Go Back
+ servings
Vietnamese coffee mochi donuts
Print Recipe
5 from 7 votes

Vietnamese Coffee Mochi Donuts

A super easy mochi donut recipe that is flavored with espresso powder and sweetened condensed milk.
Prep Time15 mins
Cook Time9 mins
Course: Dessert
Cuisine: Asian
Diet: Gluten Free
Keyword: Vietnamese coffee mochi donuts
Servings: 12 donuts
Calories: 259kcal
Author: Becca Du

Ingredients

Vietnamese Coffee Mochi Donut

Espresso Glaze

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!

Nutrition

Serving: 1mini donut | Calories: 259kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 165mg | Potassium: 308mg | Fiber: 1g | Sugar: 24g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg