Small Batch Ube Coconut Mochi Donuts

5 from 11 votes

Small Batch Ube Coconut Mochi Donuts

They 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!

Prep Time15

Cook Time35

Course: Dessert

Cuisine: American, Asian, Filipino

Servings: donuts

Calories: 382kcal

Author: Bianca Fernandez

Cost: $8.34

Ingredients

For the donuts:

1 c mochiko sweet rice flour, see notes (160g, $1.23)
½ c brown sugar, packed (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)

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Instructions

For the donuts:

Preheat the oven to 350°F/177°C.
Dry ingredients
In a medium bowl, whisk together the mochiko flour, baking powder, and salt.
Wet ingredients
In another medium bowl, whisk together the brown sugar and egg until completely smooth, Then add the butter, ube extract, and ube halaya, mixing until combined. While whisking, stream in the coconut milk until the batter is smooth.
Combine wet and dry ingredients. Mix until combined.
Transfer the batter to a container with a spout so it's easier to pour the batter into the mold. I like to use a 4 cup measuring cup. Alternatively, you can spoon the batter.
Grease your donut pan using cooking spray or butter. Pour or spoon the batter into each cavity, filling it all the way to the top.
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.

Nutrition