Baked Ube Mochi Donuts
Baked ube mochi donuts made with ube extract, ube halaya, and coconut milk. It all comes together in less than 30 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup unsalted butter
- 6 tbsp light brown sugar
- 1 egg
- ¼ cup coconut milk
- ½ tsp ube extract
- ¼ cup ube halaya
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup sweet rice flour
- 1 tsp baking powder
- ¼ cup 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
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.
- 4
Add the brown sugar and egg. Mix until incorporated.
- 5
Add the coconut milk, ube extract, ube halaya, vanilla extract, and salt. Mix until well incorporated.
- 6
Add the sweet rice flour and baking powder. Mix until incorporated.
- 7
Spoon the dough into a pastry bag or Ziploc bag. Pipe the donuts into the prepared donut pans.
- 8
Bake for 10-12 minutes until a toothpick comes out clean.
- 9
Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
- 10
While the donuts are cooling, combine all the ingredients for the glaze. Mix and set aside.
- 11
Dip the donuts into the glaze and enjoy!