• Skip to main content
  • Skip to primary sidebar

All Purpose Veggies logo

  • HOME
  • BY DIET
    • Gluten-Free
    • Vegan
    • Paleo
    • Low Carb
    • Low Calorie
    • Nut-Free
    • HighProtein
  • BY INGREDIENT
    • avocado
    • applesauce
    • cauliflower
    • chickpea
    • banana
    • tofu
    • pumpkin
    • sweetpotato
    • zucchini
    • berries
    • citrus
    • carrot
    • nuts
    • MISCELLANEOUS
  • By Course
    • Breakfast
    • Desserts
    • Snacks
    • Meals & Sides
    • Drinks
  • BY TYPE
    • Bowls
    • bread
    • Brownies & Bars
    • Cakes
    • Cold & Frozen
    • Cookies
    • Deco
    • Mochi
    • mooncake
    • Protein-Bites
    • Meals & Sides
    • Drinks
  • Free Stuff
    • Printables
    • Subscribers Only
  • MORE
    • ABOUT ME
    • Articles
    • Roundups
    • Fun Baking Fails
You are here: Home / Breakfast / The Best Baked Mochi Donut Recipe Experiment (Pt1)

March 16, 2021

The Best Baked Mochi Donut Recipe Experiment (Pt1)

The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

If you’re a mochi-lover like me who’s been on a search to find a baked mochi donut recipe that’s chewy, fluffy, but also better for you, you’ve come to the right place! Here I look into how various ingredients can turn mochi donuts into a more healthy, easy-to-make treat you can enjoy for breakfast, snack or dessert!

mochi donut using different flours

It’s hard to pinpoint what exactly makes a perfect mochi donut. Off the top of my head, I’d say a great mochi donut is chewy, springy and glutinous (sticky) while still being light and fluffy on the inside.

But perfect? It would also have to be quick & simple to make, easy to clean-up, somewhat light on carbs and calories, and healthy, too!

While I wasn’t sure if that was even possible, I wanted to take on this fun and interesting challenge for me and any mochi-lover out there who, like me, loves any excuse to eat anything and everything mochi 🙂

First, this is how mochi donuts are traditionally made. Deep-fried in oil, made with copious amounts of carbs and fat, with barely little protein and fiber. Moreover there’s that mochi-flour (a.k.a. sweet white rice, glutinous white rice) which is notorious for its high glycemic index (GI ~ 86), even higher than that of white wheat flour (GI ~ 80).

My ultimate goal for this project was to explore different ingredients that could be used in mochi donuts without sacrificing too much of their unique texture and mouthfeel.

What I wanted in my final mochi donut recipe was this:

  • Chewy, springy, glutinous (sticky) in texture
  • Light and fluffy on the inside
  • Takes less than 30 minutes to make
  • Under 10 ingredients
  • Easy on clean-up
  • Not deep fried –> baked
  • Lighter on carbs and calories than original
  • Healthier than original

After doing some homework, and inspiration from this ultimate cookie guide by Tessa from Handle the Heat, I decided to divide this project into multiple parts. The first part will cover flour substitutions, the second will cover healthy add-ins (applesauce, pumpkin puree, banana, greek yogurt, etc.), and the third part will be about paleo substitutions.

The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Equipment

**I’ve linked some of these equipments / ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle or natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 

At first, I tried using both metal and silicone donut pans. Later on, I went with the silicone one because the donuts were easier to remove from the pans. IMPORTANT TIP: spray or grease the pans (even the silicone ones) with oil before using. It’ll save you a lot of frustration when taking your donuts out of the pans.

metal and silicone donut pans

Method:

I used a basic baked mochi recipe that I adapted from a previous post of mine, to use as a reference / control

Basic Recipe (control):
1 cup mochiko flour (a.k.a sweet rice flour)
1/2 cup sugar
1/4 tsp salt
2 large eggs
2 Tbsp olive oil
1/2 tsp baking soda
1/3 cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla

Directions: Mix all ingredients together with a whisk.

Spoon or pour into a well-greased donut pan (fill to 3/4 full).

Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan).

Makes 6-8 donuts depending on pan size.

