Black Sesame Mochi Donuts

My first attempt at mochi donuts ended up being accidentally vegan because I forgot to buy eggs. They still came out chewy and strange, but something about that texture stuck with me. When I finally tried them again with the proper ingredients, I understood what all the fuss was about. These black sesame ones have become my favorite variation.

I made these for a friend who cant eat gluten, expecting them to be a decent compromise. She took one bite and literally stopped midconversation to stare at me. Now she requests them for every birthday, and honestly, I do too.

Ingredients

• Sweet rice flour (mochiko): This is absolutely nonnegotiable for that signature stretchy chew, regular rice flour just wont give you the same bounce
• Ground black sesame seeds: Toast them lightly first if you can, it deepens the nutty flavor into something almost earthy and magical
• Granulated sugar: Helps create that crisp exterior while keeping the inside tender
• Baking powder: Gives these little guys just enough lift without losing their dense satisfying texture
• Salt: A tiny pinch makes all the flavors pop and balances the sweetness
• Eggs: Essential for structure and richness, dont skip them unless youre comfortable with vegan experimentation
• Whole milk: Creates a tender crumb, though any milk you have on hand will work in a pinch
• Melted butter: Adds that wonderful richness and helps with browning
• Vanilla extract: Rounds everything out and adds that classic baked warmth
• Powdered sugar: For the glaze, it dissolves smoothly into that perfect dipping consistency
• Black sesame paste or seeds: This is what gives the glaze its dramatic color and extra flavor punch

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and grease your mini donut pan thoroughly, getting into all those little corners

Mix the dry ingredients:

Whisk together sweet rice flour, ground black sesame seeds, sugar, baking powder, and salt until everything is evenly distributed

Combine the wet ingredients:

Beat your eggs, then add milk, melted butter, and vanilla, whisking until everything is smoothly incorporated

Bring it all together:

Pour the wet mixture into the dry and mix until you have a thick, smooth batter, it will feel tacky but thats exactly right

Fill the pan:

Spoon or pipe the batter into each donut cavity, filling about threequarters full, they puff up nicely

Bake until perfect:

Bake for 15 to 18 minutes, checking that they spring back when touched and a toothpick comes out clean

Cool with patience:

Let them rest in the pan for 5 minutes before transferring to a wire rack, otherwise they might tear

Make the glaze:

Whisk powdered sugar with 1 tablespoon milk and black sesame paste, adding more milk until it reaches a dippable consistency

Glaze and finish:

Dip each cooled donut into the glaze, sprinkle with extra sesame seeds if you like, and let them set before devouring

Pin It

My grandmother tried one of these and asked why I was serving her burnt donuts. Then she tasted the glaze and asked for the recipe. Sometimes the most surprising flavors win people over.

Making Them Your Own

Dairyfree butter and milk work perfectly fine here if you need to accommodate vegan diets. The texture stays remarkably similar, which still surprises me every time I make the swap.

Getting The Texture Right

The key is not overmixing the batter once you combine wet and dry ingredients. Just stir until everything comes together and walk away. Overworking it makes the donuts tough instead of pleasantly chewy.

Serving Suggestions

These are incredible with a cup of green tea or jasmine tea, the floral notes play beautifully with the sesame. They also pair surprisingly well with coffee if you prefer something stronger in the morning.

• Warm them slightly before serving if theyve been sitting out
• The glaze sets best at room temperature, so dont refrigerate freshly glazed donuts
• Store any leftovers in an airtight container with a piece of bread to keep them soft

Pin It

Theres something deeply satisfying about biting into a donut that literally bounces back at you. These black sesame mochi donuts have become my go to for whenever I need to impress someone with something that looks simple but tastes extraordinary.

Recipe FAQs

→ What makes these donuts chewy?

The chewy texture comes from sweet rice flour (mochiko), a glutinous rice flour that creates that signature bouncy mochi consistency when baked. Unlike wheat flour, it develops a delightfully elastic texture that's both tender and satisfyingly chewy.

→ Can I make these vegan?

Yes, simply replace the eggs with a flax egg or commercial egg replacer, use plant-based milk instead of dairy milk, and substitute the butter with vegan butter or coconut oil. The texture remains excellent with these swaps.

→ Do I need a donut pan?

A mini donut pan creates the classic shape, but you can also use a muffin tin for donut holes or even pipe small rounds onto a baking sheet. Just adjust baking time accordingly—smaller shapes will cook faster.

→ How should I store these?

These are best enjoyed fresh within 24 hours for optimal chewiness. Store in an airtight container at room temperature. You can refresh slightly firm donuts with a quick 10-second microwave zap.

→ What does black sesame taste like?

Black sesame seeds offer an earthy, nutty flavor with subtle sweet notes. When ground, they become intensely aromatic and add a sophisticated depth that balances beautifully with the sweet glaze and tender dough.