How to make Pandan Mochi Donuts

Mochi donuts are a yummy fusion of chewy mochi and classic donuts, offering a uniquely satisfying texture and flavor. Today, we’re taking them to the next level by glazing them with my fave flavor pandan, a popular Southeast Asian plant, and finishing them with a white chocolate drizzle. These pandan mochi donuts are perfect for any occasion, and are surprisingly easy to make at home.

Whether you’re new to mochi donuts or a seasoned fan, this recipe will guide you through every step, ensuring your donuts come out beautifully chewy and delicious.

What Are Mochi Donuts?

Mochi donuts combine the chewy texture of mochi, made with glutinous rice flour (AKA mochiko), with the iconic shape and crispness of donuts. Originating from Japan and Hawaii, they have gained global popularity for their playful appearance (often in a ring of small spheres) and endless flavor possibilities. Pandan, with its sweet and slightly nutty notes, pairs perfectly with the chewy mochi texture.

Frequently Asked Questions

Q: Can I bake instead of frying these donuts?
A: Yes! Arrange the shaped donuts on a parchment-lined baking sheet and bake at 350°F (175°C) for about 12-15 minutes, or until they’re puffed and slightly golden. They won’t be as crispy but will still taste amazing.

Q: Where can I find pandan extract?
A: Pandan extract is available at most Asian grocery stores or online. Make sure to choose one with natural ingredients for the best flavor.

Q: How long do these donuts stay fresh?
A: Mochi donuts are best enjoyed fresh. However, you can store them in an airtight container for up to one day at room temperature. Reheat briefly in the microwave to restore chewiness.

Conclusion

Pandan mochi donuts with white chocolate drizzle are the perfect combination of texture, flavor, and cuteness. They’re chewy, fragrant, and customizable, making them delishhh treat for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and fun to play with.

Try these donuts today and share your creations on social media! Don’t forget to tag me so I can see your delicious takes on this recipe. Happy cooking!

How to make Pandan Mochi Donuts

Recipe by Jen H. DaoCourse: DessertCuisine: asian, americanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• Donuts:

• 1 cup glutinous rice flour (mochiko flour)

• 1 1/2 cup tapioca starch

• 1/4 cup sugar

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup milk (any kind will do)

• 1 large egg

• 2 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• Oil for frying

• Glaze Topping:

• 1 cup powdered sugar

• 2-3 tbsp milk (adjust for consistency)

• 1 tsp pandan extract
  White chocolate (melted)

Directions

• Make the Dough:
  In a large bowl, combine glutinous rice flour, tapioca starch, sugar, baking powder, and salt. Mix well.
  
  In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
  Gradually add the wet ingredients to the dry ingredients. Mix until a soft dough forms. If it’s too sticky/wet, add a little more tapioca flour.
• Shape the Donuts:
  Roll the dough into small balls (about 1 inch in diameter). Arrange 8 balls in a circle, lightly pressing them together, to form the classic mochi donut shape.
  Repeat until all the dough is used. Place shaped donuts on parchment paper squares to make frying easier.
• Fry the Donuts:
  Heat oil in a deep pan to 350°F (175°C).
  Carefully lower each donut into the oil using the parchment paper, then remove the paper. Fry in batches for 2-3 minutes on each side until golden brown.
  Remove and drain on a wire rack or paper towels.
• Glaze and Decorate:
  For the glaze, mix powdered sugar, milk, and pandan extract until smooth. Dip each donut into the glaze and let it set on a rack. Drizzle with melted chocolate.

Recipe Video

Notes

• No Frying? Bake the donuts at 350°F (175°C) for 12-15 minutes in a greased donut pan, but the texture will be slightly less chewy.
  Storage: Best enjoyed fresh, but can be stored in an airtight container for up to 1 day. Reheat in the microwave for 10 seconds to soften.
• Keep the Oil Temperature Steady: Too hot, and the donuts will brown too quickly without cooking through. Too cool, and they’ll absorb excess oil.
  Don’t Skip Parchment Paper: This helps maintain the donut ring shape while transferring to the oil.
  Customize Your Drizzle: Swap white chocolate for dark or milk chocolate, or add food coloring for festive occasions.
  Experiment with Toppings: Matcha powder, crushed cookies, or freeze-dried fruit pieces are all excellent choices.