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These mochi donuts are the ultimate cultural fusion dish. Chewy mochi center, crunchy, golden brown exterior, all rolled in sweet sugar. The perfect finger food dessert for any occasion.

In typical Hawai’i fashion we have a cultural blend that creates the most delicious treat around. A little bit of Japanese mixed with a little bit of Portuguese and a whole lot of good.

Fry up these little bite sized pieces of goodness and you’ll be sure to attract a crowd. I mean it’s deep fried, so it has to be good right?

Mochi donuts take a blend of Japanese mochi and Portuguese malasadas, or better yet call it a mochisada.

Japanese mochi is a sweetened rice cake popular for many special occasions in both Japan and Hawai’i.

Malasadas are a Portuguese deep fried donut rolled in granulated sugar and also a popular treat in Hawai’i.

Mix those two together and you’ve got yourself one amazing dessert.

Ingredients for mochi donuts

• 2 cups mochiko flour
• 1/4 cup granulated sugar, plus more for rolling
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 3 tablespoon butter, unsalted, melted
• 1 teaspoon vanilla extract
• 1 egg

Let’s talk mochiko flour. Mochicko is a sweet rice flour that can be found in the Asian aisle at most grocery stores. This gives the mochi donut it’s characteristic chewiness. I would not recommend replacing this with traditional flour.

Next the sugar. Traditional malasadas are rolled in granulated sugar. This recipe calls for the same. You could roll the donuts in powdered sugar or even make a yummy glaze if you wish.

One of the keys to this recipe is baking powder. This is not your typical yeast risen donut dough. It uses the power of leavening with baking powder, which cuts back on the prep time. That’s a win in my books.

And of course you can’t forget to add just a touch of vanilla extract. Try out my homemade vanilla extract recipe here.

What type of oil do I use?

I’d suggest using a neutral flavor oil like vegetable, canola, avocado, etc. The oil is heated to 350F when frying, so you can use most types of oil safely here.

Are mochi donuts gluten free?

Yes! Mochiko is naturally gluten free unlike many other flours. You’ll sometimes see it described as glutinous rice flour, but don’t let that fool you. Glutinous is used to describe the sticky, chewy consistency when cooked.

How to store mochi donuts?

These are best eaten fresh. If you manage to have some leftovers, place in an airtight container and store at room temperature.

How long do mochi donuts last?

If stored in an airtight container the mochi donuts will keep for 2-3 days.

How to reheat mochi donuts?

As previously mentioned, these are best eaten fresh. If you did not toss the donuts in granulated sugar you can re-fry the donuts to bring back the crispiness. Another option would be to microwave, but this will not yield the original crispiness.

Can you refrigerate/freeze mochi donuts?

I would not recommend refrigerating or freezing already cooked mochi donuts. You can, however, refrigerate or freeze the dough once mixed for future use.

More Recipes for the mochi lovers

• Chocolate butter mochi
• Mochi brownies
• Mochi pancakes
• Ube mochi
• Ozoni
• Mochi
• Butter mochi

How to make mochi donuts?

Watch this video on YouTube.

For the dry ingredients: To a large bowl add mochiko flour, sugar, baking powder, and salt. Whisk until well combined and set aside.

For the wet ingredients: Heat milk in the microwave for 45 seconds to 1 minute. To another bowl add heated milk, butter, and vanilla extract. Stir until well combined.

For the dough: Add wet ingredients to the dry and begin mixing. Once the wet ingredients have just begun incorporating with the dry add the egg. Mix until well combined.

Heat a pot with the cooking oil of your choice to 350F.

Using a small cookie scoop, carefully scoop and drop the dough into the hot oil. Fry for 2-3 minutes on each side or until golden brown.

Add about 1/2 cup granulated sugar to a small bowl.

Once the donuts have finished frying, remove from oil, and place in the bowl of sugar and toss to coat.

Remove from sugar and place on a cooling rack to cool slightly and ENJOY!

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