Mochi Donuts (Pon De Ring) with Matcha or Strawberry Glaze Recipe

I absolutely love sharing my Mochi Donuts (Pon De Ring) with Matcha or Strawberry Glaze Recipe because it combines the chewy, irresistible texture of mochi with vibrant, flavorful glazes that make every bite a joyous experience. Whenever I make these treats, I find that their unique ring shape and pillowy texture impress friends and family alike. From the first warm bite dipped in either the earthy matcha or sweet strawberry glaze, it’s clear why these donuts have become a personal favorite indulgence that I’m always excited to make again.

Why You’ll Love This Mochi Donuts (Pon De Ring) with Matcha or Strawberry Glaze Recipe

One thing that truly excites me about this Mochi Donuts (Pon De Ring) with Matcha or Strawberry Glaze Recipe is its fantastic flavor profile. The donuts have a wonderfully chewy, almost bouncy texture thanks to the glutinous rice flour, paired with the gentle sweetness of the glazes. The matcha glaze brings a slightly bitter, earthy note that balances perfectly against the light, fluffy dough, while the strawberry glaze offers a fresh, fruity brightness that feels like a breath of spring. Every bite feels like a little celebration of flavor and texture.

Besides the taste, I love how approachable this recipe is. You don’t need to be a baking expert to create these beauties. The ingredients are simple, and the dough comes together quickly with just a bit of kneading and shaping, making it a great project for both busy weeknights and leisurely weekend baking sessions. Plus, these donuts are perfect for serving at so many occasions—from casual family brunches to festive holiday gatherings or even as a charming treat to surprise your friends at a party. What makes them stand out in my kitchen is how they bring an unexpected and delightful twist to classic donuts.

Ingredients You’ll Need

The image shows four steps of making small round dough balls. In the first step (top left), a woman's hand with flour on it holds one smooth round dough ball, with more dough balls on a white marbled surface around it. In the second step (top right), the woman's hand holds a small dough ball above a white bowl with a reddish-brown inside on a white marbled background. In the third step (bottom left), dough balls are formed into a ring shape on a piece of parchment paper on the white marbled surface, showing the smooth yellowish dough texture. In the last step (bottom right), a person is shaping dough balls on the white marbled surface, with several rings of dough balls placed on parchment papers nearby. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key for achieving that perfect texture and flavor. This recipe uses a simple list of essentials where each item plays a special role, whether it’s for the chewy dough, the creamy glaze, or that perfectly balanced sweetness and color.

Glutinous rice flour: Provides the signature chewiness of the mochi texture that sets these donuts apart from regular ones.
Silken tofu: Keeps the dough moist and tender, adding a subtle creaminess without overpowering the flavor.

Granulated sugar: Sweetens the dough just enough to complement the glazes without making it too sugary.
Baking powder: Helps the dough puff up a little for a light but chewy bite.
Yoghurt: Adds moisture and a slight tang that enhances the overall flavor complexity.

Cake flour: Works alongside the rice flour to give structure without heaviness.
Vegetable oil: For deep frying, ensuring the donuts get golden and crisp on the outside.
Matcha powder: Used in one of the glazes for a beautiful color and earthy, slightly bitter taste.

White chocolate: The base of both matcha and strawberry glazes, adding sweetness and creamy texture.
Double cream: Gives the glaze a smooth richness that coats the donuts perfectly.
Fresh strawberries: Blended for a natural strawberry glaze bursting with real fruit flavor.

Unsalted butter: Adds a silky richness to the classic sugar glaze.
Vanilla extract: Brings warmth and depth to the classic glaze flavor.
Condensed milk: Sweetens and thickens the classic glaze for that luscious finish.

Directions

Step 1: In a mixing bowl, add the silken tofu and yoghurt. Sift the glutinous rice flour, cake flour, granulated sugar, and baking powder into the bowl.

Step 2: Use a spatula to mix all the ingredients together until they form a dough ball. If the dough feels too sticky or wet, don’t hesitate to sprinkle in 1-2 tablespoons of extra flour to reach the right consistency.

Step 3: Transfer the dough to a clean surface and knead it gently for about 5 minutes until it is smooth and well combined. I find this step really helps improve the texture, making the donuts wonderfully chewy.

Step 4: Shape the dough into a log and cut it into 8 equal portions. Then, take each portion and roll it into a smaller log before cutting it into 8 tiny pieces.

Step 5: Roll each small piece into a tiny ball. Place these balls on a 4×4 inch square of parchment paper in a circular arrangement to form a donut shape. Dab a little water on the balls so they stick together, then repeat until you have all your rings ready.

Step 6: Heat the vegetable oil in a deep saucepan or pot to about 170ºC (340ºF). Test the temperature carefully with a thermometer – it’s crucial for frying the donuts perfectly.

Step 7: Gently lower one donut, still on its parchment paper, into the hot oil. Fry for about 1.5 minutes—at first, it will sink but then rise as it cooks and puffs up.

Step 8: Carefully flip the donut using chopsticks or tongs. While it’s still frying, gently remove the parchment paper, which should slide off easily at this stage. Fry for another 1.5 minutes until golden and cooked through.

Step 9: Remove the donuts from the oil and place them on a wire rack to drain any excess oil. Repeat the frying steps with the remaining donuts.

Step 10: For the glaze: melt the butter in a microwave and mix in the condensed milk and vanilla extract for the classic glaze. For the matcha or strawberry glaze, melt the white chocolate gently in the microwave, stir in the double cream, then mix in either sifted matcha powder or fresh strawberry puree until smooth.

Step 11: Dip each warm donut into your chosen glaze, letting any excess drip off before returning them to the wire rack to set. Enjoy these pon de rings while they’re still warm for the best experience.

Servings and Timing

This Mochi Donuts (Pon De Ring) with Matcha or Strawberry Glaze Recipe yields about 8 donuts, perfect for sharing with family or close friends. The prep time is approximately 20 minutes, primarily for mixing and shaping the dough. Frying and glazing take around 40 minutes, bringing the total active time to about 1 hour. You don’t need any additional resting time, but I like to allow the glazes to set for about 10 minutes before serving to get that perfect glossy finish.

How to Serve This Mochi Donuts (Pon De Ring) with Matcha or Strawberry Glaze Recipe

This image shows four baking ingredients arranged on a light wooden surface. At the top left is a glass jar filled with white granulated sugar with a slightly uneven surface. To the right of it is another glass jar filled with a smooth, pale yellow liquid, likely condensed milk. Below these jars, on the bottom left, is a small white plate holding two thick slices of pale yellow butter with ridged edges. On the bottom right, next to the butter plate, is a small bottle of Madagascar vanilla extract with a gold cap and a dark blue label with white text. photo taken with an iphone --ar 4:5 --v 7

I often serve these mochi donuts as a delightful dessert or an indulgent snack that pairs beautifully with tea or coffee. When I want to create a little festive spread, I place them on a pretty platter lined with parchment paper and garnish with fresh strawberry slices or a light dusting of matcha powder for an extra pop of color and flavor. The round, bubbly shape of these pon de rings makes them visually charming and perfect for sharing.

Serving warm is my personal favorite because the donuts feel soft, tender, and perfectly chewy; the glaze is still slightly gooey, which adds to the experience. If you want to serve them at a party or family gathering, they hold up well at room temperature for a few hours without losing their texture. For beverage pairings, I enjoy them alongside light, slightly bitter drinks like green tea or a crisp sparkling water with lemon. If you prefer wine or cocktails, a dry sparkling wine complements the sweetness and cuts through the richness wonderfully.

For portion sizes, one donut per person is just right for a treat, but I often find that these are so delicious people happily reach for seconds. They’re ideal for occasions like weekend brunches, kids’ birthday parties, or casual hangouts when you want to impress without fuss. Presentation-wise, stacking them neatly or displaying in a circular pattern on a cake stand makes them look effortlessly elegant.

