Pandan Mochi Donuts with Coconut Glaze Recipe

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The Comfort of Pandan Mochi Donuts with Coconut Glaze Recipe

There’s something undeniably cozy about the aroma of pandan and coconut mingling in the kitchen. I remember the first time I baked Pandan Mochi Donuts with Coconut Glaze Recipe—it felt like a little tropical escape on a rainy afternoon. The green hue of pandan gives these donuts a gentle vibrance, and paired with that velvety coconut glaze, you’re in for a treat that’s both unique and inviting.

You’ll notice the dough has this wonderfully soft yet lightly crisp texture when baked, thanks to the sweet rice flour. It’s a satisfying bite that isn’t too dense and comes with a subtle sweetness that’s just right. I love how these donuts bring a familiar comfort but with an exciting twist—perfect for weekend brunches or sharing with friends over coffee.

Whether you’re new to mochi-style treats or a seasoned pro, this recipe fits nicely into any culinary rhythm. It’s straightforward enough to follow, yet the flavors make it feel special—like you’re treating yourself to something a bit luxurious but still homemade.

Ingredient Guide

• Unsalted butter: Adds richness and moisture to the dough; unsalted lets you control salt more precisely.
• Granulated sugar: Sweetens gently without overpowering pandan’s delicate aroma.
• Eggs: Bind everything together and create a tender crumb.
• Coconut milk: Brings a creamy depth that’s essential for that tropical flavor punch; you can substitute with almond milk for a lighter version, but the taste will be different.
• Vanilla extract: Rounds out the flavors with a warm, aromatic touch.
• Pandan extract: The star here! This green-hued essence offers a fragrant, grassy, slightly nutty note crucial to the recipe.
• Sweet rice flour: Gives mochi donuts their signature chewy yet tender texture; substitute with glutinous rice flour if sweet rice flour isn’t available.
• Baking powder: Leavens the dough for a light, airy bite.
• Powdered sugar (for glaze): Creates a smooth, sweet coconut glaze.
• Shredded coconut (topping): Adds texture and a toasty coconut crunch that finishes the donut beautifully.

Prep Before You Begin

Good prep is your secret weapon when making Pandan Mochi Donuts with Coconut Glaze Recipe. Start by gathering all your ingredients and measuring them out—this makes the process easy and fun, not frantic. Preheat your oven to 350°F (177°C) so it reaches the perfect warmth for an even bake by the time you’re ready. A lightly greased donut pan will ensure those donuts pop out perfectly smooth.

How to Make Pandan Mochi Donuts with Coconut Glaze Recipe

1. Preheat your oven to 350°F (177°C). This ensures your donuts will bake evenly and develop that characteristic lightly crisp exterior.
2. Melt the unsalted butter gently—about 30 seconds in the microwave until fully liquid but not hot. I like how this warm butter seamlessly blends with the sugar and other wet ingredients.
3. Combine melted butter, granulated sugar, eggs, coconut milk, vanilla extract, and pandan extract in a large mixing bowl. Stir until the mixture looks smooth and aromatic—the pandan will gently color the batter a pale, inviting green.
4. Add in sweet rice flour and baking powder gradually, folding them into the wet mix just until combined. Overmixing can make the donuts tougher, so stop as soon as you see a consistent dough forming.
5. Grease your donut pan with a thin layer of butter or oil. It’s best to ensure every nook is well coated so the donuts pop out easily after baking.
6. Pipe the batter into the donut molds. Using a pastry bag or resealable bag with a corner cut off makes this step neat and mess-free. Fill molds evenly for consistent donut size and bake time.
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Expert Tips to Nail It

Don’t rush the mixing—gently fold your dry ingredients into wet to keep the dough tender. When piping, hold the bag vertically to avoid air bubbles that can cause uneven baking. And trust your nose—the pandan’s fragrance is your best indicator that you’re on the right track.

7. Bake the donuts for 10-12 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean and the edges turn slightly golden and crisp.
8. Cool in the pan for about 10 minutes before carefully removing them to a wire rack. This short wait helps the donuts hold their delicate shape without breaking apart.
9. Mix the coconut glaze by whisking together coconut milk, powdered sugar, and vanilla until smooth and glossy. The glaze should be thick enough to coat but pour easily—adjust the coconut milk if needed.
10. Dip each cooled donut into the coconut glaze, letting excess drip off. Then sprinkle shredded coconut over the top while the glaze is still wet, so it sticks and adds that lovely toasted crunch.
11. Serve these Pandan Mochi Donuts with Coconut Glaze fresh for the best texture, though they hold up well for snacking later too. I love pairing them with a rich cup of tea or black coffee to balance the sweetness.

Creative Variations for Pandan Mochi Donuts with Coconut Glaze Recipe

• Add a pinch of matcha powder to the flour for a double green tea and pandan mashup.
• Swap shredded coconut topping for crushed roasted peanuts for a nutty contrast.
• Use lemon or lime zest in the glaze for a citrusy, fresh twist that brightens the flavors.
• Gently fold in some toasted sesame seeds into the glaze for a deeper aroma and texture pop.
• Try a drizzle of melted dark chocolate over the glaze for an indulgent finish.
• To make mini versions, pipe smaller donuts for bite-sized snacks perfect for parties or lunchboxes.

Storage, Freezing & Reheating

• Storage: Keep the donuts in an airtight container at room temperature for up to 2 days to preserve softness.
• Freezing: Freeze plain, cooled donuts in single layers with parchment paper in between. Store in a sealed bag for up to 1 month.
• Reheating: Thaw frozen donuts at room temp, then warm gently in a toaster oven at 300°F for 5 minutes to refresh their texture.
• Glaze Tip: For best results, glaze donuts just before serving. If preparing ahead, store glaze separately.

Pandan Mochi Donuts with Coconut Glaze Recipe FAQs

• Can I use regular flour instead of sweet rice flour? Sweet rice flour is key to the chewy texture. Regular flour won’t give the same mochi-like softness.
• Is pandan extract easy to find? Yes! It’s usually in Asian grocery stores or online. A little goes a long way, so start with half a teaspoon.
• Can I bake these without a donut pan? You can try baking in mini muffin tins, but the shape and texture might differ slightly.
• How do I get the glaze thick but pourable? Adjust powdered sugar and coconut milk amounts gradually, whisking until you reach a smooth, coating consistency.
• Do these donuts taste strongly of coconut? They have a gentle coconut presence from the milk and glaze—delicate enough to please coconut lovers without overwhelming.

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