I perfected an easy-from-scratch Japanese mochi donut with a crisp exterior and a bouncy, chewy mochi-like interior, and I’m excited to share my Puffy Donut Recipe.
I whip up these Crazy Delicious Mochi Donuts for summer whenever I want something that feels a little wild. They look playful with their beaded ring shape but the texture is the real surprise: crisp outside, bouncy chewy mochi-like inside that makes you keep reaching for another.
I use glutinous rice flour (mochiko) and a hint of vanilla extract so the flavor is familiar but oddly fresh. This is totally a Fun To Bake treat and honestly a Puffy Donut Recipe that changes what you expect from donuts, the glazes get creative and you wont stop tasting.
Ingredients
- Glutinous rice flour: makes chewy donuts, mostly carbs, low protein, gluten free.
- All purpose flour: adds structure and mild wheat flavor, more protein than mochiko.
- Granulated sugar: sweetens, feeds browning, pure carbs with zero fiber.
- egg: gives protein, binds dough, adds richness and a tiny bit of fat.
- Milk: adds moisture, some protein and calcium, can alter chewiness slightly.
- butter: brings fat for flavor and tender crumb, adds a richer mouthfeel.
- Matcha powder: earthy, slightly bitter, adds antioxidants and green color.
- Strawberry puree: bright fruity tang, adds natural sweetness and vitamin C.
- Powdered sugar: makes glossy glaze, pure simple carbs, very sweet.
- Lemon: gives bright acid, balances sweetness with citrusy tang and aroma.
Ingredient Quantities
- For the donuts:
- 1 cup (120g) glutinous rice flour (mochiko)
- 1/3 cup (45g) all purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tsp baking powder
- 1/8 tsp fine salt (a small pinch works too)
- 1 large egg, room temperature
- 1/2 cup (120ml) milk (whole milk or unsweetened alternative)
- 2 tbsp (28g) unsalted butter, melted
- 1 tsp vanilla extract
- Vegetable oil for frying, about 2 to 3 cups (enough for 2 inch deep in a pot)
- Optional for extra chew: 1 tbsp tapioca starch or potato starch
- For the glazes and summer variations:
- 1 1/2 cups (170g) powdered sugar (confectioners sugar)
- 2 to 4 tbsp milk or water, to thin glaze
- 1/2 tsp vanilla extract
- Strawberry option: 1/3 cup strawberry puree (fresh or thawed frozen)
- Matcha option: 1 to 2 tsp matcha powder
- Lemon option: 1 tbsp fresh lemon juice plus 1 tsp lemon zest
- Optional toppings: rainbow sprinkles, toasted coconut, chopped nuts, freeze dried fruit powder, coarse sugar
How to Make this
1. In a bowl whisk together 1 cup (120g) glutinous rice flour, 1/3 cup (45g) all purpose flour, 1/3 cup (65g) granulated sugar, 1 tsp baking powder, 1/8 tsp salt and optional 1 tbsp tapioca or potato starch for extra chew.
2. In a separate bowl beat 1 large room temp egg, then whisk in 1/2 cup (120ml) milk, 2 tbsp (28g) melted unsalted butter and 1 tsp vanilla until smooth.
3. Pour the wet into the dry and gently mix until just combined and smooth. The batter should be thick but pipeable; if it seems too stiff add 1 tbsp milk at a time, if too loose add a tablespoon of mochiko. Dont overmix.
4. Heat 2 to 3 cups vegetable oil in a heavy pot to about 325 to 350°F (use a thermometer). You want about 2 inch oil depth. Keep the temp steady; too hot burns outside, too cool makes greasy donuts.
5. Transfer batter to a piping bag or zip top bag and snip a 1/2 inch corner, or use two spoons to form blobs. Pipe 8 small equal blobs in a circle (form the classic mochi donut shape) onto a small square of parchment paper, or pipe directly into the oil if you trust your aim.
6. To fry, slide the parchment with the ring into the oil and quickly pull the paper out with tongs, or carefully drop the piped ring into the oil with a spoon. Fry in batches without crowding, turning once, until golden and puffed—about 2 to 3 minutes per side. Adjust heat to keep oil around 320 to 330°F.
7. Remove donuts with a slotted spoon and drain on a wire rack over a baking sheet. Let cool 2 to 3 minutes so they keep their shape but are still warm for glazing.
