So I had to join in all the Mochi dessert craze. It's trending like crazy right now, so I decided to make gluten free mochi donuts. These little beautiful rings are delightful and delicious. It is no wonder people wait in line for hours to have them!
A ring of dough fried to perfection and dusted with chocolate confectioner's sugar. My neighbors all tried them and they were gone in about a minute. Addictive and evil if you ask me! Nonetheless, they were a huge hit!
What are mochi donuts?
They are a hybrid of a traditional American donut combined with a Japanese texture. Naturally, they are made with sweet rice flour and are gluten-free.
The donuts have a dense center and a crispy outside. Many different glazes and sugars have been used to offer a variety. They were popularized in Japan and called "Pon de ring" from the donut chain Mister donut.
One of the best parts of making the Mochi donuts is that there are not a ton of ingredients!
- Mochiko Sweet Rice flour: Bob's red mill also makes one. However, I had to order off of Amazon as my stores did not have either.
- Gluten free Pancake mix
- Confectioner's sugar
- Unsweetened cocoa powder
Successful tips and tricks
Please follow some of these tips to make the perfect Mochi donuts.
- Use water in between each ball of dough to seal the ring together. If not, the ring will fall apart during frying.
- Place each ring on a piece of parchment paper when setting into frying pan. Peel away with tongs once it releases.
- Fry the donuts for 1 ½ minute on each side. Only until they have puffed up slightly and are golden brown.
- Make sure the oil is on medium heat as high heat will burn the donuts.
- Best if served right away!
Step by Step instructions
First, combine your sweet rice flour, pancake mix, and salt in a medium sized mixing bowl. Add in the milk and egg. Mix with a spoon and then with your hands to really form a dough. No need to let this rise or sit. Heat up vegetable oil in a deep sided skillet.
Second, knead the dough until smooth and roll out onto a smooth surface lightly dusted with sweet rice flour. Roll the dough into a snake about ¾ inch thick. Cut 1 inch of dough off and roll into a ball.
Third, when all the dough balls are formed, arrange 6 or 8 balls into a ring form, glue them together with a bit of water. When ready to fry them, drop a ring with a parchment paper attached. The parchment paper will easily detach itself and remove with tongs.
Lastly, transfer donuts to wire cooling rack to let cool for 5 minutes. Whisk together confectioner's sugar and unsweetened cocoa powder. Dust over donuts. Serve and enjoy!
Variations and substitutions
- Use traditional pancake mix when not making gluten free
- Substitute a glaze for the confectioner's sugar on top
- Bake these donuts versus frying them
No, these donuts are best eaten on the same day they are made.
Any cup of hot or iced coffee would compliment these donuts well!
Gluten free mochi donuts
- Baking sheet
- Parchment paper
- Deep sided frying pan
- Mixing bowls
- Measuring cups and spoons
- 1 cup pancake mix
- 1 cup Mochiko rice flour sweet rice flour
- ½ cup 2% milk
- 1 large egg
- pinch of salt
- Vegetable oil for frying
Chocolate powdered sugar
- 2 tablespoon confectioner's sugar
- 1 teaspoon unsweetened cocoa powder
- In a large mixing bowl, whisk the sweet rice flour, pancake mix, and salt. Slowly add the milk to the flour mixture and mix until it is a dough. Add the egg and mix until well combined.
- On a lightly floured surface (use more rice flour), place the dough and roll into a long snake about ¾ inch thick. Cut into 1 inch pieces and then roll into balls.
- Take 6-8 dough balls and arrange them to form a ring and put on a piece of parchment paper. You can connect the rings with a dab of milk or water.
- Add vegetable oil to the frying pan and put temperature on medium-high. Once the oil is ready turn down to a medium-low temperature. Carefully place each donut along with the parchment paper into the oil. The parchment paper will detach itself, so just remove with tongs.
- Fry each donut for a couple of minutes on each side until the donuts are a golden brown color and have puffed up. Remove and transfer to a cooling rack.
Chocolate powdered sugar
- Combine the confectioner's sugar and cocoa powder together in a bowl. Dust over each donut and serve!!!
Hybrid desserts to enjoy
Fun fact of the day!
One passionate kiss can burn between 5 and 26 calories per minute.