Vietnamese Coffee Mochi Donuts
A super easy mochi donut recipe that is flavored with espresso powder and sweetened condensed milk.
- Prep time
- 15 min
- Cook time
- 9 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp unsalted butter (melted)
- 1 cup condensed milk
- ¼ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup espresso powder
- 1 ½ cup sweet rice flour
- 2 tsp baking powder
- ¼ cup coconut milk
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp espresso powder
Instructions
- 1
Preheat the oven to 350 degrees F (177 degrees C).
- 2
Combine butter, condensed milk, granulated sugar, eggs, vanilla extract, and salt in a large bowl. Whisk until well incorporated.
- 3
Add the espresso powder, sweet rice flour, and baking powder. Whisk until a soft brown dough forms.
- 4
Prep 2 donut pans by greasing them with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter.
- 5
Spoon the batter into a pastry bag or Ziploc bag. Pipe the donut into the donut pans.
- 6
Bake for 9-11 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, make your espresso glaze. Combine coconut milk, powdered sugar, vanilla extract, and espresso powder in a bowl. Mix until combined. Set aside.
- 9
Dip the donuts into the glaze and serve!