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Baked Strawberry Mochi Donuts Recipe

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4.3 from 2 reviews

These Baked Strawberry Mochi Donuts combine the chewy texture of traditional mochi with the sweet flavor of strawberries and a fluffy baked donut base. Made using sweet rice flour and coconut milk, they offer a unique twist on classic donuts with a light strawberry glaze and colorful sprinkles on top. Perfect for a fun and delightful snack or dessert.

  • Total Time: 32 minutes
  • Yield: 10 donuts

Ingredients

Donut Batter

  • ½ cup coconut milk (full fat)
  • ¼ cup unsalted butter (melted)
  • 6 tbsp granulated sugar
  • 1 egg
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • 1 cup + 2 tbsp sweet rice flour
  • 1 tsp baking powder

Glaze & Toppings

  • ⅓ cup freeze dried strawberries
  • 3 tbsp coconut milk
  • ¾ cup powdered sugar
  • ½ tsp vanilla extract
  • 2 tbsp sprinkles

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) to ensure it reaches the right temperature for baking the donuts evenly.
  2. Prepare the donut pans: Grease two donut pans thoroughly with oil or butter to prevent the donuts from sticking. The pans used have molds about 3 inches in diameter.
  3. Mix wet ingredients: In a medium bowl, whisk together ½ cup full-fat coconut milk, ¼ cup melted unsalted butter, 6 tablespoons granulated sugar, 1 egg, and 1½ teaspoons vanilla extract until combined.
  4. Add dry ingredients: Incorporate ¼ teaspoon salt, 1 cup plus 2 tablespoons of sweet rice flour, and 1 teaspoon baking powder into the wet mixture. Stir gently until just combined to create the donut batter.
  5. Fill the pans: Transfer the batter into a piping bag or a Ziploc bag with the corner cut off, and pipe the batter evenly into the prepared donut molds.
  6. Bake the donuts: Place the pans in the preheated oven and bake for 12 to 14 minutes, or until a toothpick inserted into the donuts comes out clean.
  7. Cool the donuts: Allow the donuts to cool in the pans for about 10 minutes, then carefully transfer them to a cooling rack to cool completely before glazing.
  8. Prepare the strawberry glaze: Using a spice grinder, grind ⅓ cup freeze dried strawberries into a fine powder. In a bowl, combine the strawberry powder with 3 tablespoons coconut milk, ¾ cup powdered sugar, and ½ teaspoon vanilla extract. Adjust thickness by adding more powdered sugar if needed.
  9. Glaze and decorate: Dip each cooled donut into the glaze, then immediately top with 2 tablespoons of sprinkles to add a colorful finish. Serve and enjoy the delightful strawberry mochi donuts!

Notes

  • Ensure not to overmix the batter to keep the donuts tender and light.
  • If freeze dried strawberries are unavailable, you can use natural strawberry powder or omit, but it will affect the glaze flavor.
  • Use full-fat coconut milk for richer flavor and better texture.
  • The sweet rice flour is essential for the mochi texture; do not substitute with regular flour.
  • Donuts can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 4 days.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion, Japanese-American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/baked-strawberry-mochi-donuts-recipe/