Now that I’ve mastered making classic crème brûlée, I can finally move onto something else. Say hello to mochi, or in this post, small batch baked mochi donuts.
I’d write a whole thing about mochi, but honestly, my knowledge of mochi is limited. I grew up eating mochi though. Definitely not baked mochi donuts or anything like that. The version of mochi I ate is a short-grained glutinous rice that’s pounded down into a paste and flattened into a pancake shape. You either eat it as is or leave it out until it hardens a bit (a day or two) before toasting or frying it in the pan (whole or cut up into strips), to be dipped in homemade syrup, or these days, in honey because that’s so much easier than making homemade syrup. We typically eat this in late fall and winter. It must be because it’s colder and freshly toasted or fried mochi dipped in syrup makes you feel extra cozy. Ahhh… the nostalgia.
Okay, this version of mochi I am sharing today is not the mochi I just described above. But it’s still pretty good. You can’t go wrong with donuts, especially when it’s something a little different like baked mochi donuts. Maybe one day when I’m up for it, I’ll finally tackle that nostalgic mochi from childhood.
Mochi donuts. So, what’s this mochi? It’s basically your mochi muffin that you’ve seen all over the internet in donut form, but baked instead of fried. Yes, slightly more healthy, no grease — hence, baked mochi donuts.
It’s definitely one of my favorite. I think what I love most about these small batch baked mochi donuts is that when they first come out of the oven and cooled slightly, they’re nice and crispy on the outside, and soft and chewy on the inside. And the use of coconut milk adds a touch of creaminess and that yummy flavoring to them.
I’ve decided to jot down the recipe for this in small batch form so that when I have the craving for some baked mochi donuts, I can reference back and quickly make them. I also don’t have to feel too bad if I end up eating it all by myself because it only makes four. If you’re up for small batch baking or trying something new, give this small batch baked mochi donuts recipe a try. You won’t be disappointed, or if you are, don’t feel too bad — it’s only four donuts! If you do make these, let me know how they turned out for you and what you thought. Thank you and enjoy!
Small Batch Baked Mochi Donuts
These small batch baked mochi donuts are crispy on the outside and soft and chewy on the inside. You can top it off with a passionfruit glaze for a sweet and tangy finish.
Passionfruit Glaze (optional)
- Preheat oven to 350 F.
- With the donut pan, grease the sides of 4 donut molds with some butter.
- In a bowl, whisk together the dry ingredients: sweet rice flour, brown sugar, baking powder and salt.
- In another bowl, add the melted butter, coconut milk, egg white and vanilla extract and mix until combined.
- Add the dry ingredients to the bowl of the wet ingredients. Mix until completely combined.
- Divide the batter among the greased molds evenly.
- Bake for 40 minutes or until the top is brown and crispy and the donut springs back when you poke with a finger.
- Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Optional: While the donuts are cooling, you can make the glaze. Mix the passionfruit pulp and powdered sugar together in a bowl. Adjust the sugar as needed or add more milk if it needs some thinning. Set aside.
- Optional: Once completely cooled, dip the donuts one at a time in the glaze. Let it set on a wire rack to let the glaze drip off and set before indulging. Enjoy!
- You can skip the egg white if you want. I’ve made this exact recipe without it and it turned out fine. If you double this recipe, I’d opt to put in a whole egg versus 2 egg whites.
This recipe is slightly adapted from Snixy Kitchen.