Baked Strawberry Mochi Donuts

Inspired by the pink donuts you can find at local donut shops, these baked strawberry mochi donuts are both pretty and delicious. They have the perfect chewy texture thanks to mochi flour and are topped with a tart strawberry glaze and fun sprinkles! Included in this post are tips on how to get the perfect donut batter and glaze.

It’s been awhile since I’ve made a mochi donut recipe, and with Valentine’s day coming up, I thought it would be cool to make these pretty-in-pink strawberry mochi donuts. These doughnuts are subtle in flavor and not too sweet, but filled with a chewy texture thanks to mochi flour. I also thought it would be cool to make them a bit more whimsical with naturally dyed sprinkles!

How I developed this strawberry mochi donut recipe

These donuts are inspired by those classic pink donuts you can get at any local donut shop. I first started with my Thai tea flavored mochi donut recipe. I then played around with the amount and type of sugar, testing it with both granulated and light brown sugar. I liked the flavor in both but found the light brown sugar yielded a better texture and color to the donuts.

The glaze took a bit of tweaking as well. I tested this with 1/4 cup, 1/3 cup, and 1/2 cup of freeze dried strawberries and found that 1/3 cup was the perfect amount for a not too strong strawberry flavor. However, if you love strawberries, feel free to use more!

Making my strawberry mochi donuts

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Prep 2 donut pans by greasing them with oil or butter. I used donut pans with donut molds that are 3 inches in diameter. Set aside.
3. In a medium bowl, mix together 1/2 cup coconut milk, 1/4 cup of melted unsalted butter, 6 tbsp of granulated sugar, 1 egg and 1 1/2 tsp of vanilla extract.
4. Next, add 1/4 tsp of salt, 1 cup + 2 tbsp of sweet rice flour, and 1 tsp of baking powder. Mix until just combined.
5. Spoon batter into a piping bag or a Ziploc bag. Cut off the tip (or corner if using a Ziploc bag) and pipe the batter into the prepped donut pans.
   • Tip #1: The batter will be thick and runny. If it’s too runny for you, let it sit for 10 minutes and the batter will thicken.
6. Bake for 12-14 minutes until a toothpick comes out clean.
7. Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.
8. While the donuts are cooling, combine all the ingredients for the glaze. Using a spice grinder, break down 1/3 cup of freeze dried strawberries into powder. Mix together 3 tbsp of coconut milk, 3/4 cup of powdered sugar, 1/2 tsp of vanilla extract, and the freeze dried strawberry powder. If the glaze is not thick enough for you, add more powdered sugar.
   • Tip #2: The consistency of the glaze can vary depending on what kind of coconut milk you use. In the past, I’ve used coconut milk with very little fat which made the glaze and batter more runny. Make sure to use Thai coconut milk for the most consistent results.
   • Tip #3: If the glaze seems too loose, add more powdered sugar until the desired consistency. You want a glaze that’s thick and stays on the donut like in the pictures.
9. Dip the donuts into the glaze and top with sprinkles. Enjoy!

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