Lemon and Blueberry Mochi Donuts (Pon de Rings)

Lemon and Blueberry Mochi Donuts (Pon de Rings)

blueberry glaze
Pon de Ring

I really regret not trying one of these gorgeous donuts when I was in Japan last year. If I’m being honest, I never even looked into a Mister Donut shop! I was on the hunt for Japanese desserts and I just assumed (wrongly assumed) that the Donuts at Mister Donut would be the same as the ones back home. Oh how wrong I was! Because since then, Japans Mister Donut Pon de Ring Mochi Donuts have been taking the world by storm! They’ve even recently reached Sydney Australia! But, because I live 970.8km away from Sydney, well, I’ve resorted to making my own Pon de Ring recipe in order to experience the amazing ‘mochi-mochi’ (chewy, doughy, elastic rice cake-like texture) donut that the world has gone bananas over.

It took some tweaking, ok it took a lot of tweaking, and having admittedly never tasted the original Mister Donut Pon de Ring Donut, I can’t claim that it is an exact replication, but I can guarantee that it is delicious none the less! The mochi starter dough is infused with lemon zest and with 50% of the dough being mochi these mochi donuts form a gorgeously crunchy crust when fried. But bite into them, and the inside is oh so ‘mochi-mocih’. Dip all that goodness into a bright blend of blueberries and icing sugar, and you have yourself one eye-stopping Lemon and Blueberry Mochi Donut, one more than worthy of the name Pon de Ring Recipe.

By the way, who knows what Pon de Ring means? Because I really want to know and I’ve tried googling it and it just keeps giving me the definition for ‘pondering’ (think about (something) carefully, especially before making a decision or reaching a conclusion.)

#1 Unless your lemons have come from your own backyard and you’re sure there’s no wax on them, run your lemons under hot water and gently scrub them with a wash cloth to ensure you don’t end up with grated wax through your mochi donuts.

#2 Ensure you’re patient with your starter dough. Overcooking it will make it hard and rubbery, it’s ready when it no longer reforms back to a thick liquid when whisked, but instead holds it’s shape solidly (even if it is sticky).

#3 When you’re ready to make your Pon de Ring Donut balls, ensure both your hands and any tools you’re using are lightly floured in order to prevent your dough from sticking.

#4 When wetting the joins of your donut, you want to apply enough water to wet the dough and act as glue, but ensure you don’t allow too much water to run off and settle on your baking paper. Water and oil do not mix well and excess water will cause a lot of noise and splatter when dropped into the fryer.

#5 Don’t turn your donuts too early. if you attempt to flip your donuts before the joins have had a chance to properly harden, your Pon de Ring Donut will fall apart. Trust me, I know. So if you start moving your donut around it feels a little flimsy, let it fry for a little longer before flipping.

mochi donut, lemon and blueberry donut, pon de ring recipe, pon de ring donut
Yield: 5

Lemon and Blueberry Mochi Donuts (Pon de Rings)

prep time: 1 H & 30 Mcook time: 20 Mtotal time: 1 H & 50 M
The mochi starter dough is infused with lemon zest and with 50% of the dough being mochi these mochi donuts form a gorgeously crunchy crust when fried.


Mochi Starter Dough
  • Zest of 2 lemons
  • 1 cup rice flour
  • 1 cup water 
  • 1/3 cup white granulated sugar 
  • 1 cup plain flour 
  • 1tsp baking powder 
  • 30g unsalted butter (melted) 
  • 1 egg (lightly whisked) 
  • Juice of 1/2 a lemon
  • 100g fresh blueberries 
  • 1/2 cup water 
  • 1/4 cup white granulated sugar 


How to cook Lemon and Blueberry Mochi Donuts (Pon de Rings)

  1. Combine 100g blueberries, 1/2 cup of water and 1/4 cup of sugar in a small saucepan and place over a medium heat. 
  2. Bring the mixture to the boil and leave to simmer until all the sugar has dissolved, the water has turned a purpley blue hue and the blueberries have completely softened.  Roughly 20 - 30 minutes.
  3. Using a stick blender, blend the mixture to break up the blueberries leaving small pulp like pieces in the syrup. 
  4. Set aside to cool. 
  1. Cut 5 large squares (roughly 15cm x 15cm ) out of baking paper and set aside.
  2. Fill a medium-sized saucepan halfway with vegetable oil and place over a low heat. Slowly bring the oil temperature up to around 170 degrees Celsius. If you heat it up too quickly and it goes past 170 degrees it takes a long time to bring the temperature back down, so take your time.
  3. Place lemon zest, rice flour, water and 1/3 cup of sugar into a medium-sized microwave-safe bowl.
  4. Whisk ingredients together until they form a thick liquid, loosely cover the bowl with cling wrap and place in the microwave on high for 60 seconds.
  5. Remove your bowl from the microwave, whisk the contents thoroughly with a fork, recover the bowl with cling wrap and return to the microwave for a further 60 seconds.
  6. Repeat the above step twice more, returning your mochi dough to the microwave for only 30 seconds each time.
  7. Stir your mochi dough to even the texture and set aside.
  8. Sift 1 cup of plain flour and 1tsp baking powder into a large mixing bowl. 
  9. Create a well in the center of your dry ingredients and add in your lightly whisked egg, melted butter, lemon juice and mochi starter dough. 
  10. Using a spatula, mix ingredients until very well combined.
  11. Your dough is ready when it's sticky but not 'loose'. It should hold it's shape easily but be slightly sticky to the touch.  (If your dough is too sticky to work with, add more plain flour 1tbsp at a time. It should be sticky enough to stick to bare hands but  workable when hands are dusted with flour). 
  12. Retrieve your pre-prepared squares of baking paper and lay them out on your workspace. 
  13. Lightly dust your hands and a 2tsp capacity cookie dough scoop with plain flour. Scoop a ball of dough, release it into your palm and gently roll it to form a ball.
  14. Place your donut ball onto a square of baking paper and repeat, dusting your tools and hands in between each scoop until each square of baking paper has 8 balls of dough. 
  15. Gently form your balls of dough into rings, ensuring that each ball in only juust touching, don't squash them together.  
  16. Once you've formed all 5 Pon de Rings, using a pastry brush paint each join with water to ensure they hold together strongly. 
  17. Once your oil is at 170 degrees Celcius, drop a single Pon de Rings (still on its baking paper base) into the fryer for a total of 4 minutes. I suggest 3 minutes on 1 side and 1 minute on the other to ensure the joins in your mochi donut have sufficiently hardened before flipping. 
  18. Remove both your donut and the baking paper from the fryer (if the baking paper is still attached, peel off the baking paper) and set both aside on a piece of paper towel to drain. 
  19. Repeat the previous two steps until all your donuts have been cooked.  Set aside to cool slightly.
  20. Combine 1/2 a cup of your pre-prepared blueberry Syrup and 2 cups of icing sugar in a large bowl and blitz with your stick blender until smooth. 
  21. Dip one side of your donuts into the blueberry glaze, or pour the glaze over the donuts, then set aside on a cooling rack for the glaze to harden. 


EQUIPMENT x2 medium saucepan stick blender medium-sized microwave-safe bowl cling wrap 2tsp capacity cookie scoop parchment or baking paper scissors large mixing bowl sieve spatula
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