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, such as a 3-inch diameter silicone mold (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 (the chocolate will be hot, so be careful) 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 a silicone pan yields softer donuts. Silicone is much easier for extracting donuts and cleanup.