Mochi Donuts

Crisp and chewy, light and fluffy, these mochi donuts are the perfect texture combination. Topped with a crackly ube or matcha glaze and they are to die for!

It’s been a while since I posted my baked mochi donut recipe and it’s gotten so much love! While baked donuts are a healthier version sometimes you just want the original crispy, fried, deliciousness. After so many questions about whether you can fry the mochi donuts I’m finally bringing you the answer! These are the original pon de ring donuts from Japan!

At-a-Glance – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
8 mochi donuts	30 minutes	20 minutes	Intermediate	Best eaten same day. Store unglazed donuts airtight at room temp for 1–2 days or freeze up to 1 month

What are mochi donuts made of?

When it comes to mochi donuts there are two different kinds. Ones made from glutinous rice flour and others made from tapioca starch. Mochi donuts made from glutinous rice flour tend to be a lot denser and chewier in texture in comparison to those made from tapioca starch. Tapioca starch gives the donuts a bouncier texture while remaining light and fluffy. That’s the secret behind making the perfect donut!

Mochi donuts, otherwise known as Pon de ring (ポンデリング) were invented by Mister Donut in Japan. These donuts are characterised by their cute shape and have become super popular over the last couple of years. Now there are so many different variations of these on the internet as people try to recreate them (myself included)!

What is the difference between these donuts and the baked ones?

If you have been following me for a while you would know that I released my baked mochi donut recipe over a year ago now! While they are great when you want a healthier alternative there are a couple of advantages of frying these donuts rather than baking them.

Frying them…

• Gives them a better overall shape, with each ball being more rounded
• Creates a better texture as the exterior is crispier and the interior retains more moisture due to a shorter cook time
• Tastes better! Most fried food will impart a more caramelised, savoury taste. This is the same when it comes to mochi donuts!

Whilst frying them may seem like a hassle, all you need is a shallow pot of oil and they’ll be done in no time.

Ingredients

Mochi Donuts

• Sugar: Adds sweetness and helps with browning during frying.
• Whole milk: Provides moisture, helps dissolve the sugar, and contributes to the tenderness of the donuts.
• Vegetable oil: Adds moisture and richness, contributing to a tender and slightly chewy texture.

• Plain flour: Provides structure, helping the donuts hold their shape during frying.
• Tapioca starch: Aka tapioca flour contributes to the chewy, stretchy texture characteristic of mochi.
• Large Egg: Binds the ingredients, adds moisture and richness, and helps the donuts set and hold their shape.

Glaze

• Icing/powdered sugar: Provides sweetness and forms the base of the glaze, dissolving easily for a smooth, glossy finish.
• Milk: Provides moisture to dissolve the powdered sugar and create a smooth glaze; amount can be adjusted for consistency.
• Matcha powder (optional): Adds green tea flavor and a vibrant green color to the glaze.

Optional – My Favourite Extras That Add a Little Magic

These aren’t required, but they make the donuts feel extra special.

• Matcha Powder: Adds a soft bitterness that balances the sweetness. I use the same culinary-grade matcha I bake with professionally.
• Ube or Strawberry Glaze Add-Ins: These bring colour and flavour without overpowering the donut. Think subtle, not loud.
• Crushed Biscuits or Sesame Seeds: A little crunch on top makes the texture more interesting and looks beautiful on a platter.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Milk → Coconut Milk: Works well and gives a light tropical note. I’ve used this during dairy-free test batches with great results.
• Vegetable Oil → Canola or Sunflower Oil: Any neutral oil works. Avoid olive oil. It changes the flavour more than you’d expect.
• Plain Flour → Gluten-Free Flour Blend: The texture shifts slightly, but the donuts still stay chewy thanks to the tapioca starch.

