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Mochi Donuts (Crispy Outside, Chewy Inside Pon de Ring Donuts)
4.9 from 363 votes

Mochi Donuts (Crispy Outside, Chewy Inside Pon de Ring Donuts)

Mochi Donuts combine mochiko flour and tapioca starch to create a distinctive texture with a crispy exterior and chewy inside. The dough mixture is carefully balanced to achieve a drop batter consistency, which is essential for piping the classic ring shape. These donuts come with options for vanilla bean or strawberry glazes that add a sweet finish while complementing their unique texture. Adjusting the milk during mixing helps achieve the perfect batter consistency for frying.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10 donuts
Calories: 21745 kcal
Course: Dessert, Snacks
Cuisine: Asian, Japanese, American

Ingredients

Donuts
  • 150 g Mochiko flour
  • 115 g tapioca starch
  • 8 g baking powder
  • .8 .8 g salt
  • 75 g granulated sugar white
  • 1 large egg
  • 127 g milk whole
  • 24 g vegetable shortening
  • neutral cooking oil vegetable oil preferred
Vanilla bean glaze
  • 120 g powdered sugar add more if necessary
  • 48 g milk add more if necessary, whole
  • ½ tsp vanilla bean paste
Strawberry glaze
  • 120 g powdered sugar add more if necessary
  • 32 g milk add more if necessary, whole
  • 1 tsp Strawberry Preserves or jam

Instructions

Donut batter
    Cup of Yum
  1. In a large mxing bowl combine the dry ingredients, the 150 g mochiko flour, 115 g tapioca starch, 8 g baking powder, and .8 g salt then mix.
  2. In a separate large mixing bowl, cream the 75 g white granulated sugar and 24 g vegetable shortening until incorporated. Add 1 large egg and mix thoroughly. Add ⅔ of the milk and stir until combined. Reserve the other 1/3 of the milk to adjust consistency later.
  3. Sift HALF the dry ingredients into the liquid bowl. Use a spatula to mix the ingredients. Repeat with the second half of dry ingredients and stir again.
  4. Consistency check: The batter should have a “drop batter” consistency. This means that when you lift the batter with a spatula above the bowl, it keeps its overall shape and very slowly drops back into the bowl. And when you stir the batter, it should pull slightly from the sides of the bowl.If your batter is too thick, add some or all of the milk we set aside earlier and mix to combine.
  5. Let the batter rest on the counter for 30 minutes so the flour and rest and hydrate.
Piping the dough
  1. Cut parchment paper into 3 x 3 inch squares. To make piping easier, create a template of a 2 ½ inch circle on a plain piece of paper and tape it to the table. Make 8 dots evenly spaced on the circle, this will be the spots where you will pipe each ball so that you create an 8-ball ring. Add one piece of parchment over and follow dots with the piping bag.
  2. Add a size 808 piping tip into a piping bag. Fill the piping bag with donut dough and squeeze the opening until the dough comes out of the tip.
  3. Squeeze out about 1 tsp of dough on each dot on the parchment paper. Use a paring knife or butter knife to slice off the dough from the tip of the piping bag for a clean cut. I like to wipe the knife every time I make a cut. Repeat until you do all 8 dots. At the end, you should have an 8-ring donut and all the balls should connect slightly to each other. Repeat with all the donuts.
Frying the donuts
  1. Add at least 2 inches of neutral cooking oil in a heavy bottomed pot over medium-high heat. Preheat the oil to 350 ℉.
  2. Carefully lower one parchment paper of donut down into the heated oil. My 3 ½ quart pot can fit two donuts per batch. Do not try to crowd the donuts.
  3. After about 30 seconds, use tongs to remove the parchment, it should easily come off. Use a strainer to turn the donut around and gently press the donut into the oil so it’s submerged. Continue to cook for about another 30 seconds to one minute, or until it’s light brown.
  4. Use the strainer to transfer the donut onto a paper towel-lined rack over a sheet pan. Repeat with all the donuts.
Glazes
  1. Vanilla bean: Combine 120 g powdered sugar, 48 g whole milk, and ½ tsp vanilla bean paste in a bowl with a whisk. The thickness needs to be similar to maple syrup. To make it thicker, add more powdered sugar. To make it thinner, add more milk slowly.
  2. Strawberry: Combine 120 g powdered sugar, 32 g whole milk, and 1 tsp strawberry preserves or jam in a bowl with a whisk. The thickness needs to be similar to maple syrup. To make it thicker, add more powdered sugar. To make it thinner, add more milk slowly.
  3. Assembly: Take one fresh donut (slightly warm after cooling on the rack) and dip it into a glaze and place it back on the cooling rack without the paper towel. Let it rest for 1 minute to allow the glaze to harden. Repeat with the rest of the donuts.
  4. Serve immediately.

Notes

  • Measure milk carefully to avoid overly wet dough that is difficult to pipe.
  • Reserve some milk during mixing to adjust the batter consistency as needed.
  • Let the batter rest before frying for better donut texture and structure.
  • Use vegetable oil for frying to achieve the right crispness on the outside.
  • Choose between vanilla bean or strawberry glaze for finishing the donuts depending on taste preference.

Nutrition Information

Calories 217.45kcal (11%) Carbohydrates 45.94g (15%) Protein 1.55g (3%) Fat 3.62g (6%) Saturated Fat 1.19g (6%) Trans Fat 0.32g (16%) Cholesterol 20.9mg (7%) Sodium 133.67mg (6%) Potassium 40.89mg (1%) Fiber 0.01g (0%) Sugar 32.63g (65%) Vitamin A 64.26IU (1%) Vitamin C 0.06mg (0%) Calcium 76.3mg (8%) Iron 0.34mg (2%)

Nutrition Facts

Serving: 10 donuts

Amount Per Serving

Calories 21745

% Daily Value*

Calories 217.45kcal 11%
Carbohydrates 45.94g 15%
Protein 1.55g 3%
Fat 3.62g 6%
Saturated Fat 1.19g 6%
Trans Fat 0.32g 16%
Cholesterol 20.9mg 7%
Sodium 133.67mg 6%
Potassium 40.89mg 1%
Fiber 0.01g 0%
Sugar 32.63g 65%
Vitamin A 64.26IU 1%
Vitamin C 0.06mg 0%
Calcium 76.3mg 8%
Iron 0.34mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.