Black Sesame Mochi Donuts (Printable Version)

Chewy, tender donuts with nutty black sesame flavor, featuring a crisp exterior and delightful mochi texture—perfect for a unique and gluten-free treat.

# What You'll 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 Make It:

01 - Preheat oven to 350°F. Grease a mini donut pan thoroughly to prevent sticking.
02 - Whisk together sweet rice flour, ground black sesame seeds, granulated sugar, baking powder, and salt in a large bowl until evenly distributed.
03 - Beat eggs in a separate bowl, then add milk, melted butter, and vanilla extract. Whisk until fully combined and smooth.
04 - Pour wet ingredients into dry ingredients. Mix until a smooth, thick batter forms, ensuring no flour pockets remain.
05 - Spoon or pipe batter into prepared donut pan, filling each cavity approximately 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 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 if needed to achieve dipping consistency.
09 - Dip tops of cooled donuts into glaze and sprinkle with additional black sesame seeds if desired. Allow glaze to set before serving.

# Expert Tips:

01 -
  • These donuts stay incredibly chewy for days, unlike traditional cake donuts that dry out
  • The mochi texture creates this addictive bounce that makes everyone reach for seconds
  • They are naturally gluten-free without any weird aftertaste or dense crumb
02 -
  • The batter will seem thick and sticky, but that is exactly right for mochi texture
  • Let the donuts cool completely before glazing or the glaze will slide right off
  • These develop a crispy exterior when fresh but stay incredibly chewy inside
03 -
  • Grind your sesame seeds in small batches so they do not turn into sesame butter
  • Use a kitchen scale if possible because mochiko flour compacts easily in measuring cups

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