Dessert

Almond Mochi Donut Recipe

Byanna orden December 29, 2025December 29, 2025

Introduction

Almond Mochi Donuts are a delightful twist on a classic treat, combining the chewy texture of mochi with a sweet almond flavor. These baked donuts are perfect for breakfast or an afternoon snack, offering a light and satisfying bite that’s easy to make at home.

The image shows five round doughnuts placed on a piece of white parchment paper over a wooden surface. Each doughnut has one layer of smooth, light beige icing that covers the whole top, followed by a thick layer of thin, sliced almond pieces scattered all over the icing, giving a textured look with light brown and tan shades. The doughnuts have soft, golden-brown edges and a hole in the middle of each one, showing the soft interior. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sweet rice flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar (or half brown sugar and half granulated sugar)
1 egg
2 tablespoons butter (melted and cooled)
1 teaspoon almond extract
½ cup almond milk
½ cup powdered sugar
1 – 2 tablespoons almond milk (for glaze)
¼ – ½ teaspoon almond extract (for glaze)
¼ cup sliced almonds (toasted)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and grease your donut pan with oil or butter.
Step 2: In a medium bowl, whisk together the sweet rice flour, baking powder, and salt.
Step 3: In a large bowl, whisk the granulated sugar and egg until smooth.
Step 4: Add the melted butter and almond extract to the sugar and egg mixture, then slowly whisk in the almond milk until combined.
Step 5: Gradually mix the dry ingredients into the wet ingredients until no dry spots remain.
Step 6: Scoop the batter into the donut pan cavities, filling each about two-thirds full. Bake for 30-35 minutes, or until the donuts spring back when touched and a toothpick comes out clean.
Step 7: Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: To make the glaze, whisk together powdered sugar, almond milk, and almond extract in a medium bowl. Adjust the consistency by adding more milk or powdered sugar as needed.
Step 9: Dip the tops of the cooled donuts into the glaze and sprinkle with toasted sliced almonds.
Step 10: Allow the glaze to set, then enjoy your almond mochi donuts!

Tips & Variations

For extra flavor, try using half brown sugar and half granulated sugar in the batter.
Toast the sliced almonds lightly to enhance their crunchy texture and flavor.
If you don’t have almond milk, regular milk or any plant-based milk can be used as a substitute.
For a different glaze, mix powdered sugar with matcha powder and milk instead of almond extract.

Storage

Store the mochi donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in a microwave for 10-15 seconds before serving to restore their softness. Avoid freezing, as it can change the texture.

How to Serve

The image shows five donuts placed on crumpled parchment paper over a wooden surface, which should be imagined as white marbled texture. Each donut has a light golden base layer with a smooth white glaze on top. The glaze is generously covered with many unevenly shaped light and dark brown almond slices, giving a crunchy texture. The donuts are arranged close to each other, with clear visible textures of the almonds and the soft dough beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can use a muffin tin to bake the batter. Keep an eye on the baking time, as muffins may cook faster than donuts.

What makes these donuts chewy?

The chewy texture comes from the sweet rice flour (mochiko), which is different from regular flour and gives the donuts their signature mochi-like bite.