How to make Dragonfruit Mochi Donuts

If you’re a fan of mochi donuts and the vibrant beauty of dragonfruit, this recipe is for you! These Dragonfruit Mochi Donuts combine the chewy texture of mochi donuts with the natural pink hue and subtle sweetness of dragonfruit. The batter is infused with fresh dragonfruit puree, and the glaze adds an extra burst of fruity flavor, making these donuts as beautiful as they are delicious. I’m gonna lie, this is one of my more difficult and finicky recipes (it took me several tries!) It’s a bit tedious however, the donuts are definitely worth it!

Recipe Details

• Servings: 6 donuts
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Ingredients

For the Mochi Donut Batter:

• 1 cup glutinous rice flour (mochiko flour)
• 1 ½ cups tapioca starch
• ¼ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ½ pink dragonfruit (pureed)

For the Dragonfruit Glaze:

• 1 cup powdered sugar
• 2-3 tbsp pureed dragonfruit

For Frying:

• Oil (vegetable or canola oil, for frying)

Tips for Perfect Dragonfruit Mochi Donuts

1. Use Ripe Dragonfruit: Ripe dragonfruit adds natural sweetness and vibrant color to both the batter and glaze.
2. Control the Dough’s Consistency: The dough should be soft and slightly sticky but manageable. Adjust with milk or tapioca starch as needed.
3. Monitor Oil Temperature: Keep the oil at a steady 350°F to ensure even frying. Too hot, and the donuts will brown too quickly without cooking through.
4. Glazing Tips: For an even glaze, let the donuts cool completely before dipping them into the glaze.

Why You’ll Love This Recipe

• Unique Flavor and Color: Dragonfruit adds a mild fruity taste and a stunning natural pink hue.
• Chewy and Satisfying Texture: The combination of glutinous rice flour and tapioca starch gives these donuts their iconic chewy texture.
• Customizable: You can switch up the glaze by adding lime juice, coconut milk, or even a dusting of shredded coconut for extra flavor.

Serving Suggestions

Serve these Dragonfruit Mochi Donuts as a fun dessert, snack, or even at brunch. Pair them with a cup of green tea or a refreshing iced latte for the perfect combo.

Storage Tips

• Room Temperature: Store in an airtight container for up to 1 day.
• Refrigeration: For longer storage, refrigerate in an airtight container for up to 2 days. Reheat in the microwave for a few seconds to restore chewiness.

Frequently Asked Questions

Can I Bake These Mochi Donuts Instead of Frying Them?

Yes, you can bake the mochi donuts at 350°F (175°C) for 12-15 minutes. However, they won’t have the same crisp exterior as fried ones.

What Can I Use Instead of Dragonfruit?

You can substitute dragonfruit with other pureed fruits like strawberries, raspberries, or mango for a different flavor and color.

Here are some other mochi donuts I’ve done such as Blueberry Mochi Donuts, Strawberry Mochi Donuts or even Pandan Mochi Donuts.

Final Thoughts

These Dragonfruit Mochi Donuts are a must-try for anyone who loves vibrant desserts and chewy treats. They’re a bit time consuming to make, but are visually stunning, and bursting with unique flavor. Perfect for sharing with friends and family, they’re sure to impress at any gathering.

Give this recipe a try and let me know how it turns out! Don’t forget to share your creations on social media—tag me so I can see your gorgeous donuts.

Enjoy eating these fresh and homemade dragonfruit mochi donuts! 🌸🍩

How to make Dragonfruit Mochi Donuts

Recipe by Jen H. DaoCourse: DessertCuisine: asian, japanese, hawaiian, americanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Ingredients

• For the Mochi Donut Dough:

• 1 cup glutinous rice flour (mochiko flour)

• 1 ½ cups tapioca starch

• ¼ cup sugar

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup whole milk

• 1 large egg

• 2 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• ½ pink dragonfruit (pureed)

• For the Dragonfruit Glaze:

• 1 cup powdered sugar

• 2-3 tbsp pureed dragonfruit

Directions

• Prepare the Dragonfruit Puree
  Cut the pink dragonfruit in half and scoop out the flesh using a spoon.
  Blend the flesh into a smooth puree using a blender or food processor. Set aside.
• Make the Mochi Donut Batter
  In a large bowl, whisk together the glutinous rice flour, tapioca starch, sugar, baking powder, and salt.
  
  In a separate bowl, combine the milk, egg, melted butter, vanilla extract, and 2 tbsp of the dragonfruit puree. Mix until smooth.
  
  Gradually add the wet ingredients into the dry ingredients, stirring until a soft dough forms. If the dough feels too dry, add a little more milk; if it’s too wet, add a bit more tapioca starch. Knead the dough for 8-10 minutes.
• Shape the Donuts
  Divide the dough into small portions and roll them into small balls, about 1 inch in diameter.
  
  Arrange 8 balls in a circle on parchment paper to form a classic mochi donut ring. Lightly press the balls together so they stick.
• Fry the Donuts
  Heat oil in a deep frying pan or pot to 350°F (160°C).
  
  Carefully lower each donut ring, still attached to the parchment paper, into the oil. After a few seconds, use tongs to gently remove the parchment paper.
  
  Fry the donuts for 2-3 minutes per side until golden and puffed. Remove and drain on a paper towel-lined plate.
• Make the Dragonfruit Glaze
  In a small bowl, whisk together the powdered sugar and 2-3 tbsp of dragonfruit puree until smooth. Adjust the consistency by adding more powdered sugar for a thicker glaze or more puree for a thinner glaze.
  
  Dip the cooled donuts into the dragonfruit glaze, allowing any excess to drip off.
  Place the glazed donuts on a wire rack to set.

Recipe Video