Japanese Mochi Donuts Recipe – Chewy, Glazed, and Irresistibly Soft
What Are Japanese Mochi Donuts?
Japanese Mochi Donuts, also known as Pon de Ring Donuts, are a unique fusion dessert that combines the crisp golden exterior of a traditional fried donut with the signature chewy, stretchy texture of Japanese mochi. Originating from Japan and popularized worldwide by chains like Mister Donut, these round, bubble-linked treats are made using glutinous rice flour (mochiko) or tapioca starch, creating a chewy, elastic crumb unlike any other donut.
The hallmark of mochi donuts lies in their delicate bounce and lightness—they’re sweet yet airy, crisp yet soft, and beautifully glazed with creative toppings such as matcha, chocolate, strawberry, or black sesame. These donuts are gluten-free by nature, thanks to rice flour, and require no yeast proofing, making them perfect for both beginner and advanced home bakers.
In this guide, you’ll learn the traditional Japanese method for making chewy mochi donuts from scratch, how to fry or bake them perfectly, nutritional details, key ingredient explanations, and several delightful variations that highlight global flavor trends.
Nutritional Overview (per 1 donut, average of 12 donuts total)
- Calories: ~210 kcal
- Protein: 3.2 g
- Carbohydrates: 28 g
- Sugars: 10 g
- Fat: 9.5 g
- Sodium: 90 mg
- Cholesterol: 25 mg
- Fiber: 0.8 g
Although these donuts are a sweet indulgence, using light oils and natural glazes can reduce saturated fats and sugar. Since they’re gluten-free and made with rice flour, they’re easier to digest than wheat-based donuts.
Also read: Juicy Air Fryer Steak Bites Recipe
Recipe Yield and Time
- Yield: 12 medium-sized mochi donuts (approx. 60 g each)
- Total dough weight: ~720 g
- Prep time: 20 minutes
- Rest time: 10 minutes
- Cook time: 15 minutes (per batch)
- Total time: ~45 minutes
Main Ingredients (Exact Quantities + Purpose Explained)
For the Mochi Donut Dough
- Glutinous Rice Flour (Mochiko) – 1 ½ cups (180 g)
The base of mochi donuts, responsible for the chewy, stretchy texture. Use sweet rice flour (not regular rice flour). Brands like Koda Farms or Shiratamako are ideal for authentic Japanese flavor. - Tapioca Starch – ¼ cup (30 g)
Adds extra elasticity and a light bounce to the donut crumb. This ingredient mimics the texture of popular Pon de Ring donuts. - Baking Powder – 1 ½ teaspoons (6 g)
Provides gentle lift and airiness, preventing the donuts from becoming dense. - Granulated Sugar – ¼ cup (50 g)
Sweetens the dough subtly without overwhelming the glaze; can be replaced with coconut sugar for a caramel flavor. - Egg – 1 large (50 g)
Binds ingredients and adds richness. For a vegan version, use flax egg (1 tbsp flaxseed + 3 tbsp water). - Milk – ¼ cup (60 ml)
Moistens the batter and helps achieve a smooth, pliable dough. Any milk (dairy or plant-based) works, but full-fat gives a richer flavor. - Butter – 2 tablespoons (28 g), melted
Adds richness and smooth mouthfeel. Substitute with coconut oil for dairy-free versions. - Salt – ¼ teaspoon (1 g)
Balances sweetness and enhances overall flavor.
For Frying
- Vegetable Oil – about 3 cups (700 ml)
Use neutral oils like canola, rice bran, or sunflower oil for crisp texture without heavy greasiness.
For the Glaze (choose one or divide dough for multiple flavors)
Classic Vanilla Glaze
- Powdered Sugar – 1 cup (120 g)
- Milk – 2 tablespoons (30 ml)
- Vanilla Extract – 1 teaspoon (5 ml)
Matcha Glaze
- Powdered Sugar – 1 cup (120 g)
- Milk – 1 ½ tablespoons (22 ml)
- Matcha Powder – 1 teaspoon (2 g)
Chocolate Glaze
- Powdered Sugar – 1 cup (120 g)
- Cocoa Powder – 2 tablespoons (15 g)
- Milk – 2 tablespoons (30 ml)
- Melted Chocolate (optional) – 1 tablespoon (15 g)
Each glaze makes enough for 6 donuts; double for full coverage or mix and match for variety.
How to Prepare Mochi Donuts (Step-by-Step, Detailed Explanation)
Step 1: Prepare the Dough Base
In a large mixing bowl, combine glutinous rice flour, tapioca starch, baking powder, and salt. Stir with a whisk until evenly distributed. In a separate small bowl, whisk together the egg, sugar, milk, and melted butter until smooth and slightly frothy. Gradually pour the wet mixture into the dry ingredients while stirring continuously with a silicone spatula or wooden spoon.
The dough will first appear crumbly; keep mixing until it starts to come together into a soft, sticky ball. If it feels too dry, add 1 tablespoon of milk at a time until the texture is pliable but not wet. Knead gently by hand for 2–3 minutes — the dough should be smooth and elastic, similar to soft clay.
Step 2: Shape the Mochi Donuts
Traditional Japanese mochi donuts are shaped into a ring of eight small balls (“pon de ring”). To do this, divide the dough into 12 equal portions (about 60 g each). Roll each into a smooth ball, then divide again into 8 mini spheres. Arrange 8 balls in a ring on a small square of parchment paper, pressing edges slightly so they stick together. Repeat for all portions.