The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Review of Control (Mochi Donut Recipe):

This basic mochi donut is ridiculously easy to make (just mix and bake!). There’s also no danger of over mixing the batter because there is no gluten contained in rice flours. The control mochi donut has a satisfying, firm chew, was elastic and springy — I liked how fluffy they were, even though they weren’t exactly tender or light. See below to see how I evaluated them.

mochi donut using mochiko flour
Chewy★★★★★5
Glutinous★★★★4
Tender★1
Volume★★★3
Nutritious★1
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Evaluation Method

I evaluated the donuts based on the outer texture, mouthfeel, appearance, and crumb. I decided to assign number (star) values to each recipe where the number would represent relative ranks. Since I couldn’t exactly rank donuts on ambiguous terms like “mouthfeel” or “texture” (for example, a cakey donut could have better or worse texture as a chewy donut depending on preference), I picked more specific rankable traits like “chewy,” “glutinous,” “volume,” “tenderness,” and “nutrition.”

Here’s what each trait means in this guide

Most 5 >>>4>>>3>>>2>>>1 Least

  • Chewy: the donut has a firm chew and texture. (5 being chewiest, and 1 being least chewy; soft)
  • Glutinous: a glutinous texture is sticky, elastic and “mochi-like.” It also has a smooth and silky mouthfeel. (5- glutinous, 1- least glutinous, more like cake )
  • Tender: a tender donut has a light, airy crumb that is finer textured like a cake. (5- most tender, light and moist crumb; 5- least tender; tight, dense or tough crumb)
  • Volume: a good donut batter rises well and has a pleasing appearance. (5- good rise and volume, 1- dense, little rise)
  • Nutritious: a nutritious recipe uses ingredients that have higher protein, fiber, and nutrition content (5 – most nutritious, 1- least nutritious)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

The Experiment Begins! Flour Substitutions

mochi donut using different flours

Experimental Recipe:
1 cup mochi flour (a.k.a sweet rice flour) –> REPLACE 1/2 cup with healthier flour
1/2 cup sugar
1/4 tsp salt
2 large eggs
2 Tbsp olive oil
1/2 tsp baking soda
1/3 cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla

  • Directions:
  • Mix all ingredients together with a whisk.
  • Spoon or pour into a well-greased donut pan (fill to 3/4 full).
  • Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan).
  • Makes 6-8 donuts depending on pan size.
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Whole Wheat Flour / Sorghum Flour

In this recipe I substituted 1/2 cup of the mochi (sweet rice) flour with whole wheat flour. Full recipe here. Since mochi donuts depend on the sweet rice flour to give it that unique mochi texture, I couldn’t replace more or all of it. The result? I got a springy, almost yeasted-dough-like donut that had a soft subtle chew. The crumb was on the more tender side, with a soft, light inner crumb. The donut rose beautifully and was extremely easy to lift out of the pan. Unfortunately, these donuts had a very subtle “mochi” / glutinous / sticky texture that I missed.

Update 5/8/2021: For those who are gluten-sensitive, sorghum flour is a gluten-free flour that is most like whole wheat flour in terms of texture and flavor, and can be used to make mochi donuts, too. Just as with whole wheat flour, use 1/2 cup of sorghum flour to replace the 1/2 cup of mochiko flour.

half whole wheat baked mochi donut

Recipe:
1/2 cup mochi flour (a.k.a sweet rice flour)
1/2 cup whole wheat flour
1/2 cup sugar
1/4 tsp salt
2 large eggs
2 Tbsp olive oil
1/2 tsp baking soda
1/3 cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla

Review of Whole Wheat Flour Substitution

Chewy★★2
Glutinous★★2
Tender★★★★4
Volume★★★★★5
Nutritious★★★3

Maple Glazed Whole Wheat Baked Mochi Donuts

5 from 1 vote
See Recipe
maple glazed mochi donut
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Oat Flour

The oat-mochi donuts were surprisingly delicious! (see recipe below the chart) Made with 1/2 cup oat flour and 1/2 sweet rice flour instead of the regular 1 cup sweet rice flour, these oat donuts were chewier and had a more glutinous (mochier) texture compared to the previous whole wheat donuts. The inside of the donuts was also tender and moist, but the outer layer had a firm, almost cookie-like chew that made the oat mochi extra hearty. I was also surprised how soft and springy they stayed the day after. I’m guessing that’s probably because the oats do such a great job of absorbing and keeping in moisture.

