Who else loves mochi donuts?? If you’re looking for a gluten-free treat as Valentine’s Day weekend quickly approaches, these Chocolate Raspberry Mochi Donuts are the perfect option! These donuts are made with Mochiko rice flour (which has become an absolute staple in my pantry) and baked, rather than fried, to add a lighter, chewier texture. Top with raspberry-flavored icing and you’ve got a “heathier” dessert that’s guaranteed to impress the loved ones in your life!
Chocolate Mochi Donuts with Raspberry Glaze
Ingredients
- 1/4 cup unsalted butter, melted and cooled (56.5g)
- 2 cups sweet Mochiko rice flour (320g)
- 1 cup dark brown sugar (200g)
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 13.5 oz full-fat coconut milk (1 can)
- 2 large eggs, room temp
- 2 oz bittersweet chocolate, melted and cooled
- 1 1/2 tsp vanilla extract
Raspberry Glaze
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1/2 cup freeze dried raspberries, plus more for garnish
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F. Use some extra softened butter to GENEROUSLY grease the donut wells in a donut pan.
- In a medium bowl, add the rice flour, brown sugar, cocoa powder, baking powder, and salt. Whisk well to combine, especially taking care to break up any brown sugar lumps.
- In a large bowl, add the melted butter, coconut milk, eggs, and vanilla. Whisk well to combine until smooth, this may take a bit as the coconut milk can come out chunky from the can. Stream in the melted chocolate while whisking, and continue to whisk until everything is combined.
- Add half the dry ingredients into the wet and whisk until smooth, and then add the rest of the dry ingredients and continue mixing until smooth. I recommend adding the batter to a large piping bag (or ziploc if you don't have piping bags) and pipe into your donut pan, filling the wells pretty much right up to the top. Smooth out the batter if necessary with a small spatula.
- Bake the donuts for 30-35 minutes. They should be set on top and gently spring back when poked. You wan't them to feel a bit underdone, as they will set firmer once cooled.
- Let them cool for 10 minutes in the pan, and then turn out onto a wire rack to cool completely before glazing. If they get a bit stuck (which I find happens with my donut pans) gently use a knife or small offset spatula to free the donut sides and then tip out onto a wire rack.
Raspberry Glaze
- Add 1 cup of powdered sugar and the dried raspberries to a food processer and pulse until the dried raspberries are a fine powder and well combined with the sugar. Add the raspberry/sugar mix to a medium bowl, along with the rest of the sugar, vanilla, milk, and salt. Whisk well to combine, and adjust the sugar or milk as necessary to thin or thicken the glaze.
- Invert the donuts and dip them into the glaze, and then turn over and allow the glaze to set on a wire rack. While the glaze is setting, garnish with extra crushed dried raspberries and shaved chocolate.
- Enjoy!
