Gluten Free Mochi Donuts

Gluten-Free Mochi Donuts are soft Japanese donuts that you can make in 30 minutes or less. Enjoy crispy and bouncy homemade donuts for dessert, or with coffee or tea!

Course Dessert

Cuisine American, Asian

Keyword gluten free desserts, gluten free donuts, mochi ring donuts

Prep Time 10

Cook Time 20

Total Time 30

Servings donuts

Calories 174kcal

Author Brianne @ Cupcakes & Kale Chips

Ingredients

1 1/4 Cup Mochiko Sweet Rice Flour
3/4 Cup Gluten Free Flour Blend (King Arthur Flour)
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 Cup Sugar
2 Eggs
1/2 Cup Warm Milk
2 Tablespoons Butter , melted
Vegetable Oil for frying

For the Glaze:

1 1/2 Cups Powdered Sugar
3 Tablespoons Milk
1 1/2 teaspoon Vanilla Bean Paste
Crushed freeze dried fruit for garnish , optional

Instructions

Add about 2 inches of oil to a deep pot. Heat to 350 degrees.
While the oil is heating, combine the mochiko, gluten free flour, baking powder, salt and sugar in a large bowl. Whisk together and set aside.
In a separate bowl, combine the eggs, warm milk, and melted butter. Whisk together until smooth.
Pour the wet ingredients into the dry. Fold together with a spatula until all of the dry ingredients are incorporated. The batter should be very soft.
Scoop the batter into a piping bag.
Draw a circle 2 inches in diameter on a small piece of paper. Mark eight points on the circle, evenly spaced.
Cut out fourteen 3”x3” squares of parchment paper.
Place one piece of parchment paper over the paper with the circle. Use the piping bag to pipe dollops of batter on each of the eight dots, making a circle of eight balls. Pipe all of the donuts before starting to fry.
Once the oil is hot, drop 2-3 donuts with the parchment paper into the hot oil. After about a minute, use tongs to remove the paper from the oil. Continue to cook 1 minute, then flip and cook another 1-2 minutes until golden brown.
Remove from oil to a wire rack to drain and cool.
Once the donuts have cooled for about 10 minutes, combine the powdered sugar, milk and vanilla bean paste in a small bowl. Whisk until smooth. Dip each donut into the glaze and return to the rack to dry.

Notes

Serve and enjoy immediately. These donuts are of the best quality the day they are made.

Nutrition