baked oatmeal oat mochi donut

Recipe:
1/2 cup mochi flour (a.k.a sweet rice flour)
1/2 cup oat flour
1/2 cup sugar
1/4 tsp salt
2 large eggs
2 Tbsp olive oil
1/2 tsp baking soda
1/3 cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla

Review of Oat Flour Substitution

Chewy★★★3
Glutinous★★★3
Tender★★★3
Volume★★★★5
Nutritious★★★3

Baked Oatmeal Mochi Donuts

5 from 2 votes
See Recipe
Baked Oatmeal Mochi Donuts (with a White Chocolate Glaze)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Almond Flour

In this recipe, I substituted 1/2 cup of the sweet rice flour with almond flour. This ended up being my favorite! You can probably see from the photo below how tender these donuts look. But the surprising part about the texture–it was also chewy and springy! The only little trouble I ran into was taking these out of the metal pans because they seemed to stick more (the silicone pan gave me no troubles!) The almond flour mochi donuts had a silky, glutinous mouthfeel that reminded me of a steamed cake, maybe even a custardy bread pudding; it was also very tender and soft. I felt like this was the recipe that had a buttery flavor and soft chew that was very close to the deep-fried mochi donut.

mochi donut using almond flour

Recipe:
1/2 cup mochi flour (a.k.a sweet rice flour)
1/2 cup almond flour
1/2 cup sugar
1/4 tsp salt
2 large eggs
2 Tbsp olive oil
1/2 tsp baking soda
1/3 cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla

Review of Almond Flour Substitution

Chewy★★★3
Glutinous★★★★4
Tender★★★3
Volume★★★3
Nutritious★★★★4

Baked Almond Flour Mochi Donuts with Birthday Cake Confetti

4 from 2 votes
See Recipe
Baked Almond Flour Mochi Donuts with Birthday Cake Confetti
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Coconut Flour (2T)

I replaced 1/2 cup of the sweet white flour with 2 Tablespoons of coconut flour. The reason why I used 2 Tablespoons and not 1/2 cup of coconut flour is because of how coconut flour differs from other flours (it absorbs about 3-4 times more water than almond flour and so it is NOT a good 1:1 replacement).

Review: the coconut flour donut reminded me of a springy pound cake! I was surprised by how yummy it was and how easily it came out of the pan. There were a slight mochi-like mouthfeel and a subtle coconut flavor that made these donuts so interesting. I took a mental note to add a tablespoon of desiccated coconuts in this recipe later because I thought it’d make a terrific coconut cake base!

baked coconut flour mochi donut

Recipe:
1/2 cup mochi flour (a.k.a sweet rice flour)
2 Tbsp coconut flour
1/2 cup sugar
1/4 tsp salt
2 large eggs
2 Tbsp olive oil
1/2 tsp baking soda
1/3 cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla

Review of 2T Coconut Flour Substitution

Chewy★★2
Glutinous★★2
Tender★★★★4
Volume★★★★4
Nutritious★★★★4

Honey Filled Baked Coconut Flour Mochi Donuts

5 from 2 votes
See Recipe
Honey Filled Baked Coconut Flour Mochi Donuts
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Coconut Flour (1/4 cup)

I made the coconut-mochi donut again, but using 1/4 cup of coconut flour instead of the 1/2 cup sweet rice flour. You can see how dense it is compared to the one before (where I use 2 Tbsp of coconut flour). I still liked this recipe because of its flavor, subtle chew, and unique “heartiness.” Coconut flour is particularly high in fiber, so the result was a dense, chewy and filling donut. See full recipe below!

baked coconut flour mochi donut

Recipe:
1/2 cup mochi flour (a.k.a sweet rice flour)
1/4 cup coconut flour
1/2 cup sugar
1/4 tsp salt
2 large eggs
2 Tbsp olive oil
1/2 tsp baking soda
1/3 cup unsweetened almond milk
1 tsp apple cider vinegar
1 tsp vanilla

Review of 1/4 cup Coconut Flour Substitution

Chewy★★2
Glutinous★★2
Tender★★2
Volume★★2
Nutritious★★★★4

Baked Coconut Flour Mochi Donuts

5 from 1 vote
See Recipe
Baked Coconut Flour Mochi Donuts
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Conclusion

Order of preference: Almond > Oat > Coconut (2T) > Whole Wheat > Coconut (1/4 cup)

I think it’s important to note here that everyone’s preferences are different, and that you may like another variation more than the almond flour one. And depending on how you choose to frost them, you might choose differently! For example, I thought the coconut version paired so much better with lemon, coconut and white chocolate than whole wheat flour or oat.

