Irresistible Black Sesame Mochi Donuts

Introduction

Crispy on the outside, chewy in the center, and deeply nutty in flavor, Irresistible Black Sesame Mochi Donuts bring together the best of Japanese-inspired baking and modern donut trends. These delightful treats combine glutinous rice flour with toasted black sesame paste to create a unique, bouncy texture you simply can’t find in traditional donuts. The contrast between the crisp shell and soft, stretchy interior makes them unforgettable. In this guide, you’ll learn how to master texture, flavor balance, and shaping techniques for perfect results every time.

Why You’ll Love This Recipe

There’s something magical about biting into Irresistible Black Sesame Mochi Donuts. First comes the light crispness of the golden exterior. Then the signature mochi chew kicks in—soft, elastic, and satisfyingly tender. That texture contrast alone makes them stand out from standard cake or yeast donuts.

The rich, roasted flavor of black sesame adds depth and complexity. It delivers a slightly earthy, nutty sweetness that feels sophisticated yet comforting. Unlike overly sugary donuts, these offer balanced sweetness with layers of flavor.

You’ll also appreciate how approachable this recipe feels. The dough comes together quickly, and shaping the classic pon de ring style turns baking into a fun, creative experience. Whether you serve them at brunch, tea time, or as a weekend baking project, they always impress without requiring advanced pastry skills.

Ingredients

To make about 8 donuts:

1 cup (120 g) glutinous rice flour (sweet rice flour, not regular rice flour)
½ cup (60 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
2 tablespoons (30 g) black sesame paste (well stirred)
1 tablespoon (10 g) ground black sesame seeds
1 large egg, room temperature
½ cup (120 ml) whole milk
2 tablespoons (28 g) unsalted butter, melted
Neutral oil for frying (about 4 cups / 1 liter)

Optional glaze:

1 cup (120 g) powdered sugar
2–3 tablespoons milk
1 teaspoon black sesame paste

Glutinous rice flour creates the signature chew. Black sesame paste delivers bold, aromatic depth. Whole milk and egg add richness while keeping the crumb tender.

Pro Tips for Perfect Texture

Mastering Irresistible Black Sesame Mochi Donuts depends on three key techniques.

First, measure glutinous rice flour accurately. Too much makes the dough dense. Spoon and level the flour rather than scooping directly from the bag.

Second, control oil temperature carefully. Keep it between 340–350°F (170–175°C). If the oil runs too hot, the outside browns too quickly while the inside stays undercooked. If it’s too cool, the donuts absorb excess oil and lose their light texture.

Third, knead just until smooth. Overmixing develops excess elasticity and toughens the crumb. The dough should feel soft, slightly tacky, and pliable but not sticky.

Finally, fry in small batches. Overcrowding drops oil temperature and prevents even browning.

Instructions

Step 1: Prepare the Dry Ingredients

Whisk together glutinous rice flour, all-purpose flour, sugar, baking powder, salt, and ground black sesame in a large bowl. Make sure the mixture looks evenly gray without visible streaks.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the egg, milk, melted butter, and black sesame paste until smooth. Break up any sesame paste lumps for consistent flavor.

Step 3: Form the Dough

Pour the wet mixture into the dry ingredients. Stir with a spatula until a soft dough forms. Use your hands to gently knead for about one minute until smooth. The dough should feel supple and slightly elastic.

Step 4: Shape the Donuts

Divide the dough into 8 equal portions. For each donut, roll 7–8 small balls (about 1 tablespoon each). Arrange them in a ring on parchment paper, lightly pressing the balls together so they stick. This creates the classic pon de ring shape.

Step 5: Heat the Oil

Pour oil into a heavy-bottomed pot and heat to 345°F (173°C). Test with a small piece of dough; it should rise slowly and bubble steadily.

Step 6: Fry to Perfection

Carefully lower one donut at a time into the oil. Fry for 2–3 minutes per side until deep golden brown. Turn gently with chopsticks or a slotted spoon. Remove and drain on a wire rack.

Step 7: Glaze and Finish

Whisk powdered sugar, milk, and black sesame paste until smooth. Dip cooled donuts halfway into the glaze and let them set for 10 minutes before serving.

Variations

You can adapt Irresistible Black Sesame Mochi Donuts in several delicious ways.

For a baked version, pipe the dough into a donut pan and bake at 350°F (175°C) for 15–18 minutes. The texture will be slightly less crisp but still satisfyingly chewy.

For a dairy-free option, replace milk with unsweetened almond milk and swap butter for melted coconut oil.

You can also create a matcha black sesame twist by adding 1 teaspoon matcha powder to the glaze. The earthy green tea complements the nutty sesame beautifully.

Fans of Japanese-style mochi donuts often drizzle white chocolate over the glaze for added sweetness and visual contrast.

Storage and Serving Suggestions

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat briefly in the microwave for 10–12 seconds to restore chewiness.

Avoid sealing them while warm, as trapped steam softens the exterior.

Serve these donuts with hot jasmine tea, a creamy latte, or iced matcha. They also pair beautifully with fresh berries for a balanced brunch plate.

If you plan to entertain, arrange them on a tiered stand with other Japanese-inspired desserts like mochi donuts or sesame cookies for an eye-catching dessert table.

FAQs

1. What makes mochi donuts different from regular donuts?
They use glutinous rice flour, which creates a chewy, stretchy texture instead of a cakey crumb.

2. Can I bake instead of fry?
Yes. Baking works well, though frying gives a crispier exterior.

3. Why did my donuts turn out dense?
Too much flour or low oil temperature often causes density. Measure carefully and monitor heat.

4. Can I use regular sesame paste?
Use black sesame paste specifically for authentic flavor and color.

5. Are these gluten-free?
Not fully. This recipe includes all-purpose flour. Substitute a gluten-free blend if needed.

Conclusion

This Irresistible Black Sesame Mochi Donuts is comfort food at its finest — crispy on the outside, chewy in the center, and filled with deep roasted sesame flavor that feels both nostalgic and modern. It’s the kind of dish that turns an ordinary afternoon into a cozy café-style moment at home. Whether you serve them for brunch, dessert, or a sweet weekend project, these donuts deliver texture, flavor, and pure satisfaction in every bite.