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Mochi Donuts | Korean Donuts | Chapssal Recipe

When I think of Mochi, froyo from Pinkberry or those ice cream-filled ones come to mind.  It's the those pillowy, chewy bits that go on your froyo or Bingsu.  To be honest, I'm not one of the biggest fans of it, because I've always found it to be a bit too heavy.  I mean, I'd still eat it, but it's never been something that I've craved for.  Ever since I've had these Mochi Donuts for the first time, It has totally changed my mind about anything Mochi.

There’s this place called, MoDo in Hawaii that makes them and apparently they were inspired by Mister Donuts signature Pon De Ring donut shape from Korea and Japan. They’re super cute! They use this really cool extruder that ::‘erm::, extrudes the flower-ball type ring shape! I wish I had one of those when I was making these, ‘cause they do take a while to prep. Nonetheless, it was amazingly satisfying to make every lil’ ball. #noragrets.

These donuts have a light, crispy outer layer with a super soft, a teeny-bit cakey, but still have that signature Mochi chewiness.  Get this: I also don't find them to be as "heavy" and unappealing as well!  I love them!  They're so much fun to eat and actually quite addicting.  I've always seen them at cafes, but they're always crazy small and dinky.  Also, the typical Pon De Rings and Mochi Donuts don’t have defined balls (keep your mind out of the gutter) 🤣 But yeah, I want them to be more defined, round and ::ahem::, bigger.  I wanted to make some that are the perfect size: not too huge, but not too small either.  I love tearing them apart and having the glaze stick to your fingers.  They're super delish.  I'm totally going to play around with the flavors for these things.  Ooh!  How about Thai Tea, Ube or Black Sesame?!

I hope you have fun making these!  Be sure to tag me on social media and use the hashtag #greggysoriano #greggysdigest

Mochi Donuts and Muahs x 1,000...


Mochi Donuts

Yield: 8 large donuts


  • 2 1/2 cups glutinous rice flour

  • 1/2 cup sugar

  • 1 tsp pink Himalayan sea salt

  • 2 tsp baking powder

  • 3 Tbsp butter, melted

  • 1 cup water

  • 1 Tbsp. vanilla


  • 1 cup powdered sugar

  • 1 Tbsp. evaporated milk

  • *1 Tbsp. natural fruit compound or powdered flavoring or 2 tsp. all-natural flavoring extract. (See the end of blog post to see variations of flavoring and what compounds are.)

  • Frying oil (enough to fry in 3"-4" deep in oil.  I like to fry in a deep cast iron skillet designated for frying)

Other Things You'll Need:

  • parchment paper

  • mini ice cream scooper


The Donuts

  1. Mix all dry ingredients in a stand mixer with a paddle attachment.

  2. Add melted butter and hot water. The dough should look really wet. Cover with plastic wrap and set aside for 30 minutes.

  3. Once dough has rested, mix dough again in the stand mixer. All of this can be done by hand as well. Dough is malleable at this point.

  4. Heat frying oil to 350ºF.

  5. In the meantime, cut 8-9 4"x4" square pieces of parchment paper. You could do this before you start the recipe as well.  

  6. With a mini ice cream scooper, scoop out one scoopful of the Mochi dough onto one hand and roll the dough in your palms into a smooth ball. Place on the parchment square to form a flower ring. There should be 5 balls to 1 piece of parchment paper.

  7. Place donut into the hot oil with the payment paper side down (the donut facing up.) Place about a maximum of 2 donuts per skillet. Fry until golden brown. About 5-6 minutes. Carefully flip the donut about half the time (3 minutes-in).  

  8. Remove from oil and place on a sheet pan lined with paper towel.

The Glaze

  1. In a small bowl, add powdered sugar, milk, and!flavoring.

  2. Mix thoroughly and avoid adding more liquid, if possible.  The glaze should be thick, like donut glaze.  

  3. Dip Mochi donut into glaze, allow to drip off and quickly flip upright. Place on a rack to set. Serve and enjoy.


*1 Tbsp. natural fruit compound or powdered flavoring or 2 tsp. all-natural flavoring extract.

  • Compounds are used in professional baking and pastry kitchens.  You can make them or purchase them.  I love them because they are made out of real fruit and give the most impact in flavor.  Just google "compotes for flavoring" and you'll be able to find a ton of different yummy flavors to play with.  They're a bit pricy, but it's just like buying a bottle of vanilla.  An 8oz. bottle or smaller would suffice. 

  • I also like to add flavors by using Matcha Powder or grinding up freeze-dried strawberries or blueberries etc.  It's also fun to sprinkle a dusting of it on the donut as well as putting in straight into the glaze.

  • Using zests from a lemon, pieces of fruit chopped up also make it even more delicious.

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