These gluten-free mochi donuts are crisp on the outside and soft and chewy in the center, and they’re surprisingly straightforward to make at home. Inspired by traditional mochi—chewy Japanese rice cakes made from glutinous rice—these donuts get their distinctive stretchy texture from mochiko (glutinous rice flour). After frying they turn golden, puff up, and keep a satisfyingly chewy interior. The dough comes together in about 20 minutes using simple pantry ingredients, and each donut fries to a crisp exterior while remaining tender inside. Whether you’ve sampled mochi donuts at a bakery or are trying them for the first time, this recipe delivers that classic chew without complicated steps or special equipment.
After sampling my first mochi donut from a bakery, I wanted to recreate that exact chew at home. I tested multiple batches to get the texture right because mochi dough behaves differently than conventional donut batter. The key is mochiko: glutinous rice flour gives a stretchy, tender bite. The dough should feel soft and pliable but not overly sticky. Frying temperature matters too—if the oil drops too low the donuts soak up oil and lose their crispness. Maintaining oil around 350°F (175°C) helps the donuts puff evenly and develop crisp edges while the centers stay chewy.
What I Learned While Testing
- Use mochiko (glutinous rice flour) for the best chewy texture. I tried other rice flours, and they produced drier, crumbly donuts instead of the desired stretch. Mochiko is what creates the signature mochi bite.
- Keep the oil near 350°F (175°C). Lower temperatures cause the donuts to absorb excess oil and become greasy. A steady 350°F produces light, puffed donuts with a crisp exterior.
- Avoid adding too much extra flour while rolling. The dough should be soft and slightly tacky; adding too much flour makes the donuts dense rather than chewy.
- Adjust the dough gradually if it’s too wet. Add small spoonfuls of mochiko until the dough becomes manageable. Adding too much at once will make it heavy.
- Fry in small batches so the oil temperature doesn’t drop too much. Donuts fry more evenly and stay crisp when there’s room for them to float freely.
- Baking is an option if you prefer not to fry: bake at 350°F for 15–18 minutes. The texture will be softer and less chewy without the fried crust.
Gluten-Free Mochi Donuts
Ingredients
- 1 large egg
- ⅔ cup milk (160 ml)
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 2 cups glutinous rice flour (mochiko)
- ¼ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- vegetable oil for frying
- powdered sugar (optional, for sprinkling)
Instructions
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In a large bowl, whisk together the egg, milk, melted butter, and vanilla until smooth.
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In a separate bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt.
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Pour the wet ingredients into the dry, mixing until a soft dough forms. It should be smooth and pliable, not overly sticky. If it’s too wet, add a tablespoon of mochiko at a time.
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Lightly dust a work surface with mochiko and roll the dough to about 1/2-inch (1.3 cm) thickness.
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Cut out donut shapes using a round cutter and a smaller cutter for the center hole. Re-roll scraps gently, avoiding adding too much extra flour.
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Heat 2 inches (5 cm) of vegetable oil in a heavy pot to 350°F (175°C). Fry donuts in small batches for 2–3 minutes per side until golden and puffed, then drain on paper towels. Avoid overcrowding so the oil temperature stays steady.
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Sprinkle with powdered sugar if desired and serve warm or at room temperature.
Notes
- Use glutinous rice flour (mochiko), not regular rice flour, to achieve the chewy, stretchy texture. Despite its name, glutinous rice flour is naturally gluten-free.
- Keep the oil close to 350°F (175°C) for best results.
- The dough should be soft and pliable, not stiff; avoid adding excess flour.
- Best served fresh and slightly warm.
Nutrition
Calories: 294kcal
Carbohydrates: 40g
Protein: 4g
Fat: 13g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
How to Make Gluten-Free Mochi Donuts Step by Step
Gather your ingredients so everything is ready before you begin.
Mix the wet ingredients: In a large bowl whisk 1 large egg, ⅔ cup milk (160 ml), 2 tbsp melted butter, and 1 tsp vanilla extract until completely smooth.
Combine the dry ingredients: In a separate bowl whisk together 2 cups glutinous rice flour (mochiko), ¼ cup sugar, 2 tsp baking powder, and ¼ tsp salt until evenly combined.
Form the dough: Pour the wet ingredients into the dry and stir until a soft, smooth dough forms. It should be stretchy and slightly tacky but not clingy. If it’s too wet, add a tablespoon of mochiko at a time.
Roll out the dough: Lightly dust a clean surface with mochiko and roll the dough to about 1/2-inch thickness. The dough should roll without cracking excessively at the edges.
Cut the donuts: Use a round cutter and a smaller cutter for the center holes. Re-roll scraps gently, taking care not to overwork or over-flour the dough.
Fry: Pour about 2 inches of vegetable oil into a heavy pot and heat to 350°F (175°C). The oil should shimmer but not smoke. Fry donuts in small batches for 2–3 minutes per side until deeply golden and puffed. Drain briefly on paper towels and keep oil temperature steady between batches.
Finish and serve: Transfer donuts to a paper towel-lined tray to drain, dust with powdered sugar if desired, and serve warm or at room temperature.
Serving Suggestions
These mochi donuts are fantastic warm with coffee or tea for a relaxed weekend brunch or as a simple dessert. They pair well with fresh berries, a chocolate dipping sauce, or a light dusting of powdered sugar. For a larger brunch spread, serve them alongside other gluten-free treats for variety.
Storage Instructions
Store donuts in an airtight container at room temperature for up to 1 day. For up to 2 days, refrigerate in an airtight container. To freeze, cool completely, layer between parchment paper in a freezer-safe container, and freeze for up to 2 months. Warm refrigerated or frozen donuts briefly in the microwave (10–15 seconds) to soften and restore some chewiness. You can also prepare the dough a few hours ahead and refrigerate it until ready to roll and fry.
More Gluten-Free Fried Desserts to Try
- Gluten-Free Churros: Crisp on the outside, tender inside, coated in cinnamon sugar for a classic fried treat.
- Gluten-Free Beignets: Light, airy, and dusted in powdered sugar for an indulgent coffee pairing.
- Gluten-Free Yeast Donuts: Soft, cake-like donuts with a sweet coating for a different texture profile.
- Gluten-Free Cannoli: Crispy fried shells filled with a creamy ricotta filling for an Italian-inspired dessert.