Mochi donuts are popping up all over it seems. I had never had one but saw a segment on television about them and decided to give them a try!
Mochi is traditionally a Japanese rice cake and eaten year round. In doing my research, that it’s morphed from the traditional into several new and different things, and really just keeping the name in tact.
Since I had never had a mochi donut, I wasn’t sure what to expect. The texture is different and I really like it! It feels airier than a traditional donut with a crunchy exterior and soft interior. I found it not as sweet as well, which I loved. So this is an easy recipe to use if you want to give Mochi donuts a try and there isn’t a bakery near you serving them!
Makes 12 servings
¾ cup gluten free all-purpose flour
¼ cup rice flour
½ cup sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup Greek yogurt or sour cream
¼ cup canola oil
¼ cup cocoa powder
1½ cups powdered sugar
¼ cup milk
1 teaspoon vanilla
- Heat the oven to 350˚F.
- In the 4-Qt Plastic Mixing Bowl, combine the flour, rice flour, sugar, baking soda and salt. Mix well using the Small Mix ‘N Scraper. Add the greek yogurt or sour cream, canola oil and egg and mix just until combined.
- Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed.
- Meanwhile, Combine the cocoa powder, powdered sugar, milk, and vanilla in the Small Batter Bowl and whisk until smooth using the Stainless Steel Whisk.
- Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.
- When cooled, using the Chocolate Drizzler, decorate the donuts with the glaze.
Makes 1 dozen
Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.