Pandan Mochi Donuts
These donuts are a little bit of summer in the form of a donut. Pandan flavored mochi donuts topped with coconut glaze and shredded coconut.
Servings: 16 donuts
Calories: 203kcal
Equipment
Ingredients
Pandan Mochi Donuts
- 3 tbsp unsalted butter
- 6 tbsp granulated sugar
- 2 eggs
- 1 ¼ cup coconut milk
- 1 tsp vanilla extract
- ½ tsp pandan extract
- 2 cups sweet rice flour
- 2 tsp baking powder
Coconut Glaze & Topping
- 3 tbsp coconut milk
- 1 ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup shredded coconut
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- Melt the butter in the microwave (~30 seconds).
- Add all the ingredients from the melted butter to pandan extract in a large bowl. Mix together until combined.
- Add the sweet rice flour and baking powder. Mix until combined.
- Prep donut pan by greasing it with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter.
- Spoon the dough into a pastry bag or Ziploc bag. Pipe the dough into the donut pans.
- Bake for 10-12 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 coconut glaze. Combine coconut milk, powdered sugar, and vanilla extract in a bowl. Mix until combined. Set aside.
- Dip the donuts into the glaze and then top with shredded coconut.
Nutrition
Serving: 1donut | Calories: 203kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 68mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg