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Gluten-Free Mochi Korean Street-Style Donuts

chef invitational donuts-12-1


  • Sweet Glutinous Rice Flour

  • Sugar

  • Baking Powder 

  • Water

  • Frying oil

Blackberry Filling

  • 2 cups blackberries 
  • ½ cup sugar (depending on berry sugar content)
  • ½ tsp lemon juice
  • Lemon zest

Blueberry Glaze

  • 1/2 cup fresh blueberries
  • 1 tablespoon lemon juice
  • 1 1/2 – 2 cups powdered sugar


Blackberry Filling

  • Combine all ingredients except lemon zest in a medium sauce pot and simmer for 15-20 mins.

  • Puree in a blender on high and strain through a fine sieve strainer or chinoise. Cool and store in a squeeze bottle. To plate, stick squeeze bottle nozzle into the donuts and fill gently.

Blueberry Glaze

  • Combine all ingredients in a mixing bowl with a whisk adding extra powdered sugar if needed to thicken. Set aside for dipping later.
  • Fill donuts with blackberry filling then dip in the blueberry glaze. Serve as is or with fruit and powder sugar if desired.


  • Combine all ingredients for dough except hot water and mix well. Slowly add hot water and keep mixing with a spatula. It should look really wet. Cover and set aside for 1 to 2 hours.
  • Mix dough again with a spatula.
  • Brush a thin layer of oil on a cookie sheet. Heat frying oil to 350°F over high heat.
  • Meanwhile, divide dough into 14-16 little doughnuts. Roll them with the palms of your hands and place on oiled cookie sheet.
  • Place doughnuts one by one into hot oil, about 4-6 at a time. They will increase in size, so do not crowd pot.
  • As soon as the dough is puffed up, turn off heat and keep frying until fully cooked and golden, about 3-4 minutes. Continue to rotate evenly in oil to ensure even cooking.
  • Remove from pan, drain excess oil and rest on cold towels
prep time
total time
CALORIESper serving
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chef invitational donuts-7-2
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms