Baked Mochi Donuts (GF)

These baked chewy donuts are delicious and a healthier alternative to deep fried donuts! The texture is unique and is sure to be a hit among friends and family. 

If you are feeling adventurous and wanting to try something a bit different, these baked mochi donuts are for you! Rather than having a yeasty or cakey center, these donuts are  more dense and chewy. Because the donuts are made with sweet rice flour instead of all-purpose flour, the donuts are gluten-free, making it suitable for anyone who has a gluten intolerance. The donuts are entirely dairy-free as they are made with coconut milk, unless you choose to use milk to make the glaze. They are also baked, which overall makes it a healthier alternative to traditional donuts!

The donuts can be topped with anything you prefer, but I decorated my donuts with 3 natural flavors: matcha, strawberry, and lemon turmeric. The donuts are beautiful and delicious, and are perfect for gifting.

What is sweet rice flour?

Sweet rice flour is high in starch and made from short-grain glutinous rice. It is commonly used in East and Southeast Asian cuisines to make desserts and entrees. Sweet rice flour should not be confused with other flours such as glutinous rice flour or tapioca starch. The most common sweet rice flour is Koda Farms, which can commonly be found in the International aisle and Asian grocery stores. Bob’s Red Mill also sells sweet rice flour.

Baked Mochi Donuts (GF)

yield: 9 medium, 6 large donuts

total cook time: 45 min.


  • 175 g. or 1.15 cups sweet rice flour (I recommend Bob’s Red Mill or Koda Farms)
  • 90 g. or 2/3 c. unpacked brown sugar
  • 4 g. or 1 tsp. baking powder
  • 2 g. or ~ 1/4 tsp. salt
  • 28 g. or 2 tbsp. melted coconut oil, room temperature
  • 56 g. or 1 large egg, room temperature
  • 192 g. or 6.5 oz. full-fat coconut milk, room temperature
  • 2 gor 1/2 tsp. vanilla extract

For matcha glaze (yield 3):

  • 45 g. or 5 1/2 tbsp. powdered sugar
  • 1 g. or 1 tsp. matcha powder
  • 7-8 g. or 1/2 tbsp. coconut milk or milk
  • melted dark chocolate to drizzle
  • crushed peanuts to top

For strawberry glaze (yield 3):

  • 45 g. or 5 1/2 tbsp. powdered sugar
  • 5 g. or  1 tsp. strawberry jam or puree
  • 7-8 g. or 1/2 tbsp. coconut milk or milk
  • melted white chocolate to drizzle
  • crushed pistachios to top

For lemon turmeric glaze (yield 3):

  • 45 g. or 5 1/2 tbsp. powdered sugar
  • 1 g. or 1/4 tsp. turmeric
  • 7-8 g. or ~2 tsp. lemon juice
  • black sesame to top


  1. Preheat oven to 350 F.
  2. In a medium bowl, combine the sweet rice flour, brown sugar, baking powder, and salt.
  3. In a large bowl, whisk the coconut oil, egg, coconut milk, and vanilla extract together.
  4. Pour the wet ingredients into the dry and whisk until batter is smooth.
  5. Grease a donut pan and pour the batter in about 3/4 full.
  6. Bake the donuts at 350 F for 30-35 min.
  7. Remove from the oven and remove donuts from the pan to cool on a cooling rack.
  8. To make each glaze, whisk together the ingredients. Once the donuts are cooled, dip the donuts in each glaze, decorate the donuts, and allow the glaze to harden while the donuts are on a cooling rack.

*Nutrition facts are estimates. Nutrition facts does not include donut glaze and toppings.

101 thoughts

  1. Looks great, but so you know, ‘mochiko’ is not a brand. It just means rice flour. The brand you refer to is Koda Farms. 😉

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