Baked chocolate mochi donuts

These baked chocolate mochi donuts are soft, chewy and better than their yeasted cousins! In fact, these might be my favorite donuts of all time!

baked chocolate mochi donuts

Sigh. Today was supposed to be the last day of our spring break trip to Tokyo and Taiwan. We had all these plans of eating our way through Japan and Taiwan. But alas, our plans will have to wait. Depending upon the state of the world, we hope to reschedule the trip for later this year. If things don’t work out, then we will try to go again next year.

Despite my intermittent grumbling, I do have a lot to be thankful for. I am grateful to work for a company that is allowing me to work remotely at this time. I’m thankful that the three of us are healthy and in fairly good spirits. And I’m thankful that we can continue to pay our mortgage and put food on the table. Not everyone is as lucky as we are.

baked chocolate mochi donuts

While it’s not quite the same, I tried to bring parts of Japan and Taiwan to our home. I’ve attempted recreating some foods during this social isolation period. Some turned out well, while others not as much. These baked chocolate mochi donuts? Definitely on par.

We first learned about mochi donuts from a food magazine. Sadly, I wasn’t aware of them before. The magazine showcased either a mango or passionfruit kind. Since I did not have any of those ingredients on hand, I sought out a recipe that leveraged ingredients that I had in my pantry. And so these chocolate mochi donuts were born. Because they are baked, the donuts feel more healthy than their yeasted and fried counterparts.

baked chocolate mochi donuts

Addie helped me glaze and decorate these one morning. She was quite proud of her work, and I really loved how they turned out. We gifted a few of the donuts to our neighbors. These are folks we trust (and who trust us), so they happily accepted them.

Here’s how the three of us rated the donuts.

Husband: 4 out of 5
Addie: 5 out of 5
Me: 5 out of 5 (you’d better watch out, because I would fight you for these)

Baked chocolate mochi donuts

These soft and chewy chocolate mochi donuts are naturally gluten-free!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Cuisine: Asian
Keyword: Asian, Breakfast
Servings: 15
Author: Eva Bakes


  • Donut pan



  • 2 cups Mochiko brand sweet rice flour
  • 1 cup brown sugar packed
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 can full fat coconut milk the can of coconut milk should be between 13.5 - 13.66 ounces
  • 2 large eggs room temperature
  • ¼ cup (4 Tablespoons) unsalted butter melted and cooled
  • 2 ounces bittersweet chocolate chopped, melted and cooled
  • flaky sea salt, chopped chocolate or black sesame seeds for garnish optional

Chocolate glaze

  • 2 ounces bittersweet chocolate chopped, melted and cooled
  • 2 to 2 and ½ Tablespoons coconut milk or milk of choice or more if needed
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla extract
  • pinch of salt
  • sprinkles, chocolate shavings, or sesame seeds optional


  • Preheat your oven to 350°F. Generously grease two donut pans and set aside.

Make the donuts

  • In a large bowl, whisk together the sweet rice flour, sugar, cocoa powder, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the coconut milk, eggs and melted butter on medium speed. Turn the mixer down to low and add in the melted chocolate. Then slowly add in the dry ingredients until well combined.
  • Transfer the batter to your prepared donut pans, filling each well all the way to the top. If you have leftover batter (I did), you can transfer it into a standard muffin pan and fill it to the top of each well. The baking time for muffins will be the same as the donuts.
  • Bake in your preheated oven for 32 minutes or until the centers spring back when you gently touch it.
  • Cool in the baking pans for 10 minutes before transferring the donuts to a wire rack to cool completely.

Make the glaze

  • While the donuts are cooling, make the glaze. Do not make this ahead of time because the glaze will harden fairly quickly.
  • In a medium sized bowl, combine the melted chocolate, milk, powdered sugar, vanilla and salt. If the glaze appears too thick, add more milk. I ended up adding a lot more milk since my glaze was too thick. You want the glaze to be thinner than pudding-like consistency, but thicker than a runny gravy. Take one donut and dunk it into your glaze. Twist it and then remove from the bowl and flip the donut over. Place it on a wire rack with a baking sheet underneath. Top with shaved chocolate, sprinkles, or anything else you like. Allow the glaze to set before eating.


Leftover donuts should be stored in an airtight container at room temperature and will last for a few days.
Source: Snixy Kitchen

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