Gluten Free Thai Tea Mochi Donuts

Thai tea mochi donuts on parchment paper.

4 from 1 rating

Gluten Free Thai Tea Mochi Donuts

Made with sweet mochi flour, these gluten free Thai tea mochi donuts are the perfect treat. They come together in less than an hour and can be made using only 1 bowl.

Prep Time20

Cook Time12

Course: Dessert

Cuisine: Asian

Diet: Gluten Free, Vegetarian

Keyword: thai tea mochi donut recipe, thai tea mochi donuts

Servings: donuts

Calories: 212kcal

Author: Becca Du

Equipment

Ingredients

Thai Tea Mochi Donuts

½ cup coconut milk full fat
1 tbsp Thai tea mix
¼ cup unsalted butter
6 tbsp light brown sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
1 cup sweet rice flour
1 tsp baking powder

Coconut Glaze

US Customary - Metric

Instructions

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.
Strain the Thai tea coconut milk from step 3 and add it to the mixture. Follow with the vanilla extract and salt. Mix until well incorporated.
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!

Notes

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 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.

Nutrition