A Popular Japanese Donut Inspired by Pon de Ring

Mochi donut balls are inspired by one of the most popular Japanese donuts, Pon de Ring from Mister Donut. Unlike regular donuts, Japanese mochi donuts are known for their chewy texture. That signature bounce comes from glutinous rice flour, which creates the light yet pleasantly chewy bite that makes these donuts so addictive.

The origin of this style of donut is actually quite interesting. The name “Pon de Ring” comes from a Brazilian cheese bread called pão de queijo. This bread is made with tapioca starch and is famous for its chewy texture. When Mister Donut introduced Pon de Ring in Japan in 2003, the idea of that chewy texture was adapted into a donut format. Later, the concept spread internationally and became widely known as mochi donuts.

In this recipe, the mochi donut dough is shaped into small balls and fried until golden. They are then threaded onto skewers, which makes them look similar to Japanese dango. While they resemble dango visually, the texture is lighter and airier, giving them a completely different eating experience.

A Spring Version with Sakura Chocolate

For this version, the mochi donut balls are coated with sakura chocolate made from white chocolate and cherry blossom powder. The result is a delicate pink coating with a gentle floral aroma, making this dessert perfect for spring.

The sakura powder used here comes from the Yamasan brand. It uses natural coloring derived from beet pigment and provides a subtle cherry blossom flavor that captures the taste of spring in Japan. It is also widely available online, including on Amazon.

One of the best parts about this recipe is how simple the donut dough is. The base dough uses only four main ingredients. There are many ways to make mochi donuts, but this is one of the most straightforward and beginner-friendly mochi donut recipes.

Glutinous rice flour creates the chewy texture, silken tofu adds softness and moisture, and pancake mix provides lift thanks to the baking powder already included in the mix.

Ingredients (Makes about 7 skewers / 21 mochi donut balls)

Glutinous rice flour: 1/2 cup
Pancake mix: 1/2 cup
Silken tofu: 2.5 oz
Plain yogurt: 1/4 cup
White chocolate: 3 oz
Sakura powder: 2 teaspoons
Freeze-dried strawberries: 2 tablespoons
Neutral frying oil: enough to reach about 1.5 inches deep in a pot

Instructions

Wrap the tofu in paper towels and microwave it for about 1½ minutes to remove excess moisture.

In a bowl, combine the glutinous rice flour, pancake mix, plain yogurt, and drained tofu. Mix with a spatula until the dough starts coming together, then knead gently by hand until it forms a smooth dough. Because the moisture level of tofu and yogurt can vary, add a little more flour mixture if needed until the dough reaches a soft texture similar to an earlobe.

Lightly oil your hands and divide the dough into about 21 portions. Each ball will be roughly 0.35 oz. Roll them into smooth balls and place them on parchment paper.

Heat oil in a pot so it reaches about 1.5 inches deep. Fry the dough balls over relatively low heat, briefly reshaping them with lightly oiled hands before dropping them into the oil.

Fry for about 6–8 minutes, turning occasionally, until the balls expand slightly and become golden brown. Remove them and let them cool slightly, then thread three mochi donut balls onto each skewer. I
recommend using 5–5.5 inch skewers. If you only have longer ones, cut them to your preferred length with scissors.

Finely chop the white chocolate and melt it over a warm water bath made by mixing 1 cup boiling water with 1/2 cup cold tap water (about 150–160°F). Once melted, stir in the sakura powder to create sakura chocolate.

Drizzle the sakura chocolate over the skewered mochi donut balls and sprinkle the freeze-dried strawberries on top.