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. These are matcha mochi donuts with a matcha donut and a matcha glaze. Matcha on top of matcha. Nothing better than that!
Making these matcha mochi donuts
Typically, donuts are fried, but I wanted to do a baked donut 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, 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.
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. I did like how the coconut milk added more flavor to the donut as well. For the glaze and the mochi donut, you can substitute coconut milk with whole milk.
Putting the finishing touches on the 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 this Matcha Mochi Donut?
If you made this matcha treat, I would love to see!
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Thank you to Aiya Matcha for sponsoring this post.
Ingredients
- ~~Matcha Donut~~
- 2 cups Mochiko rice flour
- 2 teaspoons baking powder
- 1 tablespoon Aiya Matcha cooking grade matcha
- 3 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 2 eggs
- 1 1/4 cup tablespoons coconut milk
- ~~Matcha Glaze~~
- 1/4 cup coconut milk
- 1 cup + 2 teaspoons powdered sugar
- 2 teaspoons Aiya Matcha cooking grade matcha
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.
Notes
You can substitute whole milk for coconut milk in the both the donut and glaze.
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