Gluten Free Thai Tea Mochi Donuts

Mochi donuts continue to be one of my favorite desserts because not only are they easy to make, but they’re also not too sweet. If you’re from an Asian household, you know “not too sweet” is the ultimate compliment for a dessert. Another thing I’ve been obsessed with is Thai Tea. It’s a classic drink at many Asian restaurants, but I personally like to put that flavor into desserts. So far I’ve made Thai tea flavored creme brulee, mochi muffins, and ice cream. This week I thought I would combine 2 of my favorite things and create a Thai tea mochi donut. This donut is not only gluten free, but it’s also fluffy and chewy thanks to the mochi flour (sweet rice flour) I used.

Ingredients, Substitutions & Adjustments

Thai Tea Mochi Donuts

• Thai tea mix – I use this Thai tea mix from Amazon. You can also find it to at Asian grocery stores.
• Coconut milk – I love using full fat coconut milk because the coconut fat gives the donut a fluffier texture. You can use low fat coconut milk, but it will change the texture of the donuts a little. A good substitution for coconut milk is whole milk.
• Unsalted butter – Adds richness and nuttiness to the donut batter. I chose to use browned butter for these mochi donuts because it added extra rich flavor to the donuts.
• Light brown sugar – Adds sweetness and moisture to the donut. You can also use dark brown sugar or granulated sugar. Dark brown sugar will make the donut sweeter and chewier.
• Vanilla extract – Adds flavor to the donuts. Good substitutes are 1 vanilla bean or an equal amount of vanilla paste.
• Eggs – Adds richness to the donuts and binds the dough together.
• Salt for seasoning
• Sweet rice flour – This is the ingredient that gives the donut its squishy texture. I like to use Koda Farms mochiko sweet rice flour.
• Baking powder – Baking powder provides lift to the donuts and makes it airy.

Coconut Glaze

The coconut glaze is made of a mixture of coconut milk, vanilla extract, and powdered sugar. Coconut milk can be substituted with whole milk. Vanilla extract can be substituted with an equal amount of vanilla paste or 1/2 a vanilla bean.

Where does Thai tea come from?

I didn’t know that much about Thai tea, so I thought I would do a little research on its origins. I always assumed that Thai tea was an American invention like fortune cookies were. The truth is, the Thai tea we know and love is actually a mixture of a Thai street food favorite and American tastes. Tea came to Thailand via the Chinese in the 1980s. The tea that was brought over was eventually combined with condensed milk and ice to create Thai tea or Cha Yen in Thai. This drink quickly became a popular Thai street food staple.

It eventually made its way over to the US. As Thai food gained popularity here, Thai chefs added orange food coloring and more sugar to adapt this drink to American tastes. The food coloring used is actually very similar to the food coloring used in Kraft Mac & Cheese. And nowadays, it is a hugely popular drink in not only Thai restaurants, but all Asian restaurants across the US.

How to make Thai tea mochi donuts

Preheat oven to 350 degrees F (177 degrees C). Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter. Set aside.

Heat the coconut milk in the microwave for 30 seconds and add the Thai tea mix. Let it steep for 15 minutes. Brown your butter. Heat butter over medium heat until it melts. Lower the heat to low and cook until brown bits start to appear. Pour into a large bowl. Let it cool for 1-2 minutes.

Add the brown sugar and egg. Mix until incorporated. Next, add the Thai tea coconut milk mixture, vanilla extract, and salt. Mix until well incorporated. Lastly, add the sweet rice flour and baking powder. Mix until incorporated. Spoon the dough into a pastry bag or Ziploc bag. Pipe the donuts into the prepared donut pans. Bake for 12-14 minutes until a toothpick comes out clean.

Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely. While the donuts are cooling, combine all the ingredients for the glaze. Mix and set aside. If the glaze is not thick enough for you, add more powdered sugar. Dip the donuts into the glaze and enjoy!

Tips on how to make the perfect Thai tea mochi donuts

What should I do if my dough is too runny?

If your dough feels a little wet, rest it for 5 minutes to allow it to dry out a bit before piping into the donut pan. If that doesn’t work, add more flour.

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. You can also use a pastry bag if you have them!

What should I do if my glaze is too runny or too thick?

There is a lot of variation between coconut milk brands. Some have more fat and are thicker, and some have more water and are runnier. I faced this issue when I tried using a different coconut milk brand while testing, and it made my glaze too runny. If your glaze is too runny, add more powdered sugar until it is the desired thickness. Alternatively, if your glaze is too thick, add more coconut milk until it is the desired thickness.

How do you store these mochi donuts?

These donuts should last up to 3 days at room temperature in an airtight container and up to 3 months in the freezer.

Can I reduce the sugar in these donuts?

Yes you can, but make sure to reduce the sweet rice flour accordingly. For every 1 tablespoon reduction in sugar, reduce the sweet rice flour by 1 1/2 teaspoon.

Did you make this dish?

If you made this dish, I would love to see!

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