Black Sesame Mochi Donuts (Printable version)
Chewy, tender donuts with nutty black sesame flavor and crisp mochi texture—gluten-free treats perfect for unique desserts.
# Ingredient List:
→ 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
→ Optional Toppings
13 - Additional black sesame seeds for sprinkling
# How to Make It:
01 - Preheat the oven to 350°F. Grease a mini donut pan thoroughly to prevent sticking.
02 - In a large bowl, whisk together sweet rice flour, ground black sesame seeds, granulated sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, beat eggs until blended. Add milk, melted butter, and vanilla extract. Whisk until fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk until a smooth, thick batter forms without lumps.
05 - Spoon or pipe the batter into the prepared donut pan cavities, filling each 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 carefully 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. Sprinkle with additional black sesame seeds if desired. Allow glaze to set before serving.
# Expert Suggestions:
01 -
- The texture is something magical, crisp on the outside and satisfyingly chewy within, unlike any donut you have tried before
- Black sesame brings this sophisticated nuttiness that keeps people guessing while being completely gluten-free
02 -
- Over-mixing the batter will not ruin these donuts, but under-mixing will leave pockets of dry flour, so be thorough
- The donuts must be completely cool before glazing, otherwise the glaze will melt right off and you will have a messy situation
03 -
- Toasting your sesame seeds in a dry pan for 2 minutes before grinding makes the flavor exponentially more intense
- A mini donut pan is essential here, but you could try a regular donut pan and adjust baking time to 18 to 22 minutes