About These Baked Mochi Pon De Ring Donuts
This recipe for baked mochi pon de ring donuts makes a small batch of 5 pon de ring mochi donuts with your choice of matcha, strawberry or ube glaze! The dough is made with a combination of tapioca flour and all-purpose flour, giving each donut a slightly chewier and bouncy crumb.
What is a pon de ring donut?
But hold the phone—what is a pon de ring donut, anyway? Pon de ring donuts were popularized by Mister Donut, a popular Japanese donut chain. They have a signature shape made by eight smaller donut balls connected together in a ring. I’ve heard them described as donut flowers, or bubble donuts.
Is a pon de ring donut gluten free?
No! Pon de ring donuts are NOT gluten free, sorry!
People often think that pon de ring donuts are gluten free because sometimes, they are also called mochi donuts. This is technically wrong. Mochi donuts are made with mochiko rice flour (like my recipe for Small Batch Ube Mochi Donuts), and are 100% gluten free. Pon de ring donuts, on the other hand, are made with a combination of both tapioca flour (which is gluten free) AND all purpose flour (which contains gluten).
Here are all the reasons to make these pon de ring donuts:
This recipe is a “healthier” take on the fried classic.
Most recipes for homemade pon de ring donuts instruct you to deep fry the donuts. However, I *HATE* deep frying things at home—it’s scary, it’s messy, it wastes a lot of oil. So I worked hard to develop a pon de ring donut recipe that avoided deep frying completely.
So instead of deep frying the donuts in the oven, I instruct you to BAKE them in the oven. The result is a slightly healthier pastry. However, you still get the signature look and unique textures of a pon de ring mochi donut.
The recipe is also small batch.
Real Talk: pon de ring donuts, fried or baked, don’t keep well after a day. They dry out really quickly, and lose their signature chew unless reheated. Because of this, I figured it would be good to avoid leftovers. As a result, my pon de ring donut recipe only makes five donuts!
Don’t worry—if you are planning on baking these for a crowd, the recipe scales up easily. Simply double all the ingredient quantities to make twice as many donuts!
The recipe is easily customizeable.
I’ve already talked about how you can double the recipe to customize how many donuts you end up with. But there are a ton of other customizations you can make, too. Prefer a more traditional, fried version of the donut? I included instructions for deep frying in the recipe notes. Want to customize different flavors and glazes? I included three different glaze recipes for you to choose from, as well as instructions on how to make your own custom flavored glaze. The possibilities are endless!
Pon De Ring Donuts: An Exclusive Recipe for Patreon Supporters
Now that I’ve convinced you to make these donuts, I have some potentially bad news. You’ll need to support me on Patreon to access the recipe. Before you click out, please either learn more about why I started a Patreon.
But the TL/DR is this: Patreon supporters of Hummingbird High get exclusive access to extra recipes like this one with a basic $1 or $5 subscription. Supporters also have the exclusive ability to choose the recipes I develop for Patreon by participating in a monthly poll. Previous recipes have included:
- Blueberry Scones (Small Batch)
- Yellow Sheet Cake with Chocolate Frosting (Small Batch)
- Cinnamon Rolls (Small Batch)
- Mini American Flag Cake
- No Bake Cheesecake Bars (Small Batch)
- Peach Crumb Bars (Small Batch)
- Pumpkin Snickerdoodles
- Baked Apple Cider Donuts
- Peppermint Bark Oreos
- Gateau Basque
- Blood Orange Drizzle Cake
- Small Batch Baileys Brownies
- Lemon Pudding Cake
- 6-Inch Victoria Sponge Cake Recipe
- Small Batch Streusel Coffee Cake Recipe
- 6 Inch Japanese Strawberry Shortcake
- Biscuit Peach Cobbler (Small Batch)
- Apple Galette (Small Batch)
- Apple and Almond Upside Down Mini Cakes (Small Batch)
- Milk Bread Rolls
- Ginger Crinkle Cookies
And now, these donuts. Hooray!
By becoming a patron of Hummingbird High, you are enabling me to keep developing the baking recipes that you have been using and relying on during these critical times. You’ll also enable me to shift my focus away from pitching to sponsors and working on branded content, and instead spend more time creating recipes and tutorials that are specifically made for you and your needs. You can see examples of this work on these recipe blog posts for Small Batch Brownies, Small Batch Blueberry Muffins, and Small Batch Lemon Poppy Seed Muffins.
I’m hoping that, through Patreon, I can continue to develop more personalized recipes thanks to the generous support of viewers and readers like you. Please learn more by either heading to my Patreon page. If you’re unable to financially support my work right now, don’t worry! I completely understand—it’s a tough time out there for everybody. Check out this blog post about the other ways you can support my work for FREE with nothing more but a few minutes of your time.
Stay safe and healthy, and thank you for your support!
Looking for another way to support Hummingbird High? Try thanking me with Thank With Google! I’m excited to be one of Google’s paid early testers for their Thank with Google pilot program. This is an experimental feature that allows you to purchase a virtual sticker and directly show your appreciation for the recipes on my website!
How does it work? Readers can choose and select from a variety of different stickers. Every time you decide to send a paid sticker, you can add a personal message. These virtual stickers and messages translate into direct revenue to support the work that goes into the content that you are enjoying on Hummingbird High! You can find the Thank with Google feature at the top AND bottom of every post. If you test it out, let me know what you think!
More (Free!) Donut Recipes
- Blood Orange Cake Donuts
- Chocolate Potato Chip Donuts
- Small Batch Baked Ube Mochi Donuts
- Vanilla Custard Bread Ahead Donuts
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NO TIME TO BAKE?!
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.