Blueberry Mochi Doughnuts
If you want to make something that will instantly make you happy, you should make these blueberry mochi doughnuts ♡
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Blueberry Mochi Doughnuts
5.0 out of 5 stars (based on 1 review)
servings
8
prep time
15 min
cook time
15 min
Ingredients
Mochi Dough
- ¾ cup (120 g) glutinous rice flour
- 2 tbsp (16 g) tapioca starch
- 2 tbsp (15 g) all purpose flour
- ¼ cup (50 g) sugar
- 1 tsp (4 g) baking powder
- pinch of salt
- ⅓ cup (90 g) milk
- 1 tbsp (13 g) butter
- 2 tbsp (30 g) thick yogurt
- ½ tsp (2.5 g) vanilla extract
Blueberry Glaze
- ½ cup (70 g) frozen blueberries
- juice of ½ lime
- 1 tbsp (13 g) sugar
- ½–¾ cup (60–90 g) icing sugar, sifted (adjust to consistency)
Instructions:
- Mix the dry ingredients: In a large bowl, add glutinous rice flour, tapioca starch, all purpose flour, sugar, baking powder and a pinch of salt. Mix well to combine.
- Heat the milk and butter: In a small saucepan, add pre boiled milk and butter. Heat on low to medium heat until the butter is fully melted and the milk is hot. It should not be boiling, just hot enough to melt the butter completely.
- Make the dough: Pour the hot milk–butter mixture into the dry ingredients. Add yogurt and vanilla extract. Using a fork or chopstick, mix everything together until it forms a sticky dough.
- Knead the dough: Once the dough is cool enough to handle, knead it until smooth and soft. The dough should feel slightly warm and have a clay like texture. You can lightly grease your hands with oil or butter if the dough feels sticky.
- Shape the mochi doughnuts: Divide the dough into equal portions. Roll each portion into a log, then cut each log into 8 small pieces. Roll each piece into a smooth ball. Arrange 8 balls in a circular, cloud like pattern on small squares of parchment paper. These are your mochi doughnuts.
- Fry the doughnuts: Carefully place the doughnuts into the oil on medium heat. After a few seconds, gently remove the parchment paper using tongs. Fry the doughnuts for 4–5 minutes total, turning them every 45–60 seconds till they are evenly golden brown on all sides.
- Drain and cool slightly: Remove the doughnuts and place them on a paper towel to drain excess oil. Let them cool slightly before glazing.
- Prepare the blueberry glaze: In a pan, heat blueberries with a splash of water, lemon juice and sugar. Cook until the blueberries soften and turn jammy. Blend or pulse to form a purée, then mix with icing sugar until you get a pourable glaze.
- Glaze the doughnuts: Pat the doughnuts lightly with tissue paper before glazing. Since mochi doughnuts have a slightly shiny, chewy surface, the glaze may not stick immediately. Dip once, let it set slightly, then glaze again if needed. Serve fresh and enjoy, they’re just so so good!
Recipe Video
Leave a Comment
January 15, 2026
I made The donuts it was just perfect! I absolutely love what you do!
