Baked mochi donuts
Light, bouncy, chewy baked donuts made with glutinous rice flour and finished with a simple vanilla glaze.
- Time35 min
- LevelEasy
- Costabout £0.47 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 6 hole donut tin well.
- 2
Whisk both flours, the baking powder and caster sugar in a bowl.
- 3
In a jug, whisk the egg, milk, melted butter and vanilla. Pour into the dry ingredients and mix until smooth. The batter will be thick and slightly sticky.
- 4
Spoon or pipe the batter into the tin holes, filling them about three quarters full.
- 5
Bake for 14 to 16 minutes until risen, pale golden and springy.
15 min - 6
Cool in the tin for 5 minutes, then turn out onto a rack.
- 7
Mix the icing sugar and milk for the glaze until thick and smooth. Dip the tops of the cooled donuts in the glaze and leave to set for 10 minutes. Best eaten the same day.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
