Black Sesame Mochi Donuts

My tiny apartment kitchen smelled like toasted nuts the day I first attempted these donuts, after a friend brought me back black sesame paste from Tokyo. I had no idea what to expect from mochi-based donuts, but that first bite—chewy, lightly crisp, with this earthy, almost chocolate-like depth—completely floored me. Now I keep a stash of sesame seeds in the freezer specifically for when the craving hits.

I made these for a small dinner party last winter, and my friend Sarah—usually skeptical of anything labeled gluten-free—took one bite and immediately asked for the recipe. Watching people try to identify that familiar yet elusive flavor, then seeing their eyes light up when they place it, has become one of my favorite kitchen moments.

Ingredients

• Sweet rice flour (mochiko): This creates that signature chewy mochi texture—regular rice flour or all-purpose flour wont give you the same bounce
• Ground black sesame seeds: Toast them briefly before grinding for deeper flavor—the difference is worth the extra step
• Granulated sugar: Provides structure and sweetness without overwhelming the subtle sesame flavor
• Baking powder: Essential for lift since we dont have yeast, giving the donuts their tender rise
• Salt: A pinch balances the earthiness and enhances all the flavors
• Eggs: Bind everything together and add richness—room temperature eggs incorporate more smoothly
• Whole milk: Creates a tender crumb, though any milk works in a pinch
• Melted butter: Adds flavor and helps create that crisp exterior we love
• Vanilla extract: Rounds out the sesame flavor without competing with it
• Powdered sugar: Forms the base of our simple, elegant glaze
• Additional milk: Adjust the glaze consistency until its perfect for dipping
• Black sesame paste or seeds: Reinforces that gorgeous nutty flavor in the finished glaze

Instructions

Prep your oven and pan:

Preheat oven to 350°F (175°C) and grease your mini donut pan thoroughly—I learned the hard way that even non-stick pans need help with these sticky beauties.

Whisk together the dry ingredients:

In a large bowl, combine sweet rice flour, ground black sesame seeds, sugar, baking powder, and salt until evenly distributed.

Mix the wet ingredients:

In a separate bowl, beat the eggs before adding milk, melted butter, and vanilla extract—whisk until everything is smooth and combined.

Combine the batter:

Pour the wet ingredients into the dry and mix until you have a thick, smooth batter—resist the urge to overmix, which can make the donuts tough.

Fill the donut pan:

Spoon or pipe the batter into prepared cavities, filling each about 3/4 full—a piping bag makes this so much less messy.

Bake until golden:

Bake for 15-18 minutes, checking for doneness when donuts spring back when touched and a toothpick comes out clean.

Cool the donuts:

Let them rest in the pan for 5 minutes—this helps them set—then transfer to a wire rack to cool completely before glazing.

Make the glaze:

Whisk powdered sugar with 1 tablespoon milk and black sesame paste until smooth, adding more milk as needed to reach a dippable consistency.

Glaze and finish:

Dip the cooled donuts into the glaze, sprinkle with extra black sesame seeds, and let the glaze set before serving—though eating one warm is also totally acceptable.

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There was a rainy Sunday when I made these just for myself, reading and dipping donuts into tea while watching storm clouds roll past my window. That quiet afternoon, with the nutty sesame flavor warming me from inside, turned what could have been a lonely day into something almost sacred.

The Texture Secret

Sweet rice flour behaves completely differently from wheat flour or regular rice flour. It absorbs liquid slowly and creates that distinctive mochi bounce we love. If youve never worked with mochiko before, the batter might seem thick and slightly sticky—thats exactly right. Trust the process and resist adding extra liquid, or you will lose that incredible chewy texture.

Glazing Wisdom

Wait until the donuts are completely cool before glazing, or the glaze will slide right off. I usually glaze over a wire rack set over parchment paper to catch the drips, which makes cleanup so much easier. If your glaze seems too thick, add milk literally one teaspoon at a time—a little goes a long way.

Storage Tips

If you somehow have leftovers (which rarely happens in my house), store them in an airtight container at room temperature. The texture will change overnight, becoming more firm and less chewy. You can refresh them in the microwave for about 10 seconds, though they will not return to their freshly baked glory.

• Freeze unglazed donuts for up to a month, then thaw and glaze when needed
• The glaze firms up beautifully after about 30 minutes, making them easier to stack or pack
• Experiment with different toppings like white sesame seeds or a pinch of sea salt on the glaze

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These have become my go-to when I want to make something that feels special but does not require hours of effort. The way that earthy sesame flavor lingers, paired with that impossible mochi chew, creates exactly the kind of simple joy that keeps us coming back to the kitchen.

Recipe FAQs

→ What gives these donuts their chewy texture?

Sweet rice flour (mochiko) creates the signature chewy, elastic mochi texture that distinguishes these from traditional cake or yeast donuts.

→ Can I make these ahead of time?

These are best enjoyed fresh within the same day, as the chewy texture naturally firms over time. Store in an airtight container at room temperature.

→ What does black sesame taste like?

Black sesame offers an earthy, nutty flavor profile similar to walnuts or almonds, with a subtle natural sweetness and aromatic warmth.

→ Is a donut pan necessary?

A mini donut pan creates the classic shape, but you can use a muffin tin for slightly longer baking time or pipe rounds onto a baking sheet for drop-style treats.

→ Can these be made vegan?

Yes, substitute plant-based milk and vegan butter for the dairy ingredients, and use a flax or chia egg replacement for the eggs.

→ Why toast the sesame seeds?

Light toasting enhances the natural oils and deepens the nutty flavor profile, creating a more pronounced black sesame taste throughout the batter.