Chocolate Mochi Donuts

Delicious gluten-free chocolate donuts made with mochi, sweet rice flour!

Servings:

Author:

Prep Time
15 minutes

Cook Time
32 minutes

Dessert

Asian-American

Gluten Free mochi donut mochi donut

Instructions

1 Preheat oven to 350°F and place the oven rack in the middle of the oven.
2 Generously grease the sides and top of two non-stick donut pans with soft
butter. (Alternatively, you can bake these as muffins - the batter for 1 muffin
is the same amount as for 1 donut).
3 In a medium bowl, whisk together the sweet rice flour, dark brown sugar, cocoa
powder or black sesame powder, baking powder, and salt.
4 In a large mixing bowl, whisk together the melted butter, coconut milk, eggs,
and vanilla extract. Pour in the melted cooled chocolate and mix until smooth.
5 Add the dry ingredients to the wet ingredients and mix until completely
combined.
6 Divide the batter among the 12 donut cavities of the prepared donut pans,
filling each one all the way to the top edge.
7 Bake 32-35 minutes until the top is set and the donut gently springs back when
poked with a finger. It might not spring back as much as a muffin: do not bake
any longer than 35 minutes. The donuts crisp up as they cool and if you continue
baking them, they'll get ROCK HARD on the outside. If you like your donuts a
little gooey, bake 30-31 minutes.
8 Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely
before glazing.
9 Prepare the glaze just before you're ready to glaze the donuts because it will
firm up as it sits.