Strawberry Mochi Donuts
いちごもちドーナツ
Soft, chewy mochi donuts with a delicate strawberry flavour, dipped in a sweet strawberry glaze. A Japanese-inspired treat that is crispy on the outside and irresistibly pillowy inside.
50 Min
Mochi donuts have taken the world by storm — a beautiful fusion of Japanese mochi and the classic American donut. Made with glutinous rice flour, they have a uniquely chewy texture that regular donuts simply cannot match. Their signature flower shape makes them as pretty as they are delicious.
This strawberry version uses freeze-dried strawberry powder for a natural pink hue and a bright, fruity flavour that pairs perfectly with the sweet glaze. They're baked, not fried, making them lighter and easier to prepare at home. One bite and you'll understand why mochi donut shops always have a queue out the door.
Every sweet tooth should fulfill their creativity — follow the tips and inspirations below
Make It Yours
Use Quality Strawberry Powder:
Freeze-dried strawberry powder gives the best colour and flavour. Avoid artificial strawberry flavouring — it tastes nothing like the real thing.
Pipe the Shape Carefully:
Use a large round piping tip to create connected balls in a ring. This gives the donuts their signature flower shape and ensures even baking.
Add Mix-Ins to the Glaze:
Try matcha, ube, or black sesame glaze for a colourful variety box. A sprinkle of crushed freeze-dried berries on top adds extra texture.
Good To Know
Do Not Overmix the Batter:
Stir just until combined. Overmixing develops gluten and makes the donuts tough instead of soft and chewy.
Do Not Skip the Resting Time:
Let the batter rest for 15 minutes before piping. This allows the tapioca starch to hydrate fully, giving the donuts their signature mochi texture.
Instructions
The secret to perfect mochi donuts is in the balance of flours. Glutinous rice flour and tapioca starch create that irresistible chewy centre, while a touch of plain flour gives structure. Follow each step carefully and you will be rewarded with bakery-quality donuts at home.
Make the Batter
- Whisk together the glutinous rice flour, tapioca starch, plain flour, sugar, baking powder, and strawberry powder in a large bowl.
- In a separate bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry and fold gently until just combined — do not overmix.
- Let the batter rest for 15 minutes at room temperature.
Pipe the Donuts
- Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
- Transfer the batter to a piping bag fitted with a large round tip.
- Pipe 8 connected balls in a ring to form each donut shape, leaving space between each donut.
Bake
- Bake for 15–18 minutes until the donuts are set and lightly golden on the bottom.
- They should feel soft but spring back when touched — do not overbake or they will lose their chewy texture.
- Transfer to a wire rack and let them cool completely before glazing.
Glaze and Serve
- Mix powdered sugar, strawberry powder, and a splash of milk to make a smooth, thick glaze.
- Dip the top of each cooled donut into the glaze and let the excess drip off.
- Top with crushed freeze-dried strawberries or sprinkles if desired.
- Let the glaze set for 10 minutes before serving. Best enjoyed the same day.
Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1/3 cup tapioca starch
- 1/4 cup plain flour
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 2 tbsp freeze-dried strawberry powder
- 1/2 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- Freeze-dried strawberries for topping
Nutritional Value
Per serving (1 donut with glaze):
Calories: ~145
Protein: ~2g
Total Fat: ~3g
Carbohydrates: ~28g
Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.
