Mochi Flour Doughnuts

These are the first doughnuts that Kiddo has ever eaten, and I think it might be True Love. They’re crispy on the outside, soft and chewy on the inside, and oh so delicious. You’ll need a cooking or candy thermometer.

Mochi Flour Doughnuts

Recipe by The Limited BakerCourse: Uncategorized


Prep time


Cooking time






  • Dry ingredients
  • 3 cups mochi flour

  • 55g caster sugar

  • 2 tsp baking powder

  • 150g milk (we used oat milk)

  • Pinch of salt

  • Wet ingredients
  • 1 large egg

  • cooking oil to deep fry (enough for 2 inches deep in a small pan or pot)

  • To serve
  • 3 tbsp caster sugar

  • 1 and 1/2 tbsp cinnamon (or more, to taste)

  • Tools
  • pot to fry in

  • candy or cooking thermometer


  • Combine dry ingredients in bowl
  • Add milk, butter and egg
  • Mix until it forms a dough. If it is still too wet, add more sticky rice flour 2tbsp at a time until it becomes workable, then knead
  • Dust work surface and rolling pin well with sticky rice flour, and sprinkle on dough ball. Roll out to 1/2 inch thickness
  • Cut out doughnut shapes. NOTICE: the thicker you make the ring, the more chewy and less doughnut-like they will be
  • Pour 2 inches of cooking oil into sauce pan and heat up to 165C/330F using a cooking thermometer. Once you reach the right temperature, turn the heat down to medium/low
  • Add the doughnuts to the oil, being careful not to overcrowd the pan. We did three at a time in a saucepan. Flip them from time to time, until they turn a pretty golden brown. The length of time it takes depends on doughnut size and center hole size – the original instructions said about four minutes but ours took closer to 3, so use your judgement. If you taste one and it’s still not quite cooked in the middle you may want to lower your oil temp a bit, it gives them longer for the middles to cook before the outsides do
  • Remove finished doughnuts with spatula and place on wire rack with tea towel underneath to cool


  • You can mix icing sugar and milk together to glaze them Krispy-Kreme style, or if you’re old-school like me you can mix two tbsp caster sugar with a generous dash of cinnamon and dip the doughnuts in while they’re still warm.
  • Best eaten fast, before the rest of the family finds them….

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