This shaping method makes it easier to lower the donuts into oil and ensures they hold their iconic bubble-ring form. Alternatively, shape into simple circles or donut holes if preferred.
Step 3: Heat the Oil and Fry
Pour oil into a heavy-bottomed pot or deep skillet, filling it about 2 inches (5 cm) deep. Heat to 325°F (165°C) — maintaining this temperature is crucial for even cooking and preventing greasy donuts. Test with a small piece of dough; it should bubble gently and rise slowly to the surface.
Using tongs or chopsticks, carefully lower each parchment square into the oil. After 10 seconds, the paper will release — remove it with tongs. Fry 2–3 donuts at a time for 2–3 minutes per side, turning gently until both sides are golden brown. Avoid crowding, which lowers the temperature and leads to uneven cooking.
Remove with a slotted spoon and drain on a wire rack lined with paper towels. Allow donuts to cool for at least 5 minutes before glazing; warm donuts absorb glaze better without melting it entirely.
Step 4: Prepare the Glazes
For each chosen glaze, whisk ingredients in a small bowl until smooth and lump-free. Adjust thickness with small splashes of milk — you want a thick but pourable consistency that clings to the donut. Dip each cooled donut halfway into the glaze, twist slightly, then lift and let excess drip off. Place back on the wire rack and allow glaze to set for 10–15 minutes.
For decorative flair, sprinkle toppings while glaze is wet — crushed nuts, sesame seeds, shredded coconut, or edible dried flowers work beautifully. Matcha pairs wonderfully with white sesame; chocolate loves almond crumble, while vanilla glaze pairs best with pastel sprinkles.
Healthy Habits and Lighter Choices
Though mochi donuts are a treat, small adjustments make them lighter. Try baking at 350°F (175°C) for 18–20 minutes instead of frying for a reduced-fat option. Air fryers also work at 330°F (165°C) for about 10–12 minutes. Use avocado or rice bran oil for healthier fats, and swap half of the sugar with maple syrup or coconut sugar.
Adding ingredients like chia seeds, flax meal, or oat flour (10–15% of total flour weight) can introduce fiber while maintaining chewiness. If you love glazes but prefer less sugar, brush donuts lightly with melted dark chocolate or honey instead.
Variations of Mochi Donuts
1. Matcha White Chocolate Mochi Donuts
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Infuse the dough with 1 teaspoon of matcha powder for a subtle green hue and earthy undertone. After frying, glaze with white chocolate ganache made from melted white chocolate and 1 tablespoon milk. The bitterness of matcha contrasts the sweetness of the glaze, creating an elegant balance reminiscent of Japanese tea houses.
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For presentation, sprinkle crushed roasted soybeans (kinako) or gold dust for a luxe touch. These donuts pair beautifully with green tea or iced matcha lattes, making them ideal for dessert tables or afternoon tea spreads.
2. Black Sesame Mochi Donuts
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Blend 2 tablespoons of roasted black sesame paste (or tahini) into the dough for nutty flavor and dramatic charcoal-gray color. Glaze with a simple sesame glaze made from powdered sugar, milk, and extra sesame paste. The flavor is deep, rich, and aromatic—perfect for those who enjoy subtle sweetness with toasty depth.
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Top with a sprinkle of toasted sesame seeds for crunch and elegance. This variation is not only visually stunning but also rich in calcium and healthy fats from sesame, offering a traditional Japanese taste with a modern twist.
3. Chocolate Mochi Donuts
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Replace 2 tablespoons of mochiko flour with cocoa powder and add a handful of mini chocolate chips to the dough. Fry as usual and dip in chocolate glaze or melted dark chocolate. The result is a fudgy, chewy interior with a crisp, rich coating that satisfies any chocolate craving.
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Dust with cocoa powder or drizzle with white chocolate for contrast. This version pairs well with coffee or espresso, turning a simple snack into a café-style treat at home.
4. Baked Strawberry Mochi Donuts
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Fold 2 tablespoons of finely chopped freeze-dried strawberries into the batter before baking. Once cooled, glaze with a strawberry puree glaze made from 2 tablespoons puree and 1 cup powdered sugar. The natural pink hue and fruity aroma make this version ideal for spring gatherings or Valentine’s Day.
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Top with fresh strawberry slices or edible rose petals. Light, fruity, and photogenic, these donuts are a Pinterest favorite for their bright color and soft texture.
Tips for Perfect Mochi Donuts
- Use glutinous rice flour only — regular rice flour won’t create the chewy texture.
- Maintain consistent oil temperature — low heat leads to greasy donuts; high heat burns the surface.
- Shape on parchment squares for easy transfer.
- Do not overmix the dough — too much kneading toughens the crumb.
- Let glaze set completely before storing to keep donuts glossy and fresh.
Storage and Reheating
Store in an airtight container at room temperature for 24 hours or refrigerate up to 3 days. Reheat for 8–10 seconds in the microwave to revive chewiness before serving. Glazed donuts should be stored in a cool area, not sealed tightly, to prevent stickiness.
Conclusion
Japanese Mochi Donuts capture the perfect harmony of East and West — traditional mochi texture meets the comfort of familiar donuts. Their delicate chew, versatile flavors, and simple preparation make them an irresistible dessert trend. Whether glazed with matcha, chocolate, or fruit, each bite delivers joy and nostalgia.
This authentic yet approachable recipe gives you the freedom to personalize flavors and presentation, creating bakery-quality mochi donuts in your own kitchen — chewy, glossy, and unforgettable.
