Baked Mochi Donuts

Fluffy, chewy, and surprisingly healthy, these Baked Mochi Donuts are quick and easy to make, with a light and airy texture. This irresistible treat is a delicious favorite you'll want to make again and again, anytime.

   

Serves: 6 donuts
Prep Time: 10 minutes – Cooking Time: 14 minutes – Total Time: 24 minutes

Helpful equipment

• Donut pan, either 3-inch diameter silicone or steel (read notes)
• Pyrex cup
• Basting brush to oil the donut mold
• Saucepan or small double boiler

Ingredients

Dry ingredients:

• 1/2 cup glutinous rice flour
• 1 tbsp. whole wheat pastry flour (or choice of flour)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tbsp. brown sugar (or substitute/granulated sugar)
• 1/2 tbsp. granulated sugar
• Sprinkle of salt

Wet ingredients:

• 1/4 cup buttermilk (read notes)
• 1.5 tbsp. liquid egg white or ½ egg
• 1/2 tbsp. oil
• 1/3 tsp vanilla extract (or 1/8 tsp cake batter extract)

Strawberry glaze:

• 3 tbsp. white chocolate chips
• 1-2 tsp milk (or heavy cream)
• 3/8 tsp strawberry powder (read notes)

Instructions

Step 1

Preheat the oven to 375F. 

Step 2

Prepare the dry ingredients. In a large mixing bowl, combine glutinous rice flour, whole wheat pastry flour, baking powder, baking soda, brown sugar, granulated sugar, and salt. Mix until well combined.

Step 3

Prepare the wet ingredients. In a Pyrex measuring cup or small bowl, whisk together buttermilk, egg, oil, and cake batter extract until smooth.

Step 4

Combine the wet and dry ingredients. Pour the wet mixture into the dry ingredients. Use a spatula to gently stir and fold the mixture until the batter is smooth and no dry pockets remain. 

Step 5

Generously oil the donut mold to ensure the donuts release easily after baking.

Step 6

Evenly distribute the batter into the prepared mold, filling each about halfway. The donuts will puff up significantly during baking.

Step 7

Bake the donuts. Place the filled mold into oven and bake at 375°F (190C) for 14 minutes, or until the internal temperature of the donuts reaches 190°F (88C) and a toothpick inserted into the center comes out clean.

Step 8

Remove the mold from the oven and allow the donuts to cool before carefully removing them. Let the donuts cool completely before serving or glazing.

Step 9

To glaze the donuts, begin by melting the white chocolate chips in a small saucepan (or double boiler) over medium-low heat. As the chocolate softens, mash it with a spoon until it forms a smooth paste. Mix in 1-2 teaspoons of milk and the strawberry powder, stirring continuously until the glaze becomes smooth and fluid. Remove from heat and quickly dip the donuts into the strawberry glaze for a thin, even coating, or use a spatula to spread the glaze evenly over the donut surface.

Notes

• Strawberry powder: You can make strawberry powder by crushing dried strawberries, or purchase it separately.
• For a low-fat glaze, replace the 3 tbsp. white chocolate chips with 1/4 cup powdered sugar.
• If you prefer a thicker glaze over the donuts, double the amounts used for the strawberry glaze. 
• These donuts can be enjoyed alone without a glaze. If doing so, you can consider increasing the amount of sugar in the batter for added sweetness. 
• Be sure to oil the donut molds to ensure easy release of the donuts. 
• Making buttermilk: To make your own buttermilk, add 3/4 tsp of apple cider vinegar or lemon juice to 1/4 cup of milk and let it sit at room temperature for 10 minutes. 
• Pan type: Using a steel donut pan results in firmer donuts with a more golden crust, while silicone pans yield softer donuts. If using a silicone mold, you may need to adjust the baking time higher, but cleanup will be easier.