Chocolate Mochi Donuts
Delicious gluten-free chocolate donuts made with mochi, sweet rice flour!
Ingredients
- ¼ cup unsalted butter, melted and cooled, plus more for greasing pans 2 ounces
- 2 cups mochiko sweet rice flour (different from "white rice flour" or "brown rice flour") 320 grams
- 1 cup organic dark brown sugar (see note) 200 grams
- ¼ cup cocoa powder or sub in 1/4 cup ground black sesame seeds for a chocolate black sesame version! See note.
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 13.5-13.66- ounce can full-fat coconut milk see note
- 2 large eggs room temperature
- 2 ounces bittersweet chocolate 60-70%, melted and cooled
- 1½ teaspoons vanilla extract
- Optional for garnish: flaky salt, black sesame seeds, shaved chocolate
Instructions
- Preheat oven to 350°F and place the oven rack in the middle of the oven.
- Generously grease the sides and top of two non-stick donut pans with soft butter. (Alternatively, you can bake these as muffins - the batter for 1 muffin is the same amount as for 1 donut).
- In a medium bowl, whisk together the sweet rice flour, dark brown sugar, cocoa powder or black sesame powder, baking powder, and salt.
- In a large mixing bowl, whisk together the melted butter, coconut milk, eggs, and vanilla extract. Pour in the melted cooled chocolate and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until completely combined.
- Divide the batter among the 12 donut cavities of the prepared donut pans, filling each one all the way to the top edge.
- Bake 32-35 minutes until the top is set and the donut gently springs back when poked with a finger. It might not spring back as much as a muffin: do not bake any longer than 35 minutes. The donuts crisp up as they cool and if you continue baking them, they'll get ROCK HARD on the outside. If you like your donuts a little gooey, bake 30-31 minutes.
- Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely before glazing.
- Prepare the glaze just before you're ready to glaze the donuts because it will firm up as it sits.
Notes
This recipe is easily halved, makes 6 donuts and 1 muffin.
If making a full recipe, transfer the batter to a Ziploc bag and cut off a corner. Pipe the batter into the rings. Easy peasy.
For the chocolate black sesame version, sub in 1/4 cup ground black sesame seeds instead of cocoa powder. Grind up the black sesame seeds in a coffee grinder, small blender jar, or small food processor until fine like a powder. Balck sesame powder can be found in Asian Supermarkets also.
You can also bake these as muffins. The batter for 1 muffin is the same amount as for 1 donut – Bake for ~45 minutes, check to not overbake!