Mochi Donuts (Pon de Ring Donuts) Recipe

Mochi Donuts, or Pon de Ring Donuts, are a delightful fusion of chewy mochi and fluffy donut perfection. These treats boast a unique texture—soft, springy, and slightly sticky—that’s impossible to resist. With a golden exterior and a tender, bouncy interior, each bite is a satisfying blend of flavors and sensations. Whether glazed, dusted with sugar, or dipped in chocolate, they’re a feast for the senses. Ready in just 30 minutes, they’re perfect for satisfying sudden cravings or impressing guests with minimal effort.

What makes these donuts truly special is their versatility and crowd-pleasing appeal. The subtle sweetness pairs beautifully with bold toppings, from matcha to fruity glazes. Their compact, ring-shaped design makes them easy to share—or not! Warm from the fryer, they’re a comforting indulgence that feels both familiar and excitingly new. Whether you’re a mochi lover or a donut enthusiast, this recipe promises a fun, rewarding baking experience with results that are as Instagram-worthy as they are delicious.

Ingredients for Mochi Donuts (Pon de Ring Donuts)

• Sweet Rice Flour: ¼ cup (1¼oz/35g) + 1¾ cups (8¾oz/247g)
• Whole Milk: 3 tablespoons + ½ cup (4floz/120ml), at room temperature
• Granulated Sugar: ¼ cup (2oz/57g)
• Baking Powder: 1½ teaspoons
• Large Egg: 1, at room temperature
• Butter: 2 tablespoons, melted
• Oil: For frying (enough for 2 inches/5cm depth in a pot)
• Ube Glaze:
  • Powdered Sugar: 1 cup (4oz/115g)
  • Milk: 2-3 tablespoons
  • Ube Extract: ½ teaspoon

Step-by-Step Instructions

1. Prepare the Baking Sheet: Line a baking sheet with parchment paper and set aside.
2. Make the Starter: In a small microwave-safe bowl, combine ¼ cup sweet rice flour and 3 tablespoons milk. Microwave for 30 seconds until it forms a sticky dough. Let cool. (Alternatively, cook briefly on the stove.)
3. Combine Dry Ingredients: In a medium bowl, mix the remaining 1¾ cups sweet rice flour, sugar, and baking powder.
4. Mix Wet Ingredients: In a separate small bowl, whisk together the remaining ½ cup milk, egg, and melted butter. Combine with the dry ingredients.
5. Add Starter: Mix in the cooled starter and knead until smooth and soft. If the dough feels firm, add milk, 1 teaspoon at a time, until soft but firm enough to hold its shape.
6. Shape the Donuts: Divide the dough into 8 equal portions. Keep a small bowl of water nearby. Working with one portion at a time, divide it into 8 small pieces, wet your hands, and roll each into a ball. Press the balls into a ring shape and place on the prepared baking sheet.
7. Heat the Oil: Pour oil into a heavy-bottomed pot to a depth of 2 inches (5cm). Heat to 350°F (180°C) using a thermometer. Place a wire rack on a baking sheet next to the stove.
8. Fry the Donuts: Fry one donut at a time for about 2 minutes per side until golden. Transfer to the wire rack to drain. Repeat with the remaining donuts.
9. Make the Glaze: In a shallow bowl, whisk powdered sugar, 2 tablespoons milk, and ube extract until smooth. For a thinner glaze, add the 3rd tablespoon of milk.
10. Glaze the Donuts: Dip each donut into the glaze and return to the wire rack to set.
11. Serve and Store: Enjoy immediately! Store leftovers in an airtight container at room temperature for up to 2 days.

Creative Glaze and Topping Ideas

While the ube glaze is delicious, you can easily customize your mochi donuts with other flavors. Try a matcha glaze by mixing 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon matcha powder. For a fruity twist, use strawberry or mango extract instead of ube. Sprinkle with toasted sesame seeds, shredded coconut, or colorful sprinkles for added texture and fun!

