Easy Mochi Donuts

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care. This mochi donuts recipe is proof that dessert doesn’t have to be complicated to feel special.

I’ll be honest: the first time I made mochi donuts, I was a little intimidated by the whole “frying” thing. But then I realized they’re basically just adorable little dough balls that puff up into the cutest ring shapes you’ve ever seen.

And that chewy, slightly bouncy texture? Pure magic. Now I make them whenever I need a pick-me-up — or when I want to impress literally anyone who walks into my kitchen.

Little Snapshot: What This Recipe Delivers

These mochi donuts bring together the best of both worlds: a crispy golden outside with a soft, chewy center that’s totally different from regular donuts.

You’ll get 10 gorgeous rings that you can glaze with strawberry, matcha, or chocolate — and they’re easier to make than you’d think, even if you’ve never fried anything before.

Nutritional Peek

Look, we’re not making these for the health benefits — we’re making them because life’s too short not to eat pretty Mochi Donuts. But here’s what you’re working with per donut (before you go wild with toppings):

Nutrient	Amount per Serving
Calories	280 kcal
Protein	4g
Carbohydrates	42g
Fat	11g
Fiber	1g
Sugar	18g

Note: Nutritional values are approximate and will vary based on glaze choice and decorations.

Ingredients

This Asian donut recipe starts with pantry staples and a few special ingredients that create that signature chewiness. The secret? Tapioca starch. It’s what gives these Mochi Donuts their bouncy, mochi-like texture that regular flour just can’t deliver.

For the Mochi Donuts

Amount	Ingredient
60g (⅓ cup)	Granulated sugar
1	Egg, room temperature
120g (1 cup)	All-purpose flour
220g (1¾ cups)	Tapioca starch (this is the magic ingredient — don’t skip it!)
1 tsp	Baking powder
Pinch	Salt
140g (½ cup)	Water (you might need a tiny bit more or less)

For the Strawberry Glaze

Amount	Ingredient
150g (1 cup)	Callebaut white chocolate (or any high-quality white chocolate — yes, quality matters here)
25g (2 tbsp)	Strawberry puree
40g (3 tbsp)	Heavy cream (36% fat content)
15g (1 tbsp)	Unsalted butter, room temperature
Optional	Red food coloring

For the Matcha Glaze

Amount	Ingredient
150g (1 cup)	Callebaut white chocolate
65g (¼ cup)	Heavy cream (36% fat content)
1 tsp	Matcha powder (adjust based on how intense you want it)
15g (1 tbsp)	Unsalted butter, room temperature
Optional	Green food coloring

For the Chocolate Glaze

Amount	Ingredient
150g (1 cup)	Callebaut dark chocolate (or high-quality semi-sweet chocolate)
65g (¼ cup)	Heavy cream (36% fat content)
15g (1 tbsp)	Unsalted butter, room temperature

For Decoration

Amount	Ingredient
As needed	Callebaut white chocolate, melted
As needed	Gold dust (because we’re fancy like that)
As needed	Freeze-dried strawberries

Tools You’ll Actually Use

• Stand mixer or hand mixer (or just a good old whisk and some arm strength)
• Digital kitchen scale (trust me on this — weighing is way more accurate than cups)
• Large saucepan or deep pot for frying
• Candy/oil thermometer (this is non-negotiable for perfect Mochi Donuts)
• Parchment paper squares (10cm x 10cm / 4″ x 4″)
• Slotted spoon or spider strainer
• Paper towels
• Mixing bowls
• Piping bag (for the fancy drizzle at the end)

Step-by-Step Instructions

Alright, let’s make some mochi donuts! I promise this is easier than it looks, and your kitchen is about to smell absolutely incredible.

Making the Donut Dough

Step 1: Grab your stand mixer (or a big bowl and a whisk) and combine all your dry ingredients: the all-purpose flour, tapioca starch, baking powder, and that pinch of salt.

Mix them together for about a minute or two until everything’s evenly distributed. This is your foundation, so make sure there aren’t any lumps hiding in there.

Step 2: Crack in your room-temperature egg and mix it through. Room temp is key here — cold eggs don’t play nice with the rest of the ingredients.

Step 3: Now comes the slightly tricky part: slowly add the water while your mixer is running. Start with about three-quarters of the water.