The Final Takeaway: try all of these variations if you can. Despite 1/2 of the sweet rice flour being replaced with other flours, the mochi donuts were still fluffy, chewy and springy to make them fantastic treats! However, if you would rather want a more chewy mochi donut, I found that you could also use 1/4 cup of the alternative flours and increase the mochiko (sweet rice flour) to 3/4 cup. See what I mean below:

The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut

Here is part 2 of the mochi donut series (where I bake donuts with healthy add-ins like applesauce, pumpkin and bananas)

subscribe now mochi donut e-book

Meanwhile, check out these mochi recipes

The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Sweet Potato “Dango” from Scratch (only 2-Ingredients!)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Easy 3-Ingredient Sweet Potato Mochi Waffles (Moffles)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Healthy Strawberry Mochi at Home (Made in the Microwave)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
The Best Baked Mochi Donut Recipe Experiment (Pt2)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Strawberry Mochi Waffles (Gluten-Free, Vegan Recipe)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Coffee-Glazed Banana Bread Mochi Donuts Recipe (Baked from Scratch)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Brown Rice Mochi Waffle (the Easy Way)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Healthy Almond Butter Mochi Blondies (Gluten-Free)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Brown Rice Mochi from Scratch (w/ Mochi Maker)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Tofu Mochi Donuts, BAKED
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Baked Pumpkin Mochi Donut Holes Recipe made with Almond Flour
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Homemade Japanese Strawberry Mochi Ice Cream Recipe
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Easy 10-Minute Applesauce Mochi with Coffee Bean Paste Filling
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Healthier Sweet Potato Mochi Ice Cream Recipe
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
The Best Baked Mochi Donut Recipe Experiment (Pt3 : Paleo “Mochi”)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Healthier Matcha & Sweet Potato Tang Yuan (Glutinous Rice Balls) Recipe for Lunar New Year
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Baked Apple Pie Mochi Donuts, the Best Fall Dessert
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Mochi from Scratch! (w/ a Mochi Maker)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Baked Pumpkin Mochi from Scratch (Gluten-Free)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Mugwort Mochi Using a Mochi Maker (쑥 모찌)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Easy 3-Ingredient Banana Mochi Waffles Recipe (Gluten-Free & Vegan)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Baked Almond Flour Mochi Donuts with Birthday Cake Confetti
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Healthy Avocado Mochi Blondies (Gluten-Free)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Baked Oatmeal Mochi Donuts (with a White Chocolate Glaze)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Homemade Pumpkin Dango (Healthier Glutinous Rice Balls) Recipe
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Homemade Banana Chocolate Mochi Balls with Vanilla Ice Cream
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Pumpkin Mochi in the Microwave (Using 3 Ingredients)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Baked Pumpkin Mochi Donuts with a Simple Maple Glaze
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Tofu Mochi Using a Mochi Maker
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make 3-Ingredient Pumpkin “Mochi” Waffles without Sweet Rice Flour
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Easy Homemade Black Sesame Mochi Ice Cream Recipe
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Vegan Purple Sweet Potato Mochi Waffles (Moffles)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Tofu Mochi from Scratch in the Microwave
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Healthy Tofu Glutinous Rice Balls Recipe (a.k.a Tofu Dango, Tang Yuan)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Stuffed Waffle Mochi
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Baked Coconut Flour Mochi Donuts
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Vegan Coffee Mochi Blondies (Gluten-Free)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Healthy Baked Almond Butter Mochi Donuts
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Quick & Easy 3-Ingredient Almond Milk Mochi (Vegan)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Maple Glazed Baked Mochi Donuts (Using Whole Wheat Flour)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Easy, Healthy Baked Avocado Mochi Donuts from Scratch
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Honey Filled Baked Coconut Flour Mochi Donuts
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Chocolate Chip & Banana Mochi Brownies (Easy, Simple and Delicious!)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Easy Purple Sweet Potato Mochi Recipe (Vegan & Only 3 Ingredients!)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Easy Vegan Blueberry Mochi Ice Cream Recipe
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Healthy Lemon Greek Yogurt Baked Mochi Donut Recipe (Gluten-Free)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Marmalade & Pumpkin Mochi Blondies (A Chewy, Citrusy Treat for Mochi-Lovers)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Healthy Applesauce Baked Mochi Donuts
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Wild Black Rice Mochi at Home w/ a Mochi Maker
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Applesauce Green Tea Mochi Ice Cream (Healthier Japanese Mochi Recipe!)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
12+ Mochi Flavors & Easy Recipes for Mochi Ice Cream and More
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Chocolate Frosted Coconut Flour Applesauce Baked Mochi Donut Recipe
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Making Homemade Blueberry Mochi Waffles from Scratch (Gluten-Free, Vegan)
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Easy & Squishy 10 Minute Strawberry Mochi Squares Recipe
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
Even Better 3-Ingredient Applesauce Mochi Made in the Microwave
The Best Baked Mochi Donut Recipe Experiment (Pt1) - mochi donut
How to Make Baked Sweet Potato Mochi Donuts
Like this recipe? Pin Recipe here

