Mochi Donuts

By Brooke CaisonPublished: Dec 15, 2022

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mochi pon de ring donuts in different flavors

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

Get ready for your next food obsession. Mochi donuts, also called pon de ring donuts, are a crispy, springy, sweet treat that combines the chewy texture of Japanese mochi with the crispy fried goodness of the American donut. Though its origins are in Hawaii, these adorable and shareable donuts were popularized by Mister Donut, a chain in Japan. Although their name might indicate otherwise, these donuts don’t actually contain any of the glutinous sweet rice flour you might find in mochi or mochi ice cream. Instead of referring to the contents of the donut, the name is inspired by a Japanese term that describes the texture, mochi-mochi, which is a chewy, pillowy texture. The best way to achieve that signature springy texture is through a combination of tapioca flour (the same kind used to make boba) and all-purpose flour. Adding mochi flour will make the dough denser and chewier, closer to butter mochi.

Here are some tips on how to make mochi donuts:

- Let the dough rest! The dough will still be a bit runny after it’s mixed. Giving it time to rest will let all the liquid absorb into the dough, resulting in a dough that will be thick enough to pipe cleanly.
- To make sure the dough makes it to the right consistency, add flour in 1/2-cup increments to make sure the dry ingredients are thoroughly mixed into the dough.
- Don’t skip the parchment square circles! Having a consistently sized circle will mean equally sized donuts.

The best part of the donut is undoubtedly the glaze. You can go with one, two, or all of the glazes we added here, or come up with your own flavor combinations!

Did you try this recipe? Let us know how it went in the comments!

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Yields:: 16 serving(s)
Prep Time:: 15 mins
Total Time:: 1 hr 15 mins

Ingredients

Pon De Ring Donuts

3 3/4 c.
(425 g.) tapioca flour
1 1/2 c.
(180 g.) plus 1 tbsp. all-purpose flour
1 tsp.
instant yeast
1 tsp.
kosher salt
2
large eggs
1 1/3 c.
whole milk
6 tbsp.
melted unsalted butter
1/3 c.
(70 g.) granulated sugar
1 tsp.
pure vanilla extract
6 c.
vegetable oil

Matcha Hazelnut Topping

2 tbsp.
whole milk
1 c.
(115 g.) powdered sugar
1 tsp.
matcha powder
1/2 c.
roasted, skinless chopped hazelnuts

Passion Fruit Coconut Topping

1 c.
(115 g.) powdered sugar
2 tbsp.
passion fruit purée
1/2 c.
toasted coconut flakes

Strawberry Lemonade Topping

3 tbsp.
whole milk
1 tbsp.
ground freeze-dried strawberries
1 1/2 c.
(170 g.) powdered sugar, divided
2 tsp.
fresh lemon juice

Directions

Donuts
1. Step 1Into a large bowl, sift tapioca flour and all-purpose flour. Whisk in yeast and salt.
2. Step 2In the large bowl of a stand mixer fitted with the paddle attachment, beat eggs, milk, butter, granulated sugar, and vanilla on low speed until combined, about 1 minute.
3. Step 3With mixer still on low speed, add dry ingredients 1/2 cup at a time, stopping halfway to scrape down sides of bowl. Increase speed to medium-low and beat until dough looks elastic, 3 to 4 minutes. Cover dough with plastic wrap and let rest at room temperature 20 minutes.
4. Step 4Meanwhile, in a large Dutch oven fitted with a candy or deep-fry thermometer over medium heat, heat oil until thermometer registers 340°.
5. Step 5Cut out 16 (4") squares of parchment. Trace the outline of a 2 1/2" circle (with a pastry cutter or glass) on each square.
6. Step 6Load one-quarter of dough into a piping bag fitted with an 808 (large circle) tip. Flip a square of parchment over so ink is facing down. Slowly pipe 8 balls of dough around the circle (dough balls should be slightly touching). Using a flat spatula, gently slide dough into hot oil. Fry donuts, flipping occasionally, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Repeat with remaining dough.
Matcha Topping
1. Step 1In a small heatproof bowl, microwave milk until hot and warmed through, about 30 seconds. Add matcha powder and whisk until dissolved.
2. Step 2In a shallow, wide bowl, whisk powdered sugar and matcha milk until smooth.
3. Step 3Dip top half of donut into glaze. Sprinkle hazelnuts on other half.
Passionfruit Coconut Topping
1. Step 1In a shallow, wide bowl, whisk powdered sugar and passion fruit purée until smooth.
2. Step 2Dip top half of donut into glaze. Sprinkle coconut on other half.
Strawberry Lemonade Topping
1. Step 1In a shallow, wide bowl, whisk milk, strawberries, and 1 cup powdered sugar until smooth.
2. Step 2In a separate bowl, whisk lemon juice and remaining 1/2 cup powdered sugar until smooth.
3. Step 3Dip top half of donut into strawberry glaze. Drizzle lemon glaze on other half.

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strawberry lemonade mochi pon de ring donuts

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

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Brooke Caison

Food Editor

Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.