These chocolate baked mochi donuts are so easy to make. There is no shaping or rolling required and they are ready in about 30 minutes.
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Chocolate baked mochi donuts are soft and chewy on the inside and crispy on the outside. The perfect combination.
For these chocolate baked mochi donuts, I used white chocolate, however, you can use other chocolate like caramilk, milk chocolate, or even dark chocolate.
What makes these donuts extra special?
These baked mochi donuts differ from other baked donuts because they have mochi inside them.
Mochi may make you think of those little Asian rice cakes that come in all sorts of flavors.
These rice cakes are made from glutinous rice flour (also known as mochiko flour, shiratamako, or sweet rice flour).
Glutinous rice flour, despite its name, does not contain gluten.
It is a type of flour that is made from ground short-grain sweet white rice.
This flour is referred to as ‘glutinous’ because of the consistency and texture it becomes once cooked.
When cooked, glutinous rice flour produces a gluey (chewy) and sticky consistency.
Often, glutinous rice flour is used in Asian sweets, such as mochi (rice cakes), and dumplings.
But there are so many more uses for glutinous rice flour such as in pancakes, batter for fried chicken, waffles, and even pretzels.
Why You'll Love This Recipe
- Use any kind of chocolate you like – milk, white, dark, or even caramilk.
- No shaping or rolling is needed to make these chocolate donuts, simply use a donut pan.
- Ready in about 30 minutes or less.
- Crispy on the outside and soft and chewy on the inside.
Cost To Make
Estimated cost = $5.45, or $0.91 a donut
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Donuts
- Corn starch (flour): This will be used to dust your donut pan after you grease it with butter. By doing this, it makes it less likely for your donuts to stick to the donut pan.
- Glutinous rice flour: Also known as mochiko flour or sweet rice flour. This is what gives these donuts there chewy and soft texture.
- Baking powder
- Pinch of salt
- Unsalted butter: melted
- Brown sugar
- Large egg: About 60 grams (2.11 ounces).
- Milk
- Vanilla extract
For the Glaze
- White cooking chocolate: You could also use milk, dark, or caramilk chocolate. Roughly chop your chocolate into small pieces before you use it.
- Vegetable oil
- Crushed biscuits: optional.
Equipment
A donut pan. I used a 6 cup donut pan that can hold about 275 ml of liquid.
Instructions
This recipe for chocolate baked mochi donuts makes 6 donuts. The ingredients can easily be multiplied to make how many donuts you need.
Making the donuts
Step One: Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour).
This should make it less likely the donuts stick to the donut tin.
Dust off any excess flour.
Step Two: In a medium sized mixing bowl, mix together the glutinous rice flour, baking powder, and salt.
Step Three: In a separate bowl, mix the melted butter and brown sugar. Then whisk in the egg.
Once the egg is mixed through, stir through the milk and vanilla extract.
Step Four: Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
Step Five: Place the batter evenly in the prepared donut pan. You could use a spoon to do this, or even a piping bag.
Step Six: Bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
Step Seven: Remove from oven and allow to cool in the pan for 5 to 10 minutes. Then remove from pan and allow to cool completely.
If you are having difficulty removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
For the glaze
Step One: Melt chocolate in a microwave or using the double boiler method.
Step Two: Once melted, mix through the vegetable oil. Place the melted chocolate and oil mixture in a bowl wide enough to dip a donut in.
Step Three: Dip the baked and cooled donuts into the chocolate mixture, shaking off any excess mixture.
Place on a wire rack (glaze side up). We recommend you glaze the round side of the donut rather than the flat side.
Step Four: Optional: Sprinkle the glazed mochi donuts with crushed biscuits before the glaze sets.
Tips for Success
- If you are having difficulty removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
Substitutions / Variations
You can use milk chocolate or even dark chocolate instead of white chocolate for these chocolate mochi donuts.
Instead of placing biscuit crumbs on top of the donuts, you could drizzle some extra chocolate on top, use sprinkles, or add chopped nuts like pistachios.
These chocolate mochi donuts make the perfect treat for a special occasion, like Valentine’s day or even Easter or Christmas.
For example, use Valentine’s day sprinkles like love hearts to decorate these donuts.
Serving Suggestions
Serve for morning tea or afternoon tea with a cup of coffee or tea.
Storage
Chocolate mochi donuts can be stored at room temperature in an air tight container for 2 to 3 days.
Alternatively, you can store them in the fridge for 1 to 2 days. When you want to eat them, remove from the fridge and allow to come to room temperature.
You can freeze these mochi donuts, however, we recommend you freeze them unglazed. When you are ready to use them, defrost the mochi donuts and then glaze the donuts.
FAQ
Mochi donuts are typically softer and chewier than ordinary donuts. This is because they use glutinous rice flour (mochiko flour).
Yes, you can bake donuts instead of frying them.
Yes, you can.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Chocolate Baked Mochi Donuts
Equipment
- Donut pan I used a 6 cup donut pan that can hold about 275 ml of liquid.
Ingredients
For The Donuts
- Corn starch (flour) to dust
- 90 grams (3.17 ounces) glutinous rice flour (mochiko flour or sweet rice flour)
- ½ teaspoon baking powder
- Pinch of salt
- 30 grams (1.06 ounces) unsalted butter melted
- 30 grams (1.06 ounces) brown sugar
- 1 large egg (about 60 grams, 2.11 ounces)
- 100 ml/grams (3.53 ounces) milk
- ½ teaspoon vanilla extract
For The Glaze
- 120 grams (4.23 ounces) white chocolate (or dark or milk chocolate), roughly chopped
- 1 teaspoon vegetable oil
- 3 tablespoons Crushed biscuits optional
Instructions
For The Donuts
- Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour) (see note 1). Dust off any excess flour.
- In a medium sized mixing bowl, mix together the glutinous rice flour, baking powder, and salt.
- In a separate bowl, mix the melted butter and brown sugar. Then whisk in the egg. Once the egg is mixed through, stir through the milk and vanilla extract.
- Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
- Place the batter evenly in the prepared donut pan. (see note 2).
- Bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
- Remove from oven and allow to cool in the pan for 5 to 10 minutes. Then remove from pan and allow to cool completely (see note 3).
For The Glaze
- Melt chocolate in a microwave or using the double boiler method.
- Once melted, mix through the vegetable oil. Place the melted chocolate and oil mixture in a bowl wide enough to dip a donut in.
- Dip the baked and cooled donuts into the chocolate mixture, shaking off any excess mixture. Place on a wire rack (glaze side up).
- Optional: Sprinkle the glazed mochi donuts with crushed biscuits before the glaze sets.
Notes
- This should make it less likely the donuts stick to the donut tin.
- You could use a spoon to do this, or even a piping bag.
- If you are having difficultly removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
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