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Get the Recipe: Small Batch Baked Ube Mochi Donuts Recipe

These baked ube mochi donuts are crispy on the outside, soft and chewy on the inside, and packed with lots of ube flavor thanks to ube jam and extract in both the batter and glaze!
(5 stars) 39 reviews

Ingredients

For the Baked Ube Mochi Donut Batter

  • cup (3.5 ounces or 100 grams) mochiko sweet rice flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 Tablespoons (1 ounce or 28 grams) unsalted butter, melted and cooled slightly
  • 6 Tablespoons (2.65 ounces or 75 grams) granulated sugar
  • 2 large egg yolks, at room temperature
  • 2 Tablespoons (1 ounce or 28 grams) ube halaya jam
  • ¾ teaspoon ube extract
  • ½ teaspoon purple food coloring
  • ½ cup plus 1 Tablespoon (4.5 ounces or 128 grams) whole milk, at room temperature

For the Ube Glaze

  • 1 ½ teaspoons ube halaya jam
  • 2 teaspoons whole milk, separated into 1 ½ teaspoon and ½ teaspoon portions
  • ½ cup (2 ounces or 57 grams) confectioners' sugar, sifted
  • 1 teaspoon ube extract
  • sprinkles, for garnish

Equipment

  • a donut pan
  • a liquid measuring cup or pitcher with a spout

Instructions
 

For the Small Batch Baked Ube Mochi Donuts

  • First, make the donuts. Position a rack in the center of the oven and preheat the oven to 350°F.
  • Mix the dry ingredients. In a small bowl, whisk together the mochiko sweet rice flour, baking powder, and kosher salt.
  • Mix the wet ingredients. In a medium bowl, whisk together the butter, sugar, and egg yolks until combined. Add the ube jam, ube extract, and purple food coloring and whisk until combined. Gradually whisk in the milk until just combined.
  • Add the dry ingredients. Gradually mix in the dry ingredients into the wet ingredients until just combined. Pour the batter into a liquid measuring cup or pitcher with a spout.
  • Prep the donut pan. Lightly spray the cavities of a donut pan with cooking spray. Use the liquid measuring cup to pour the batter into the cavities, filing each cavity completely up to its brim with batter.
  • Bake the donuts. Bake for 35 minutes. When done, the top of each donut should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool the donuts in the pan for 5 minutes, then turn out to cool completely on a wire rack before glazing.
  • Make the glaze. In a medium bowl, whisk together the ube jam and milk. Add the confectioners' sugar, ¼ cup (1 ounce or 28 grams) at a time, whisking until completely incorporated and smooth before adding the next batch of sugar. Once the glaze is smooth, whisk in the ube extract. The glaze will be thick at this point—loosen it by whisking in the remaining ½ teaspoon milk.
  • 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 at room temperature. You can serve immediately after glazing, or wait 1 to 2 hours for the glaze to dry and harden. 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.

Notes

  • Wondering what to do with your leftover ube halaya jam and extract? Check out these other delicious ube recipes on Hummingbird HighUbe Babka, Ube Cinnamon RollsUbe Crinkle Cookies, and Ube Layer Cake.
  • To save yourself a dish, melt the butter in a large bowl. This bowl will eventually become your batter bowl! You add the sugars, eggs, and remaining ingredients directly to the melted butter in this bowl.
  • Don’t panic if the butter and sugar turns lumpy once you mix them together! This is normal, I promise. Add the egg yolks one at a time—doing so will smoothen out the mixture. I add the sugar first to the melted butter first to bring its temperature down and ensure that it doesn’t accidentally scramble the egg yolks.
  • Most baking recipes instruct you to spray your pan with cooking spray as the first step. However, in this recipe for baked ube mochi donuts, I instruct you to do so only right before filling the donut pan with batter. If you spray the pan too early, the cooking spray has a tendency to slide down the sides of the pan and pool at the bottom of each donut cavity! This excess oil gives the donuts an unattractive color and texture. Simply avoid it by spraying the donut pan right before filling it with batter.
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