Variations

I love experimenting with this Mochi Donuts (Pon De Ring) with Matcha or Strawberry Glaze Recipe to suit different tastes and dietary preferences. For example, if you want to try different flavors, you can swap the matcha powder for cocoa powder to make a chocolate glaze, or mix in a touch of almond extract with the strawberry glaze for a nuttier twist. These subtle changes bring fresh excitement to the recipe.

If you’re interested in dietary modifications, swapping the yoghurt for a dairy-free alternative like coconut yoghurt works wonderfully, making the recipe vegan-friendly when paired with dairy-free white chocolate and cream substitutes. For gluten sensitivity, this recipe is naturally lower in gluten thanks to the glutinous rice flour, but I sometimes use a gluten-free cake flour to ensure it’s completely safe for sensitive tummies without sacrificing chewiness.

In terms of cooking methods, while deep frying is traditional and yields the best texture, I’ve occasionally baked these donuts in a hot oven at 180ºC (356ºF) for about 15 minutes, though the texture is slightly different — more cakey but still delicious. If you want to experiment with air frying, keep an eye on the time and temperature to prevent drying out, but I find the classic deep-fried method offers the best chewy and satisfying bite.

Storage and Reheating

Storing Leftovers

Once your Mochi Donuts (Pon De Ring) with Matcha or Strawberry Glaze Recipe goodies have cooled completely, I recommend storing them in an airtight container to keep their chewiness intact. They’ll stay fresh for about 2 days at room temperature, which is typically how long they last in my house anyway! If you want to refrigerate them, I suggest letting them come back to room temperature or warming gently to help restore their soft texture.

Freezing

These mochi donuts freeze quite well if you want to keep them longer. I wrap each donut individually in plastic wrap and then place them in a freezer-safe ziplock bag or container. They’ll keep frozen for up to 1 month. When you’re ready to enjoy them, thaw overnight in the fridge or on the counter for a couple of hours before reheating.

Reheating

To bring back that just-fried freshness, I gently reheat the donuts in a warm oven at 150ºC (300ºF) for about 5-7 minutes. Avoid microwaving for too long as that can make them rubbery or tough. If you want to refresh the glaze, I heat it gently and dip the donuts again for a quick, fresh coating. This method revives their signature chewy texture and provides a lovely warm treat.

FAQs

What is the texture of Mochi Donuts (Pon De Ring)?

The texture is uniquely chewy and soft due to the glutinous rice flour, which creates a bouncy, pillowy bite quite different from traditional wheat donuts. This combination makes them wonderfully satisfying and fun to eat.

Can I use regular flour instead of glutinous rice flour?

Glutinous rice flour is essential for achieving the signature chewiness of these donuts. Using regular flour alone will result in a denser, more cake-like texture. For best results, stick to the recipe’s combination of glutinous rice and cake flour.

How do I make the strawberry glaze fresh and vibrant?

I recommend blending fresh strawberries into a puree and straining out seeds for smoothness. Mixing the puree into melted white chocolate and cream creates a luscious, fruity glaze that highlights the natural sweetness and color of strawberries.

Are these donuts suitable for kids?

Absolutely! These mochi donuts have a mild sweetness, soft texture, and fun shape that kids love. Just be sure to supervise if they’re hot right out of the fryer, and consider milder glaze options if your child prefers less intense flavors.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough a few hours in advance and refrigerate it covered tightly. Bring it back to room temperature before shaping and frying for best results. This makes it easier to fit the recipe into a busy schedule.

Conclusion

I hope you feel as excited as I do about trying this Mochi Donuts (Pon De Ring) with Matcha or Strawberry Glaze Recipe. It’s such a joyful treat to make and even more delightful to share with those you care about. With its chewy texture and luscious glazes, it’s a sweet adventure in every bite that’s perfect for any occasion. Give it a go, and you might just find yourself hooked like I did!