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Pandan Mochi Donuts with Coconut Glaze Recipe

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4.6 from 85 reviews

These Pandan Mochi Donuts are a delightful fusion of chewy mochi texture and fluffy donut form, infused with fragrant pandan and coconut flavors. Baked to perfection and topped with a creamy coconut glaze and shredded coconut, they offer a unique and satisfying treat that’s perfect for any occasion.

Ingredients

Dough

  • 3 tbsp unsalted butter
  • 6 tbsp granulated sugar
  • 2 eggs
  • 1 ¼ cup coconut milk
  • 1 tsp vanilla extract
  • ½ tsp pandan extract
  • 2 cups sweet rice flour
  • 2 tsp baking powder

Glaze and Topping

  • 3 tbsp coconut milk
  • 1 ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup shredded coconut

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (177 degrees C) to ensure it’s at the perfect temperature for baking the donuts.
  2. Melt Butter: Melt the unsalted butter by microwaving it for about 30 seconds until fully liquid, allowing it to incorporate smoothly into the batter.
  3. Mix Wet Ingredients: In a large bowl, combine the melted butter, granulated sugar, eggs, 1 ¼ cup coconut milk, 1 tsp vanilla extract, and ½ tsp pandan extract. Mix thoroughly until all ingredients are well blended.
  4. Add Dry Ingredients: Add the 2 cups sweet rice flour and 2 tsp baking powder to the wet ingredient mixture. Stir until everything is just combined forming a consistent dough.
  5. Prepare Donut Pan: Grease a donut pan with oil or butter to prevent sticking. The pan used here has donut molds approximately 3 inches in diameter.
  6. Pipe the Dough: Transfer the dough into a pastry bag or a resealable Ziploc bag. Cut a small hole and pipe the dough evenly into each donut mold in the pan.
  7. Bake Donuts: Bake the donuts for 10-12 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
  8. Cool Donuts: Allow the donuts to cool in the pan for 10 minutes. Then gently remove and place them on a cooling rack to cool completely.
  9. Prepare Coconut Glaze: While the donuts cool, mix 3 tbsp coconut milk, 1 ¼ cup powdered sugar, and 1 tsp vanilla extract in a bowl until smooth and combined. Set aside.
  10. Glaze and Serve: Dip the cooled donuts into the coconut glaze to coat evenly, then sprinkle shredded coconut on top for garnish and added texture. Serve and enjoy!

Notes

  • Use sweet rice flour to achieve the characteristic chewy mochi texture.
  • Make sure not to overmix the dough to keep the donuts tender.
  • Allow donuts to cool before glazing to ensure the glaze adheres properly.
  • Donut pan molds of about 3 inches diameter work best for portioning.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://oliviabakes.com/pandan-mochi-donuts-with-coconut-glaze-recipe/