Inspired by the famous pon de ring from Mister Donut in Japan, these are the easier, healthier and equally as delicious version. These baked strawberry and matcha white chocolate glazed mochi donuts are chewy, sweet and so good!
I think these are one of the cutest looking donuts with their bright colours and unique shape, that’s why I fell in love with them on my trip to Japan. Not only is the shape unique, but the texture as well. I wanted to recreate them at home, but these donuts are usually fried and yeast leavened… Not only is that time consuming, but deep frying at home can be a MAJOR hassle. So that’s why I developed this baked mochi donut! These are not 100% the same as the ones from Mr Donut in Japan, but I think I’ve nailed their unique texture and cute look, and they are so easy to make!
About Baked Mochi Donuts
When it comes to mochi donuts there are two kinds, the ones that are made from glutinous rice flour aka mochiko, or pon de ring (ポンデリング) a donut that originated from Mister Donut in Japan. The two are actually very different in texture, with the former being a lot denser and chewier, while pon de ring are much lighter and fluffier with a distinctive chew.
They are both delicious, but personally I am more of a pon de ring fan! there is something SO good about that fluffy mochi texture.
What makes them chewy?
From what I have seen most of the mochi donut recreations online use glutinous rice flour. Some using a mix of glutinous rice flour and tofu to create the distinctive rings of the mochi donut. Although they look similar to the fluffy version you are after they are completely different.
While I was doing research for this recipe I discovered that Mister Donut doesn’t even use glutinous rice flour in their recipe. Instead they use tapioca starch! Tapioca starch is the same thing used to make boba, and if you’ve had some you would know about their chewy and addictive texture. Mr Donut took inspiration from Brazilian cheese puffs “Pão de queijo” made from tapioca starch and put them in a sweet donut form. Which got me thinking…
How I developed this recipe
Seeing that Pão de queijo are usually baked, wouldn’t it be easy to make a baked version of the mochi donut that takes on the texture of the classic pon de ring? The only problem was we didn’t need any cheese. So I played around with different ratios of tapioca starch, flour and eggs to come up with the ideal ratio, creating a baked donut that was light and fluffy with the perfect amount of chew.
Not only are they a fun texture, but they are healthier too!
Tips
While I was making this recipe there were a few points I that were key to creating the perfect shape and texture.
- Adjusting the amount of egg : Every egg is different and of course there are different sizes. When adding the egg to the batter keep a close eye on the consistency, we don’t want the batter to be so runny that we can’t pipe them into circles. If you find that your batter has reached the right consistency (see the video) and you still have egg left it’s ok to stop adding more.
- Piping the circles of batter so they are slightly touching : If you pipe the circles of batter too far apart they won’t join while baking, but if you pipe them too close you won’t get the distinct circles. A slight touch is enough to do the trick!
- Baking until golden brown : I’ve received a lot of questions about deflating donuts. That would be because they had not baked enough to retain their structure. Make sure they are lightly golden brown before removing them from the oven and you won’t have any problems!
Strawberry or Matcha?!
When it came to flavours I thought why not have two different ones. Both of these are white chocolate based glazes, so they have that smooth sweetness with either a slightly bitter matcha or tangy strawberry flavour. You can make either or both, up to you!
Store for Freshness and Texture
Once cooled, store your baked mochi donuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days and warm them gently in the oven or microwave to bring back that soft, chewy bounce.
Perfect Glaze Consistency
For a glaze that clings beautifully without dripping, let your donuts cool completely before dipping. Adjust the glaze thickness with tiny splashes of milk for a smooth, picture-perfect finish.
Precision with Pan Prep
A light layer of oil or nonstick spray on your donut pan ensures a clean release. If using parchment for a flat surface bake, smooth the paper tightly to avoid uneven shapes.
Embrace Baking Over Frying
Baking is lighter, cleaner, and lets the signature chew shine without the heaviness of oil. Plus, your kitchen stays fresh, and cleanup is effortless.
Reheat for the Perfect Bite
To revive that fresh-baked magic, reheat donuts in the oven at a low temperature for 3 to 5 minutes. This simple step restores their light, springy texture.
Experiment with Shapes
Use mini donut pans, muffin tins, or even hand-piped circles to explore creative shapes. Slight imperfections only make them more charming and uniquely yours.
Variations
Black Sesame Glaze
Blend finely ground black sesame with melted white chocolate for a nutty, aromatic twist. Its earthy flavor pairs beautifully with the chewy base.
Ube Cream Swirl
Mix ube halaya into the glaze for a pastel purple look and a subtle, sweet yam flavor that makes your donuts visually stunning and delicately flavorful.
Chocolate Hazelnut Drizzle
Drizzle a mix of dark chocolate and hazelnut spread for a luxurious, dessert-style donut that is rich yet perfectly balanced.