8. Make glazes: sift 1 1/2 cups (170g) powdered sugar into a bowl, add 2 to 4 tbsp milk or water and 1/2 tsp vanilla and whisk to desired thickness. For strawberry fold in 1/3 cup strawberry puree (you may need less milk), for matcha whisk in 1 to 2 tsp matcha powder (sift first), for lemon add 1 tbsp fresh lemon juice plus 1 tsp lemon zest. Taste and adjust thickness with more powdered sugar or a splash of milk.
9. Dip each warm donut into glaze, let excess drip back, then top with sprinkles, toasted coconut, chopped nuts or crushed freeze dried fruit powder. For thicker coating spoon glaze on top and press toppings on right away.
10. Let glazes set for 5 to 10 minutes, then serve. Store at room temp in an airtight container for up to a day, or refresh the chew by briefly warming in a toaster oven. Keep an eye on oil temp, dont overcrowd the fryer, and use parchment or a piping bag to get neat, even rings.
Equipment Needed
1. Large mixing bowl and a small bowl for wet and dry, two is easier than one
2. Whisk and rubber spatula for mixing and scraping
3. Measuring cups and spoons, plus a digital kitchen scale if you want precision
4. Piping bag or heavy duty zip top bag and scissors to snip a corner
5. Heavy pot (about 6 quart) or a deep fryer, and an instant read thermometer to hold oil at 325 to 350 F
6. Slotted spoon or spider skimmer and a pair of tongs for turning and lifting donuts
7. Wire cooling rack set over a rimmed baking sheet to drain and let glaze set, plus parchment squares to pipe on
8. Small bowls for glazes and a fine mesh sieve to sift powdered sugar, plus a few spoons for stirring
FAQ
Crazy Delicious Mochi Donuts For Summer Recipe Substitutions and Variations
- Glutinous rice flour (mochiko): swap with sweet rice flour 1:1, its basically the same; if you only have tapioca starch try a mix of 3/4 cup tapioca + 1/4 cup regular rice flour for each 1 cup mochiko, but texture will be a bit different, more elastic.
- All purpose flour: you can use cake flour 1:1 for a lighter, softer donut, or a gluten free 1-to-1 baking blend (use same volume, expect slightly different chew and maybe add a little xanthan if the blend has none).
- Granulated sugar: substitute with caster or superfine sugar 1:1, or light brown/coconut sugar 1:1 for a deeper flavor (it adds a touch more moisture). If using liquid sweeteners like honey or maple use about 3/4 the volume and reduce the milk by a tablespoon or two.
- Unsalted butter: swap with neutral oil (vegetable, canola) use about 3/4 the butter volume so 1 1/2 tbsp oil for 2 tbsp butter, or use melted coconut oil or vegan butter 1:1 if you want dairy free.
Pro Tips
– Keep the oil temp steady around 320 to 330 F. If it gets too hot the outside browns before the inside cooks, too cool and they soak up oil and get greasy. Use a thermometer, tweak the flame, and fry in small batches so the oil temp doesnt plunge.
– Pipe onto small parchment squares and slide them in, then grab the paper quick and pull it out. That little trick keeps the rings neat and stops the batter from spreading everywhere. If you dont trust piping, use two spoons to gently shape blobs so they still join into that mochi donut look.
– Don’t overmix the batter. Mix until mostly smooth, a few tiny lumps are okay. If it seems too stiff add 1 tablespoon milk at a time, too loose add a tablespoon mochiko, so the batter stays thick but pipeable.
– For extra chew add 1 tablespoon tapioca or potato starch, and warm donuts take glaze best. Glaze while they’re still warm so it sticks, but not piping hot or it will slide off. Sift powders like matcha or powdered sugar first so the glaze stays silky and lump free.
– Drain on a wire rack not paper towels so they keep their shape and dont steam and go soggy. To refresh next day pop them in a toaster oven for a minute or two to bring back chew and crispness.
Crazy Delicious Mochi Donuts For Summer Recipe
I perfected an easy-from-scratch Japanese mochi donut with a crisp exterior and a bouncy, chewy mochi-like interior, and I'm excited to share my Puffy Donut Recipe.
