Strawberry Coconut Glazed Mochi Donuts

Updated: Dec 21, 2020

JUMP TO RECIPE

I was lucky to get be offered a copy of Kaori Becker's new cookbook, Mochi Magic, and it was truly magical and such easy steps to follow. So I adjusted the glaze recipe slightly to adjust to my tastes and what I had on hand. Kaori's if so easy to follow and filled with beautiful photos.


This recipe yields 6 standard size donuts. I used silicone Hello Kitty molds to make mine. I find using silicone molds are easier and faster to work with. Easy clean up, no need to grease and easy release.


I used her Plain Mochi Donut recipe with Strawberry Rose Glaze. However, I did not have rose water on hand so I substituted for coconut extract which was a pleasant combination. I also cut the sugar in half on the glaze as I prefer a lighter sweetness to my desserts. Make sure to pick up your copy of her book for the original recipe and more mochi fun!


Yields 6 standard donuts Approx. 40 min


What You'll Need

For the Donuts:

  • 1 Tbsp unsalted butter or cooking spray (if using traditional non-stick pan, omit if using silicone mold)

  • 1 cup sweet rice flour (Mochiko recommended)

  • 1tsp baking powder

  • ½ tsp salt

  • 2 large eggs

  • 2 Tbsp Honey

  • ⅓ cup whole milk

  • 2 Tbsp whole milk plain yogurt

  • 1 tsp vanilla extract

  • 3 Tbsp unsalted butter

What You'll Need

For the Strawberry Coconut Glaze:

  • ¼ cup freeze-dried strawberries

  • ¾ cup confectioners' sugar, sifted

  • 2 Tbsp unsalted butter, chopped

  • ¼ cup good quality white chocolate chips (Ghiradelli recommended)

  • 3 Tbsp half-and-half

  • ¼ tsp coconut extract

All You Need To Do

  1. Preheat oven to 350° F. Grease six cavities of the donut pan if necessary.

  2. Sift together the mochiko, baking powder and salt in a small bowl.

  3. In a large bowl, whisk together eggs and honey. Add the milk, yogurt and vanilla. Wisk thoroughly. Then stir in the dry ingredients, then add butter and mix until fully combined.

  4. Fill a piping bag with the batter. Pipe the dough three-quarters of the way full.

  5. Bake for 20 minutes, rotating the pan halfway through the cooking time to ensure even browning.

  6. In the meantime, make your glaze. Spoon the freeze-dried strawberries into a spice grinder until it's ground into a fine powder. Measure out 3 Tbsp of the powder and whisk into sugar until evenly mixed. (You could save the additional powder for dusting the glazed donuts after, optional)

  7. Place butter in a medium sized bowl and microwave for about 15 seconds until fully liquefied.

  8. Add chocolate chips and microwave for another 20 seconds (it's ok if it's not fully melted yet). Stir the mixture until fully blended. Microwave for another 15 second until mixture is smooth

  9. Stir sugar mixture, half-and-half and butter mixture together. Microwave for about 30 seconds until mixture is smooth. Stir in coconut extract. The glaze should have a slightly thick consistency. if it's too thick add in a tsp of half-and-half, if it's too thin add more sugar.

  10. Let the donuts cool for approx. 10-15 mins to room temperature. Make sure the glaze is warm and liquidy. If it's not, pop it in the microwave for about 30 seconds and stir it to smooth out before glazing.

  11. Dip the darker side into the glaze until it reaches two-thirds of the way. Lift, then let the glaze drip for several seconds. Place the donut glaze side up on a wire rack or parchment paper until cool or the glaze is set.

  12. Enjoy!



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