These homemade Mochi Donuts are crisp on the outside, delightfully chewy in the center, and finished with a silky salted caramel glaze. Inspired by the famous Japanese pon de ring, they’re surprisingly easy to make at home and every bit as addictive as the bakery version.

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Some desserts are worth waiting in line for. Mochi donuts are one of them.

The first time I tried one, I remember watching people patiently queue outside a tiny shop before it even opened. At first, I wondered if a donut could really be worth that much anticipation.

Then I took my first bite.

The outside was lightly crisp, the center was wonderfully chewy, and somehow it managed to feel lighter than a traditional donut while still being incredibly satisfying. It wasn’t quite a cake donut, and it certainly wasn’t the yeast donuts I grew up with. It was something completely different.

That’s when I knew I wanted to recreate that experience at home. Instead of making a complicated bakery version, I wanted a recipe that felt approachable enough for a weekend baking project without sacrificing the signature chewy texture that makes mochi donuts so memorable.

What Makes Mochi Donuts Different?

Mochi donuts have become incredibly popular over the last few years, but they’re still new to many home bakers. Unlike traditional cake or yeast donuts, mochi donuts use sweet rice flour, often called mochiko, to create their signature chewy texture. The outside develops a delicate crispness while the inside stays pleasantly bouncy, giving every bite a texture that’s difficult to compare to anything else.

It’s exactly that contrast that keeps people coming back for another donut.

Why Are Mochi Donuts So Popular?

Mochi donuts became widely popular after Japanese-style pon de rings gained international attention through specialty donut shops. Their unique chewy texture offers something completely different from traditional American donuts, making them popular among both mochi lovers and anyone looking for a fun twist on a classic dessert. Today you’ll find mochi donut shops across the United States, but they’re also surprisingly easy to make at home.

Why You’ll Love This Recipe

One of my favorite things about this recipe is that it skips many of the steps people usually associate with homemade donuts. There’s no waiting for dough to rise, no complicated bread techniques, and no special equipment beyond the basics.

The result is still everything I want in a mochi donut: crisp edges, chewy centers, and a glaze that balances sweetness with just enough salt to keep every bite interesting.

The Secret Is Mochiko Flour

If you’ve never baked with mochiko before, this recipe is the perfect place to start.

Sweet rice flour gives the donuts their signature chew without making them heavy. Combined with all-purpose flour, it creates a texture that’s soft, springy, and slightly elastic in the best possible way. It’s one ingredient that truly can’t be substituted if you’re hoping to recreate authentic mochi donuts.

Why Salted Caramel Works So Well

Traditional mochi donuts often come with chocolate, matcha, or strawberry glazes. I wanted something a little different.

Salted caramel adds richness without overpowering the delicate flavor of the donut itself. The hint of salt keeps the glaze from becoming overly sweet, creating a balance that makes it difficult to stop at just one.

Helpful Tips

A few small details make a big difference when making mochi donuts at home.

Work with slightly damp hands if the dough feels sticky, and avoid adding too much extra flour since that can reduce the chewy texture. Fry the donuts in small batches to maintain a steady oil temperature, and always let them cool slightly before glazing so the icing sets beautifully instead of sliding off.

Variations

Once you’ve mastered the basic recipe, it’s easy to experiment with different glazes.

Matcha, chocolate, black sesame, ube, strawberry, yuzu, and even espresso all pair beautifully with the chewy texture of mochi donuts. You can also finish them with powdered sugar for a simpler version or drizzle several glazes for a bakery-style assortment.

FAQs

What are mochi donuts?

Mochi donuts are Japanese-inspired donuts made with sweet rice flour, giving them their signature chewy texture.

Are mochi donuts gluten-free?

Not this version, since it combines all-purpose flour with mochiko. However, you can experiment with gluten-free flour blends if needed.

Why are pon de rings shaped like little balls?

The connected dough balls help create the signature chewy texture while making the donuts easy to pull apart one bite at a time.

Can I bake instead of fry?

You can, although frying gives the crisp exterior that’s characteristic of traditional mochi donuts.

Can I make the glaze ahead?

Yes. The glaze can be prepared ahead and gently rewarmed if needed before dipping the donuts.

A Little Catch-Up Before You Go

There are some recipes that stay with you long after the first bite. For me, mochi donuts are one of them.

Maybe it’s the wonderfully chewy texture.
Maybe it’s the playful shape.
Or maybe it’s because they’re just different enough from traditional donuts to feel like discovering something new every time I make them.

Whatever the reason, they’ve become one of those recipes I never mind making from scratch because the finished donuts disappear almost as quickly as they cool. If you’ve been curious about homemade mochi donuts, I hope this recipe gives you a reason to finally try them. Thanks for catching up with me.

Originally published in 2019. Updated in 2026 with new photos, improved instructions, and additional cooking tips.

Mochi Donuts with Salted Caramel Glaze

These homemade mochi donuts are crispy on the outside and wonderfully soft and chewy on the inside. Made with Mochiko rice flour and finished with an easy homemade salted caramel glaze, they’re a fun and irresistible treat.

4.55 from 22 votes

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Ingredients

Mochi Donuts

• 1 cup pancake mix
• 1 cup Mochiko sweet rice flour plus more for dusting
• 1/2 cup milk as needed
• 1 large egg
• Pinch of salt
• Vegetable oil for frying

Salted Caramel Glaze

• 2 tablespoons unsalted butter
• 1/4 cup packed brown sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of sea salt plus more for topping

Instructions

• In a large bowl, combine the pancake mix, Mochiko flour, and salt.
• Add the egg and about 1/3 cup of the milk. Mix until a soft dough forms, adding the remaining milk a little at a time as needed. The dough should be soft and pliable but firm enough to roll into balls without being overly sticky.
• Transfer the dough to a work surface lightly dusted with Mochiko flour. Roll the dough into a long rope about 3/4-inch thick, then cut into 1-inch pieces. Roll each piece into a ball.
• Cut parchment paper into individual squares. Arrange 6–8 dough balls in a ring on each piece of parchment, gently pressing the balls together. Dab the connecting points with a little water if needed to help them stick.
• Heat about 2 inches of vegetable oil in a heavy-bottomed pot to approximately 325°F.
• Carefully lower each donut into the oil with the parchment paper still attached. After a few seconds, once the parchment releases from the dough, carefully remove it with tongs.
• Fry the donuts for about 2–3 minutes per side, or until puffed and evenly golden brown. Transfer to a wire rack and let cool slightly.
• To make the salted caramel glaze, melt the butter in a small saucepan over medium-low heat. Add the brown sugar and heavy cream and stir until smooth. Bring to a gentle simmer and cook for 1–2 minutes, stirring constantly.
• Remove from the heat and stir in the vanilla and a pinch of sea salt. Let the glaze cool for a few minutes until slightly thickened.
• Dip the tops of the mochi donuts into the warm salted caramel glaze. Sprinkle with a little sea salt and let the glaze set before serving.

Notes

• Add the milk gradually. Different pancake mixes absorb liquid differently, so you may not need the entire 1/2 cup. The finished dough should be soft but easy to shape.
• Mochiko is sweet/glutinous rice flour, not regular rice flour. Regular rice flour will not give the donuts the same chewy texture.
• Keep the frying oil around 325°F. Oil that is too hot can brown the outside before the center has time to cook.
• Six dough balls make smaller donuts that are a little easier to handle and fry, while eight create the classic larger ring.
• If the caramel glaze becomes too thick for dipping, stir in 1 teaspoon of warm heavy cream or milk at a time until it reaches the desired consistency.
• These donuts are best enjoyed fresh, when the outside is crisp and the center is still soft and chewy.

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