Black Sesame Mochi Donuts (Print View)
Chewy, tender donuts featuring nutty black sesame flavor and crisp mochi texture for a unique gluten-free treat.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup sweet rice flour (mochiko)
02 - 2 tbsp black sesame seeds, ground
03 - 1/2 cup granulated sugar
04 - 1 tsp baking powder
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 2 tbsp unsalted butter, melted
09 - 1/2 tsp vanilla extract
→ For Glaze
10 - 1 cup powdered sugar
11 - 1-2 tbsp milk, as needed
12 - 1 tsp black sesame paste or additional ground black sesame seeds
→ Optional Toppings
13 - Additional black sesame seeds for sprinkling
# How to Make:
01 - Preheat the oven to 350°F. Grease a mini donut pan thoroughly with cooking spray or butter.
02 - In a large bowl, whisk together sweet rice flour, ground black sesame seeds, granulated sugar, baking powder, and salt until well blended.
03 - In a separate bowl, beat eggs until lightly frothy. Add milk, melted butter, and vanilla extract. Whisk until fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir with a spatula or whisk until a smooth, thick batter forms without lumps.
05 - Transfer batter to a piping bag or use a spoon to fill each donut cavity about 3/4 full, taking care not to overfill.
06 - Bake for 15-18 minutes until donuts spring back when touched and a toothpick inserted comes out clean.
07 - Allow donuts to rest in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - Whisk powdered sugar with 1 tbsp milk and black sesame paste until smooth. Adjust consistency with additional milk if needed for dipping.
09 - Dip the tops of cooled donuts into the glaze, letting excess drip off. Sprinkle with additional black sesame seeds if desired. Let glaze set before serving.
# Expert Suggestions:
01 -
- The chewy mochi texture is completely addictive and unlike any donut youve had before
- Black sesame brings this sophisticated nuttiness that balances the sweetness perfectly
02 -
- Dont try to pipe these into a regular donut pan. The batter is too thick and the baking time would be completely different.
- These are at their absolute best the day theyre made. That signature chew starts to firm up overnight.
03 -
- Use a kitchen scale for the sweet rice flour. Measuring by volume can be notoriously inaccurate with gluten-free flours.
- If you only have a standard donut pan, increase the baking time to 20-22 minutes and check for doneness with a toothpick.