How to make mochi donuts

1. In a medium sized saucepan heat the milk, sugar and oil until steaming
2. Add the flour and mix until smooth

3. Remove from heat and add the tapioca starch, mix until completely combined and a smooth ball
4. 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 (you may not use all the egg)
5. Transfer batter to a piping bag fitted with a round nozzle and pipe onto baking paper according to the stencil (make sure that the piped circles touch each other)

6. Cut the baking paper so that each piped donut is on its own piece of paper
7. Heat a heavy bottomed pot of vegetable oil, or a deep fryer to 160C (see FAQ if you don’t have a thermometer)
8. Drop 2-3 donuts in at a time, removing the baking paper after 30 seconds
9. Fry the donuts for 1-2 minutes on each side, or until a deep golden brown

10. Remove and drain on a wire rack or paper towel
11. Repeat with all donuts, then cool completely
12. Dip the cooled donut into the glaze and lift carefully to remove
13. Allow excess glaze to drip before turning the donut, glaze side up, and placing on a wire rack or plate to set

14. Repeat with remaining donuts
15. Decorate with desired toppings and enjoy!

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Problem	What’s Happening	Quick Fix
Donuts collapse after frying	Oil was too cool or donuts were under-fried	Fry until evenly golden and keep oil steady at 160°C
Dough feels too runny	Too much egg was added	Stop adding egg once the batter falls in a clean V-shape
Donuts absorb too much oil	Oil temperature dropped	Fry in small batches and avoid overcrowding
Glaze slides off	Donuts still warm or glaze too thin	Cool donuts fully and thicken glaze slightly
Donuts lose shape	Circles didn’t touch when piped	Make sure each piped ball touches before frying

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture & Feel	When I’d Choose It
Mochi Donuts (This Recipe)	Crisp outside, soft and bouncy inside	When I want something playful, chewy, and not too heavy
Classic Yeast Donuts	Fluffy but bread-like	Great for filling and glazing, but heavier to eat
Cake Donuts	Dense and crumbly	Better for quick baking days, less exciting texture

Tips on creating the perfect mochi donut

Making the batter

The method in which these donuts are made is similar to choux pastry in which we heat the milk and oil before mixing it with flour to form a ‘panade’ before adding egg to create the desired consistency.

Here are a couple of tips to help make the perfect batter:

• Don’t worry too much about lumps in your flour mixture: When you mix the flour into the milk and oil mixture you’ll find it’s quite lumpy. This is completely normal. When you add the tapioca starch in the next step the lumps should smoothen out to create a smooth dough
• Add the egg slowly: The amount of egg needed depends on the moisture in your batter. You don’t need to use all the egg. Add a little bit at a time until your batter can form a ‘beak’ or ‘V’ when you lift up your spatula.

New to working with mochi-style doughs? My ultra-approachable easy mochi recipe is a great place to get comfortable with that signature chew.

Creating the perfect shape

The easiest way to create the perfect shape is using a template. I have a template linked in my baked mochi donut post!

Simply print it out and slide it under your sheet of baking paper. Then use the lines to guide your piping. Make sure the piped circles touch each other! This is the biggest difference between the baked donuts and the fried donuts.

The baked mochi donuts will expand and join in the oven, however the fried donuts don’t really expand. As a result, it is important that the piped donut pretty much resembles how you want it to look out of the fryer.

Frying the donut

This is when your donut comes to life… There are a couple of points to keep in mind when frying these donuts for the best results. Don’t be worried though, these donuts are quite forgiving and small mistakes can be easily fixed.

• Fry your donuts at 160C/320F: This is the perfect temperature so that after 1-2 minutes of frying on each side the donut will be golden brown all over
• Fry the donuts with the baking paper attached: As these donuts are piped you will have to fry them with the paper. Cut the baking paper so that each donut is sitting on its own little square of paper. Then drop the whole thing into your hot oil. The baking paper should slide off after 20 seconds or so.

• Don’t overcrowd your pan: Frying too many at once can cause the temperature of the oil to drop, increasing the changes of a soggy, oily donut.
• Fry until golden brown: It is important that the donuts are fried until a nice golden brown. If the donuts haven’t quite reached that colour there is a possibility they will deflate once cooled.
• Drain on a wire rack or paper towel: A wire rack or paper towel will help get rid of excess oil, leaving a golden, crispy donut!

If frying isn’t your vibe, these oven-friendly baked mochi donuts deliver the same chew with a lighter, hands-off finish.

Making the glaze

This glaze is made from just three ingredients: icing sugar, milk and your flavouring of choice. Not only is this glaze super easy to make it dries fairly quickly so keep that in mind if you want to add decorations or toppings!

The consistency of your glaze is key to making sure you have an even coating all over your donut. If it’s too thin it will become translucent and drip down the sides of your donut, and if too thick it will look clumpy.

