Dessert

Strawberry Mochi Donuts Recipe

Byluca Carter February 5, 2026February 5, 2026

Introduction

Strawberry mochi donuts offer a delightful twist on the classic treat with their chewy texture and vibrant flavor. These baked donuts are infused with fresh strawberries and have a light glaze that makes them irresistible. Perfect for breakfast or an afternoon snack, they bring a fun and fruity surprise to your table.

Four donuts sit on a white plate over a white marbled surface, each donut has a golden-brown base, topped with a thick layer of smooth pink icing sprinkled with white shredded coconut. On top of each donut, there is a fresh, bright red sliced strawberry adding a vivid contrast to the soft pink icing. The donuts are arranged close together, with one in the foreground clearly in focus showing the texture of the dough and glossy icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup glutinous rice flour (mochi flour)
1/2 cup granulated sugar

1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup coconut milk (or any milk of your choice)
1/2 cup fresh strawberries (pureed)

1 teaspoon vanilla extract

For the Toppings (optional):

1/2 cup powdered sugar

1 tablespoon milk (for glaze)
Fresh strawberries (sliced, for garnish)
Shredded coconut (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a donut pan. In a mixing bowl, combine the glutinous rice flour, granulated sugar, baking powder, and salt. In another bowl, mix the coconut milk, pureed strawberries, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
Step 2: Spoon the batter into the donut pan, filling each cavity about three-quarters full. Bake for 15 to 18 minutes, or until the donuts are set and a toothpick inserted comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: To prepare the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Adjust the thickness by adding more milk or powdered sugar as needed.

Step 4: Once the donuts are fully cooled, dip the tops into the glaze or drizzle it over. Garnish with sliced fresh strawberries and shredded coconut if desired. Serve immediately or store for later.

Tips & Variations

Use frozen strawberries if fresh ones are not in season; thaw and puree before using.
Swap coconut milk for almond or regular milk to suit dietary preferences.

For a chocolate twist, add 2 tablespoons of cocoa powder to the dry ingredients.
To make the glaze thicker, use less milk; for a thinner glaze, add a little more.

Storage

Store the mochi donuts in an airtight container at room temperature for up to 2 days to maintain their chewy texture. For longer storage, refrigerate for up to 5 days and warm slightly before serving. Avoid freezing, as it may affect their soft, chewy consistency.