Vietnamese Coffee Mochi Donuts
A super easy mochi donut recipe that is flavored with espresso powder and sweetened condensed milk.
Servings: 12 donuts
Calories: 259kcal
Equipment
Ingredients
Vietnamese Coffee Mochi Donut
- 3 tbsp unsalted butter melted
- 1 cup condensed milk
- ¼ cup granulated sugar
- 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, granulated sugar, 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