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- 1 cup sweet rice flour (Mochiko) - 1/4 cup granulated sugar - 1/2 teaspoon baking powder - 1/2 cup milk (dairy or non-dairy) - 1 large egg - 1 teaspoon pure vanilla extract - 1/4 cup melted coconut oil (or unsalted butter) - 1/4 cup powdered sugar (for glaze) - 2 tablespoons water (for glaze) - Optional food coloring (for a fun and vibrant glaze) - Optional sprinkles (to add a festive touch) Sweet rice flour, or Mochiko, gives the doughnuts their chewy texture. It’s essential for that mochi feel. Granulated sugar adds sweetness, while baking powder helps them rise. You can use any milk, whether it’s dairy or a non-dairy option. The large egg binds everything together. Pure vanilla extract adds a lovely flavor. Melted coconut oil or unsalted butter keeps the doughnuts moist and rich. For the glaze, mix powdered sugar with water. You can add food coloring and sprinkles for fun and flair. This simple list of ingredients makes it easy to whip up these delightful treats. You can even customize them based on what you have at home! {{ingredient_image_2}} First, you need to preheat your oven to 350°F (175°C). This helps the doughnuts bake evenly. Next, grease each cavity of your doughnut pan with cooking spray or oil. This step is key! It keeps the doughnuts from sticking. A well-greased pan makes for easy removal. In a large bowl, combine 1 cup of sweet rice flour, 1/4 cup of sugar, and 1/2 teaspoon of baking powder. Whisk these dry ingredients together well. This ensures no lumps remain, which is important for a smooth batter. In a separate bowl, take 1/2 cup of milk, 1 large egg, 1 teaspoon of vanilla extract, and 1/4 cup of melted coconut oil. Whisk these together until smooth. This mix adds flavor and moisture, making your doughnuts soft. Now, pour the wet mixture into the dry ingredients. Stir gently until everything is mixed. Do not overmix! This will keep the doughnuts light and fluffy. Look for a smooth batter with no lumps. Use a spoon or a piping bag to fill each doughnut mold about 3/4 full. This allows space for the doughnuts to rise. Place the filled pan in the oven and bake for 12-15 minutes. They are done when they spring back lightly when pressed. Let the doughnuts cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. For the glaze, whisk together 1/4 cup of powdered sugar and 2 tablespoons of water until smooth. If you want, add food coloring for fun. Once cool, dip the tops of the doughnuts in the glaze. Let any extra glaze drip off. For a festive touch, add sprinkles right after glazing. Allow the glaze to set for a few minutes before serving. To make the best glazed mochi doughnuts, focus on texture. Avoid overmixing the batter. Mix just until there are no lumps. Overmixing can make your doughnuts tough, not soft. Baking time is also key. Every oven is a bit different. Start checking your doughnuts at 12 minutes. They should spring back when pressed. If they feel too soft, add a couple more minutes. Creating the perfect glaze is simple. Combine powdered sugar and water in a bowl. Whisk until smooth. The glaze should be thick but pourable. If it's too runny, add more sugar. If it's too thick, add a little water. You can customize your glaze too! Add a few drops of food coloring for fun. Or try different flavors by mixing in vanilla or almond extract. Presentation matters! Arrange your glazed doughnuts on a bright platter. For extra fun, use a mix of sprinkles. You can even display them on a tiered stand. This makes them look special. Pair your doughnuts with coffee or tea. The sweet doughnuts balance well with a warm drink. Enjoy them with friends or family for a cozy treat! Pro Tips Use Fresh Ingredients: Always choose fresh eggs and high-quality milk or non-dairy alternatives for the best flavor in your doughnuts. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to maintain the doughnut's light and fluffy texture. Experiment with Flavors: Add extracts like almond or coconut to the batter for an extra flavor boost, or mix in chocolate chips for a delicious twist. Glaze Variations: Try adding different flavorings or spices to the glaze, such as cocoa powder or cinnamon, for a unique and tasty finish. {{image_4}} You can really get creative with flavor in these mochi doughnuts. Here are some tasty ideas: - Chocolate: Add cocoa powder to the dry mix for a rich taste. - Matcha: Mix in matcha powder for a fun green color and earthy flavor. - Fruit-infused: You can add pureed fruit like banana or strawberry for a fruity twist. Try mixing flavors! You can even do half chocolate and half vanilla for a dual treat. If you have dietary needs, make these doughnuts fit your lifestyle: - Gluten-free: Use sweet rice flour, which is naturally gluten-free. - Vegan: Swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. These options allow everyone to enjoy the doughnuts without worry. The glaze can be a canvas for your creativity. Here are some fun topping ideas: - Chocolate glaze: Melt chocolate and dip the tops for a rich finish. - Coconut flakes: Sprinkle shredded coconut for a tropical touch. - Nuts or seeds: Crushed nuts like almonds or seeds can add crunch. Don't forget to use food coloring for a bright glaze. Sprinkles can add a festive feel too! Store your glazed mochi doughnuts at room temperature. Place them in an airtight container. This helps keep them fresh for a few days. If you refrigerate them, they may become dry. The cool air can take away their soft texture. For the best taste, enjoy them fresh! To freeze glazed doughnuts, let them cool completely first. Wrap each doughnut in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. This keeps them from getting freezer burn. They can last up to three months in the freezer. When you’re ready to enjoy, thaw them at room temperature. To reheat leftover doughnuts, use an oven or toaster oven. Preheat it to 350°F (175°C). Place the doughnuts on a baking sheet. Heat them for about 5 to 7 minutes. This warms them up without making them soggy. You can also use a microwave. Heat each doughnut for about 10-15 seconds. Enjoy your warm, tasty treat! Mochiko is a sweet rice flour made from glutinous rice. It gives mochi doughnuts their unique chewy texture. Unlike regular flour, Mochiko absorbs more moisture. This makes the doughnuts soft and delightful. You can find Mochiko in Asian grocery stores or online. It’s key to making these doughnuts special. Using regular flour is possible, but it changes the doughnut's texture. All-purpose flour makes them less chewy. The taste will also differ. If you want the best results, stick to Mochiko. It makes the doughnuts moist and tender. If you must use regular flour, add a bit more milk for moisture. These doughnuts last about two days at room temperature. Keep them in an airtight container. This helps keep them fresh. If you want to store them longer, put them in the fridge. They may harden, but you can warm them up later for a soft bite. You can find glazed mochi doughnuts in some Asian bakeries. Many grocery stores also carry them now. Check the bakery section for fresh options. If you want something quick, look online for delivery. Many shops offer them fresh and ready to enjoy. Yes, you can make these doughnuts ahead of time. Bake them and let them cool. Store them in an airtight container. You can glaze them right before serving. This keeps the glaze fresh and shiny. If you want to freeze them, do so before glazing. Just remember to thaw them before glazing. In this post, we explored how to make delicious glazed mochi doughnuts. We covered essential ingredients, step-by-step instructions, and expert tips. You learned about variations and how to store your doughnuts properly. These tasty treats are fun to make and can please anyone. Experiment with different flavors and toppings to make them your own. Now, get in the kitchen, and enjoy your doughnut-making journey!

