Breakfast Desserts Snacks

Small Batch Baked Ube Coconut Mochi Donuts (Gluten-Free)

Estimated cost: $8.34 per 1/2 dozen, $1.39 per donut

If you love mochi and/or donuts, you’ll love this recipe! These donuts are soft, chewy, and are made with one of my favorite combinations in Filipino desserts: ube and coconut. In addition, they’re gluten-free because they’re made with 100% mochiko sweet rice flour, not regular flour!

What is Ube?

If you’re not familiar with ube (pronunciation: oo-beh), it is a purple yam that is native to the Philippines. Ube is sometimes confused with another vegetable called taro, which has an earthier flavor and is used in both savory + sweet dishes. On the other hand, ube is sweeter and often described as having vanilla and nutty notes. It’s commonly used in desserts, such as ice cream, cake, or jam. It may be difficult to find fresh ube in grocery stores in the USA, but some Asian markets (especially Filipino ones) may have ube extract or ube halaya (ube jam). You can also buy ube extract and ube halaya online!

What is Mochi?

Mochiko is a popular ingredient used in Japan. It is referred to as sweet rice flour or glutinous rice flour, but is naturally gluten-free despite its name. It is widely used to make rice cakes known as mochi, but mochiko can be added to brownies, cookies, waffles, and more! Adding mochiko to a recipe will make the food chewier and slightly denser. You can find mochiko in the baking aisle at some Asian markets or order it online.

Ube Coconut Mochi Donuts

When you combine ube + mochiko to make this recipe, you get donuts with a crispy outside and a soft, chewy inside. Since this is a small-batch recipe, it yields about 6 donuts. I had a little leftover batter, so I ended up pouring the rest into a silicone cupcake mold and had a mini cupcake! And if you wanted, you can double this recipe to make a dozen donuts.

To store these ube mochi donuts, place them in an airtight container at room temperature for up to 3 days. However, they’re better eaten the day that they’re made. This is because as time passes, the donuts become softer and a tad soggier. If you want them to last for more than one day, I recommend storing them completely unglazed. You can rebake them at 350°F/177°C for 5-10 minutes to firm them back up, let them cool, add the glaze, top with shredded coconut, and serve!

If you make these donuts, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! 🙂

Print Pin
5 from 3 votes

Small Batch Ube Coconut Mochi Donuts

Course Dessert
Keyword coconut, donut, donuts, Filipino, gluten-free, Japanese, mochi, mochiko, ube
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 donuts
Cost $8.34

Ingredients

For the donuts:

  • 1 c mochiko sweet rice flour, see notes (160g, $1.23)
  • ½ c brown sugar (100g, $0.55)
  • 1 tsp baking powder ($0.07)
  • ¼ tsp salt ($0.01)
  • ½ can coconut milk, see notes (118 mL, $1.00)
  • 1 egg ($0.17)
  • 2 tbsp butter, melted and cooled (28g, $0.31)
  • 2 tbsp ube halaya, optional ($0.50)
  • 1 ½ tsp ube extract ($1.94)

For the ube glaze:

  • ½ c powdered sugar (65g, $0.29)
  • 1 ½ tbsp tbsp ube halaya, optional ($0.37)
  • 1 tsp ube extract ($1.29)
  • 1 – 2 tbsp coconut milk, see notes ($0.07-$0.15)
  • ½ cup shredded coconut (35g, $0.46)

Instructions

For the donuts:

  • Preheat the oven to 350°F/177°C.
  • Dry ingredients
    In a medium bowl, whisk together the mochiko flour, brown sugar, baking powder, and salt.
  • Wet ingredients
    In another medium bowl, whisk together the coconut milk, egg, melted butter, ube halaya (optional), and ube extract until combined.
  • Combine wet and dry ingredients. Mix until combined.
  • Transfer the donut batter into a piping bag fitted with a large round tip. If you do not have a piping bag, you can use a spoon to scoop the batter.
  • Grease your donut pan using cooking spray or butter. Pipe or spoon the batter into each cavity, filling it all the way to the top. Once each cavity is filled, you can use the back of a spoon or knife to smooth the tops.
    Note: Depending on the size of your donut pan, you may have a small amount of leftover batter. I poured the rest into a cupcake tin and made one mini cupcake!
  • Bake for 30-35 minutes. 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.

For the ube glaze:

  • In a small bowl or plate, add all of the shredded coconut.
  • In a medium bowl, whisk together the powdered sugar, ube extract, ube halaya (optional), and 1 tbsp coconut milk. If the glaze is too thick, add ½ tbsp of coconut milk at a time.
  • Dip the top of a donut into the bowl with the ube glaze, then dip the donut into the shredded coconut. Repeat with the remaining donuts.
  • Serve donuts at room temperature.

Notes

To store these donuts, place them in an airtight container at room temperature for up to 3 days. However, they’re better eaten the day that they’re made. This is because as time passes, the donuts become softer and slightly soggier. If you want them to last for more than one day, I recommend storing them completely unglazed. You can rebake them at 350°F/177°C for 5-10 minutes to firm them back up, then let them cool, add the glaze, top with shredded coconut, and serve!
Mochiko sweet rice flour: Make sure you are using mochiko, which is different than regular rice flour. 
Coconut milk: If preferred, you can use whole milk instead.
To make these dairy-free: Substitute the butter for vegan butter and make sure your ube halaya is vegan (some are made with butter). You can also make homemade vegan ube halaya.
 

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating