Much Desserts

These Mochi-Covered Donuts combine the chewiness of mochi with the lightness of donuts for a unique, melt-in-your-mouth dessert. Soft, chewy, and irresistibly cute!

Mochi meets donut a.k.a called Dochi (donut mochi) is a cute and fun way of a viral dessert lately in Indonesia. You can change the topping with matcha, crème brulee, dark chocolate, and all. soft donuts with a chewy mochi layer, creamy topping, and perfect sweetness.

When you can’t decide between the soft chew of mochi and the fluffy sweetness of donuts — why not have both? These Mochi-Covered Donuts combine the best of both worlds: a pillowy yeast donut wrapped in a thin, chewy mochi layer, then finished with a sweet glaze and a touch of strawberry cream.

It’s the kind of dessert that surprises you at first bite — soft, bouncy, and perfectly sweet. Each donut feels like a cozy little indulgence, made to impress yet delightfully comforting.

Dochi; donut mochi happening in Indonesia

Mochi donuts are definitely happening here in Indonesia — you can spot them in trendy dessert shops, cafes, and even local markets. The soft chewiness of mochi combined with the sweetness of a donut makes them a hit for anyone who loves playful textures and cute presentation.

I was inspired by this trend but wanted to make something a little different — instead of the usual mochi donut rings, I wrapped the entire donut in chewy mochi. It gives a unique bite: soft and fluffy on the inside, stretchy and slightly chewy on the outside. And when filled with creamy strawberry cheese filling, it’s just irresistible!

What I love most about this recipe is how it reflects Indonesia’s playful dessert culture. We love mixing ideas — a bit of Japanese mochi texture, a touch of Western donut indulgence, and our local sweetness flair. My Doughchi Donut is a little taste of that creativity, made right in your kitchen.

The Magic of Mochi Meets Donut and why I make this

Mochi, made from glutinous rice flour, has been loved across Asia for centuries. Its chewy, stretchy texture gives desserts a playful twist — satisfying, nostalgic, and fun to eat. When paired with the classic donut, it creates something truly special: the chewiness of mochi balancing the airiness of fried dough.

These Mochi-Covered Donuts are more than just a treat; they’re an experience. The combination of soft donut and chewy mochi creates an addictive contrast that keeps you coming back for another bite. It’s playful, textural, and so satisfying to make at home.

Plus, they’re endlessly customizable; matcha, chocolate, ube, or strawberry. you can easily turn them into your signature flavor. They’re cute enough for gifting, but honestly, they’re best enjoyed fresh, still slightly warm, with a cup of milk tea or coffee.

I’ve always loved both soft, pillowy donuts and the chewy texture of Japanese mochi — so I thought, why not combine them? The result is this delightful hybrid: a donut wrapped in mochi with a creamy strawberry filling. It’s the best of both worlds; familiar yet excitingly different in every bite.

I wanted to make something that feels special perfect for sharing or gifting. Mochi-covered donuts look fancy but are surprisingly fun to make. It’s the kind of dessert that makes people stop and say, “Wait, what is this?” before taking a bite and falling in love.

Ingredients  of Mochi-Covered Donuts

Donut

• High-Protein Flour: This flour gives the donuts structure and chewiness. It contains more gluten-forming proteins, helping the dough rise well and hold its fluffy texture after frying.
• All-purpose flour: Combining it with high-protein flour balances the texture — not too dense, not too airy. It makes the donut tender while still holding its shape.
• Egg room temperature: add richness, color, and moisture to the dough. They also act as a binder, creating a soft and elastic structure that’s easy to shape and fry.
• Unsalted Butter: adds a rich, buttery flavor and contributes to the soft, pillowy crumb inside the donuts. Using unsalted butter gives you control over the salt level.
• Sugar: sweetens the dough but also feeds the yeast, helping the donuts rise beautifully. It also enhances browning for that perfect golden crust.
• Lukewarm Milk: Milk hydrates the dough and adds a subtle creamy taste. The warmth helps activate the yeast for better fermentation.
• Instant Yeast: The key ingredient for making your donuts light and airy. Instant yeast doesn’t require proofing, so it mixes directly into the dough for a quick and reliable rise.
• Salt: A small amount of salt sharpens the sweetness, enhances flavor, and strengthens the gluten network for better texture.

