Pandan Mochi Donuts Recipe

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.

The Heart of Pandan Mochi Donuts Recipe

There’s something truly magical about the combination of pandan’s subtle, grassy aroma with the chewy, tender texture of mochi. When these two come together in donuts, you get a treat that’s unlike any ordinary pastry — a delight that’s both comforting and a little exotic. I love how these Pandan Mochi Donuts hold that soft, springy bounce that keeps you coming back for more. You’ll notice the gentle sweetness and silky chewiness as soon as you take your first bite. It’s like a little bite of tropical sunshine.

Whether you’re new to mochi donuts or a longtime fan, this Pandan Mochi Donuts Recipe is designed to be straightforward and fail-proof. I’ll walk you through each step with tips that help you get the texture just right — crisp-edged, yet tender inside, with a luscious coconut glaze that adds that perfect finishing touch. Plus, they’re wonderfully fragrant, thanks to the pandan extract, brightening your kitchen with every batch baked.

Get ready for a cozy baking session where you and I can recreate this special recipe side-by-side. Soon enough, your kitchen will be filled with buttery steam and warm spice notes, inviting everyone to gather around and savor these unique donuts fresh from the oven.

Ingredient Breakdown

• Unsalted Butter: Adds richness and moisture. You can substitute with coconut oil for a dairy-free version, which will deepen the coconut flavor.
• Granulated Sugar: Provides balanced sweetness. Light brown sugar can add a subtle caramel note if you like.
• Eggs: Bind the dough and give structure – don’t skip, but room temperature eggs mix better.
• Coconut Milk: Brings silky creaminess and moistness. Full-fat is best for richness; you could swap with almond milk but texture will be less tender.
• Vanilla Extract: Rounds out the flavors with warm aroma – any good quality vanilla works.
• Pandan Extract: The star ingredient for authentic flavor and green color. If unavailable, matcha powder could provide some green color but won’t replicate pandan’s aroma.
• Sweet Rice Flour: Essential for that chewy, mochi texture. Try to avoid substituting as regular flour won’t give the distinctive chew.
• Baking Powder: Helps the donuts rise lightly and become airy.
• Powdered Sugar: For the glaze to create smooth, sweet coating. Can’t be swapped easily without affecting texture.
• Shredded Coconut: Garnishes with crisp, toasty texture adding contrast.

Before You Begin

Prep is key to feeling calm and confident while making your Pandan Mochi Donuts Recipe. Measure out all your ingredients first — this classic mise en place helps everything flow smoothly. You’ll want to preheat your oven to 350°F (177°C), so that your donuts bake evenly and get just enough tender rise without drying out. Having a donut pan ready, greased lightly with oil or butter, sets you up for success too. Keep a pastry bag or a sturdy Ziploc handy for piping the dough neatly into the molds. With these steps done, you’re already halfway to donut bliss.

How to Make Pandan Mochi Donuts Recipe

1. Preheat Oven: Start by heating your oven to 350°F (177°C). This steady heat ensures your donuts bake through with a gentle browning on the edges while staying chewy inside.
2. Melt Butter: Using a microwave or stovetop, melt 3 tablespoons of unsalted butter until liquid and fragrant. This warmth helps it blend evenly into the batter without clumps.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 6 tablespoons granulated sugar, 2 eggs, 1 ¼ cup coconut milk, 1 teaspoon vanilla extract, and ½ teaspoon pandan extract. The mixture should become smooth and glossy, and you’ll start smelling that distinctive pandan aroma brightening the bowl.
4. Add Dry Ingredients: Gently fold in 2 cups sweet rice flour and 2 teaspoons baking powder. Stir only until the flour disappears into a consistent dough; over-mixing can toughen the final donuts.

5. Prepare Donut Pan: Lightly grease your donut pan with butter or oil, focusing on every nook to prevent sticking. If you don’t have a donut pan, silicone molds are a great alternative for easy release.
6. Pipe the Dough: Transfer your smooth dough into a pastry bag or use a resealable Ziploc bag with a small corner cut off. Pipe the batter evenly into each donut mold, filling about 3/4 full. The dough should hold its shape but remain soft to the touch.
7. Bake Donuts: Slide the pan into your hot oven, and bake for 10-12 minutes. You’ll notice a gentle rise with a slight golden edge forming. A toothpick inserted in the thickest part should come out clean — no wet batter.
8. Cool Donuts: Let donuts rest for 10 minutes in the pan — this helps them set up gently and not crumble. Then carefully pop them onto a wire rack to cool completely. This pause lets the texture settle into that perfect chewy softness.
9. Prepare Coconut Glaze: While your donuts cool, whisk together 3 tablespoons coconut milk, 1 ¼ cups powdered sugar, and 1 teaspoon vanilla extract until silky and smooth. This glaze is thin enough to coat but thick enough to cling beautifully.
10. Glaze and Serve: Dip each donut into the coconut glaze, rolling or swirling to coat evenly. Sprinkle shredded coconut on top for a textural contrast that adds a lovely toasty crunch. Serve right away or let the glaze set for a couple minutes. Enjoy the tender chew and tropical flavors in every bite!

Creative Variations for Pandan Mochi Donuts Recipe

• Matcha Twist: Add 1 teaspoon matcha powder with the dry ingredients for a green tea flavor that complements pandan beautifully.
• Chocolate Drizzle: Once glazed, drizzle melted dark or white chocolate across the tops for an indulgent finish.
• Nutty Crunch: Mix finely chopped toasted almonds or pistachios into the glaze to give each bite a surprise crunch.
• Tropical Mix: Fold in finely diced mango or pineapple bits into the dough for bursts of juicy sweetness.
• Vegan Adaptation: Swap eggs for flax or chia seeds, and use coconut oil for butter—results may have a slightly different texture, but still fantastic.
• Mini Donuts: Use mini donut pans for bite-sized treats perfect for parties or to share easily with friends.

Storage, Freezing & Reheating

• Store cooled Pandan Mochi Donuts in an airtight container at room temperature for 2-3 days. They remain chewy but may soften slightly.
• For longer freshness, freeze unfrosted donuts individually wrapped in plastic wrap and placed in a freezer bag; freeze up to 1 month.
• To reheat, gently warm donuts in a toaster oven or microwave for 15-20 seconds to revive that tender chew without over-drying.
• Glaze donuts just before serving to avoid the glaze softening during storage.
• Leftover glaze can be stored in the fridge for up to 5 days; whisk before use.

Pandan Mochi Donuts Recipe FAQs

• Can I use regular all-purpose flour instead of sweet rice flour? Sweet rice flour gives the mochi its signature chewiness, so swapping with regular flour will change the texture and make the donuts cakier and less elastic.
• Where can I find pandan extract? Pandan extract is usually available at Asian grocery stores or online. If you can’t find it, pandan paste or frozen pandan leaves (steeped and strained) can be alternatives.
• Is it necessary to pipe the dough? Piping helps achieve the classic donut shape and even thickness. If you don’t have a pastry bag, you can spoon the dough carefully, but piping offers better control and looks.
• Why are my donuts dense or gummy? Overmixing the dough or underbaking can cause that. Mix just until combined and bake until a toothpick is clean to avoid excess moisture.
• Can I make these donuts gluten-free? Yes! Sweet rice flour is naturally gluten-free, so this recipe is safe for gluten-intolerant diets as long as your other ingredients are gluten-free certified.