Gluten Free Thai Tea Mochi Donuts
Made with sweet mochi flour, these gluten free Thai tea mochi donuts are the perfect treat. They come together in less than an hour and can be made using only 1 bowl.
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup coconut milk (full fat)
- 1 tbsp Thai tea mix
- ¼ cup unsalted butter
- 6 tbsp light brown sugar
- 1 egg
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 cup sweet rice flour
- 1 tsp baking powder
- 3 tbsp coconut milk
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- 1
Preheat oven to 350 degrees F (177 degrees C).
- 2
Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter. Set aside.
- 3
Heat the coconut milk in the microwave for 30 seconds and add the Thai tea mix. Let it steep for 15 minutes.
- 4
Brown your butter. Heat butter over medium heat until it melts. Lower the heat to low and cook until brown bits start to appear. Pour into a large bowl. Let it cool for 1-2 minutes.
- 5
Add the brown sugar and egg. Mix until incorporated.
- 6
Strain the Thai tea coconut milk from step 3 and add it to the mixture. Follow with the vanilla extract and salt. Mix until well incorporated.
- 7
Add the sweet rice flour and baking powder. Mix until incorporated.
- 8
Spoon the dough into a pastry bag or Ziploc bag. Pipe the donuts into the prepared donut pans.
- 9
Bake for 12-14 minutes until a toothpick comes out clean.
- 10
Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
- 11
While the donuts are cooling, combine all the ingredients for the glaze. Mix and set aside. If the glaze is not thick enough for you, add more powdered sugar.
- 12
Dip the donuts into the glaze and enjoy!