Pandan Mochi Donuts
These donuts are a little bit of summer in the form of a donut. Pandan flavored mochi donuts topped with coconut glaze and shredded coconut.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 3 tbsp coconut milk
- 1 ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup shredded coconut
Instructions
- 1
Preheat oven to 350 degrees F (177 degrees C).
- 2
Melt the butter in the microwave (~30 seconds).
- 3
Add all the ingredients from the melted butter to pandan extract in a large bowl. Mix together until combined.
- 4
Add the sweet rice flour and baking powder. Mix until combined.
- 5
Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter.
- 6
Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans.
- 7
Bake for 10-12 minutes until a toothpick comes out clean.
- 8
Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
- 9
While the donuts are cooling, make your coconut glaze. Combine coconut milk, powdered sugar, and vanilla extract in a bowl. Mix until combined. Set aside.
- 10
Dip the donuts into the glaze and then top with shredded coconut.