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Ube Mochi Donuts

Ube Mochi Donuts

  • Author: She's Almost Always Hungry
  • Total Time: 15 minutes
  • Yield: 6 1x


These gluten-free, vegan donuts have a crunchy exterior with a chewy interior. Their brilliant purple color and delicate flavor comes from ube extract.



2 cups mochiko

2/3 cup sugar

1 cup full-fat coconut milk

1/2 teaspoon ube extract


Heat a pot with enough oil to deep fry to 350 degrees F.

In a large bowl, whisk together the ingredients. The dough will be sticky.

Drop balls of batter, about 2 tablespoons each, into the oil. Do not overcrowd the pot. Gently turn the donuts so they are evenly browned. Fry for about 4-5 minutes or until the donuts are golden brown and cooked through. Drain on a rack or a sheet pan lined with paper towel.

Leftovers will keep for a few days and can be reheated in an air fryer or toaster oven.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Hawaiian-Japanese


  • Calories: 159.76
  • Sugar: 22.18 g.
  • Sodium: 5.12 mg
  • Fat: 8.11 g.
  • Saturated Fat: 7.13 g.
  • Carbohydrates: 23.19 g.
  • Fiber: 0
  • Protein: 0.76 g.
  • Cholesterol: 0

Keywords: Mochiko, coconut milk, ube extract