Spiced Maple Glaze
Combine maple syrup with a hint of cinnamon and nutmeg. This cozy glaze transforms your donuts into a warm treat perfect for cool afternoons.
Matcha Coconut
Add shredded coconut to your matcha glaze for an added layer of texture and a tropical touch.
Berry Bliss
Puree blueberries or raspberries and fold them into a light glaze for a fruity variation that feels refreshing and seasonal.
Serving Suggestions
Afternoon Tea Pairing
Arrange your donuts on a delicate cake stand with floral tea cups and a pot of matcha or jasmine tea for a refined afternoon treat.
Brunch Board Feature
Serve these donuts as part of a brunch board with fresh fruit, yogurt, and coffee. Their chewy texture contrasts beautifully with other light bites.
Elegant Dessert Plate
Plate your donuts with a drizzle of glaze, fresh berries, and a dusting of powdered sugar for an elegant plated dessert worthy of a dinner party.
Gift Box Presentation
Package your donuts in a pastel box with tissue paper for a charming homemade gift that feels as special as it tastes.
Interactive Glaze Bar
Create a setup with multiple glazes and toppings so guests can dip, drizzle, and decorate their own donuts at gatherings or birthdays.
Sweet and Savory Pairing
Pair lightly sweetened donuts with a creamy cheese spread for an unexpected, gourmet-style appetizer at casual parties.
Common Mistakes to Avoid
Overmixing the Batter
Stir the batter until just combined. Overmixing develops gluten and can lead to dense, heavy donuts instead of the desired airy chew.
Baking Too Quickly at High Heat
Avoid high oven temperatures, which can cause the outside to brown too quickly and the inside to remain gummy.
Uneven Piping
Consistent piping ensures that each donut bakes evenly and maintains the signature ring shape. Practice on parchment paper first if you need to.
Improper Cooling
Cooling on a wire rack is essential to prevent moisture buildup on the bottom. Avoid stacking until fully cooled to keep the texture intact.
Inaccurate Measurements
Using a kitchen scale ensures the perfect balance between tapioca starch and flour. Even slight miscalculations can alter the texture.
Ignoring Rest Time for Batter
Allowing the batter to rest for 5 to 10 minutes before piping helps it settle and creates a smoother bake.
Template
I’ve created a little template to help with the shape of the donuts, simply place the template underneath your sheet of parchment paper or silicon mat and pipe blobs of batter accordingly. Make sure that the piped circles are slightly touching so that they will join when baked.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Baked Mochi Donuts
Inspired by the famous pon de ring from Mister Donut in Japan, these are the easier, healthier and equally as delicious version! These baked strawberry and matcha white chocolate glazed mochi donuts are chewy, sweet and so good!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 75 minutes
- Yield: 9 1x
- Category: Mochi
- Method: Intermediate
- Cuisine: Japanese
Ingredients
Baked Mochi Donuts
- 30 g Sugar
- 100 g Milk
- 25 g Vegetable oil
- 20 g Plain flour
- 90 g Tapioca starch
- 1 Egg
Strawberry Glaze
- 100 g White chocolate
- 50 g Fresh Strawberries
- Crushed digestive biscuits (optional)
Matcha Glaze
- 100 g White chocolate
- 2 g Matcha powder
- 40 g Thickened cream
- Crushed digestive biscuits (optional)
Instructions
Baked Mochi Donuts
- Preheat oven to 170°C
- In a medium sized saucepan heat the milk, sugar and oil until steaming
- Add the flour and mix until smooth
- Remove from heat and add the tapioca starch, mix until completely combined and a smooth ball
- Transfer the dough to another bowl and slowly add the beaten egg, stopping when the batter hangs down from the spatula in a V-shape (see video for reference)
- Transfer batter to a piping bag fitted with a round nozzle and pipe onto baking paper or a silicone mat according to the stencil (make sure that the piped circles touch each other very slightly)
- Bake for 12 – 15 minutes or until lightly golden brown
Strawberry Glaze
- Melt the chocolate in the microwave or over a bain-marie
- Add the strawberries and blend with a blender until smooth
- Transfer to a smaller bowl and dip the donuts into the glaze
- Lift up and tap slightly on a flat surface to spread the glaze evenly
- Sprinkle with toppings if desired (I used crushed digestive biscuits)
- Set aside to allow glaze to set
- TIP: With the leftover glaze, allow it to set in the fridge, shape them into balls and roll in matcha powder. Becomes a delicious truffle!
Matcha Glaze
- Melt the chocolate and white chocolate together in the microwave or over a bain-marie
- Add the matcha powder and mix until well combined
- Transfer to a smaller bowl and dip the donuts into the glaze
- Lift up and tap slightly on a flat surface to spread the glaze evenly
- Sprinkle with toppings if desired
- Set aside to allow glaze to set
Notes
These are best consumed on the day they’re made! As they are made from tapioca starch they will firm up over time, if they get a little hard place in the microwave for 10 seconds or so to soften.
