Forbidden Mochi Donuts


Forbidden Mochi Donuts

How about… a fresh-batch of home-baked Mochi donuts coated with a strawberry icing and finished with a sprinkle of Forbidden Tonka Sugar. Tempted yet? We sure are.




What you'll need


  • 2 cups glutinous rice flour
    2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup butter, melted
    1/2 cup brown sugar
    2 large egg, room temperature
    1 1/2 cup dairy or non-dairy milk
    1 tsp vanilla extract
  • 1 jar strawberry fruit preserves
  • 1/2 tbsp Organic Forbidden Tonka Sugar
  • 2 cups icing sugar
  • 1/4 cup frozen strawberries, thawed
  • Crushed freeze-dried strawberries and Organic Forbidden Tonka Sugar, to finish



  1. Preheat the oven to 350 F. Combine rice flour, baking powder and salt in a bowl. In a separate bowl, whisk together butter, brown sugar, eggs, milk and vanilla. Add the dry mixture to the wet and whisk until smooth. Spoon the batter into a greased donut pan (each mould should be almost full of batter, as baked donuts don’t rise very much!) Bake the donuts for 25-30 minutes. Turn onto a cooling rack to cool completely. 
  2. Pair up donut halves to make a “whole” donut. In a small bowl, mix together the fruit preserves and Organic Forbidden Tonka Sugar. Carefully spoon about 1/2-1 tbsp of the jam mixture on the flat side of one of the donut halves, and top with the other half. Continue with remaining donuts. Set filled donuts on a baking rack over a cookie sheet. 
  3. Squeeze the juice from the frozen berries into a small cup. Discard berries. Whisk the berry juice into the icing sugar until smooth. Use a spoon to top each donut, allowing the glaze to drip off the sides. Sprinkle with freeze-dried strawberries and Forbidden Tonka Sugar to finish!