Mochi Doughnuts 

These Mochi Doughnuts—often made in the playful pon de ring shape—are the delightful fusion of chewy Japanese mochi and soft, sweet doughnuts. They're gluten‑free and airy, offering a crisp exterior with a satisfyingly elastic interior. Traditional versions use glutinous rice flour (mochiko) and tapioca starch, while some include milk and egg for extra softness. Best topped with creative glazes like matcha, ube, chocolate, or fruit flavors, these eye-catching treats are perfect for breakfast, snacks, or sharing at gatherings.

ngredients

• 1 cup glutinous rice flour (mochiko)
  
  

• ½ cup tapioca starch
  
  

• 2 Tbsp granulated sugar
  
  

• 1 tsp baking powder
  
  

• ¼ tsp salt
  
  

• 1 large egg
  
  

• 2 Tbsp butter, melted
  
  

• ½ cup milk (dairy or plant‑based)
  
  

• 1 tsp vanilla extract
  
  

• Oil for frying
  
  

Glaze (choose flavors):

• Powdered sugar + milk or juice (e.g. matcha powder + milk, fruit puree, chocolate)
  
  

• Optional: sprinkles, toasted coconut, sesame seeds
  
  

Directions

1. In a bowl, whisk together mochiko, tapioca starch, sugar, baking powder, and salt.
   
   

2. In a separate bowl, combine egg, melted butter, milk, and vanilla. Stir into dry ingredients until a smooth, slightly sticky batter forms.
   
   

3. Transfer to a piping bag or zip‑top bag with the tip cut off. Pipe pon de ring shapes (eight connected small balls) onto parchment paper, or form simple rings or holes. Let rest 20–30 minutes to hydrate the batter
   
   

4. Heat oil in a pot or deep fryer to 350–360 °F (175–180 °C). Fry donuts in batches until lightly golden and crisp, about 2–3 minutes per side. Remove with a slotted spoon to drain and cool slightly on a wire rack.
   
   

5. Prepare glaze: whisk powdered sugar with your choice of milk or puree until pourable. Dip cooled donuts into glaze and garnish immediately.
   
   

6. Let glazing set (~10 minutes), then serve fresh or store in an airtight container—enjoy within a day for best chewiness
   
   

Nutrients (approx. per donut)

• Calories: ~200–250 kcal
  
  

• Fat: ~7–10 g (from butter/oil and starches)
  
  

• Carbohydrates: ~30–35 g (mostly starch and sugars)
  
  

• Protein: ~3–4 g
  
  

• Fiber: ~1–2 g
  
  

• Sugars: ~8–12 g (varies with glaze)
  
  

• Sodium: ~150–200 mg