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!
Ingredients
For the Baked Ube Mochi Donut Batter
- ⅔ 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
Can you freeze baked ube mochi donuts?
Although you can technically freeze a baked ube mochi donut, I don't recommend it. Why? It's a bit like freezing a regular donut. The magic of a mochi donut (and a regular donut, for that matter) lies in its texture. If you freeze the mochi donuts and bring them back to room temperature for serving, it will no longer have it signature crispy exterior. Furthermore, the glaze will be a sticky, wet mess! You can try freezing the baked ube mochi donuts unglazed and reviving them in an air fryer or oven per my instructions above. However, I still don't recommend it. This is the type of baked good that's worth making from scratch each time. Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!