Mochi Donut (もちドーナツ) – Ring Donut from Glutinous Rice Flour and Tofu

A mochi donut is made of eight small dough balls that stick together into a ring. A Japanese donut chain made the form famous, and today shops in Asia and the USA bake their own versions. The glutinous rice flour makes the dough chewy and elastic. In the hot oil the surface gets a thin, crisp skin that the glaze sticks to.

By Laura Chen · November 4, 2026

50 Mintotal

8servings

220kcal

JapaneseCuisine ›

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In this dough, silken tofu replaces egg and most of the liquid and keeps the balls soft until the next day. You first knead the glutinous rice flour and tofu alone into a smooth dough and then work in the wheat flour, sugar and baking powder. Put each ring on a square of parchment paper. That way you slide it into the oil with the paper, and the balls stay connected.

From pure glutinous rice dough you shape mochi without fat. Ice cream in a rice dough wrapper is in mochi ice cream. A twisted yeast dough donut from Korea you bake with the recipe for Kkwabaegi.

Image: AI-generated.

Mochi Donut (もちドーナツ) – Ring Donut from Glutinous Rice Flour and Tofu

Name: Mochi Donut (もちドーナツ) – Ring Donut from Glutinous Rice Flour and Tofu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Japanese
Ingredients: 100 g glutinous rice flour (shiratamako or mochiko); 130 g silken tofu; 100 g all-purpose flour (type 405); 25 g sugar; 5 g baking powder; 1 pinch salt; 1 to 2 tbsp milk as needed; 1 l vegetable oil for deep-frying; 80 g powdered sugar; 4 tsp milk; 1 tsp matcha powder, optional

Laura Chen

Servings

Prep time

30 minutes

Cook time

20 minutes

Calories

220

Cuisine

Japanese

Ingredients

For the dough:

100 g glutinous rice flour (shiratamako or mochiko)
130 g silken tofu
100 g all-purpose flour (type 405)
25 g sugar
5 g baking powder
1 pinch salt
1 to 2 tbsp milk as needed
1 l vegetable oil for deep-frying

For the glaze:

80 g powdered sugar
4 tsp milk
1 tsp matcha powder, optional

Instructions

Mash the tofu in a bowl with a fork. Add the glutinous rice flour and knead both for 3 minutes into a smooth dough that feels like an earlobe.
Mix the wheat flour, sugar, baking powder and salt and knead the mixture into the tofu dough. If the dough is crumbly, work in the milk a spoonful at a time.
Cut 8 squares of parchment paper, 10 cm on each side. Divide the dough into 64 pieces of 6 g each and roll them into balls.
Place 8 balls close together in a ring on each square and press them together where they touch.
Heat the oil in a wide pot to 170 °C. Slide 2 rings with the paper into the oil and pull the paper out with tongs after 30 seconds.
Fry the rings for 2 minutes per side, until light golden. Let them cool on a rack for 10 minutes.
Stir the powdered sugar and milk into a thick glaze; for the matcha version, sift the powder in. Dip the top of each donut and let the glaze set for 10 minutes.

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Mochi Donut (もちドーナツ) – Ring Donut from Glutinous Rice Flour and Tofu

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For the glaze:

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Mochi Donut (もちドーナツ) – Ring Donut from Glutinous Rice Flour and Tofu

Ingredients

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For the glaze:

Instructions

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