Mochi Donuts

Pink and blue mochi donuts on a baking sheet
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With vibrant pink and blue hues, these homemade mochi donuts are perfect for Spring! Made with sweet rice flour, dragon fruit, and butterfly pea powder, these unique donuts are delicious and gluten-free.


Mochi Donuts

  • 1 1/3 cup Mochiko flour (sweet rice flour)
  • 1 cup tapioca starch
  • 2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 cup milk
  • 3 tablespoons butter
  • Vegetable oil for frying

Glaze (Two Colors)

  • 2 cups powdered confectioners sugar, divided use
  • 46 tablespoons milk, divided use
  • 1 tablespoon dragon fruit powder, for pink icing
  • 1 tablespoon blue matcha powder, for blue icing

For the White Drizzle

  • 1/2 cup powdered confectioners sugar
  • 12 tablespoons milk


Make the Donuts

Combine the dry ingredients. In a large bowl, mix together the mochiko flour, tapioca starch, baking powder, salt and granulated sugar.

Add the wet ingredients. Add in the egg, milk, and butter. Stir until fully combined.

Cut a piece of parchment paper into 3 square inch pieces. Lay out your parchment squares on your work space and place a small dot of dough on the back of each piece. Press into your surface to stick. This will help your paper to not slide when you are shaping your donuts.

Fill your dough into a piping bag or large plastic storage bag. With scissors, cut the end to create a medium sized tip. Pip your dough into the shape of an eight ringed donut, using roughly 1 teaspoon of dough per dot. Repeat this step until all your donuts are shaped and there is no more dough. Set aside.

Heat the oil. Pour the vegetable oil in a dutch oven or deep saucepan. Fill until it is about 1 1⁄2 inches deep. Slowly preheat the oil until roughly 350 degrees F. The oil should sizzle when testing with a drop of dough.

Fry the donuts. When the oil is ready, gently place 2 to 3 donuts into the oil with the parchment paper still attached. Be careful not to over crowd. After 30 second, use a tong to carefully remove the parchment papers and continue to fry for an additional minute. These donuts will stay light in color because of the Mochiko flour.

Drain and cool. Carefully remove the donut with a slotted spoon and rest the donut on a paper towel lined cooling rack. I suggest having a sheet pan underneath to catch any leftover oil. Repeat the frying process until all the donuts are cooked. Cool completely before icing.

Make the Glaze and Decorate

Prepare the glaze in two colors. Divide the powdered sugar into two separate bowls, one for each color. Add 1 tablespoon of dragon fruit powder to one bowl and 1 tablespoon of blue matcha powder to the second bowl. Start with adding 2 tablespoons of cold milk into each bowl. Stir each until a smooth icing forms. It should have a slow pour consistency. If too thick, add a small amount of milk. If too thin, add more powdered sugar 1⁄2 teaspoon at a time until desired consistency.

Glaze the donuts. Using your hands, dip the tops of each donut face down into the icing of choice. Lift back up and place face side up back onto the cooling rack (keep the sheet pan underneath to catch any icing dips). Allow to rest until the icing is hard.

Add a white icing drizzle. If you desire the optional white drizzle, add 1/2 cup powdered sugar and 1-2 tablespoons of milk together in a small bowl. Mix until you have the same slow pour consistency. Use a spoon and drizzle the icing over the tops. Let rest a second time until the icing has hardened.

Keywords: mochi donuts, gluten free donuts, japanese donuts