Baked Mochi Pon De Ring Donuts are a delightful twist on the famous Japanese-style mochi donuts. Made with tapioca flour, these donuts are soft, chewy, and bouncy inside, while still light and pillowy on the outside. Each donut is shaped into a signature “pon de ring” of connected dough balls and topped with colorful glazes like matcha, strawberry, or ube for a fun, café-style treat at home.
Why You’ll Love This Recipe
- Soft, chewy mochi texture that’s different from regular donuts
- Baked instead of fried, making them lighter and easier to prepare
- Fun ring-shaped design made from bite-sized dough balls
- Three delicious glaze options: matcha, strawberry, and ube
- Perfect for customizing with sprinkles and toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough
1 ¼ cups (160 g) tapioca flour
½ cup plus 2 tbsp (90 g) all-purpose flour
½ teaspoon instant yeast
¼ teaspoon kosher salt
3 tbsp (43 g) unsalted butter, melted and slightly cooled
1 large egg, room temperature
½ teaspoon pure vanilla extract
½ cup (113 g) whole milk, warmed (120–130°F)
For the matcha glaze
1 cup (113 g) confectioners’ sugar, sifted
1 teaspoon matcha powder
2 tbsp whole milk
Sprinkles, for garnish
For the strawberry glaze
1 cup (113 g) confectioners’ sugar, sifted
2 tbsp freeze-dried strawberries, finely ground
2 tbsp whole milk
1–2 drops red or pink food coloring
Sprinkles, for garnish
For the ube glaze
1 cup (113 g) confectioners’ sugar, sifted
2 tbsp whole milk
1 teaspoon ube extract
Sprinkles, for garnish
Directions
Make the dough
- In a stand mixer bowl, combine tapioca flour, all-purpose flour, yeast, and salt. Mix briefly.
- Make a well in the center and add melted butter, egg, and vanilla. Mix with a spatula until shaggy.
- With mixer on low, slowly add warmed milk. Increase speed to medium-high and knead for 5 minutes until sticky and elastic.
Proof the dough
- Transfer dough to a floured surface, knead once or twice into a ball.
- Grease the mixing bowl, return dough, cover with plastic wrap, and refrigerate overnight.
Shape the donuts
- Divide dough into 40 pieces (10 g each). Roll into smooth balls.
- Arrange 8 balls into a circle on a parchment-lined baking sheet to form one pon de ring donut.
- Repeat with remaining dough. Cover loosely and proof for 15–20 minutes.
Bake
- Preheat oven to 350°F (175°C).
- Bake donuts for 12–15 minutes until puffy and lightly golden.
- Cool on a wire rack for 5–10 minutes before glazing.
Make the glaze
- For each glaze, mix ingredients until smooth and slightly runny but still thick.
- Dip each donut into the glaze, flip upright, and let excess drip on a wire rack.
- Garnish with sprinkles immediately.
Serve
Enjoy fresh! These donuts are best the day they’re made but can be stored in an airtight container at room temperature for up to 2 days.
Servings and timing
- Servings: 5 donuts (8 balls each)
- Prep time: 1 hour (plus overnight proof)
- Bake time: 12–15 minutes
- Total time: about 13–14 hours including proofing
Variations
- Chocolate glaze: Replace flavoring with cocoa powder.
- Maple glaze: Use maple syrup instead of milk.
- Filled version: Pipe jam or custard into each ball before baking.
- Different shapes: Use fewer dough balls for mini rings or bake as standalone mochi bites.
- Colorful toppings: Add coconut flakes, crushed Oreos, or edible glitter.
Storage/Reheating
- Store at room temperature in an airtight container for up to 2 days.
- Warm in the microwave for 10–15 seconds to soften before eating.
- Avoid refrigerating, as this can make the donuts dry.
FAQs
What makes these donuts chewy?
The tapioca flour gives them their signature chewy, bouncy mochi-like texture.
Can I fry these instead of baking?
Yes, they can be deep-fried for a more traditional mochi donut texture.
Do I need to proof the dough overnight?
Yes, chilling overnight helps develop texture and makes the dough easier to handle.
Can I use glutinous rice flour instead of tapioca flour?
No, tapioca flour is essential for the chewy texture.
Can I make these gluten-free?
You can experiment with gluten-free flour for the wheat portion, but results may vary.
Why are my donuts dense?
The dough may have been under-proofed or overmixed. Be sure to knead until elastic and let rest properly.
Can I freeze the dough?
Yes, freeze shaped unbaked donuts on a tray, then transfer to a freezer bag. Thaw and proof before baking.
What milk works best for the glaze?
Whole milk is classic, but plant-based milk (coconut, oat, or almond) works too.
Do I have to use food coloring for the strawberry glaze?
No, it’s optional—the freeze-dried strawberries provide natural color.
How do I make them extra glossy?
Add a tiny bit of corn syrup to the glaze for a shinier finish.
Conclusion
Baked Mochi Pon De Ring Donuts are soft, chewy, and colorful treats that bring the magic of Japanese-style donuts right into your kitchen. With their playful shape, bouncy texture, and customizable glazes, they’re perfect for sharing—or keeping all to yourself. A fun and delicious baking project for any occasion.
Print
Baked Mochi Pon De Ring Donuts
- Total Time: 13–14 hours (including overnight proofing)
- Yield: 5 donuts (8 balls each)
- Diet: Vegetarian
Description
Baked Mochi Pon De Ring Donuts are soft, chewy Japanese-inspired donuts made with tapioca flour for a signature bouncy texture. Shaped into connected dough balls and finished with colorful glazes like matcha, strawberry, or ube, these baked donuts are lighter than fried versions but just as fun and delicious—perfect for homemade café-style treats.
Ingredients
1 ¼ cups (160 g) tapioca flour
½ cup plus 2 tbsp (90 g) all-purpose flour
½ tsp instant yeast
¼ tsp kosher salt
3 tbsp (43 g) unsalted butter, melted
1 large egg, room temperature
½ tsp vanilla extract
½ cup (113 g) whole milk, warmed (120–130°F)
1 cup (113 g) confectioners’ sugar, sifted
1 tsp matcha powder
2 tbsp whole milk (for matcha glaze)
2 tbsp freeze-dried strawberries, finely ground
1–2 drops red or pink food coloring
2 tbsp whole milk (for strawberry glaze)
1 tsp ube extract
2 tbsp whole milk (for ube glaze)
Sprinkles, for garnish
Instructions
- In a mixer, combine tapioca flour, all-purpose flour, yeast, and salt. Mix briefly, then add butter, egg, and vanilla. Slowly mix in warm milk and knead 5 minutes until sticky and elastic.
- Transfer dough to a greased bowl, cover, and refrigerate overnight.
- Divide dough into 40 small pieces (10 g each). Roll into balls and arrange 8 per circle on a lined baking sheet to form pon de ring shapes. Proof 15–20 minutes.
- Preheat oven to 350°F (175°C). Bake 12–15 minutes until puffy and lightly golden. Cool on a rack.
- Prepare glazes: whisk ingredients for each (matcha, strawberry, or ube) until smooth. Dip donuts into glaze, then garnish with sprinkles.
- Serve fresh for best texture.
Notes
- Donuts are best eaten the same day but can be stored up to 2 days at room temperature.
- Warm briefly in the microwave before serving to restore chewiness.
- Tapioca flour is essential for the bouncy mochi texture—don’t substitute with glutinous rice flour.
- Overnight proofing improves texture and makes the dough easier to handle.
- For extra shine, add a few drops of corn syrup to the glaze.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
