Fall is hands down my favorite season. I love absolutely everything about it from the colors to the warm spices to the crisp air. And one thing I always crave during fall is donuts, so I crafted 2 fall inspired mochi donut recipes for you guys. These Vietnamese coffee mochi donuts are the first! They have the flavors of a nice strong coffee combined with sweetened condensed milk.
Ingredients, Substitutions & Adjustments
- Espresso powder – Espresso powder is how you get the coffee flavor into the donuts. I used a lot of espresso powder because I like a strong coffee flavor. If it’s too strong for you, use 3 tbsp instead. I like to use King Arthur espresso powder.
- Condensed milk – Condensed milk is a mixture of milk and sugar that’s been reduced down, and adds the sweetness to this recipe.
- Unsalted butter – Adds richness and nuttiness to the donut batter.
- Granulated sugar – Adds sweetness and moisture to the donut
- 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.
- Sweet rice flour – This is the ingredient that gives the donut it’s 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.
Making my Vietnamese coffee mochi donuts
You’ll only need 1 bowl for this recipe. First, preheat oven to 350 degrees F. Next, combine all the wet ingredients into a bowl. That is everything from butter to salt. Mix until well incorporated. Then throw in all the dry ingredients. Mix until a loose dough forms. I would recommend using a whisk for the smoothest dough.
Use a pastry bag or Ziploc bag to pipe the dough into your greased donut pan. Bake for 9-11 minutes until a toothpick comes out clean. Cool in the donut pan for 10 minutes then transfer to a cooling rack to cool completely. While the donuts are cooling, combine all the ingredients for the glaze and mix. Dip the donuts into the glaze and serve!
Tips on how to make the perfect Vietnamese coffee mochi donuts
- Rest your dough if it feels a little wet – 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.
- 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.
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Vietnamese Coffee Mochi Donuts
Equipment
Ingredients
Vietnamese Coffee Mochi Donut
- 3 tbsp unsalted butter melted
- 1 cup condensed milk
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup espresso powder
- 1 ½ cup sweet rice flour
- 2 tsp baking powder
Espresso Glaze
- ¼ cup coconut milk
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp espresso powder
Instructions
- Preheat the oven to 350 degrees F (177 degrees C).
- Combine butter, condensed milk, eggs, vanilla extract, and salt in a large bowl. Whisk until well incorporated.
- Add the espresso powder, sweet rice flour, and baking powder. Whisk until a soft brown dough forms.
- Prep 2 donut pans by greasing them with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter.
- Spoon the batter into a pastry bag or Ziploc bag. Pipe the donut into the donut pans.
- Bake for 9-11 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, make your espresso glaze. Combine coconut milk, powdered sugar, vanilla extract, and espresso powder in a bowl. Mix until combined. Set aside.
- Dip the donuts into the glaze and serve!
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by Becca Du