These baked almond mochi donuts are chewy and incredibly simple to make. Simply mix the batter in one bowl, transfer to a donut pan, and bake! Top with icing and toasted almonds, and that’s it. And since they’re made with mochiko (sweet rice flour), they’re gluten-free!
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❤️ Why You’ll Love This Recipe
- The mochi donuts are baked, not fried! No need to heat up a bunch of oil and discard it. The batter is poured into a donut pan and baked right in the oven.
- You can mix the batter by hand. You won’t need a stand mixer, and you won’t even need to knead the dough! I mixed everything with a silicone spatula.
- Perfect for those who love some texture in their desserts. And I don’t mean just the almond slices, mochi gives this unique soft and chewy texture that’s so satisfying to eat. Don’t just believe me—try it for yourself!
Looking for more donut recipes? Try out my chewy cinnamon sugar mochi, baked oreo mochi donut, or baked ube mochi donuts.
Ingredients
To make almond mochi donuts from scratch, you’ll need the following ingredients:
- Make sure you are using sweet rice flour (aka glutinous rice flour), which is different than regular rice flour.
- Any type of milk works, like whole, 2%, almond, soy, etc.
- After baking, the donuts and dipped into a simple powdered sugar glaze and topped with almonds!
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Almond Mochi Donuts
Step 1: In a large bowl, whisk together the granulated sugar and egg until smooth.
Step 2: Mix in the butter and almond extract until combined. While whisking, slowly stream in the milk until smooth again.
Step 3: Mix in dry ingredients until no dry spots remain, then transfer to donut pan. Bake for 30-35 minutes, or until they spring back when poked and a toothpick inserted in the middle comes out clean. Cool in pan for 5 minutes, then let cool on wire rack.
Step 4: Dip donuts in glaze and top with sliced almonds. Enjoy!
For full instructions, see the recipe card below.
Storage
They’re best eaten day of because they get soggy over time. To store them for a few days, I recommend storing them unglazed!
The day you want to eat them, rebake at 350°F/177°C for 5-10 minutes to firm them back up. Let them cool, then add glaze and toppings.
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Almond Mochi Donut
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Equipment
Ingredients
Dry Ingredients
- 1 cup (150 g) sweet rice flour
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (1.5 g) salt
Wet Ingredients
- ½ cup (100 g) granulated sugar (can do half brown sugar and half granulated sugar)
- 1 (50 g) egg
- 2 tablespoons (28 g) butter melted and cooled
- 1 teaspoon (4 g) almond extract
- ½ cup (125 g) almond milk
Icing
- ½ cup (60 g) powdered sugar
- 1 – 2 tablespoons (15 g) almond milk
- ¼ – ½ teaspoon (1 g) almond extract
- ¼ cup (35.75 g) almonds sliced and toasted
Instructions
Prep Work:
- Preheat oven to 350°F/177°C. Grease your donut pan with oil or butter.
Make mochi donut batter:
- In a medium bowl, whisk together 1 cup sweet rice flour (mochiko flour), 1 teaspoon baking powder, and ¼ teaspoon salt.
- In a large bowl, whisk together the ½ cup granulated sugar and 1 egg until smooth.
- Then, mix in the 2 tablespoons butter and 1 teaspoon almond extract until combined. While whisking, slowly stream in ½ cup almond milk until smooth again.
- Mix in dry ingredients until no dry spots remain.
Bake:
- Use a scoop to fill each cavity ⅔ of the way. If you have extra batter, feel free to bake off a muffin or two! Bake for 30-35 minutes, or until donuts spring back when poked and a toothpick inserted in the middle comes out clean.
- Cool donuts in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before adding the glaze.
Make the Icing:
- In a medium bowl, whisk together the ½ cup powdered sugar, ½ cup almond milk, and ¼ – ½ teaspoon almond extract. If the glaze is too thick, add ½ tbsp of milk at a time. If it's too thin, add more powdered sugar.
- Dip the top of a donut into the bowl with the glaze. Add sliced almonds on top.
- Repeat with the remaining donuts and enjoy!
Notes
- Sweet rice flour: Make sure you are using sweet rice flour (aka glutinous rice flour), which is different than regular rice flour.
- If you want to try a different flavor, try my oreo mochi donuts or cinnamon sugar mochi donuts!
Storage instructions: They’re best eaten day of because they get soggy over time. To store them for a few days, I recommend storing them unglazed. The day you want to eat them, rebake at 350°F/177°C for 5-10 minutes to firm them back up. Let them cool, then add glaze and toppings.