At first, your dough might look like it’s having an identity crisis and separating, but don’t panic! Keep the mixer going, and it’ll come together like magic.

Step 4: Here’s how to test if your dough is ready: take a small amount and try to form a ball with your hands. If it’s crumbly and falls apart, add a tiny bit more water (like a teaspoon at a time).

Once you can form a smooth ball without it being sticky or falling apart, you’re golden. This is honestly the most important step — too dry and your Mochi Donuts will be dense, too wet and they’ll absorb too much oil.

Step 5: Once the dough consistency is perfect, knead it with the palm of your hand for about a minute. You’re not making bread here, so no need to go crazy — just bring it all together into a smooth, elastic dough.

Step 6: Cut out 10 squares of parchment paper (10cm x 10cm or 4″ x 4″). These little squares are going to be your best friends during frying.

Step 7: Time to portion! Using your digital scale, divide the dough into little balls that are about 7g each. You should get 80 balls total (8 balls per donut × 10 donuts). Pro tip: keep your hands slightly damp with water — it’ll prevent the dough from sticking to your fingers and make rolling way easier.

Step 8: On each parchment square, arrange 8 dough balls in a ring shape so they’re touching each other. They’ll puff up and merge together when they fry, creating that iconic mochi donut shape. Once all 10 are assembled, you’re ready to fry!

Frying the Mochi Donuts

Step 9: Heat about 2–3 inches of vegetable oil in your saucepan to 170-180°C (338-356°F). Use that thermometer — this isn’t the time to wing it. If the oil’s too hot, you’ll get burnt outsides and raw insides. Too cool, and your Mochi Donuts will be greasy.

Step 10: Gently place 2–3 Mochi Donuts (still on their parchment paper) into the hot oil. Don’t overcrowd the pot or the temperature will drop.

Step 11: After about 30 seconds, flip the Mochi Donuts and carefully peel off the parchment paper with tongs or a fork. Fry for 1–2 minutes on each side until they’re gorgeous and golden brown. They should puff up and float — that’s when you know they’re happy.

Step 12: Use a slotted spoon to transfer the Mochi Donuts to a plate lined with paper towels. Let them drain and cool completely before glazing. And keep checking that oil temperature between batches! Consistency is everything.

Making the Glazes

For the Strawberry Glaze:

Step 13: Chop your white chocolate into small pieces (or just use those fancy Callebaut callets). Semi-melt them in the microwave in 20-second bursts, stirring between each one.

Step 14: If you’re using fresh strawberries, blend them into a smooth puree. You can also use store-bought puree — no judgment here.

Step 15: Heat the cream and strawberry puree in a small saucepan over medium heat until it just starts to simmer. Don’t let it boil!

Step 16: Pour the warm cream mixture over your semi-melted chocolate. Let it sit for about a minute — this lets the chocolate melt gently without seizing up. Then stir (or use an immersion blender) until it’s silky smooth.

Step 17: Stir in the butter until it’s fully incorporated. If you want a more vibrant pink, add a drop or two of red food coloring. Let the glaze cool to about 27°C (81°F) before using — this temperature is perfect for coating without being too runny or too thick.

For the Matcha Glaze:

Step 18: Follow the same process as the strawberry glaze, but heat the cream with the matcha powder instead of strawberry puree. Whisk it well so there aren’t any matcha clumps — nobody wants a powdery surprise.

For the Chocolate Glaze:

Step 19: Same deal here, but use dark or semi-sweet chocolate instead of white. Heat the cream (no matcha this time — that was a typo in the original recipe), pour it over the semi-melted chocolate, add the butter, and let it cool to 27°C.

Glazing Your Donuts

Step 20: This is the fun part! Make sure your Mochi Donuts are completely cooled to room temperature and your glaze is at the right temp (27°C / 81°F). Temperature really is everything here — too warm and the glaze will slide right off, too cool and it won’t coat evenly.

Step 21: Hold a donut with your fingers (I usually hold it from the bottom) and dip the top into the glaze. Gently swirl it around for a few seconds to get an even coat.

Step 22: Lift it out, let the excess drip off, and use your other hand to gently wipe away any drips from the bottom. Place it glaze-side up on a cooling rack or parchment paper.

Step 23: Let the glaze set at room temperature. If your kitchen is really warm, pop them in the fridge for a few minutes to speed things up.