To determine the perfect consistency look for these signs:

• The glaze will feel thick when being mixed, but when you lift up your spoon it falls back into the bowl as ribbons
• The ribbons take 30-60 seconds to disappear back into the rest of the glaze

The consistency of your glaze depends on the kind of icing sugar you use, and the humidity of your environment. So it is important you check the glaze before you start dipping your donuts.

If you find the glaze is too thick add a couple of drops of milk at a time, mixing in between until the desired consistency is reached.

If you find it is too thin adding a little icing sugar at a time is the answer!

Additional Tips

Chill the Dough Before Frying

Once piped, place the donut dough in the fridge for about 15 minutes. A short rest helps the circles stay neat and prevents spreading in hot oil.

Use the Chopstick Oil Test

If you do not have a thermometer, dip the end of a wooden chopstick into the oil. When bubbles dance happily around the stick, your oil is ready.

Freeze Before Glazing

If you want to get ahead, freeze your donuts without glaze. When ready to serve, thaw gently and dip them fresh for a glossy finish.

Rest the Batter Before Piping

Give your dough five to ten minutes to rest before piping. This short pause helps smooth out lumps and creates cleaner, more even circles.

Add Creative Toppings

Beyond glaze, try sprinkling toasted sesame seeds, crushed freeze-dried strawberries, or coconut flakes. These light touches bring extra flavor and a playful look.

If you love that chewy-custardy texture, classic butter mochi hits the same comfort note in an easy slice-and-serve form.

Pair Flavors with Tea or Coffee

Mochi donuts come alive when paired with drinks. A frothy latte or a calming green tea balances the sweet chew with warmth and depth.

Variations of Mochi Donuts

Black Sesame Glaze

Mix black sesame powder into your glaze for a nutty flavor and a slate-gray color that feels both elegant and modern.

Coffee Infusion

Stir instant espresso powder into the glaze for donuts that double as a morning pick-me-up with a subtle bitterness to balance the sweetness.

Berry Glaze

Blend raspberry or strawberry puree into the icing for a naturally pink glaze that adds fruitiness and creates a beautiful pastel shine.

Coconut Cream Donuts

Replace milk with coconut milk and dust with shredded coconut. The result is light, tropical, and perfect for warmer days.

Peanut Butter Glaze

Whisk smooth peanut butter into the glaze for a salty-sweet flavor pairing. It makes the donuts richer while still chewy inside.

Chocolate-Filled Surprise

Pipe Nutella or a chocolate ganache into the donuts before glazing. This adds a hidden layer of indulgence inside the chewy rings.

Serving Suggestions

Afternoon Tea

Serve mochi donuts with a pot of jasmine or chamomile tea. Their chewy sweetness balances beautifully with floral or herbal flavors.

Dessert Grazing Board

Arrange mini mochi donuts with brownies, fruit slices, and macarons. They add playful texture and color to party platters.

Breakfast Pairing

Enjoy them warm with a cappuccino or latte. Their chewy bite makes for a fun twist on the classic morning pastry.

Holiday Desserts

Tint the glaze red for Christmas or pastel for Easter. Seasonal glazes make mochi donuts a festive centerpiece for celebrations.

Gift Boxes

Pack six or eight donuts in small pastel-colored boxes tied with ribbon. They are charming edible gifts for birthdays, thank-yous, or housewarming presents.

Ice Cream Pairing

Serve warm donuts alongside scoops of matcha or vanilla ice cream. The contrast of cold cream and chewy warmth is irresistible.

Common Mistakes to Avoid

Skipping the V-Test for Batter

Adding too much egg at once changes the texture. Always check if the batter falls in a V-shape from your spatula before adding more.

Glazing While Still Warm

If you dip the donuts too early, the glaze will slide off. Allow them to cool completely for a smooth, even coat.

Frying in Oil That Is Too Hot

Oil above 170°C cooks the outside too fast, leaving the center gummy. Keep the temperature steady at 160°C for even frying.

Using the Wrong Oil

Olive oil or flavored oils overpower the donut. Always choose neutral oils like vegetable, canola, or sunflower for a clean taste.

Stacking Glazed Donuts

Glazed donuts stick together and lose their shine. Place them on a wire rack until the glaze has fully dried before storing or serving.

Storing Glazed Donuts in the Fridge

Refrigeration causes condensation that turns the glaze patchy. Store unglazed if refrigerating and glaze right before serving.

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