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Pandan Mochi Donuts Recipe

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5 from 59 reviews

These Pandan Mochi Donuts offer a delightful twist on the classic treat, combining the chewy texture of mochi with the fragrant flavors of pandan and coconut. Baked to perfection, these donuts are glazed with a sweet coconut icing and finished with shredded coconut for an irresistible tropical treat.

Ingredients

Dough

  • 3 tbsp unsalted butter
  • 6 tbsp granulated sugar
  • 2 eggs
  • 1 ¼ cup coconut milk
  • 1 tsp vanilla extract
  • ½ tsp pandan extract
  • 2 cups sweet rice flour
  • 2 tsp baking powder

Glaze and Topping

  • 3 tbsp coconut milk
  • 1 ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup shredded coconut

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (177 degrees C) to ensure it’s at the perfect temperature for baking the donuts.
  2. Melt Butter: Melt the unsalted butter by microwaving it for about 30 seconds until fully liquid, allowing it to incorporate smoothly into the batter.
  3. Mix Wet Ingredients: In a large bowl, combine the melted butter, granulated sugar, eggs, 1 ¼ cup coconut milk, 1 tsp vanilla extract, and ½ tsp pandan extract. Mix thoroughly until all ingredients are well blended.
  4. Add Dry Ingredients: Add the 2 cups sweet rice flour and 2 tsp baking powder to the wet ingredient mixture. Stir until everything is just combined forming a consistent dough.
  5. Prepare Donut Pan: Grease a donut pan with oil or butter to prevent sticking. The pan used here has donut molds approximately 3 inches in diameter.
  6. Pipe the Dough: Transfer the dough into a pastry bag or a resealable Ziploc bag. Cut a small hole and pipe the dough evenly into each donut mold in the pan.
  7. Bake Donuts: Bake the donuts for 10-12 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
  8. Cool Donuts: Allow the donuts to cool in the pan for 10 minutes. Then gently remove and place them on a cooling rack to cool completely.
  9. Prepare Coconut Glaze: While the donuts cool, mix 3 tbsp coconut milk, 1 ¼ cup powdered sugar, and 1 tsp vanilla extract in a bowl until smooth and combined. Set aside.
  10. Glaze and Serve: Dip the cooled donuts into the coconut glaze to coat evenly, then sprinkle shredded coconut on top for garnish and added texture. Serve and enjoy!

Notes

  • Use sweet rice flour for the chewy mochi texture; regular flour will not replicate the same effect.
  • Make sure the donuts have cooled completely before dipping in glaze to avoid melting the glaze.
  • You can substitute pandan extract with pandan juice or omit if unavailable, but the pandan flavor is key to authenticity.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
  • Reheat the donuts briefly in a microwave or air fryer before serving to restore softness.

Find it online: https://mealsbykate.com/pandan-mochi-donuts-recipe/