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Get the Recipe: Baked Pon De Ring Mochi Donuts Recipe

Prep: 10 minutes
Cook: 40 minutes
Bake Time: 12 minutes
Total: 1 hour 2 minutes
Servings: 5 donuts
Author: Michelle Lopez
This pon de ring mochi donut recipe does NOT require any deep frying! Instead, the donuts are baked in the oven for a "healthier" version of the Japanese treat. The small batch recipe only makes 5 donuts and allows you to easily customize the donuts with a variety of flavored glazes.
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Ingredients

For The Dough

  • 1 ¼ cups (5.6 ounces or 160 grams) tapioca flour
  • ½ cup plus 2 Tablespoons (3.15 ounces or 90 grams) all-purpose flour
  • ½ teaspoon instant yeast
  • ¼ teaspoon kosher salt
  • 3 Tablespoons (1.5 ounces or 43 grams) unsalted butter, melted and cooled slightly
  • 1 large egg, at room temperature
  • ½ teaspoon pure vanilla extract
  • ½ cup (4 ounces or 113 grams) whole milk, warmed to between 120°F and 130°F

For The Matcha Glaze

  • 1 cup (4 ounces or 113 grams) confectioners’ sugar, sifted if necessary
  • 1 teaspoon matcha powder
  • 2 Tablespoons whole milk
  • sprinkles, for garnish

For The Strawberry Glaze

  • 1 cup (4 ounces or 113 grams) confectioners’ sugar, sifted if necessary
  • 2 Tablespoons freeze-dried strawberries, finely processed
  • 2 Tablespoons whole milk
  • 1 to 2 drops red or pink food coloring
  • sprinkles, for garnish

For The Ube Glaze

  • 1 cup (4 ounces or 113 grams) confectioners’ sugar, sifted if necessary
  • 2 Tablespoons whole milk
  • 1 teaspoon ube extract
  • sprinkles, for garnish

Instructions
 

  • First, make the donut dough. In the bowl of a stand mixer fitted with the paddle attachment, combine the tapioca, flour, yeast, and salt. Beat on low until just combined, about 15 seconds.
    Press a tall glass into the center of the dry ingredients to make a well. Pour the butter, egg, and vanilla into the well and mix with a rubber spatula until a rough, shaggy dough forms.
    With the mixer on low speed, gradually pour the milk into the dough. Mix on low to combine, then increase to medium-high and mix for 5 minutes, until elastic and sticky, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
  • Proof the dough. Tip the dough out onto a lightly floured counter. Dust your hands lightly with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Tightly cover with plastic wrap.
    Refrigerate overnight.
  • Make the dough balls. Uncover the dough and discard the plastic wrap. Tip it onto a lightly floured counter.
    Divide the dough, using your hands to pinch the dough or a 1 teaspoon measuring spoon, into 40 smaller pieces, weighing 0.35 ounces (10 grams) each.
    Lightly flour your hands. Working quickly, roll each piece in between your hands as you would clay or Play-Doh, rolling it back and forth in quick motions until it forms a smooth ball.
  • Shape the donuts. Line a sheet pan with parchment paper. Take 8 dough balls and place them on the sheet pan, forming them into a circle to make a single pon de ring donut—each dough ball should slightly touch the one next to it.
    Repeat with the remaining dough balls, using 8 dough balls per donut, and leaving at least 2 to 3 inches of space in between each donut.
    Loosely cover the sheet pan of donuts with plastic wrap. Proof the donuts at room temperature for 15 to 20 minutes while you preheat the oven.
  • Preheat the oven. Position a rack in the center of the oven and preheat the oven to 350°F.
  • Bake the donuts. Once the oven is preheated, uncover the donuts and discard the plastic wrap. Bake for 12 to 15 minutes, or until the donuts are puffy and ever-so-slightly browned.
    Cool the donuts on the pan on a wire rack for 5 to 10 minutes before glazing.
  • Make the glaze. In a medium bowl, mix together the ingredients for the glaze of your choice until you get a runny but still thick and homogeneous paste. To test the consistency of the glaze, dip the tip of a spatula in it and hold it over the bowl. The glaze should be thick, but drip off the spatula in a slow but steady stream.
  • Glaze the donuts. Working quickly, dip the top of a donut in the glaze and quickly flip it up so that the glazed side is upright. Place on a wire rack to let any excess glaze to drip off. Garnish immediately with sprinkles.
    Repeat with remaining donuts.
  • Serve and store. Serve immediately. The donuts are best on the day that they're made, but can be stored in an airtight container at room temperature for up to 2 days.
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