Mochi

• Glutinous Rice Flour: This is the main ingredient that gives the mochi its signature chewy and stretchy texture. Make sure to use glutinous (sweet rice) flour, not regular rice flour.
• Cornstarch: helps stabilize the mochi mixture and prevents it from becoming too sticky, making it easier to handle and wrap around the donuts.
• Sugar
• Milk: gives the mochi mixture a creamy richness and a smooth mouthfeel. It also helps bind the flour and sugar together when heated.
• Cooking Oil: A touch of oil keeps the mochi soft and pliable even after cooling. It prevents the surface from drying out or cracking.
• Glutinous Rice Flour: This extra flour is used for dusting to prevent the cooked mochi from sticking to the surface or your hands during shaping.

Cream Cheese Filling

• Cream Cheese room temperature: The heart of the filling — smooth, tangy, and creamy. It gives a cheesecake-like flavor that pairs perfectly with the sweet donut and mochi layers.
• Powdered Sugar: sweetens and smooths the filling without making it gritty. It also helps stabilize the texture.
• Strawberry Jam: This adds a fruity, refreshing twist to the rich cream cheese. The jam gives a hint of tartness and a beautiful color contrast to the filling.

How to Make Mochi-Covered Donuts

Start by placing high-protein flour, all-purpose flour, sugar, and instant yeast into a mixing bowl. Stir well to combine the dry ingredients evenly.

Next, add butter, eggs, milk, and salt, then knead on low speed for about 10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.

Once kneaded, transfer the dough to a clean surface. Knead gently two or three times to shape it into a smooth, round ball.

Grease a clean bowl lightly with oil, then place the dough inside. Cover it with plastic wrap and let it proof in a warm spot for about 2 hours, or until it doubles in size.

When the dough has risen, punch it down gently to release the air. Knead it a few times until it becomes smooth again.

Using a rolling pin, roll the dough into a rectangle about 2 cm thick. Cut it into circles with a cookie cutter, then place each piece on parchment paper. Cover again with plastic wrap and proof for another hour until puffy.

While the donuts are proofing, make the creamy strawberry filling. In a mixing bowl, beat cream cheese and powdered sugar until smooth and fluffy. Add the strawberry jam and continue beating until fully combined.

Transfer the filling into a piping bag and keep it chilled until ready to use

Make Mochi

In a heatproof bowl, combine glutinous rice flour, cornstarch, sugar, milk, and cooking oil. Whisk the mixture until smooth and lump-free, then strain it to ensure a silky texture.

Steam the mochi mixture for 25 minutes until thick and translucent. Once cooked, transfer it to a silicone mat and knead while it’s still warm until the oil is fully absorbed and the dough turns stretchy and smooth.

Divide the mochi into 10 equal portions, dust lightly with roasted glutinous rice flour, and flatten each piece with a rolling pin.

In a deep pan, heat cooking oil over medium heat. Once hot, gently place the donuts into the oil. Fry each side for about 3 minutes or until golden brown and evenly cooked.

Remove the donuts from the oil and transfer them to a cooling rack to drain excess oil and cool slightly.
To fill the donuts, use kitchen scissors to snip a small hole on the side of each donut. Gently open the hole slightly, then pipe the strawberry cream cheese filling inside until plump.

Wrap and Enjoy!

Next, take one flattened mochi piece and wrap it around the filled donut, smoothing it out until completely covered.

For a final touch, you can add a swirl of strawberry cream on top and decorate with half a strawberry or powdered sugar for a bakery-style look.

Serve immediately and enjoy the soft, chewy mochi layer hugging a fluffy donut with creamy strawberry filling inside — a fusion dessert dream come true!

Try this recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

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