glaze. Mix about 1/4 cup of sweetened condensed milk with 1 cup of powdered sugar and drizzle it over your cooled mochi donuts.
The glaze hardens slightly, creating a nice contrast with the chewy mochi texture. You can also add a drop of vanilla extract to enhance the flavor even more.
These donuts pair perfectly with coffee, especially Vietnamese coffee, which complements the sweetened condensed milk flavor.
21. Alternative Baking Methods
You can make mochi donuts without a deep fryer. Baking is a popular alternative that uses less oil.
Set your oven to 350°F and bake the shaped dough for 12-15 minutes.
Air fryers work well too. Spray your mochi donut dough with a little oil and air fry at 350°F for about 8 minutes.
For a stovetop option, use a heavy pot with 2 inches of oil. Keep the temperature around 350°F using a thermometer.
Each method creates slightly different textures. Fried donuts are crispier outside, while baked versions are a bit lighter. Choose the method that works best for your kitchen.
History of Mochi Donuts
Mochi donuts represent a fascinating fusion of traditional Japanese ingredients with Western baking techniques. They blend the chewy texture of mochi with the familiar shape and sweetness of donuts.
Origins in Japan
Mochi donuts were first created in Japan by the popular chain Mister Donut. Their signature version, called “Pon de Ring,” features a unique connected-ball shape that makes them instantly recognizable. This design not only looks appealing but makes the donuts easy to pull apart and share.
These special donuts gained popularity because they offered something different from traditional Western-style donuts. The Pon de Ring combines the springy, chewy texture of mochi (from rice flour) with the satisfying sweetness of a regular donut.
Japanese mochi donuts typically use rice flour or tapioca flour to achieve their distinctive chewiness. This texture, known as “mochi-mochi” in Japanese, became a major selling point that differentiated them from regular donuts found elsewhere.
Evolution in the United States
Mochi donuts arrived in the United States primarily through Hawaii, where Japanese culinary influences have long been embraced. Hawaiian bakeries began creating their own versions, often blending Japanese techniques with local flavors.
Around 2015-2018, mochi donuts started gaining mainstream popularity on the U.S. mainland. Social media played a huge role in their spread, as their unique appearance made them highly “Instagrammable.”
American adaptations typically feature bold flavor combinations and colorful toppings. You’ll find varieties with matcha, black sesame, or tropical fruit glazes that weren’t common in the original Japanese versions.
Today, specialized mochi donut shops have opened across major U.S. cities. Many home bakers have also embraced making these treats, with recipes adapting to use more readily available ingredients like glutinous rice flour or tapioca starch.
Key Ingredients for Mochi Donuts
Making perfect mochi donuts requires specific ingredients that create their signature chewy texture and sweet flavor. The right combination of flours and sweeteners will give you that authentic pon de ring experience.
Glutinous Rice Flour
Glutinous rice flour, also known as mochiko, is the star ingredient in mochi donuts. This special flour creates the stretchy, chewy texture that makes these donuts unique. You can find mochiko in the Asian or baking aisle of most grocery stores.
Unlike regular flour, glutinous rice flour contains no gluten despite its name. The term “glutinous” refers to its sticky quality when cooked. Some recipes combine glutinous rice flour with tapioca starch to enhance the chewy texture.
For best results, use Japanese sweet rice flour rather than substitutes. The fine texture of authentic mochiko ensures your donuts will have that perfect bounce when you bite into them.
Sweeteners and Flavorings
Mochi donuts typically use granulated sugar as the main sweetener. The amount can be adjusted based on your preference for sweetness.
Some recipes incorporate milk, which adds richness and helps create a tender interior.
You can enhance your mochi donuts with various flavorings:
- Vanilla extract for a classic taste
- Matcha powder for a Japanese twist
- Fruit powders for unique colors and flavors
- Coconut milk as a dairy-free alternative to regular milk
For toppings, consider chocolate glazes, fruit-flavored icings, or a simple dusting of powdered sugar. The mild base flavor of mochi donuts makes them perfect for creative flavor combinations.
