Introduction

These easy mochi donuts combine a chewy texture with delightful glazes inspired by strawberry, matcha, and chocolate flavors. Perfect for a fun baking project that results in beautiful, flavorful treats to share with family and friends.

The image shows several round donuts with a bumpy ring shape, placed on crumpled white paper over a white marbled surface. There are three main colors: dark brown donuts with a shiny gold sheen and white drizzle lines on top, light green donuts with crumbly beige sprinkles and some white drizzle, and pinkish-orange donuts decorated with small red berry pieces and white drizzle lines. The donuts have a smooth, glossy icing that catches the light, emphasizing their soft and pillowy texture. They are scattered randomly, filling the frame with no plate visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g granulated sugar
1 egg (room temperature)
120 g all-purpose flour
220 g tapioca starch
1 teaspoon baking powder
Pinch of salt
140 g water (may need slight adjustments)
150 g Callebaut white chocolate (callets) or any high-quality white chocolate
25 g strawberry puree
40 g heavy cream (36% fat content) for strawberry glaze
15 g unsalted butter (room temperature) for strawberry glaze
Red food coloring (optional, can be skipped)
150 g Callebaut white chocolate (callets) or any high-quality white chocolate for matcha glaze
65 g heavy cream (36% fat content) for matcha glaze
1 teaspoon matcha powder (adjust quantity depending on quality)
15 g unsalted butter (room temperature) for matcha glaze
Green food coloring (optional, can be skipped)
150 g Callebaut dark chocolate (callets) or any high-quality semi-sweet chocolate for chocolate glaze
65 g heavy cream (36% fat content) for chocolate glaze
15 g unsalted butter (room temperature) for chocolate glaze
Melted Callebaut white chocolate (callets) for decoration
Gold dust for decoration
Freeze-dried strawberry for decoration
Vegetable oil for frying

Instructions

Step 1: Mix the dry ingredients – all-purpose flour, salt, baking powder, and tapioca starch – in a stand mixer or by hand with a whisk until combined.
Step 2: Add the egg to the dry ingredients and begin mixing.
Step 3: Slowly add water while the mixer is running. Although the mixture may separate at first, continue mixing until the dough comes together.
Step 4: Test the dough consistency by forming a small ball with your hands. Stop adding water once the dough is not crumbly and can form a cohesive ball.
Step 5: Knead the dough gently with the palm of your hand for about one minute.
Step 6: Cut ten pieces of 10cm x 10cm (4in x 4in) parchment paper.
Step 7: Using a digital scale, portion out the dough into balls weighing about 7 g each. Wet your hands slightly to prevent sticking.
Step 8: Arrange 8 balls in a ring shape on each piece of parchment paper, making sure the balls touch each other. Prepare 10 rings in total.
Step 9: Heat vegetable oil in a saucepan to 170-180°C (338-356°F).
Step 10: Fry 2-3 donuts at a time with the parchment paper still underneath. After about 30 seconds, flip the donuts, remove the parchment paper, and fry for 1-2 minutes on each side until golden brown.
Step 11: Transfer the fried donuts to a plate lined with paper towels to drain excess oil.
Step 12: Monitor oil temperature throughout frying and adjust heat as needed to avoid burning or greasy donuts.
Step 13: Allow donuts to cool to room temperature before glazing.
Step 14: Prepare the strawberry glaze: chop and semi-melt white chocolate in the microwave. Blend strawberry puree, then heat cream and puree together until just simmering. Pour warm cream mixture over chocolate, let stand for a minute, then stir until smooth. Stir in butter until fully incorporated. Cool glaze to about 27°C (81°F) before use.
Step 15: Prepare the matcha glaze: chop and semi-melt white chocolate. Heat cream and matcha powder until simmering. Pour warm cream over chocolate, let sit for a minute, then stir until smooth. Stir in butter and cool to 27°C (81°F).
Step 16: Prepare the chocolate glaze: chop and semi-melt dark chocolate. Heat cream until simmering. Pour warm cream over chocolate, let sit, then stir until smooth. Stir in butter and cool to 27°C (81°F).
Step 17: To glaze, hold each donut by hand and dip it into your chosen glaze. Move slightly for a few seconds, then slowly lift out. Remove any excess glaze by gently pressing with your fingers. Let glaze set at room temperature or refrigerate if kitchen is warm.
Step 18: For decoration, gently melt white chocolate in the microwave, stirring every 30 seconds. Transfer to a piping bag with a small hole and decorate donuts. Test the consistency first on a plate to ensure it’s not too runny or solid.
Step 19: Finish decorating with freeze-dried strawberry pieces and gold dust as desired.

Tips & Variations

Wet your hands slightly when shaping dough balls to prevent sticking.
Check dough consistency frequently when adding water; it should hold together but not be sticky.
Use a kitchen thermometer to maintain stable oil temperature during frying for crisp, non-greasy donuts.
Feel free to skip food coloring if you prefer a natural look for your glazes.
Experiment with different purees or flavors in the glaze for creative variations.

Storage

Mochi donuts are best served fresh for optimal texture and flavor. If needed, store them in an airtight container at room temperature for up to a few days. To refresh, warm gently before serving. Glazed donuts are best kept cool and consumed within 1-2 days to maintain glaze appearance and texture.

How to Serve

The image shows a close-up of a pink glazed donut shaped like a ring made of eight round segments, with two bites taken out revealing soft, white inside. This donut has a smooth pink icing layer covering the top and sides, decorated with thin white drizzle lines and small pieces of crushed bright red dried strawberries scattered on top. The donut rests on a white marbled surface, surrounded by other donuts partially visible, including a green glazed one with white drizzle and crumbs, and a chocolate-glazed one with white drizzle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mochi donuts without a stand mixer?

Yes, you can mix the dry ingredients and incorporate wet ingredients by hand using a whisk and spatula. It might take a bit more effort to bring the dough together, but it’s perfectly doable.

What should I do if my dough is too sticky?

If the dough feels too sticky, add a little more tapioca starch a teaspoon at a time until it firms up and can form balls without sticking excessively to your hands.