Almond Mochi Donut
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!
Servings: 6 donuts
Calories: 285kcal
Equipment
Ingredients
Dry Ingredients
- 1 cup sweet rice flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar (can do half brown sugar and half granulated sugar)
- 1 egg
- 2 tablespoons butter melted and cooled
- 1 teaspoon almond extract
- ½ cup almond milk
Icing
- ½ cup powdered sugar
- 1 - 2 tablespoons almond milk
- ¼ - ½ teaspoon almond extract
- ¼ cup 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!
Video
Notes
Variations and substitions:
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.
- 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.
Nutrition
Serving: 1 mochi donut | Calories: 285kcal | Carbohydrates: 50g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 239mg | Potassium: 77mg | Fiber: 1g | Sugar: 27g | Vitamin A: 156IU | Calcium: 92mg | Iron: 1mg
