Korean Mochi Donuts
Chewy, colorful Korean Mochi Donuts made with glutinous rice flour and finished with your choice of vibrant glaze. These donuts are bouncy, crispy on the outside, and totally addictive!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 donuts
- Category: Dessert
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- 1 cup (130g) glutinous rice flour
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup (50g) sugar
- 1/2 cup (120ml) milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Oil for frying (neutral, like canola)
- Optional glazes: chocolate, matcha, strawberry, vanilla, sprinkles
Instructions
- Heat oil in a heavy-bottomed pot to 320°F (160°C).
- In a bowl, whisk glutinous rice flour, all-purpose flour, baking powder, and sugar.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients to form a sticky dough.
- Shape dough into small balls and form donut rings by connecting 7–8 balls together.
- Place on parchment squares and chill for 10 minutes.
- Fry donuts with parchment in oil. Remove parchment after 30 seconds.
- Cook donuts 2–3 minutes per side until golden brown. Drain on wire rack.
- Cool slightly, then dip in glaze and let set.
- Serve warm or store for later.
Notes
- Use glutinous rice flour, not regular rice flour, for the chewy texture.
- Keep oil temperature steady for even cooking.
- Donuts are best served fresh but can be stored in an airtight container.
- Try different glaze flavors for fun variations.
Find it online: https://www.cookfulcorner.com/korean-mochi-donuts/