Baked Strawberry Mochi Donuts
Inspired by the pink donuts you can find at local donut shops, these baked strawberry mochi donuts are both pretty and delicious. They have the perfect chewy texture thanks to mochi flour and are topped with a tart strawberry glaze and fun sprinkles! Included in this post are tips on how to get the perfect donut batter and glaze.
- 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)
- ¼ cup unsalted butter (melted)
- 6 tbsp granulated sugar
- 1 egg
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- 1 cup + 2 tbsp sweet rice flour
- 1 tsp baking powder
- 2 tbsp sprinkles
- ⅓ cup freeze dried strawberries
- 3 tbsp coconut milk
- ¾ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350 degrees F (177 degrees C).
- 2
Prep 2 donut pans by greasing them with oil or butter. I used donut pans with donut molds that are 3 inches in diameter. Set aside.
- 3
In a medium bowl, mix together ½ cup coconut milk, ¼ cup of melted unsalted butter, 6 tbsp of granulated sugar, 1 egg and 1 ½ tsp of vanilla extract.
- 4
Next, add ¼ tsp of salt, 1 cup + 2 tbsp of sweet rice flour, and 1 tsp of baking powder. Mix until just combined.
- 5
Spoon batter into a piping bag or a Ziploc bag. Cut off the tip (or corner if using a Ziploc bag) and pipe the batter into the prepped donut pans.
- 6
Bake for 12-14 minutes until a toothpick comes out clean.
- 7
Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
- 8
While the donuts are cooling, combine all the ingredients for the glaze. Using a spice grinder, break down ⅓ cup of freeze dried strawberries into powder. Mix together 3 tbsp of coconut milk, ¾ cup of powdered sugar, ½ tsp of vanilla extract, and the freeze dried strawberry powder. If the glaze is not thick enough for you, add more powdered sugar.
- 9
Dip the donuts into the glaze and top with sprinkles. Enjoy!