Black Sesame Mochi Donuts (Printable version)
Chewy donuts with nutty black sesame flavor and mochi texture, featuring crisp exterior and sweet glaze.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup (120 g) sweet rice flour (mochiko)
02 - 2 tbsp (16 g) black sesame seeds, ground
03 - 1/2 cup (100 g) granulated sugar
04 - 1 tsp baking powder
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup (120 ml) whole milk
08 - 2 tbsp (30 g) unsalted butter, melted
09 - 1/2 tsp vanilla extract
→ For Glaze
10 - 1 cup (120 g) powdered sugar
11 - 1–2 tbsp (15–30 ml) 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 (175°C). 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 uniform. Add milk, melted butter, and vanilla extract. Whisk until fully combined and smooth.
04 - Pour the wet ingredients into the dry mixture. Stir gently until a thick, smooth batter forms without overmixing.
05 - Spoon or pipe the batter into the prepared donut pan, filling each cavity approximately 3/4 full to allow for rising.
06 - Bake for 15–18 minutes, or until donuts spring back when lightly pressed and a toothpick inserted comes out clean.
07 - Let donuts rest in the pan for 5 minutes to set, then carefully transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with 1 tbsp milk and black sesame paste until smooth. Adjust consistency with additional milk if needed for proper dipping texture.
09 - Dip the tops of cooled donuts into the glaze, allowing excess to drip off. Sprinkle with additional black sesame seeds if desired. Let glaze set before serving.
# Expert tips:
01 -
- The mochi texture gives you this irresistible chew that keeps you coming back for just one more
- They are naturally gluten free without feeling like a compromise or missing out on anything
- The black sesame glaze looks stunning and tastes even better than it looks
02 -
- The batter will be thicker than typical donut batter, which is exactly what gives these their characteristic chewy texture
- Letting the donuts cool completely before glazing prevents the glaze from melting right off
- These are best enjoyed the same day because the mochi texture naturally firms up over time
03 -
- Grind your black sesame seeds right before making the batter for the most intense flavor
- Room temperature ingredients incorporate better and create a more uniform texture