Mochi Donuts Recipe (Mochisadas) (2024)

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These mochi donuts are the ultimate cultural fusion dish. Chewy mochi center, crunchy, golden brown exterior, all rolled in sweet sugar. The perfect finger food dessert for any occasion.

Mochi Donuts Recipe (Mochisadas) (1)

In typical Hawai’i fashion we have a cultural blend that creates the most delicious treat around. A little bit of Japanese mixed with a little bit of Portuguese and a whole lot of good.

Fry up these little bite sized pieces of goodness and you’ll be sure to attract a crowd. I mean it’s deep fried, so it has to be good right?

Mochi donuts take a blend of Japanese mochi and Portuguese malasadas, or better yet call it a mochisada.

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Japanese mochi is a sweetened rice cake popular for many special occasions in both Japan and Hawai’i.

Malasadas are a Portuguese deep fried donut rolled in granulated sugar and also a popular treat in Hawai’i.

Mix those two together and you’ve got yourself one amazing dessert.

Ingredients for mochi donuts

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  • 2 cups mochiko flour
  • 1/4 cup granulated sugar, plus more for rolling
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoon butter, unsalted, melted
  • 1 teaspoon vanilla extract
  • 1 egg

Let’s talk mochiko flour. Mochicko is a sweet rice flour that can be found in the Asian aisle at most grocery stores. This gives the mochi donut it’s characteristic chewiness. I would not recommend replacing this with traditional flour.

Next the sugar. Traditional malasadas are rolled in granulated sugar. This recipe calls for the same. You could roll the donuts in powdered sugar or even make a yummy glaze if you wish.

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One of the keys to this recipe is baking powder. This is not your typical yeast risen donut dough. It uses the power of leavening with baking powder, which cuts back on the prep time. That’s a win in my books.

And of course you can’t forget to add just a touch of vanilla extract. Try out my homemade vanilla extract recipe here.

What type of oil do I use?

I’d suggest using a neutral flavor oil like vegetable, canola, avocado, etc. The oil is heated to 350F when frying, so you can use most types of oil safely here.

Are mochi donuts gluten free?

Yes! Mochiko is naturally gluten free unlike many other flours. You’ll sometimes see it described as glutinous rice flour, but don’t let that fool you. Glutinous is used to describe the sticky, chewy consistency when cooked.

How to store mochi donuts?

These are best eaten fresh. If you manage to have some leftovers, place in an airtight container and store at room temperature.

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How long do mochi donuts last?

If stored in an airtight container the mochi donuts will keep for 2-3 days.

How to reheat mochi donuts?

As previously mentioned, these are best eaten fresh. If you did not toss the donuts in granulated sugar you can re-fry the donuts to bring back the crispiness. Another option would be to microwave, but this will not yield the original crispiness.

Can you refrigerate/freeze mochi donuts?

I would not recommend refrigerating or freezing already cooked mochi donuts. You can, however, refrigerate or freeze the dough once mixed for future use.

More Recipes for the mochi lovers

  • Chocolate butter mochi
  • Mochi brownies
  • Mochi pancakes
  • Ube mochi
  • Ozoni
  • Mochi
  • Butter mochi

How to make mochi donuts?

For the dry ingredients: To a large bowl add mochiko flour, sugar, baking powder, and salt. Whisk until well combined and set aside.

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For the wet ingredients: Heat milk in the microwave for 45 seconds to 1 minute. To another bowl add heated milk, butter, and vanilla extract. Stir until well combined.

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For the dough: Add wet ingredients to the dry and begin mixing. Once the wet ingredients have just begun incorporating with the dry add the egg. Mix until well combined.

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Heat a pot with the cooking oil of your choice to 350F.

Using a small cookie scoop, carefully scoop and drop the dough into the hot oil. Fry for 2-3 minutes on each side or until golden brown.

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Add about 1/2 cup granulated sugar to a small bowl.

Once the donuts have finished frying, remove from oil, and place in the bowl of sugar and toss to coat.

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Remove from sugar and place on a cooling rack to cool slightly and ENJOY!

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Mochi Donuts

Relle Lum

These mochi donuts are the ultimate cultural fusion dish. Chewy mochi center, crunchy, golden brown exterior, all rolled in sweet sugar. The perfect finger food dessert for any occasion.

4.61 from 213 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Desserts

Cuisine Local

Servings 28 pieces

Calories 57 kcal

Ingredients

Instructions

  • For the dry ingredients: To a large bowl add mochiko flour, sugar, baking powder, and salt. Whisk until well combined and set aside.

  • For the wet ingredients: Heat milk in microwave for 45 seconds to 1 minute. To another bowl add heated milk, butter, and vanilla extract. Stir until well combined.

  • For the dough: Add wet ingredients to the dry and begin mixing. Once the wet ingredients have just begun incorporating with the dry add the egg. Mix until well combined.

  • Heat a pot with the cooking oil of your choice to 350F.

  • Using a small cookie scoop, carefully scoop and drop the dough into the hot oil. Fry for 2-3 minutes on each side or until golden brown.

  • Add about 1/2 cup granulated sugar to a small bowl.

