Simple desserts are the name of the game these days. One of my favorite dessert flavors is black sesame. I have put black sesame in so many different types of desserts like black sesame rice krispie treats and black sesame ice cream. It literally goes with anything. I had been craving some mochi donuts recently, so I decided to make some black sesame mochi donuts. This recipe is so easy to make and brightens up your day.
Ingredients, Substitutions & Adjustments
- Sweet rice flour – Sweet rice flour gives the donuts its chewy texture. My favorite brand of sweet rice flour is from Koda Farms. Note that sweet rice flour is the same as glutinous rice flour.
- Baking powder – Baking powder helps provide that fluffy, chewy texture of the donut. Make sure to use baking powder, not baking soda.
- Black sesame seeds – This ingredient provides the flavor and color of the donuts.
- Butter – Adds richness to the donut. Plant based butters should work for this recipe as well.
- Vanilla extract – Adds flavor to the donut. I would highly recommend using vanilla paste if you can find it because it has more concentrated flavor.
- Whole milk – I would recommend using full fat whole milk for the best texture and flavor. A good substitute would be coconut milk.
- Granulated sugar – Adds sweetness to the donut. I would recommend using white granulated sugar.
- Eggs – Adds richness to the donut. I use standard large eggs for this recipe.
Making my black sesame mochi donuts
Preheat your oven to 350 degrees F. Next prepare your dry ingredients. Toast the black sesame seeds for 10-20 seconds. Pour into a food processor or spice grinder and pulse until it breaks down. I would highly recommend using a spice grinder. Combine sweet rice flour, baking powder, and powdered black sesame seeds in a large bowl. Mix until well incorporated. Set aside. Next prepare your wet ingredients. Combine melted butter, vanilla extract, whole milk, and sugar in another bowl. Stir until well incorporated. Add in your eggs and stir. Sift the dry ingredients into the bowl with the wet ingredients. Use a spatula to combine until a wet dough forms.
Spoon the dough into a pastry bag or ziploc bag. Pipe the dough into a greased donut pan. Bake for 7-9 minutes until a toothpick comes out clean. Place on a drying rack and cool for 10 minutes. While the donuts are cooling, combine all the ingredients for the glaze and mix. Dip the donut into the glaze and let them dry for 20 minutes. Enjoy!
Tips on how to make the perfect black sesame mochi donuts
- Use a spice grinder to break down black sesame seeds – One of my favorite kitchen tools of all time is my spice grinder. I used it way more than I thought I would, and I especially like using it to grind up black sesame seeds. I would highly recommend using it for that purpose.
- Sift the dry ingredients into the wet ingredients – The powdered black sesame seeds tend to clump up, so sifting the dry ingredients helps get rid of the clumps.
- Use a ziploc bag to pipe donuts into donut pan – I tried to spoon the batter into the donut molds, but I ended up making a mess. That’s how I ended up using a ziploc bag to pipe them into the molds. It’s a lot quicker, and there is less mess.
- Cool donuts before dipping them in glaze – Dipping a hot donut into glaze will cause it to melt because there is a lot of sugar in the glaze. However, if you like melt-y glaze, then totally go for it. 🙂
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Black Sesame Mochi Donuts
Equipment
Ingredients
Black Sesame Mochi Donuts
- 2 cups sweet rice flour
- 2 tsp baking powder
- ¼ cup black sesame seeds powdered
- 3 tbsp butter melted
- 1 tsp vanilla extract
- 1 ¼ cup whole milk
- ¼ cup granulated sugar
- 2 eggs
Glaze
- 3 tbsp whole milk
- 1 ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Toast the black sesame seeds for 10-20 seconds. Pour sesame seeds into a food processor or spice grinder and pulse until it becomes powder. I would highly recommend using a spice grinder.
- In a large bowl, mix together the sweet rice flour, baking powder, and powdered black sesame seeds. Set aside.
- In a separate bowl, whisk together the butter, vanilla extract, milk, and sugar. Add in the eggs and whisk until combined.
- Sift the dry ingredients from step 3 into the bowl with the wet ingredients. Use a spatula to combine until you get a wet dough.
- Spoon the dough into a pastry bag or ziploc bag. Pipe the dough into the donut pan. I used a donut pan with donut molds that are 3 inches in diameter.
- Bake for 7-9 minutes until a toothpick comes out clean.
- Once the donuts are out of the oven, cool for 10 minutes on a drying rack.
- While the donuts are cooling, make the glaze. Add all the ingredients for the glaze into a small bowl and whisk together.
- Dip donuts into the glaze and put them on the cooling rack to dry. It should take about 20 minutes for the glaze to fully dry.
These look great! Do you think these will work in muffin form if I don’t have a donut pan?
Yes they should work in donut form. I would adjust the bake time a bit. Bake them for ~20 minutes. Let me know how it goes!
What if I don’t have a food processor or a spice grinder? What will be the best way to break down the black sesame seeds?
Hi Farrah. I would try a blender, mortar and pestle, or a rolling pin and plastic bag.
Can’t wait to try these! Can you substitute the whole milk for coconut milk, and does that change the taste/consistency at all?
Hi Lyly. Yes you can, but coconut milk has less liquid than whole milk, so it makes the dough more dry. I would add a tablespoon more to account for that. The taste shouldn’t be too different because coconut is a much more subtle flavor than black sesame. Let me know how it goes!
Thanks for the quick response. They turned out great with coconut milk! I’ll have to try it with whole milk next time to see how it compares. The taste of the black sesame really came through.
Hi: Was I supposed to use a mini donut pan? The batter yielded enough for six, not 15. Thank you!
Hi MJ. Thank you for trying this recipe! Yes, I used this donut pan: https://www.webstaurantstore.com/wilton-2105-0565-six-cavity-donut-pan/14321050565.html. Each donut compartment is 3 inches in diameter.
I must’ve put too much batter in each well as my pan measures the same…may explain why it took a while to bake through lol. End result regardless is these were delicious! What a treat! I’m vegan so switched up the eggs for flax eggs, whole milk for plant milk, and used vegan butter. Thank you for sharing your recipe!
They taste great and I love the mochi texture. I found the batter/dough to be very runny. Possibly too much milk. I had to add a lot more flour to balance it out.
Thanks for your feedback! I’m glad the donuts worked out in the end.
Hi Becca,
I can’t wait to try this recipe! Can I use almond milk instead of whole milk?
Yes you can! Let me know how they turn out.
Would it be possible to make an ube mochi donut? Not sure how much of the extract to use if I’m not using black sesame seeds. I don’t have a spice grinder or food processor to use.
Yes it is possible! I estimate you will probably need 1/2 to 1 tsp of ube extract to make an ube mochi donut.
Hi! If I already have black sesame powder, around how much would you say to use? Thank you and can’t wait to try this recipe!
Hi Deborah, I would use 3 tbsp of black sesame powder. Let me know how it goes!
These turned out great! But not as pretty as yours lol How should I store these and how long do they stay fresh for?
I’m sure they look great! These donuts should last up to 3 days at room temperature in an airtight container and up to 3 months in the freezer.