Baked mochi donut recipe

Here's part 1 of my search for developing the best baked mochi donut recipe! First part will cover flour substitutions, second will cover healthy add-ins (applesauce, pumpkin puree, greek yogurt, etc.), and the third part will be on paleo "mochi" donuts.

These small batch baked mochi donuts are crispy on the outside and soft and chewy on the inside. You can top it off with a passionfruit glaze for a sweet and tangy finish.

Mochi donuts, well known as Pon de ring In Japan, are delicious mochi-like ring shape donuts with chewy texture and colorful glaze on top.

It's yet another mochi donut recipe experiment! In this post, I look into how I can make "mochi" donuts without its signature sweet rice flour (glutinous flour). While these donuts won't be "mochi donuts" in the technical sense, the tapioca flour is without a doubt the secret ingredient to making paleo donuts light, springy and mochi-mochi

Learn how to make this easy mochi donut recipe and enjoy some soft, chewy and delicious mochi donuts for dessert or snacks! Yum!

Baked mochi donuts that are crisp on the outside and chewy on the inside with 2 easy glaze options - matcha and white chocolate biscoff.

This pon de ring mochi donut recipe does NOT require any deep frying! Instead, the donuts are baked in the oven for a "healthier" version of the Japanese treat. The small batch recipe only makes 5 donuts and allows you to easily customize the donuts with a variety of flavored glazes.

Perfectly fluffy and chewy mochi donuts with a crisp exterior. This Mochinut copycat recipe tastes just like the real thing!

It’s pumpkin and mochi donut, what more can you say? Here’s how you can make easy, baked pumpkin mochi donuts at home without deep frying!

Try these amazing mochi donuts tested in our kitchens.