Perfect Pairings for Your Mochi Donuts

These chewy, fluffy donuts pair wonderfully with a cup of hot green tea or iced coffee for a balanced treat. For a special brunch, serve them alongside fresh fruit like sliced strawberries or mango. They also make a delightful dessert after a meal of savory dishes like sushi or ramen.

Storage and Reheating Tips

Mochi donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To revive their texture, briefly warm them in the microwave for 10-15 seconds or toast them lightly in a toaster oven. Avoid refrigerating, as it can make them hard.

Time-Saving Tricks for Busy Bakers

To streamline the process, prepare the starter dough ahead of time and let it cool while you gather other ingredients. Use a cookie scoop to portion the dough evenly for faster shaping. If frying multiple batches, keep the oil temperature steady by adjusting the heat as needed.

Essential Equipment for Success

A heavy-bottomed pot and a candy thermometer are key for frying at the perfect temperature. Keep a wire rack nearby to drain excess oil and prevent sogginess. A small bowl of water for wetting your hands will make shaping the dough much easier and less sticky.

Mochi Donuts (Pon de Ring Donuts)

Shaziya

Mochi Donuts, or Pon de Ring Donuts, are a delightful fusion of chewy mochi and fluffy donut perfection. Ready in just 30 minutes, they’re perfect for satisfying sudden cravings or impressing guests with minimal effort.

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Servings 0

Ingredients

  

• ¼ cup (1¼oz/35g) plus 1¾ cups (8¾oz/247g) Sweet Rice Flour
• 3 tablespoons plus ½ cup (4floz/120ml) whole milk at room temperature
• ¼ cup (2oz/57g) granulated sugar
• 1½ teaspoon baking powder
• 1 large egg at room temperature
• 2 tablespoons butter melted
• Oil for frying
• 1 cup (4oz/115g) powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon ube extract

Instructions

 

• Line a baking sheet with parchment paper and set it aside.
• Make the starter: In a small, microwave-safe bowl combine ¼ cup (1¼oz/35g) of the sweet rice flour with 3 tablespoons of milk and heat for about 30 seconds, until the mixture comes together like a sticky dough. (you can also cook this briefly over the stove.) Set aside to let cool.
• In a medium bowl, combine the remaining 1 ¾ cup (8¾oz/247g) of Sweet Rice Flour, sugar, and baking powder.
• In a separate small bowl, whisk together the remaining ½ cup (4floz/120ml) milk, egg, and butter, and then combine with the dry ingredients.
• Add in the cooled starter and knead together until a smooth and soft dough is formed. If the dough feels a bit firm, add a touch more milk, one teaspoon at a time, until the dough is soft but still firm enough to hold its shape.
• Divide the dough into 8 equally sized portions and keep a small bowl of water nearby.
• Working with one portion of dough at a time, divide the dough into 8 small pieces, wet your hands, and roll each piece of dough into a small ball. Press the small balls of dough into a ring shape and place them on your prepared baking sheet while you shape the rest of your donuts.
• Once shaped, pour oil 2-inches (5cm) deep into a heavy-bottomed pot and using a thermometer, heat to 350°F (180°C). Place a wire rack on a baking sheet next to the stove.
• Once the oil is hot, fry the donuts, one at a time for about 2 minutes per side, until golden. Transfer with tongs or a slotted spoon to the wire rack to let drain while you fry the rest of the donuts.
• Make the glaze: In a shallow bowl, whisk the powdered sugar, 2 tablespoons of milk, and the ube extract together until smooth. If you would like a thinner glaze, add the 3rd tablespoon of milk.
• One at a time, dip each donut into the glaze and return to the wire rack to let set.
• Enjoy! These donuts are best served just after they are made. Store leftovers in an airtight container at room temperature for up to 2 days.

Keyword chewy donuts, gluten-free donuts, Japanese dessert, mochi donuts, pon de ring

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