These vibrant green homemade donuts are a delicious mashup of matcha powder, and mochiko sweet rice flour. Matcha mochi donut stakes just 30 minutes to make and the donuts emerge from the oven with a terrifically dense but still gooey texture. Drizzle with a homemade matcha glaze, and enjoy!
Whenever I try something I really like, I’m like “I gotta make this myself.” Mochi donuts are one of those things that I love to eat, and I always swore I would make. But it never happens! So I finally made it happen. Of course I had to make a matcha version of mochi donuts. Next to my matcha cookies and matcha brownies, these matcha mochi donuts are some of my favorite creations. I also just love donuts.
What is mochiko flour?
Mochiko or sweet rice flour is a flour that is made from short grain glutinous rice. It is typically used in desserts like in these matcha mochi donuts, mochi pancakes or to simply make mochi. The Japanese typically use this flour or glutinous rice to make mochi. This flour gives mochi desserts their chewy texture. There are many brands of mochiko flour you can use but the brand I like the best is Koda Farms.
Making these matcha mochi donuts
Typically, donuts are fried, but I wanted to do baked donuts from scratch since it is a tad healthier. The base of the mochi donut is composed mostly of Mochiko sweet rice flour. I was first introduced to it when I took a sushi making class. We made mochi, and I had one of those moments were I was like “I gotta make this.” Surprise I haven’t made a basic mochi yet, but I guess this is a good start. The mochi makes this donut have a gooey texture, and it makes it a bit more dense. To the Mochiko flour, I added matcha powder for flavor, baking powder, coconut milk, sugar, butter, eggs, and vanilla extract. The baking powder helps it expand in the donut pan. For reference, I used this donut pan for this recipe. This base can be used with a variety of mochi donut flavors like Vietnamese coffee and earl grey.
How to make the matcha glaze
The second part of this recipe is the matcha glaze. I lovveee a good matcha glaze. Super easy…it’s matcha powder, coconut milk, and powdered sugar. You can vary the amount of milk and sugar you use to make it as thick or sweet as you want. I used coconut milk because I didn’t want to buy a whole thing of milk just for this. I don’t really like drinking milk, so it would’ve been a waste. Additionally, I did like how the coconut milk added more flavor to the donut. For the glaze and the mochi donut, you can substitute coconut milk with whole milk.
Putting the finishing touches on the matcha mochi donut
Once you have both components, cool down the donut. Then dip it in the glaze. Let the glaze dry out for about 20 minutes before eating. You can also dip then eat. That’s what I did :).
Did you make these Matcha Mochi Donuts?
If you made this matcha treat, I would love to see!
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Did you make this dish?
If you made this dish, I would love to see!
Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.
Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.
Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!
Thank you to Aiya Matcha for sponsoring this post.
Baked Matcha & Mochiko Flour Donuts
Equipment
Ingredients
Matcha Mochi Donuts
- 2 cups sweet rice flour
- 2 tsp baking powder
- 1 tbsp Aiya culinary matcha powder
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- 2 eggs
- 1 ¼ cup coconut milk
Matcha Glaze
- ¼ cup coconut milk
- 1 cup & 2 tsp powdered sugar
- 2 tsp Aiya culinary grade matcha powder
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the rice flour, baking powder, and matcha powder. Make sure to sift the matcha powder to avoid clumps.
- In a separate medium bowl, whisk together the butter, vanilla extract, and sugar. Add in the eggs and whisk until combined. Finally, add in the coconut milk and whisk until combined.
- Pour the wet ingredients into the large bowl with the dry ingredients. Use a spatula to combine until you get a thick dough.
- Spoon the dough into a pastry bag or use a ziplock bag to pipe the dough into a donut pan. I used a donut pan with donut molds that are 3 3/4 inch in diameter.
- Grease the donut pan. Pipe your batter into the donut molds.
- Bake for about 7-9 minutes.
- Make the glaze. Add all the ingredients for the glaze into a small bowl and whisk together. Again, make sure to sift the matcha powder to avoid clumps.
- Once the donuts are out of the oven, cool for 20 minutes.
- Dip donuts into the glaze and put them on a cooling rack to dry. It should take about 20 minutes for the glaze to fully dry.
Hi Becca! I finally got my donut pan and want to make this recipe. Will it change the texture of the mochi flour if I use regular whole milk instead of coconut milk? BTW, I love your blog! Keep up the great work!
Thank you so much for saying that! Yes it will change the texture slightly. Coconut milk makes the donuts a bit fluffier because it has more fat in it, but it should still taste good if you make them with whole milk!