Baked Mochi Donuts
Chewy, pillowy mochi donuts with a light glaze, baked instead of fried for an easy weeknight dessert. Ready in under 45 minutes with minimal cleanup.
- Total time
- 40 min
- Servings
- 8
- Calories
- 215
- Protein
- 2g
Ingredients
- 1.5 cups mochiko (sweet rice flour)
- ½ cup all-purpose flour
- ½ cup sugar
- 1 large egg
- ½ cup milk
- 1 cup powdered sugar (for glaze)
Instructions
- 1
Preheat oven to 350°F. Spray two donut pans with nonstick spray.
- 2
Whisk mochiko, all-purpose flour, and 0.5 cup sugar in a bowl until combined.
- 3
In another bowl, beat egg and milk together until smooth.
- 4
Pour wet into dry ingredients. Stir until a thick, smooth batter forms (no lumps).
- 5
Transfer batter to a piping bag. Pipe into donut molds until 3/4 full.
- 6
Bake for 12–15 minutes until edges are set and centers spring back lightly.
- 7
Cool in pan 5 minutes, then turn out onto a wire rack.
- 8
Whisk powdered sugar with 3 tablespoons milk until smooth and pourable.
- 9
Dip tops of cooled donuts into glaze. Set on a rack to set, ~10 minutes.
Tools you’ll need
- two standard donut pans (12 cavities each)
- nonstick spray
- 2 medium bowls
- whisk
- piping bag (or gallon zip-top bag with corner snipped)
- wire cooling rack
- shallow bowl (for glazing)
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