What kind of flour do you use, please? ????????
plain flour 🙂
All purpose flour or bread?
all purpose!
Catherine!
Donuts (and brownies) are the best : ) As always you never let your fans down with your creativity! And now an e-book and online shop!!! Spot on and keep growing, we can’t wait to see what’s next! These donuts look fantastic! I’ll try them this weekend! We all love you and all your hard work and dedication! Thank you, you’re awesome!!!
Kindest regards,
KStep
Hi KStep!
Thank you so much!! (yes brownies are amazing)
Can’t wait for you to try them out 🙂
Catherine
Can the batter be made the night before?
Hello~ thank you for creating a baked version of the mochi donut!!!! I was wondering can i use the mochiko flour to substitute tapioca starch and flour?
Hi Shasha, I haven’t tried it but I recommend sticking to tapioca flour, changing it to mochiko would probably change the texture 🙂
Can I replace dairy milk with soy milk?
No you can’t use MOCHIKO. It will be super super dense. I recommend bread flour vs all purpose.
Hey Catherine! Great recipe 🙂 any idea if baking powder would help fluff these up more? My batch was delicious but didn’t end up as fluffy as the ones in your vid.
Hi Matt,
They should rise fine without the baking powder, I would say one thing that helps with the rise would be the texture of the batter after adding the egg. At the right texture it should give the best rise! When you life the spatula it should form a V
Hope that helps!
Hello Catherine! Thank you for sharing. My donuts ended up flat for some reason, do you happen to know why? Should I add some baking powder to help the rise?
Hi Angela,
Sorry to hear that 🙁 When you piped the batter was it as the right consistency?
Hi Catherine, these Mochi donuts look nice! Btw, can I use potato starch or wheat starch to substitute the tapioca starch? Will changing the tapioca starch affect the texture?
Hi Celine,
Sorry for the late reply. I haven’t tried it with another type of starch, but I suspect it wont have the same bouncy texture.
Hi Catherine! Can I double all portions to make 18 at a time? Does it matter which shelf it is in the oven? 🙂
Hi Vanessa,
Sorry for the late reply. Yes you should be able to double it! Just make sure that both trays get golden brown before removing them from the oven
Hi there, I really would love to try making these mochi donuts and am wondering if I can use a non-dairy milk (eg. coconut milk) for this recipe? 🙂
Hi Jenny,
I haven’t tried it but I don’t see why it wouldn’t work. Give it a go and let me know how it turns out 🙂
Hi Jenny! I’m lactose intolerant and I made these with almond milk- they turned out great! Hope this helps.
Hi Catherine! my donuts keep coming out with concave bottoms, not round and firm like yours. Any suggestions on how to fix this?
Hi Stephanie,
I would bake them a little longer, making sure they are fully puffed before you remove them from the oven. Hope that helps!
Thanks for the recipe, Catherine! It was so chewy and delicious 🙂
Thanks Amy, glad you enjoyed the recipe 🙂
Hi,
I’ve tried making these twice and every time I take them out of the oven, they seem to deflate and fall flat. It also doesn’t get fluffy or golden but goes straight to burnt and crunchy? Is it because my oven settings may be different?
Hi J,
These are a little like choux pastry in which if you take them out too early they will deflate. Make sure they are a nice golden brown colour before taking them out of the oven. Hope that helps!
Can someone convert these measurements and oven temp to US standard? I think that may be my issue. I dont think I’m converting properly. 212F does seem high enough to bake my donuts…especially for the 12-15 min. They are undercooked.
338F i think
Hi Catherine! Where did you get the stencil of circles printed on so perfectly like the shape of mochi donut?
I tried to make mochi donut but it doesn’t look as beautiful as yours
Hi Rachel, there is a button above to download the stencil!
Can you convert the grams to cups please?
Yay! So happy they did 🙂
Hi would it be okay to substitute tapioca starch to glutinous rice flour or cornstarch? Which would be better for the donuts? Thank you! ????
Hi,
Your video shows 180 C but then the instructions say 170 C? Which one is accurate? Thanks!
Hi sorry for the confusion, 170C fan forced, 180C convection
hi cath! I do not own a scale, is it possible to have the recipe in cups?
Do you think gluten-free AP flour would work here?
Hi V, I don’t think there will be major problems, you can give it a go!
Thanks Catherine – would this recipe also work with a donut tray rather than piping onto a mat?
