Baked Black Sesame Mochi Donuts

5 from 4 votes

Japanese Baked Black Sesame Mochi Donuts are light and tender with an addictive chewy texture. Lightly sweet with a deep nutty flavor and topped with a matcha or ube glaze.

Prep Time15

Cook Time11

Total Time26

Course: Breakfast and Brunch, Desserts

Cuisine: Japanese

Diet: Gluten Free, Low Lactose

Servings: donuts

Calories: 217kcal

Author: HWC Magazine

Equipment

donut tray 12 wells (if you only have a 6 well donut tray - no worries, just bake in batches like we did)
mixer or strong muscles to mix by hand

Ingredients

spray oil to coat donut baking trays - prevent sticking

Dry Ingredients

1 cup brown sugar "packed" - we prefer dark brown sugar but you can also use light brown sugar.
1.5 cups glutinous rice flour (as called sweet rice flour)
2 teaspoons baking powder
½ teaspoon salt
½ cup ground black sesame seeds (toasted)

Wet Ingredients

2 whole eggs room temperature
13.66 ounces coconut milk 1 can - unsweetened - full fat (Do not use low fat)
2 teaspoons vanilla

Ube Glaze - Optional

1 cup powdered sugar (also known as confectioners sugar)
½ teaspoon ube extract
1 tablespoons dairy or dairy alternative or as needed to make glaze the drizzle consistency.

Matcha Glaze - Optional

1 cup powdered sugar (also known as confectioners sugar)
1 to 2 teaspoons Matcha powder
4 teaspoons dairy or dairy alternative or as needed to make glaze the drizzle consistency.

Garnishes

toasted sesame seeds or crushed nuts, cereal, desiccated coconut or whatever your little heart desires.

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (176 degrees C). Grease your donut pan or pans with a light spray oil to prevent sticking.

Mochi Donut Batter

Mix dry ingredients together. In a large bowl, add brown sugar and mix to get rid of any little lumps. Then, add glutinous rice flour, baking powder, salt and ground black sesame seeds and mix well. Set aside.
Mix wet Ingredients together. In a separate mixing bowl, beat eggs with mixer - one at a time. Then add coconut milk and vanilla and beat to mix well- about 2 minutes.
Mix Dry Ingredients to Wet Ingredients. Turn the mixer down to low speed. Slowly add a little bit of the dry ingredients to the wet ingredients just a little bit at a time. Turn mixer up to medium speed and mix for 1 minutes until the ingredients are well incorporated. The donut batter will be thick.

Baking

Pipe the donut batter into the greased donut pan wells all the way up to the top.
Smooth the top of the batter with a butter knife or tap the donut tray on the counter to remove any air bubbles.
Bake black sesame mochi donuts for approximately 8 to 13 minutes or until the toothpick comes out clean. (Ours took around 11 minutes uncovered in the middle rack of the oven for the perfect texture.)
Allow the baked donuts to cool for 10 minutes in the donut pan.
Carefully remove mochi donuts from donut and cool on wire rack with the rounded side up.

Glaze (optional)

Ube Glaze: In a medium bowl, add powdered sugar, ube extract and dairy or non-dairy of choice. Mix well. If you need to make the glaze thinner, add a drop of dairy or non-dairy at a time until it is a pipeable texture.
Matcha Glaze: In a medium bowl, add powdered sugar, matcha green tea powder and dairy or non-dairy of choice. Mix well. If you need to make the glaze thinner, add a drop of dairy or non-dairy at a time until it is a pipeable texture.
Once the black sesame mochi donuts are cool to the touch, glaze with ube and or matcha glaze as desired. Sprinkle with toasted sesame seeds while the glaze is still wet to touch. Allow the donut glaze to dry for just about 10 minutes. Enjoy!

Video

Notes

Nutrition calculation is for 1 baked mochi donut with glaze.

Recipe Tips

Brown sugar can clump up when it is older. We like to mix this first to make sure that all the clumps are removed before adding the other dry ingredients.
We used a standard US measuring cup and measuring spoons for this recipe. Shocking, but we did not weigh the ingredients. Remember, you must pack the brown sugar and level off the ingredients.
Make sure you grease the donut pans before filling with the batter, so you don’t have issues with sticking.
Use a piping bag with tips or even just a baggie with the end cut off to add the donut batter to fill the donut tray .
Fill each donut slot with batter all the way to the top. They will rise but you will have a nice donut size and you should be able to get 12 donuts out of this recipe.
Do NOT overcook the mochi donuts. If baked too long, they will lose that addictive chewy texture.
Do NOT undercook the black sesame donuts as they will deflate and be too chewy.
Start checking your donuts at the 8-minute mark as every oven is different. If the batter is still jiggly, it is not ready. Once the toothpick comes out clean it is ready. Our Baked black sesame mochi donuts were ready between 9 to 13 minutes for that perfect crisp on the outside and chewy on the interior.
Make sure the donuts are cool before piping on matcha or ube glaze.
If you want to add sesame seeds or other toppings, be sure to do this right after glazing them.
Do not refrigerate mochi donuts as the texture will go from chewy to hard. Store at room temperature in a covered container.
Best enjoyed within 24 hours. After 24 hours they start to get soggy in texture.

Nutrition