Ube baked mochi donuts are a quick and easy baked donut recipe that is chewy and soft on the inside and crisp on the outside.
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Ube baked mochi donuts are a delicious sweet that can be made any time of the year.
They are perfect for morning tea, afternoon tea, or even as a dessert!
What is Ube?
Ube is also known as purple yam. It is a beautiful vibrant purple color. This is what gives ube mochi it's rich and delicate coloring. It originates from the Philippines.
You can most commonly get ube in powder, extract, or as a paste.
This recipe uses ube extract.
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
- This ube baked mochi donut recipe makes beautiful looking donuts that are sure to impress your friends and family.
- Ready in about 30 minutes or less.
- Decorate these baked donuts with almost anything you like. You could drizzle extra chocolate on top, add sprinkles, or enjoy them plain.
- No shaping or rolling required.
Cost To Make
Estimated cost = $5.50, 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
- Vegetable Oil
- Ube extract
Equipment
A donut pan. I used a 6 cup donut pan that can hold about 275 ml of liquid.
Instructions
This recipe for ube 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). Make sure you dust off any excess flour.
By lightly dusting the pan in addition to greasing it with butter, it makes it less likely for the donuts to stick to the pan once baked.
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 to the dry ingredients and mix until combined. Make sure 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 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.
For the Glaze
Step One: Melt chocolate in a microwave or using the double boiler method.
Step Two: Once melted, mix through the oil. Then divide the mixture into two separate bowls. One bowl should hold about ¼ of the chocolate and the other ¾ of the chocolate mixture.
Step Three: In the bowl with the largest amount of chocolate, mix through the ube extract.
Step Four: Dip the cooled donuts into the ube chocolate mixture, shaking off any excess mixture. Place on a wire rack (glaze side up).
Step Five: Drizzle over the white chocolate from the other bowl using a spoon to create lines on top of the donuts.
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.
- We recommend you glaze the round side of the donut rather than the flat side.
Substitutions / Variations
Make these ube baked mochi donuts for Valentine’s day or even Christmas.
Use red and pink sprinkles (or Valentine’s day sprinkles like love hearts), or white sprinkles for Christmas!
Storage
These ube baked mochi donuts can be stored in an airtight container at room temperature for 2 to 3 days.
You can also store them in an air tight container 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).
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Ube Baked Mochi Donuts
Equipment
- Donut pan I used a 6 cup donut pan (which 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 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 roughly chopped
- 1 teaspoon ube extract powder
- 1 teaspoon vegetable oil
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 oil. Then divide the mixture into two separate bowls. One bowl should hold about ¼ of the chocolate and the other ¾ of the chocolate mixture.
- Place the ube extract in the bowl with the most chocolate, and mix it together.
- Dip the cooled donuts into the ube chocolate mixture, shaking off any excess mixture. Place on a wire rack (glaze side up).
- Drizzle over the white chocolate using a spoon to create lines on top of the ube glazed donuts.
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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