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.

Ingredients:

  • 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 g. or 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

Directions:

  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.
    glaze
    glazed donut
    donut interior

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

101 thoughts

  1. Pingback: Baked Mochi Donuts (GF) | Cleveland Foxers

  5. This is an interesting alternative for ‘standard’ donuts. When I move house I will have to try out this recipe. Thank you for sharing it. 😁

    Reply

    1. Good question! Regular milk wouldn’t produce the best outcome since it doesn’t have as much fat in it. However, you could possibly try half and half? Haven’t tried it but it is fattier like coconut milk so it may be good!

      Reply

  7. You had me at Mochi💗 I can’t wait to make your recipe and others. So glad you visited my blog so I could find and follow you. Yotaki Beautywalk

    Reply
  8. Pingback: Blog Sharing: The Gastronomy Gal – Griffin's Nest
  11. Pingback: Elementor #3115 - thefuntown
  12. Pingback: Gastronomy WOW - thefuntown
  13. Pingback: Blackout Mochi Brownies with Raspberry Filling (GF + Oil-Free) – The Gastronomy Gal

  18. Interesting no posts yet from anyone who made them! Well, here’s how mine turned out: Wow, amazing! Even my teen who’s not GF loved them! I followed the recipe and they are so easy, and taste just as described- chewy on the inside, crispy on the outside like a regular donut!! The only flavour a little overpowering is coconut, but I love the nutty and sweet together. Used the strawberry glaze, yummy!! Would it work if you substituted other oil or non-dairy milk? Thanks so much!! I’m hooked!!

    Reply

    1. Thanks for the feedback! You can definitely use other types of oil like vegetable oil. The high-fat content in coconut milk is important for the texture, so I think you could substitute it with less non-dairy milk + some plant-based butter. I haven’t tried it yet so I don’t know exact measurements, but if you do try so please let me know!

      Reply

  22. OMG, those look so good. As someone who is new to blogging, I am so impressed with your blog. It is perfect from start to finish!

    Reply

    1. thank you! No, they are surprisingly not super chewy. I know mochi by itself is super chewy but because of other ingredients, it’s only slightly chewy which I think is perfect.

      Reply
  30. Pingback: Baked Mochi Donuts (GF) - Shaheen Reviews and Recipes

    2. These look really good! We’ve been looking for baked gf df donuts for awhile, since too much oil also makes us sick! We’re not used to it! Thanks so much for liking my waffles so that I could find you! We will be trying these soon. I think I’m going to try for a maple glaze, though! Allergic to strawberries, don’t really like matcha (sorry matcha lovers!) and I’m not sure about the turmeric on a donut. I’ll have to give it a try. Thanks again for sharing!

      Reply

    1. Not at the moment as I will have to test a vegan version! I’ve been struggling to find a good egg replacer for this recipe, but I will try aquafaba and see how it goes.

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.