8
servings
311
kcal
Equipment: 1. Large mixing bowl and a small bowl for wet and dry, two is easier than one
2. Whisk and rubber spatula for mixing and scraping
3. Measuring cups and spoons, plus a digital kitchen scale if you want precision
4. Piping bag or heavy duty zip top bag and scissors to snip a corner
5. Heavy pot (about 6 quart) or a deep fryer, and an instant read thermometer to hold oil at 325 to 350 F
6. Slotted spoon or spider skimmer and a pair of tongs for turning and lifting donuts
7. Wire cooling rack set over a rimmed baking sheet to drain and let glaze set, plus parchment squares to pipe on
8. Small bowls for glazes and a fine mesh sieve to sift powdered sugar, plus a few spoons for stirring
Ingredients
For the donuts:
1 cup (120g) glutinous rice flour (mochiko)
1/3 cup (45g) all purpose flour
1/3 cup (65g) granulated sugar
1 tsp baking powder
1/8 tsp fine salt (a small pinch works too)
1 large egg, room temperature
1/2 cup (120ml) milk (whole milk or unsweetened alternative)
2 tbsp (28g) unsalted butter, melted
1 tsp vanilla extract
Vegetable oil for frying, about 2 to 3 cups (enough for 2 inch deep in a pot)
Optional for extra chew: 1 tbsp tapioca starch or potato starch
For the glazes and summer variations:
1 1/2 cups (170g) powdered sugar (confectioners sugar)
2 to 4 tbsp milk or water, to thin glaze
1/2 tsp vanilla extract
Strawberry option: 1/3 cup strawberry puree (fresh or thawed frozen)
Matcha option: 1 to 2 tsp matcha powder
Lemon option: 1 tbsp fresh lemon juice plus 1 tsp lemon zest
Optional toppings: rainbow sprinkles, toasted coconut, chopped nuts, freeze dried fruit powder, coarse sugar
Directions
- In a bowl whisk together 1 cup (120g) glutinous rice flour, 1/3 cup (45g) all purpose flour, 1/3 cup (65g) granulated sugar, 1 tsp baking powder, 1/8 tsp salt and optional 1 tbsp tapioca or potato starch for extra chew.
- In a separate bowl beat 1 large room temp egg, then whisk in 1/2 cup (120ml) milk, 2 tbsp (28g) melted unsalted butter and 1 tsp vanilla until smooth.
- Pour the wet into the dry and gently mix until just combined and smooth. The batter should be thick but pipeable; if it seems too stiff add 1 tbsp milk at a time, if too loose add a tablespoon of mochiko. Dont overmix.
- Heat 2 to 3 cups vegetable oil in a heavy pot to about 325 to 350°F (use a thermometer). You want about 2 inch oil depth. Keep the temp steady; too hot burns outside, too cool makes greasy donuts.
- Transfer batter to a piping bag or zip top bag and snip a 1/2 inch corner, or use two spoons to form blobs. Pipe 8 small equal blobs in a circle (form the classic mochi donut shape) onto a small square of parchment paper, or pipe directly into the oil if you trust your aim.
- To fry, slide the parchment with the ring into the oil and quickly pull the paper out with tongs, or carefully drop the piped ring into the oil with a spoon. Fry in batches without crowding, turning once, until golden and puffed—about 2 to 3 minutes per side. Adjust heat to keep oil around 320 to 330°F.
- Remove donuts with a slotted spoon and drain on a wire rack over a baking sheet. Let cool 2 to 3 minutes so they keep their shape but are still warm for glazing.
- Make glazes: sift 1 1/2 cups (170g) powdered sugar into a bowl, add 2 to 4 tbsp milk or water and 1/2 tsp vanilla and whisk to desired thickness. For strawberry fold in 1/3 cup strawberry puree (you may need less milk), for matcha whisk in 1 to 2 tsp matcha powder (sift first), for lemon add 1 tbsp fresh lemon juice plus 1 tsp lemon zest. Taste and adjust thickness with more powdered sugar or a splash of milk.
- Dip each warm donut into glaze, let excess drip back, then top with sprinkles, toasted coconut, chopped nuts or crushed freeze dried fruit powder. For thicker coating spoon glaze on top and press toppings on right away.
- Let glazes set for 5 to 10 minutes, then serve. Store at room temp in an airtight container for up to a day, or refresh the chew by briefly warming in a toaster oven. Keep an eye on oil temp, dont overcrowd the fryer, and use parchment or a piping bag to get neat, even rings.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 82g
- Total number of serves: 8
- Calories: 311kcal
- Fat: 11.7g
- Saturated Fat: 2.2g
- Trans Fat: 0.04g
- Polyunsaturated: 2.7g
- Monounsaturated: 5.5g
- Cholesterol: 32mg
- Sodium: 110mg
- Potassium: 50mg
- Carbohydrates: 47.9g
- Fiber: 0.5g
- Sugar: 30g
- Protein: 3.6g
- Vitamin A: 222IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 0.25mg
