Vietnamese Coffee Mochi Donuts - Cooking Therapy

A super easy mochi donut recipe that is flavored with espresso powder and sweetened condensed milk.


  • ◦ 3 tbsp unsalted butter melted
  • ◦ 1 cup condensed milk
  • ◦ 2 eggs
  • ◦ 1 tsp vanilla extract
  • ◦ ¼ tsp salt
  • ◦ ¼ cup espresso powder
  • ◦ 1 ½ cup sweet rice flour
  • ◦ 2 tsp baking powder
  • ◦ ¼ cup coconut milk
  • ◦ 1 cup powdered sugar
  • ◦ 1 tsp vanilla extract
  • ◦ ½ tsp espresso powder


◦ Preheat the oven to 350 degrees F (177 degrees C).

◦ Combine butter, condensed milk, eggs, vanilla extract, and salt in a large bowl. Whisk until well incorporated.

◦ Add the espresso powder, sweet rice flour, and baking powder. Whisk until a soft brown dough forms.

◦ Prep 2 donut pans by greasing them with oil or butter. I used a donut pan with donut molds that are 3 inches in diameter.

◦ Spoon the batter into a pastry bag or Ziploc bag. Pipe the donut into the donut pans.

◦ Bake for 9-11 minutes until a toothpick comes out clean.

◦ Let donuts cool in the donut pan for 10 minutes. Transfer to a cooling rack to cool completely.

◦ While the donuts are cooling, make your espresso glaze. Combine coconut milk, powdered sugar, vanilla extract, and espresso powder in a bowl. Mix until combined. Set aside.

◦ Dip the donuts into the glaze and serve!

Next recipe Home page
About Me
Hello, I'm Sara and this is my personal cooking blog.