Hi Joy,
I’ve never tried baking them in a donut tray as these are a little different to normal baked donuts and are able to rise on their own. I would recommend piping them but you can give the donut tray a go as well 🙂
(As you mentioned it’s best to eat on the same day) If I bake it the night before, will that be ok to eat it the night on the next day? Should I keep it at room temperature and store in a tightly locked box?
I would recommend consuming them on the day that they are made as they do get quite a bit tougher the next day. If you do eat them the next day keep them in an airtight container and give them a quick few seconds in the microwave before you eat them 🙂
Thank you so much for this recipe! My whole family loves it and its great QQ interior. For anyone who isn’t doing this with a piping bag, I’ve had success making the bubble shapes with a mini cookie scooper. They aren’t as perfect but it does the trick!
Hi Jane, Thank you so much for your comment! So glad you liked the recipe, the tip with the mini cookie scooper is great! ????
My cousin and I made these last week and they turned out so delicious! I think the template gives the dough some gaps in between, but we just ate them like mochi donut holes. I think the trickiest part was adding in the egg- definitely scramble the egg in a separate bowl and add a little bit at a time.
We tried making it with mochiko (glutinous rice flour) later, but the texture was much more dense and it did not taste as yummy.
Would recommend for anyone that wants to make mochi donuts without the excess frying oil- and just prefers to bake.
Hi Catherine! So glad you liked it, tapioca starch is the trick to the chewiness! ????
These were so easy and turned out great! I was also happy to see a recipe for these without tofu. Given the low number of ingredients needed and how quickly they bake up, I will definitely make these again, probably this coming weekend. Thank you for this recipe, Catherine!
Hi Kelly, no problem!! Glad they turned out great 🙂
Hi! Where did you buy your piping set/stand? Thanks for a super easy recipe!
I get mine from an Australian brand called LOYAL, but I’ve seen them online. Just search piping bag stand, hope that helps!
Hi there,
I tried using your recipe and for some reason, my donuts did come out golden brown, but it seems very fragile. I did pipe the balls to touch each other so they would stick together, but when I lift them, they seem so fragile and it breaks. Do you have any tips on what I could have done wrong?
Crystal
Hi Crystal, it sounds like the donuts were underbaked. Bake them for a little longer, until golden brown. When they are fully baked they will hold together a lot easier 🙂
Hi, I’m from Brazil, here we call two different cassava flours by the name ‘tapioca starch” (in Portuguese ‘polvilho’). Can you tell me if the one you are referring is the sour cassava flour or the sweet cassava flour? Thank you in advance 🙂
Hi Brenda, That’s interesting to hear! I’m not familar with the flours you’ve mentioned but by the sounds of their names I feel like sweet cassava flour would be the one to use 🙂
These came out pretty good, it did remind me of Brazilian bread, just a little sweetened version. I ended up using my Babycakes Cake pop maker cause I didn’t have a piping bag and I didn’t want to waste plastic. I basically made mochi donut holes.
Then I made some burnt sugar and rolled the donut holes in them. The burnt sugar gave it a very crunchy coating with a nice chewy center. I was recreating a mochi donut from Alimama and I think I was pretty successful.
I would like to bake it up like a mochi donut one day.
Thanks for sharing your recipe.
Hi Sam, Yes that’s pretty much what they are! That sounds absolutely delicious, hope you get to bake them up as a donut soon ????
Hi Catherine,
I tried this recipe but it was difficult for me to pipe these out, it was really runny. What did I do wrong?
Hi Sheng, It sounds like you added too much egg. Keep checking the consistency as you add the egg, and stop when it reaches a pipeable batter ????
Hi Catherine, it really looks delicious and I can’t wait to try making them this weekend. Wondering if I can use melted butter instead of vegetable oil instead since butter smells much nicer.
Hi Joe, Butter tends to firm up a lot more and will change the texture of the donuts. I would recommend using vegetable oil, you can add more flavour through the glaze ????
Hi Catherine, so excited to try this recipe. I can’t find thickened cream where I live, can I use regular whipping cream instead? Do I need to whip it up first? Thanks!
I’m not sure where I made a mistake but the batter was very runny almost like heavy cream.
The milk is out 100g correct?
So I’m having an issue where sometimes the donut comes out smaller after I fry. I use a mold so they all should be about the same size. But different batches sometimes come out smaller. Is it because I added too much egg or too little that causes the shape to be slightly off?
Thank you so muchfor the recipe.
I can’t wait to try this!
Hi Catherine! I’ve just recently discovered mochi donuts. A fancy new mochi donut place have just opened up in my area and as delicious as their donuts are, I simply just cannot justify the price at $5 a donut 🙂
Your recipe is spot on, simple and easy to follow. I’m able to enjoy the donut fresh off the oven!
Thank you, thank you for sharing and saving me $$.
Am I able to substitute tapioca flour with sweet rice flour? (Machiko)