Asian-inspired Mochi Donuts

Clean Lean Protein   recipe

Recipe by Georgina Xuan

These Asian-inspired Mochi Donuts by @Georgina_Xuan are delicious, soft and chewy. That are baked, completely vegan and gluten free. Crispy on the outside and chewy from the inside. They got the perfect level of sweetness and the right texture to make them completely addictive.

Made with silken tofu and glutinous rice flour, giving them a soft and bouncy, stretchy texture. These mochi donuts are versatile. You may bake or deep fry it. Of course if you want the traditional version, you can deep fry it.

They can be shaped and glazed with a simple strawberry icing using Nuzest Wild Strawberry Clean Lean Protein.


Mochi Donut:

  • 200g tofu 
  • 1/2 cup shiratamako flour / sub with glutinous rice flour 
  • 1/2 cup cake flour
  • 1/4 cup sugar
  • Pinch of salt 
  • 1 tbsp potato starch 
  • 2 tsp baking powder 
  • (Knead until a smooth dough)




Mochi Donut:

  • Add in the shiratamako flour in a bowl. Pat dry the tofu then add it into the shiratamako flour and mix well. Add the rest of the ingredients and knead until a smooth dough.
  • Cut parchment papers into squares big enough for a whole donut. Then shape the dough mixture into equal size balls. (You can make in as individual balls or 6 balls to form a donut ring).
  • Put them on the paper and deep fry it till golden brown. (Flip in between and remove the paper as well.
  • Let it cool for a while before dipping it in the glaze.


  • Stir all the ingredients for the glaze until it becomes glaze like consistency.

*You may bake it instead of frying. I have not tested it but I would preheat the oven to 350°F and bake for 32-35 minutes until the top is set and the donut gently springs back

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