• Skip to main content
  • Skip to primary sidebar

The Rice Chick

menu icon
go to homepage
  • Breakfast
  • Main Meals
  • Desserts
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Breakfast
    • Main Meals
    • Desserts
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts With Rice

    Jan 11, 2023 by Emily · Leave a Comment

    Ube Baked Mochi Donuts

    Jump to recipe card

    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.

    Two mochi donuts with ube white chocolate glaze on top on a white plate.
    Jump to:
    • What is Ube?
    • What makes these donuts extra special?
    • Why You'll Love This Recipe
    • Cost To Make
    • Ingredients
    • Equipment
    • Instructions
    • Tips for Success
    • Substitutions / Variations
    • Storage
    • FAQ
    • More Sweet Recipes
    • Recipe

    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.

    Glutinous rice flour in a black plate.
    Glutinous rice flour.

    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.

    An ube mochi donut on a round white plate.

    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.

    Ingredients for ube baked mochi donuts.

    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
    Ingredients for ube glaze.

    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.

    Mixing brown sugar, egg, and butter in a bowl with a spatula.

    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).

    Dipping baked mochi donuts into ube glaze.

    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.
    Ube baked mochi donut on a round white plate.

    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

    What’s the difference between donut and mochi donut?

    Mochi donuts are typically softer and chewier than ordinary donuts. This is because they use glutinous rice flour (mochiko flour).

    Close up image of ube baked mochi donuts on a white plate.

    Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.

    More Sweet Recipes

    • Mango Mochi
    • Ube Butter Mochi
    • Matcha Cookies
    • Biscoff Fudge
    • Arroz Doce
    • Mochi Cookies
    • Ube Mochi
    • Chocolate Rice Bubble Slice
    • Mochi Waffles

    Recipe

    Two ube glazed mochi donuts on a white plate.

    Ube Baked Mochi Donuts

    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.
    PRINT RECIPE PIN RECIPE
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    ESTIMATED COST : $5.50, or $0.91 a donut
    Course Dessert
    Cuisine Japanese
    Servings 6 donuts
    Calories 301 kcal

    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

    1. This should make it less likely the donuts stick to the donut tin.
    2. You could use a spoon to do this, or even a piping bag.
    3. 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.
    We recommend you glaze the round side of the donut rather than the flat side.

    Nutrition

    Serving: 1 donutCalories: 301kcalCarbohydrates: 29gProtein: 8gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 164mgSodium: 139mgPotassium: 87mgSugar: 16g
    Nutrition Disclosure
    Tried this recipe?Let us know how it went!

    More Desserts With Rice

    • Biscoff Baked Mochi Donuts
    • Easy Rice Recipes
    • Chocolate Baked Mochi Donuts
    • Ornament Christmas Rice Cakes

    Reader Interactions

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Author image.

    Hi, I'm Emily! There's much more to rice than just cooking it on the stove. It's so versatile and you can create so many beautiful dishes with it. From puddings and desserts to main meals and even finger foods. There is something for everyone!

    More about me →

    Popular

    • Dinner Ideas With Rice
    • Biscoff Rice Flakes Porridge
    • What is Jasmine Rice?
    • Jasmine Rice In Instant Pot

    Web Stories

    • Hosomaki
    • Arroz Doce
    • Easy Rice Recipes
    • Fried Rice Recipes
    • Mango Mochi

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • About

    Copyright © 2023 The Rice Chick