Mochi donuts are something special, my kids are totally in love with them.

What I love about mochi donuts is their chewy texture. They’re different from regular donuts, especially the ones shaped like little rings, often called pon de ring. They’re soft but have a bit of a bounce to them, almost like mochi.

Some recipes use glutinous rice flour to get that chewy texture, while others use ingredients like silken tofu to help keep the dough moist and soft. I know tofu might sound like an unusual ingredient for donuts, but it has a fairly mild flavour, so it doesn’t usually stand out in the finished donut. It can also help add moisture to the dough.

I don’t use silken tofu in my own recipe because of allergies, but it’s an option you might come across when looking at different mochi donut recipes. The ingredients and ratios can vary quite a bit, so I’d stick with a recipe that’s been tested rather than adding tofu to an existing dough and guessing at the amounts.

Pon de Ring vs. Mochi Donuts

I hear people use pon de ring and mochi donut to mean the same thing all the time, but they’re not quite the same. Pon de ring refers to that ring-shaped donut made up of little connected balls, while mochi donut refers to the chewy texture and style of donut.

Mochi donuts come in all sorts of shapes, too. Some are twisted, some are filled, and others look more like regular donuts. So while the pon de ring is probably the shape most people recognize, it’s just one style of mochi donut.

The Flour Factor: Tapioca Flour, All-Purpose Flour, and Glutinous Rice Flour in Mochi Donuts

The flour you use makes a big difference in how your mochi donuts turn out. Some give you that chewy, stretchy texture, while others make the donuts softer and more like the regular donuts you’d get from a bakery.

Tapioca flour comes from cassava root and helps give donuts their chewy, slightly stretchy texture. It’s naturally gluten-free, too.

All-purpose flour gives you a softer texture that’s closer to a regular donut. You won’t get quite the same chew as you would with glutinous rice flour, but it can work well in recipes that combine different flours.

Glutinous rice flour is often used for that classic mochi-like chew. Despite the name, it doesn’t contain gluten. It gives the dough its sticky, chewy quality, which is what many people love about mochi donuts.

The flour you choose really depends on the texture you’re after. Some recipes use just one type, while others combine them to get a balance of softness and chewiness. If you’re trying a recipe for the first time, I’d follow its recommended flour measurements rather than swapping them out one for one, since each flour behaves differently.

Flavour Variations

One thing I love about making mochi donuts at home is playing around with different flavours. You can change up the glaze depending on what you’re in the mood for. Matcha is great if you like that earthy flavour, while black sesame has a lovely nutty taste. Yuzu is another good one if you prefer something a little more citrusy.

If you have more of a sweet tooth, you could try strawberry glaze or keep things simple with cinnamon sugar. Lavender is another option if you want to try something a little different.

There are so many ways to flavour these donuts, so you can stick with your favourites or try something new each time.

Healthier Alternatives

You know me, I always like to look at the nutrition side of things, too. If you’re someone who likes to experiment in the kitchen, there are a few things you can try with mochi donuts.

You could replace a small portion of the flour with whole-grain flour to add some fibre and nutrients. Just keep in mind that changing the flour can affect the texture, so I’d start with a small amount rather than swapping out too much.

You can also play around with the sweetness. Honey, maple syrup, and agave are options, depending on the flavour you’re going for, although they won’t necessarily make the donuts lower in sugar. I’d focus on finding a sweetness you enjoy rather than worrying too much about which one is supposed to be healthier.

Another option is baking instead of deep-frying. The texture won’t be quite the same, especially around the outside, but you can still get a soft, chewy donut. I tend to bake more often because I really don’t enjoy having the smell of frying oil hanging around the kitchen. It’s one of those things that seems to linger forever!

That said, when the kids are craving proper fried mochi donuts, I’ll happily get the oil out. You just can’t quite get that same golden outside any other way. I think there’s room for both. Sometimes I want the baked version, and other times, I want the real deal.

At the end of the day, I enjoy trying different ways to make a recipe my own, but I don’t feel the need to change everything about a treat. Sometimes, I just want to make a batch of mochi donuts, enjoy them with my family, and call it a day.

Homemade Mochi Donuts

(I may be changing the recipe around soon because with my second batch, I started adding in a little bit here and there and forgot to write the amount down)

Ingredients:

• 1 cup tapioca starch/flour
• 1/2 cup Mochiko glutinous rice flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1 large egg
• 1/4 tsp salt
• 1 tsp vanilla
• 1/4-1/2 cup milk (or dairy-free alternative) (I add it in slowly until desired consistency)
• 2 tbsps melted butter
• Oil for frying (vegetable or canola oil works well)
• Additional sugar or toppings (optional)

Instructions:

1. In a mixing bowl, combine the glutinous rice flour, tapioca starch, sugar, baking powder, and salt. Mix well until all the dry ingredients are evenly combined.
2. Add the egg, milk and vanilla extract to the dry ingredients. Mix until you achieve a smooth and thick batter. The consistency should be similar to a thick pancake batter. Adjust the amount of milk if needed to achieve the right consistency.
3. Add in melted butter and mix.
4. Heat oil in a deep saucepan or frying pan over medium heat. Make sure the oil is hot enough for frying but not smoking.
5. While the oil is heating, prepare a tray or plate lined with paper towels to drain the donuts after frying.
6. While the oil is warming up, prepare parchment paper squares measuring approximately 4×4 inches. Take a small amount of the thick batter and roll it into a ball using your hands. I measured each ball to weigh around 8 grams, but feel free to modify the size based on your personal preference. 
7. Carefully place the formed dough balls with parchment paper into the hot oil. You may need to fry them in batches, depending on the size of your frying pan, allowing enough space between the balls for even frying.
8. After approximately 30 seconds, the donuts should detach from the paper. Take off the parchment paper. Fry the donuts for roughly 2-3 minutes on each side or until they achieve a golden brown color. Carefully flip them over using a slotted spoon or spatula halfway through the frying process.
9. Once the donuts are cooked and golden brown, remove them from the oil and place them on the prepared tray lined with paper towels to absorb excess oil.
10. Optionally, while the donuts are still warm, you can roll them in additional sugar or add other desired toppings such as matcha powder, cocoa powder, or a glaze of your choice.
11. Allow the donuts to cool slightly before serving.

This method makes little round mochi donut balls. Make sure the oil is at the right temperature so they cook through while getting a nice golden outside. Keep an eye on them as they fry, since the cooking time may vary depending on their size. You want them golden on the outside and cooked through in the middle.