Choco-Odyssey Glutinous Donuts
Soft, chewy donuts made with glutinous rice flour for a mochi-like texture, coated in melted semi-sweet chocolate and topped with colorful sprinkles for a fun, irresistible treat.
Equipment
- 1 donut pan lightly greased
- 1 mixing bowl
- 1 microwave-safe bowl
- 1 whisk
Ingredients
- 1 cup glutinous rice flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup water
- ¼ cup vegetable oil
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coconut oil
- ¼ cup rainbow sprinkles
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt.
- Add water and vegetable oil to the dry ingredients and whisk until the batter is smooth and slightly thick.
- Fill each donut mold about three-quarters full with the batter.
- Bake the donuts for 12 to 15 minutes until set and lightly golden.
- Let the donuts cool for five minutes, then remove them from the pan.
- Melt chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip each donut into the melted chocolate and immediately sprinkle with rainbow sprinkles.
- Allow the chocolate to set for about 10 minutes before serving.
Notes
- Add 1 teaspoon espresso powder to the batter to enhance chocolate flavor.
- Chill donuts 5–10 minutes after dipping for a glossy chocolate coating.
- Substitute sprinkles with crushed nuts or shredded coconut for variety.