Black Sesame Mochi Donuts (Printable)

Chewy, tender donuts with nutty black sesame flavor and crisp mochi texture—perfect gluten-free treat.

# What You Need:

→ Dry Ingredients

01 - 1 cup sweet rice flour (mochiko)
02 - 2 tbsp black sesame seeds, ground
03 - 1/2 cup granulated sugar
04 - 1 tsp baking powder
05 - 1/4 tsp salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 2 tbsp unsalted butter, melted
09 - 1/2 tsp vanilla extract

→ For Glaze

10 - 1 cup powdered sugar
11 - 1-2 tbsp milk, as needed
12 - 1 tsp black sesame paste or additional ground black sesame seeds

→ Optional Toppings

13 - Additional black sesame seeds for sprinkling

# Directions:

01 - Preheat the oven to 350°F. Grease a mini donut pan thoroughly with cooking spray or butter.
02 - In a large mixing bowl, whisk together sweet rice flour, ground black sesame seeds, granulated sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, beat eggs until lightly frothy. Add milk, melted butter, and vanilla extract. Whisk until fully combined and smooth.
04 - Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk until a smooth, thick batter forms, ensuring no dry flour remains.
05 - Spoon or pipe the batter into the prepared donut pan, filling each cavity approximately 3/4 full to allow for rising.
06 - Bake for 15-18 minutes, or until the donuts spring back when lightly pressed and a toothpick inserted into the center comes out clean.
07 - Let the donuts cool in the pan for 5 minutes to set, then carefully transfer to a wire rack to cool completely before glazing.
08 - In a small bowl, whisk powdered sugar with 1 tbsp milk and black sesame paste until smooth. Add additional milk, 1 tsp at a time, if needed to achieve a dipping consistency.
09 - Dip the top of each cooled donut into the glaze, allowing excess to drip off. Sprinkle with additional black sesame seeds if desired. Let glaze set for 10-15 minutes before serving.

# Expert Tips:

01 -
  • The exterior gets this incredible crisp edge while staying pillowy soft inside, a texture combination I havent found in any other donut
  • Black sesame gives this sophisticated nutty flavor that keeps everyone guessing what makes them so special
  • Theyre naturally gluten free without feeling like a compromise or alternative to the real thing
  • The batter comes together in one bowl and bakes up faster than you can preheat your oven properly
02 -
  • Overbaking by even 2 minutes can make these lose their signature chewy texture, so set your timer and check them at 15 minutes
  • The batter thickens as it sits, so work quickly once youve combined the wet and dry ingredients
  • These dont store well—the texture changes overnight, so plan to enjoy them the same day you bake them
03 -
  • If you dont have a mini donut pan, a regular donut pan works but youll need to increase baking time by 3 to 4 minutes
  • Grinding the sesame seeds in a clean coffee grinder gives you the finest, most consistent texture

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