Decorating (The Best Part!)

Step 24: Melt some white chocolate in the microwave (20-second bursts, stirring between each). Transfer it to a piping bag and snip off a tiny corner.

Step 25: Drizzle the white chocolate over your glazed donuts in whatever pattern makes your heart happy. Zigzags, swirls, polka dots — there’s no wrong answer here.

Step 26: While the chocolate drizzle is still wet, sprinkle on freeze-dried strawberries or a tiny pinch of gold dust. Go as extra as you want — these are your donuts!

Claire’s Pro Tips & Gentle Guidance

Let me share some secrets I’ve learned from making mochi buns and Mochi Donuts more times than I can count:

Temperature is everything: I can’t stress this enough — invest in a good thermometer. It’s the difference between perfect donuts and sad, greasy ones. I check my oil temp before every batch because even a 10-degree difference matters.

Don’t skip the digital scale: I know measuring by cups seems easier, but baking (especially with tapioca starch) is chemistry. Weighing your ingredients will give you consistent results every single time.

The dough consistency test is real: That little trick where you form a ball? Do it. I’ve rushed through this step before and ended up with Mochi Donuts that were either too dense or fell apart in the oil. Learn from my mistakes!

Let the chocolate sit: When you pour the hot cream over the chocolate, resist the urge to immediately stir. Letting it sit for a full minute helps the chocolate melt evenly without getting grainy or seized up.

Glaze temperature matters just as much as oil temperature: The folks at Epicurious swear by getting your glaze to the right consistency before dipping — and I couldn’t agree more. Too warm and it slides right off, too cool and you’ll get thick, uneven coating.

Work quickly but calmly: Once your oil is hot, you need to keep moving, but don’t rush. Frying is one of those things where staying calm and focused will give you way better results than frantically trying to do everything at once.

Slightly wet hands are your friend: When shaping those little dough balls, keep a small bowl of water nearby and dampen your hands as needed. It’ll save you so much frustration.

Quick Fixes for Mochi Donuts

Even experienced bakers run into issues sometimes — here’s how to troubleshoot:

Problem: Mochi Donuts are too dense and heavy Fix: Your dough likely had too little water. Next time, add a bit more water gradually until you can form a smooth, non-crumbly ball. The dough should feel soft and slightly elastic, not tight or dry.

Problem: Donuts absorbed too much oil and taste greasy Fix: Your oil temperature was too low. Make sure you’re maintaining 170-180°C throughout frying. Also, let the Mochi Donuts drain properly on paper towels and flip them once so both sides can shed excess oil.

Problem: Donuts are burnt on the outside but raw inside Fix: Oil temperature was too high. Lower the heat and use that thermometer religiously. Also, make sure your dough balls are evenly sized — bigger balls take longer to cook through.

Problem: The ring shape fell apart during frying Fix: Make sure your dough balls are touching each other when you arrange them in the ring. They should almost be slightly squished together — they’ll separate slightly when they puff up but still hold together as a ring.

Problem: Glaze is too runny and won’t stick Fix: Let your glaze cool down more before dipping. It should be around 27°C (81°F) — thick enough to coat but still fluid. If it’s gotten too cool and thick, gently reheat it in 5-second microwave bursts.

Problem: Glaze is clumpy or grainy Fix: Your chocolate might have seized. This happens when water gets into the chocolate or when the cream is too hot. Make sure your cream is just simmering (not boiling) and let it sit on the chocolate before stirring to melt gently.

Problem: Dough is sticky and hard to shape Fix: You added too much water. You can try kneading in a tiny bit more tapioca starch, but honestly, it’s easier to start over if it’s really wet. This is why adding water slowly is so important!

Variations & Fun Twists

One of my favorite things about this puffy donut recipe is how customizable it is. Here are some ways to make it your own:

Seasonal Glazes: Swap the strawberry for raspberry in summer, pumpkin spice in fall, or peppermint white chocolate in winter. Just replace the strawberry puree with your flavor of choice.

Gluten-Free Option: Replace the all-purpose flour with a gluten-free 1:1 baking flour. I’ve tried this with Bob’s Red Mill, and it works beautifully — you might just need to adjust the water slightly.

Vegan Version: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes), and swap the butter for vegan butter in the glazes. Use coconut cream instead of heavy cream.