Glazed Mochi Doughnuts

Delicious and chewy mochi doughnuts with a sweet glaze, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Japanese
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup sweet rice flour (Mochiko)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup melted coconut oil (or unsalted butter)
  • 1/4 cup powdered sugar (for the glaze)
  • 2 tablespoons water (for the glaze)
  • optional food coloring (for glaze)
  • optional sprinkles (for decoration)

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Lightly grease each cavity of a doughnut pan with cooking spray or a small amount of oil to prevent sticking.
  • In a large mixing bowl, combine the sweet rice flour, granulated sugar, and baking powder. Whisk these dry ingredients together thoroughly to eliminate any lumps and ensure even distribution.
  • In a separate medium bowl, whisk together the milk, egg, vanilla extract, and melted coconut oil until the mixture is smooth and fully blended.
  • Gradually pour the wet mixture into the dry ingredients. Stir gently until you achieve a smooth batter with no visible lumps. It's important not to overmix, as this could affect the texture of your doughnuts.
  • With the help of a spoon or piping bag, carefully fill each mold of the doughnut pan with the batter, filling each one about 3/4 full to allow room for rising.
  • Place the filled pan in the preheated oven and bake for 12-15 minutes. The doughnuts are ready when they spring back lightly when pressed with a finger.
  • After baking, let the doughnuts cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
  • While the doughnuts are cooling, you can prepare the glaze. In a small bowl, whisk together the powdered sugar and water until the mixture is smooth and free of lumps. If you’d like, add a few drops of food coloring to personalize your glaze.
  • Once the doughnuts are completely cooled, dip the tops into the glaze, allowing any excess to drip off back into the bowl.
  • For the finishing touch, sprinkle colorful sprinkles over the glazed tops immediately before the glaze sets. Allow the glaze to set for a few minutes before serving for the best texture.

Notes

For a richer flavor, use unsalted butter instead of coconut oil.
Keyword dessert, doughnuts, glazed, mochi