  • Once the donuts have finished frying, remove from oil, and place in the bowl of sugar and toss to coat.

  • Remove from sugar and place on a cooling rack to cool slightly and ENJOY!

Nutrition

Serving: 1gCalories: 57kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 10mgSodium: 43mgSugar: 2g

Keyword asian food, desserts, donut holes, donuts, Hawaii food, keeping it relle, mochi, mochi donuts, mochisada, mochisadas, treats

Did you make this recipe?Share a photo and tag @keeping.it.relle on Instagram so I can see all your delicious creations and Let me know how it was!

© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!

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Mochi Donuts Recipe (Mochisadas) (12)
Mochi Donuts Recipe (Mochisadas) (2024)

FAQs

What is Mochisada? ›

A mochisada is our name for a mochi donut made in the style of the Portuguese malasada. Unlike the popular Portuguese treat, mochisadas are made using mochi. Mochi is made from a sticky, short grained rice. It was once traditionally made in Japan by pounding the rice in a ceremony celebrating the lunar new year.

What flour does Mochinut use? ›

Mochi donuts are a mix between traditional deep-fried donuts and Japanese mochi desserts. Made with either glutinous rice flour or tapioca starch, mochi donuts are much lighter in texture. Although you can call them a cousin of American donuts, mochinuts are simply next level.

Do mochi donuts last overnight? ›

The donuts can be kept at room temperature or stored in the refrigerator overnight.

Are mochi donuts healthier than donuts? ›

One of the main ingredients in our mochi donut is rice flour, making them a much healthier alternative than regular donuts. Therefore you can still achieve summer body when eating Mochinut! 😋😋

What are Mochinut donuts made of? ›

Unlike American donuts, mochi donuts are made with rice flour. The rice flour makes mochi donuts stretchy and chewy. There is a sticky addictiveness to each bite, a textural element that is completely different from yeast or cake donuts, according to the franchise's website.

What is the original mochi donut? ›

One of the earliest iterations of mochi donuts can be traced to the development of "poi mochi" by Charmaine Ocasek in Hawaii in 1992. This iteration is a fusion of American donuts and Japanese mochi and "consisted of deep-fried balls of mashed taro and mochiko, a Japanese short-grain sweet rice flour".

What makes Mochinut chewy? ›

A combination of American doughnuts and Japanese mochi, Mochi Donuts are made with rice flour. The rice flour makes Mochi Donuts stretchy and chewy.

Can I use normal rice flour for mochi? ›

Yes, it is possible to make mochi with regular rice flour.

What is mochi flour called? ›

Mochiko is a white flour made of glutinous/sweet rice to make chewy, sticky mochi desserts. It's also a gluten-free thickener. Mochiko (もち粉), mochiko sweet rice flour, or mochi flour, is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice.

Do mochi donuts go bad? ›

Fresh mochi and homemade mochi can get hard/go bad quickly. It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge.

Can mochi go bad? ›

The mochi is air sealed in a wrapper before being put in a box. It is dry mochi so it has a lengthy shelf life and does not require refrigeration to stay edible. Once opened eat the contents within the next couple of days. I would say don't hold on to a box longer than 2 months though, just as a precautionary measure.

Do mochi donuts freeze? ›

Although you can technically freeze a baked ube mochi donut, I don't recommend it.

What is the unhealthiest doughnut? ›

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice.

What is the difference between mochi and mochi donut? ›

Mochi donuts are a hybrid between cake donuts and chewy mochi, Japanese rice cakes made from glutinous rice, also known as polished sticky rice. Mochi donuts typically use gluten-free tapioca flour or glutinous rice flour. While some recipes include all-purpose flour, they can also be made entirely gluten-free.

Who invented mochi donut? ›

The mochi donut recipe

The history of mochi donuts can be traced back to Hawaii in the early 1990s, when a woman named Charmaine Ocasek created poi mochi, which consisted of deep-fried balls of mashed taro and mochiko, a Japanese short-grain sweet rice flour.

What's the difference between mochi donuts and regular donuts? ›

What Is the Difference Between Mochi Donuts and Regular Donuts? This is not your regular donut. First of all, mochi donuts are made from rice flour. They are customized and geared towards young adults who want a colorful and gourmet treat.

What is a Mochinut? ›

Mochi donut is a donut that originated from Hawaii which is a combination of American doughnuts and Japanese mochi. Mochinut is gaining popularity owing to its unique shape and wonderful texture; light crispy coating with a soft chewy inside.

What do mochi donuts taste like? ›

Mochi donuts have a slightly sweet taste on their own. This hybrid between American doughnuts and Japanese mochi is tasted bouncy, slightly chewy with an airy texture in the center and a crisp outer shell. The secret of mochi donuts' unique mouthfeel is comes from tapioca starch.

What is the difference between a mochi donut and a regular donut? ›

Unlike what western doughnuts have ballooned into, overloaded with toppings and sprinkles, mochi doughnuts are generally on the smaller side. The name comes from their use of mochiko sweet rice flour, the same ingredient used to make the stretchy, gelatinous mochi dough that is filled with ice cream or red bean paste.

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