Name: Small Batch Baked Ube Mochi Donuts
Prep time: 10 min
Cook time: 35 min
Total time: PT-488495H45M33S
Cuisine: Filipino
Ingredients: ⅔ cup (100 g) mochiko sweet rice flour; ½ tsp baking powder; ¼ tsp kosher salt; 2 tbsp (28 g) unsalted butter, melted and cooled; 6 tbsp (75 g) granulated sugar; 2 large egg yolks, room temperature; 2 tbsp (28 g) ube halaya jam; ¾ tsp ube extract; ½ tsp purple food coloring; ½ cup + 1 tbsp (128 g) whole milk, room temperature; 1 ½ tsp ube halaya jam (for glaze); 2 tsp whole milk, divided; ½ cup (57 g) confectioners’ sugar, sifted; 1 tsp ube extract (for glaze); Sprinkles, for garnish

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These Small Batch Baked Ube Mochi Donuts are chewy, soft, and delightfully purple with a subtle sweetness that pairs beautifully with their glossy ube glaze. Made with mochiko flour, they offer that signature mochi bounce while still being light enough to enjoy as a snack or dessert. Perfect for when you want a quick, small batch of donuts without frying.

Why You’ll Love This Recipe

Chewy, springy texture from mochiko flour
Baked instead of fried, making them lighter and easier to prepare
Gorgeous purple glaze that adds a pop of color
Perfect for small gatherings or when you’re craving just a few donuts
Easy to customize with fun sprinkles or toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Baked Ube Mochi Donut Batter:
⅔ cup (3.5 ounces or 100 grams) mochiko sweet rice flour
½ teaspoon baking powder
¼ teaspoon kosher salt
2 tablespoons (1 ounce or 28 grams) unsalted butter, melted and cooled slightly
6 tablespoons (2.65 ounces or 75 grams) granulated sugar
2 large egg yolks, at room temperature
2 tablespoons (1 ounce or 28 grams) ube halaya jam
¾ teaspoon ube extract
½ teaspoon purple food coloring
½ cup plus 1 tablespoon (4.5 ounces or 128 grams) whole milk, at room temperature

For the Ube Glaze:
1 ½ teaspoons ube halaya jam
2 teaspoons whole milk, divided (1 ½ teaspoons and ½ teaspoon)
½ cup (2 ounces or 57 grams) confectioners’ sugar, sifted
1 teaspoon ube extract
sprinkles, for garnish

Equipment:
A donut pan
A liquid measuring cup or pitcher with a spout

Directions

Preheat oven to 350°F and position a rack in the center.
In a small bowl, whisk together mochiko flour, baking powder, and salt.
In a medium bowl, whisk butter, sugar, and egg yolks until smooth. Add ube jam, ube extract, and food coloring, whisking until combined. Gradually whisk in milk.
Add dry ingredients to the wet ingredients and whisk until just combined. Transfer batter to a liquid measuring cup or pitcher.
Lightly spray a donut pan with cooking spray. Pour batter into each cavity, filling to the brim.
Bake for 35 minutes, until donuts spring back when pressed and a skewer comes out with a few crumbs attached. Cool in the pan for 5 minutes, then transfer to a wire rack.
For the glaze, whisk ube jam with 1 ½ teaspoons milk until smooth. Add confectioners’ sugar in batches, whisking until fully incorporated. Mix in ube extract. Adjust consistency with remaining ½ teaspoon milk if needed.
Dip the top of each cooled donut in glaze, flip upright, and let excess drip off on a wire rack. Garnish with sprinkles.
Serve immediately or let glaze harden for 1–2 hours before enjoying.

Servings and timing

This recipe makes about 6 donuts.
Prep time: 10 minutes
Bake time: 35 minutes
Cooling and glazing: 15 minutes
Total time: approximately 1 hour

Variations

Top with shredded coconut instead of sprinkles for a tropical touch.
Swap the ube glaze for a simple vanilla glaze if you want a milder flavor.
Add a drizzle of white chocolate over the glaze for extra richness.
Mix mini chocolate chips into the batter for a fun twist.
Use matcha powder in place of ube extract for a green tea version.

Storage/Reheating

These donuts are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days. To revive their chewiness, warm them in the microwave for 10–15 seconds before serving. Glazed donuts should be kept in a single layer to avoid sticking.

FAQs

Can I use regular flour instead of mochiko?

No, mochiko flour is essential for the chewy mochi texture.

Can I make these donuts without a donut pan?

Yes, you can bake them in a muffin tin, though they will lose the traditional donut shape.

Can I double the recipe?

Yes, this recipe can easily be doubled to make 12 donuts.

Can I make them gluten-free?

Yes, they are naturally gluten-free since mochiko is made from rice.

How do I know when the donuts are done baking?

They should spring back when lightly pressed, and a skewer inserted should come out with just a few crumbs.

Can I use ube powder instead of ube halaya jam?

Yes, rehydrate ube powder according to package instructions and use it as a substitute.

Do I need the purple food coloring?

No, but it enhances the vibrant purple color. Without it, the donuts will be a more muted shade.

Can I make these donuts ahead of time?

You can bake them a day ahead and glaze before serving for the best texture.

Can I fry this batter instead of baking?

No, the batter is designed for baking. Frying will not yield the correct texture.

Can I freeze these donuts?

Yes, freeze unglazed donuts in an airtight container for up to 2 months. Thaw and glaze before serving.

Conclusion

Small Batch Baked Ube Mochi Donuts are the perfect treat when you want something unique, chewy, and bursting with ube flavor. With their vibrant glaze and playful sprinkles, these donuts are as beautiful as they are delicious. Enjoy them fresh from the oven for the ultimate soft and bouncy texture.

Molly

Small Batch Baked Ube Mochi Donuts