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Mochi Donuts (Pon de Ring Donuts) Recipe

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.
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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