Black Sesame Mochi Donuts (Print Version)
Chewy gluten-free donuts with nutty black sesame flavor and crisp exterior.
# What You Need:
→ Dry Ingredients
01 - 1 cup sweet rice flour (mochiko)
02 - 2 tbsp black sesame seeds, ground
03 - 1/2 cup granulated sugar
04 - 1 tsp baking powder
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 2 tbsp unsalted butter, melted
09 - 1/2 tsp vanilla extract
→ For Glaze
10 - 1 cup powdered sugar
11 - 1-2 tbsp milk, as needed
12 - 1 tsp black sesame paste or additional ground black sesame seeds
→ Optional Toppings
13 - Additional black sesame seeds for sprinkling
# Preparation Steps:
01 - Preheat the oven to 350°F. Generously grease a mini donut pan with cooking spray or butter to prevent sticking.
02 - In a large mixing 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 the eggs until smooth. Add milk, melted butter, and vanilla extract. Whisk until fully incorporated and slightly frothy.
04 - Pour the wet mixture into the dry ingredients. Stir with a spatula or whisk until a thick, smooth batter forms, ensuring no flour pockets remain.
05 - Transfer the batter into a piping bag or use a spoon to distribute it into the prepared donut cavities. Fill each mold about 3/4 full to allow for rising.
06 - Bake for 15-18 minutes until the donuts spring back when lightly touched and a toothpick inserted comes out clean. The tops should be set but still tender.
07 - Let the donuts rest in the pan for 5 minutes to set. Carefully remove them and transfer to a wire rack to cool completely before glazing.
08 - In a small bowl, whisk powdered sugar with 1 tbsp milk and black sesame paste until smooth and glossy. Adjust consistency with additional milk as needed for easy dipping.
09 - Dip the top of each cooled donut into the glaze, letting excess drip off. Sprinkle immediately with additional black sesame seeds. Allow glaze to set for 10 minutes before serving.
# Expert Advice:
01 -
- The outside gets this incredible crisp while staying impossibly chewy inside, like a warm hug in donut form
- Black sesame adds this sophisticated nutty flavor that somehow feels both comforting and fancy at the same time
02 -
- These are absolutely best eaten the same day, as that beloved chewiness starts to firm up overnight
- Overfilling the donut cavities is the number one mistake, they will lose their hole and become weird muffin shapes
03 -
- Grind your sesame seeds fresh if possible, the flavor is infinitely better than preground
- Use a piping bag for the neatest donuts, but a spoon and steady hand works just fine too