Black Sesame Mochi Donuts (Printable)

Chewy donuts with nutty black sesame flavor, crisp exterior, and delightful mochi texture—perfect unique gluten-free treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup sweet rice flour (mochiko)
02 - 2 tbsp black sesame seeds, ground
03 - 1/2 cup granulated sugar
04 - 1 tsp baking powder
05 - 1/4 tsp salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 2 tbsp unsalted butter, melted
09 - 1/2 tsp vanilla extract

→ For Glaze

10 - 1 cup powdered sugar
11 - 1-2 tbsp milk, as needed
12 - 1 tsp black sesame paste or additional ground black sesame seeds
13 - Additional black sesame seeds for sprinkling

# How To Make:

01 - Preheat the oven to 350°F and grease a mini donut pan thoroughly.
02 - In a large bowl, whisk together sweet rice flour, ground black sesame seeds, granulated sugar, baking powder, and salt until well blended.
03 - In a separate bowl, beat eggs, then add milk, melted butter, and vanilla extract. Whisk until fully combined and smooth.
04 - Pour the wet ingredients into the dry ingredients. Mix until a smooth, thick batter forms, ensuring no dry pockets remain.
05 - Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full to allow for rising.
06 - Bake for 15-18 minutes, until donuts spring back when lightly pressed and a toothpick inserted comes out clean.
07 - Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
08 - Whisk powdered sugar with 1 tbsp milk and black sesame paste until smooth. Add additional milk as needed to reach a dipping consistency.
09 - Dip the tops of cooled donuts into the glaze and sprinkle with additional black sesame seeds if desired. Allow glaze to set before serving.

# Expert Tips:

01 -
  • The mochi texture creates this addictive chew that regular donuts simply cannot achieve
  • Black sesame adds this sophisticated nutty flavor that keeps everyone guessing
  • They are naturally gluten free without requiring any special techniques or hard to find ingredients
02 -
  • The batter thickens as it sits, so work reasonably quickly once you have combined wet and dry ingredients
  • Underbaked mochi donuts are gummy in an unpleasant way, so trust that toothpick test and do not rush the baking time
03 -
  • Investing in a mini donut pan is absolutely worth it for that bakery style appearance and faster, more even baking
  • Room temperature ingredients incorporate more smoothly and give you a more consistent final texture

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