Flavor the Dough: Add a teaspoon of vanilla extract, almond extract, or even a bit of citrus zest to the dough for an extra flavor dimension.

Ube Glaze: For a gorgeous purple glaze, mix ube extract or ube powder into white chocolate glaze. It’s stunning and tastes amazing!

Baked Version: If you’re nervous about frying, you can bake these at 180°C (350°F) for 12-15 minutes. They won’t have quite the same texture, but they’ll still be delicious and way less intimidating.

Filled Donuts: Once they’re cooled, you can use a piping bag to inject pastry cream, jam, or Nutella into the center of each Mochi Donuts ball. It’s next-level indulgent.

Rustic vs. Fancy: Keep them simple with just a basic glaze for a casual coffee date vibe, or go all out with multiple colors, gold dust, and edible flowers for a celebration.

Serving, Storage & Reheating

These mochi donuts are absolutely best enjoyed fresh — ideally within a few hours of making them. The texture is at its peak when they’re still slightly warm from frying and the glaze has just set.

Serving Suggestions: Pair them with a hot cup of matcha latte, coffee, or even a glass of cold milk. They’re perfect for brunch gatherings, birthday parties, or honestly just a Tuesday when you need something special.

I also love serving them alongside these Easy Dango for a full Japanese-inspired dessert spread.

Storage: If you actually have leftovers (which I doubt), store them in an airtight container at room temperature for 2-3 days. The texture will change slightly — they’ll get a bit chewier and less crispy on the outside — but they’re still totally enjoyable.

Refrigerator Storage: You can refrigerate them for up to 5 days, but the glaze might lose some of its shine and the Mochi Donuts will firm up. Bring them to room temperature before serving.

Freezing: You can freeze the unglazed Mochi Donuts for up to 2 months. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Thaw at room temperature and glaze fresh when you’re ready to serve.

Reheating: If you want to refresh day-old donuts, pop them in a 150°C (300°F) oven for 3-5 minutes. Don’t microwave them — they’ll get rubbery. You can also re-glaze them if the original glaze has gotten a bit sad-looking.

No-Waste Kitchen Magic

I’m all about using every bit of what we make, so here are some creative ways to avoid waste:

Leftover Glaze: Don’t toss it! You can drizzle it over ice cream, stir it into hot chocolate, or use it as a dip for fresh fruit. The chocolate glaze is especially amazing warmed up and poured over vanilla ice cream.

Day-Old Donuts: Turn them into a donut bread pudding! Tear them into pieces, soak in a custard mixture (eggs, milk, sugar, vanilla), and bake until golden. It’s absolutely decadent.

Donut Holes: If you have extra dough, roll it into small balls and fry them as donut holes. They cook even faster and are perfect for snacking or giving to kids.

Flavored Sugar: If you prefer a simple sugar coating instead of glaze, mix any leftover freeze-dried fruit powder with granulated sugar. Toss warm Mochi Donuts in it for an easy, less messy option.

Leftover Tapioca Starch: Use it to make these Easy Japanese Katsu Bowls — it makes the perfect crispy coating for the chicken!

Parchment Squares: Save and reuse the parchment paper squares if they’re not too oily. You can also compost them if they’re unbleached.

Mochi Donuts FAQs

Cozy Closing

And there you have it — your complete guide to making gorgeous, chewy, ridiculously Instagram-worthy mochi donuts right in your own kitchen!

These are the kind of treats that make you feel like a baking rockstar, even if you’re usually intimidated by anything involving hot oil.

The first bite is always my favorite — that slight crunch giving way to that pillowy, bouncy center. And honestly, watching people’s faces when they try them for the first time? Priceless.

There’s always a moment of surprise, like “Wait, why is this so different from a regular Mochi Donuts?!” And then they immediately reach for another one.

I’d love to see your spin on this mochi donuts recipe! Did you go matcha? Triple chocolate? Some wild flavor combo I haven’t thought of yet? Leave a note below or tag me on Instagram (@edenplate) so we can share a sweet moment together.

Bonus points if you show me your prettiest drizzle work — I love seeing everyone’s creative decorating!

And hey, if you’re in the mood for more fun Asian-inspired treats, check out my Garlic Parmesan Sweet Potato Wedges for a savory snack to balance out all this sweetness.

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra scoop of icing).