Filed Under: Breakfast, Dessert, Desserts, Gluten-Free, Instagram, Mochi Tagged With: asian-inspired, donut, mochi, mochi-donut

  • subscribe now mochi donut e-book

Favorite Recipes

paleo sweet potato biscuit

Gluten-Free Sweet Potato Biscuits (Paleo, Dairy Free)

yeasted pumpkin sandwich bread

Healthy Vegan Pumpkin Sandwich Bread (Easy Homemade Recipe)

Homemade Birthday Cake Protein Bars Recipe

Applesauce Birthday Cake Protein Bars Recipe (Nut-Free, Plant-Based)

Paleo Purple Sweet Potato Mooncakes (Vegan & Gluten-Free)

Reader Interactions

Comments

  1. Lian says

    March 18, 2021 at 11:06 pm

    Hiiiii Bora, I love this! What a cool experiment. I can’t wait for the second part 🙂

    Reply
    • All Purpose Veggies says

      April 7, 2021 at 11:37 pm

      Thanks so so much Lian. Second part is up!

      Reply
  2. Anonymous says

    April 22, 2021 at 2:08 pm

    Nice

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT ME

Hi! My name is Bora, and I love baking veggies and cakes. Sometimes together. I’m Korean-American, a Harvard graduate, a former restaurant consultant, and a lifelong foodie.

My mission is to create recipes that put veggies on the top of the dessert food chain♥︎

Read More >

NAVIGATE

all purpose veggies diet page
menu banner to navigate to by courses page

FROSTINGS & DECO

healthier almond butter frosting for cakes 2 copy

2-Ingredient Almond Butter Frosting (Easy and Healthy)

2-Ingredient Coffee Bean Paste (커피앙금) for Spreads and Mochi Filling

2-Ingredient Coffee Bean Paste (커피앙금) for Spreads and Mochi Filling

Instagram

link to my instagram apv page on 2020-12-31

Categories

Tags

5ingredient almond-butter almond-flour anko applesauce asian-inspired avocado banana berries blender bowl bread cauliflower chocolate coconutflour cookies creamcheese donut energy bites fall flourless green HighProtein i icecream immune_boosting Keto LowCalorie LowCarb mochi mochi-donut no-bake NutFree nuts oat Paleo proteinpowder pumpkin stuffed sweetpotato tofu valentines Vegan wheat-flour yogurt
subscribe now mochi donut e-book

stay in touch

Join my mailing list to get your Free e-book, updates and more!

* indicates required

back to home button
  • PRIVACY POLICY
  • TERMS OF USE
  • DISCLAIMERS

COPYRIGHT © 2020 -2022 ALLPURPOSEVEGGIES