Jun 2

Baked Red Velvet Mochi Mochi Donuts

in Chocolate, Dessert, Japanese, Recipes By Region, Recipes by Type

Baked Red Velvet Mochi Mochi Donuts

Did you know that tomorrow is National Donut Day?  National Donut Day, the first Friday of June each year, was started by the Salvation Army in 1938 as a fundraiser and a way to honor the women who served donuts to soldiers, along with other items, from huts established in abandoned buildings near the the front lines during World War I.  I hope you go out for donuts, or make your own—I know I’m not going to miss an excuse to eat donuts!

Making donuts makes Squirrel happyBug's Donut Joy

I’ve been playing with several donut recipes to get into the spirit of things, including a variation on my recipe for Baked Lemon Honey Creme Mochi Mochi Donuts that I shared a couple of weeks ago.  I tweaked the recipe to become a red velvet donut with a creamy cream cheese frosting.

Making Baked Red Velvet Mochi Mochi Donuts

These donuts are soft and moist and slightly chewy with a hint of chocolate.  Topped with the cream cheese frosting, these donuts making a deliciously decadent way to celebrate.  With some blue sprinkles they would also make cute donuts for the Fourth of July!

Eating Baked Red Velvet Mochi Mochi Donuts

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Baked Red Velvet Mochi Mochi Donuts

Makes 12 donuts

2 large eggs, beaten
1/4 cup honey
2/3 cup milk
2 teaspoons rice wine vinegar
1 1/3 cup mochiko (sweet rice flour)*
1/4 cup granulated sugar
1/4 cup cocoa powder
2 teaspoons baking powder
3 tablespoons butter, melted and cooled slightly
2 teaspoons red food coloring

Cream Cheese Frosting (Recipe Below)
Colored sprinkles (optional)

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease 12 wells of a donut baking pan.

2. Whisk together the beaten eggs, honey, milk, and vinegar until well mixed. In a separate bowl, whisk together the mochiko, granulated sugar, cocoa powder, and baking powder until combined, then whisk this mixture into the egg mixture. Finally, whisk in the butter and food coloring, then pour the batter into the donut baking pan (12 donuts).

3. Bake the donuts for 20 minutes. Remove from the oven and let cool slightly, then gently turn them out onto a cooling rack to finish cooling. Spread the cooled donuts with the cream cheese frosting and decorate them with colored sprinkles (optional).

Cream Cheese Frosting

4 ounces cream cheese, softened
1 cup confectioners’ sugar, sifted
1/4 cup (2 ounces) butter, softened
1/2 teaspoon vanilla extract

1. Whip the cream cheese, sugar, butter, and vanilla on low speed with an electric mixer until creamy. Increase the speed to high and mix until the frosting is light and fluffy (about 5 minutes). Cover and refrigerate for 20 minutes before using.

* Note: Mochiko, aka sweet rice flour or glutinous rice flour, is different than ordinary rice flour or brown rice flour.  It is made from a short-grain rice that is slightly sweeter (sometimes called “sticky” rice), whereas rice flour comes from grinding long-grain rice.  Despite its name, mochiko contains no gluten and isn’t noticeably sweet.

{ 23 comments… read them below or add one }

Lauren @ Healthy Delicious June 2, 2011 at 2:00 pm

These look great! I’m not sure if you addressed it in the previous post, but what is the reason for using the mochiiko instead of AP or cake flour?


Katrina @ In Katrina's Kitchen June 2, 2011 at 2:15 pm

I’m kind of dying of cute overload! Kidlets and Doughnuts! :)


Yuri June 2, 2011 at 2:15 pm

In honor of National Donut day, I must make these donuts.
Ps. Squirrel and Bug are the cutest girls in the whole wide world!


Kristen June 2, 2011 at 2:19 pm

These look so delicious! Love the pics of your girls!


Frieda June 2, 2011 at 2:43 pm

Beautiful! I love your take on the red velvet! I can’t believe how grown up and cute your girls look! Look for my round up of doughnut posts on my blog tomorrow!



Jersey Girl Cooks June 2, 2011 at 2:57 pm

These look delciious! Cute picture too!


Julie @ Willow Bird Baking June 2, 2011 at 4:49 pm

Those kids just get cuter and cuter! Good grief! :) Donuts are cute as well, of course!


Helene June 2, 2011 at 8:06 pm

Those little ones are so cute! I did not know about National Donut Day but I know for sure that those donuts would not last long in my home.


The Newlywed Chefs June 2, 2011 at 8:18 pm

This recipe sounds flawless. Yum! Also, your girls are precious!


catherine June 2, 2011 at 8:38 pm

I was wanting to make some desserts to bring to a party and this recipe came in just in time! The ingredients seem pretty easy to find and it also looks fun to make!
I have a question though, hope it is not too silly, is it okay if I don’t use the donut moulds? Can I just make them into little balls instead? I haven’t tried it, will the batter be too runny? Reason being I don’t have a donut mould and I thought little balls would suit better as party poppers!


Shaina June 2, 2011 at 8:58 pm

These look delicious!


Kate@Diethood June 2, 2011 at 9:51 pm

Oh my gosh, your little ones are gorgeous! The donuts are gorgeous, too!


Fuji Papa June 3, 2011 at 6:01 am

Pictures of Squirrel and Bug warm my heart. They don’t get any cuter than that. The donuts look great too!


Kay June 3, 2011 at 7:00 am

Mochi + red velvet cake = two of my favorite things!!


Katrina June 3, 2011 at 7:24 am

I’m dying to try these. Awesome!


Urban Wife June 3, 2011 at 11:29 am

Yay for red velvet and baked (not fried) donuts!! Have a wonderful weekend. :)


jess☆ June 8, 2011 at 3:03 pm

Ohh these look absolutely gorgeous!! If I can find some mochiko flour at the supermarket this weekend, I’m going to try some mini ones! :)


Joy June 12, 2011 at 6:54 pm

The recipe looks wonderful. I can’t wait to try this.


Darla @ Bakingdom July 5, 2011 at 5:18 pm

Yummm! These look delicious, but also so pretty! And kiddo taking a huge bite is the sweetest!

Can’t wait to give these a try!


moinette August 16, 2011 at 4:32 pm

Mochiko in donuts? & they’re baked? I think you just blew my mind. I did make a donut-type thing with mochiko once, but it was nothing like this. Definitely on my to-bake list.



Fuji Mama (Rachael) August 17, 2011 at 9:06 am

@moinette, LOL, thanks Moinette! Would love to hear if you make them!


Emily (roots+platters) August 17, 2011 at 3:55 pm

I saw this post when it was first published, but I’m looking at it again (and again and again!)… This is the reason that I just bought myself a couple of doughnut pans! I have loved doughnuts for as long as I can remember, but I’ve been too scared to try making them at home. All of your recipes show me that making my own IS possible! Thank you so much for the inspiration – I’m trying out all of your doughnut recipes! :)


Tamanna Akhter April 25, 2022 at 2:00 pm

So yummy. Thank you for sharing your recipe.


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