Black Sesame Mochi Donuts (Print Version)
Chewy, nutty black sesame donuts with crisp edges and tender mochi-like centers
# What You Need:
→ Dry Ingredients
01 - 1 cup sweet rice flour (mochiko)
02 - 2 tablespoons black sesame seeds, ground
03 - 1/2 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 2 tablespoons unsalted butter, melted
09 - 1/2 teaspoon vanilla extract
→ For Glaze
10 - 1 cup powdered sugar
11 - 1-2 tablespoons milk, as needed
12 - 1 teaspoon black sesame paste or additional ground black sesame seeds
→ Optional Toppings
13 - Additional black sesame seeds for sprinkling
# How-To Steps:
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 smooth. Add milk, melted butter, and vanilla extract. Whisk until fully combined.
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, filling each cavity 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 tablespoon milk and black sesame paste until smooth. Add additional milk as needed to reach dipping consistency.
09 - Dip the tops of cooled donuts into the glaze. Sprinkle with additional black sesame seeds if desired. Allow glaze to set for 10-15 minutes before serving.
# Expert Tips:
01 -
- The texture is incredible—slightly crisp outside, pillowy and chewy inside, nothing like your typical donut
- That nutty black sesame flavor feels sophisticated but the recipe comes together in under an hour
- Naturally gluten-free without any weird aftertaste or dense texture that plagues so many GF baked goods
02 -
- These donuts are best enjoyed the same day—their signature chewy texture firms up noticeably overnight
- Room temperature ingredients incorporate more smoothly into the batter, giving you better results
03 -
- Invest in a mini donut pan if you do not already own one—regular donut pans work but minis have better texture
- Grind your sesame seeds fresh rather than buying pre-ground, as the flavor difference is remarkable