You get the irresistible freshness of a donut, the addictive chewiness of mochi and the alluring taste of matcha green tea. Make these Matcha Mochi Donuts and your tastebuds will have never thanked you more!
By marrying together the irresistible freshness of a donut and the addictive chewiness of mochi, you’ll end up with this intensely satisfying Mochi Donut (sorry, the name’s not very creative…how does “dochi” sound??). Add in the alluring taste of matcha and your tastebuds will surely thank you.
You can be eating these Matcha Mochi Donuts in 30 minutes — a quick recipe!
Besides the incredible taste, incomparable texture and adorable roundness of these Matcha Mochi Donuts, they are super quick to prepare and make. Because they are not traditional yeast donuts, you never need to wait for the dough to rise.
The addictive chewiness of these mochi donuts will make it nearly impossible to stop eating these
Some yeast donut recipes require kneading of the dough, and at least 4 hours of resting, while other recipes may require proofing the dough twice! For these Matcha Mochi Donuts, you can quickly mix the ingredients together and immediately pop them in the deep fryer. If you’re trying to get breakfast or brunch served in the first half of the day, these donuts are your best bet!
The texture of these Matcha Mochi Donuts are unlike anything I have ever eaten. They display the best qualities of both donut holes and mochi. They gently crisp up on the outside, so you achieve a delicate outer skin, but inside, they are delightfully chewy. Unlike a regular donut that has a heavy doughy chew, these Matcha Mochi Donuts have a marshmellow-y chew that’s light and pleasant.
I decided on donut-hole-sizes because 1) I don’t have a fancy donut cutter and 2) I was too lazy to roll out the dough, cut large circles in the dough, and then cut little holes in each of those large circles. You can definitely make these into proper donuts, but it’ll require a little more work.
Crispy on the outside, but light and chewy like a marshmallow on the inside
One of my other reasons for making them into small donut holes is that you get a higher ratio of crispy-outer-skin to inside-chew with each bite. It also means more surface area for the powdered sugar and matcha to stick on and that is definitely a good thing!
The alluring taste of matcha green tea fills each bite of these mochi donuts
One of my favorite parts of writing this blog is coming up with recipes like this one. I know these Matcha Mochi Donuts are going to be made over and over again, and every time we make them, we can invite friends over to help us finish them. Brunch parties coming up!
Matcha Mochi Donuts (GF)
Ingredients
Starter dough
- 1/4 cup sticky rice flour (30 grams)
- 2 tablespoons whole milk (30 milliliters)
Main donut dough
- 1 3/4 cups sticky rice flour (225 grams)
- 1/2 cup whole milk (120 milliliters) (plus more, as needed)
- 2 1/2 tablespoons unsalted butter (35 grams) - melted
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon Matcha powder
For the dusting
- 1/4 cup powdered sugar (30 grams) (icing sugar)
- 1 1/2 teaspoon Matcha powder
Instructions
To make the starter dough
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In a small microwavable bowl, mix together the sticky rice flour and whole milk. Heat it in a microwave on high for 30 seconds. Give everything another quick stir, and heat for another 15-20 seconds, until the dough is cooked through. It will look opaque and feel firm, but springy to the touch. Set aside to cool for several minutes.
To make the main donut dough
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Using a stand mixer with the dough hook on low speed, mix together the sticky rice flour, whole milk, unsalted butter, granulated sugar, egg, baking powder, Matcha powder and starter dough, until everything is well mixed and the starter dough is completely incorporated. The dough will be wet and sticky, but it shouldn't "glue" itself to your hands when you touch it. If needed, add in more milk by the teaspoon (I added in 2 more teaspoons).
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Dust a work surface with sticky rice flour, and transfer the dough onto the surface. Cut the dough into four pieces. Roll each piece into a long tube, about 1/2-inch to 1-inch in diameter, depending on how large you want the mochi donut holes to be. I used a variety of sizes between 1/2-inch to 1-inch. Cut each tube into about 15 pieces equal pieces.
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Using the palms of your hands, roll each piece into a ball, and place on a plate that is lightly dusted with sticky rice flour. You should get roughly 60 donut holes.
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Heat oil in a deep fryer to 330°F/165°C. Without crowding the pot, carefully place in several donut holes. The donut holes will immediately sink to the bottom for the first 30 seconds, then they will flat back up. Fry, rotating as needed, until the donut holes are puffed up and lightly golden brown. Transfer to a cooling rack to drain. Repeat with the remaining donut holes, making sure that the oil stays at a consistent temperature. (See notes below for a quick tip.)
To serve
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In a small bowl, make the dusting sugar by mixing together the powdered sugar with the Matcha powder. Once the donut holes have cooled, sift the dusting powder over all the donut holes, rotating if desired.
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Serve immediately.
Recipe Notes
This recipe is adapted from Lady and Pups.
Tip for quickly transferring the donut holes into the deep fryer: Place about 6 donut holes on a small sheet of parchment paper. Transfer the entire sheet of parchment paper, with the donut holes on top, into the deep fryer. Carefully remove the parchment paper using tongs once the donuts have floated up.
The Matcha green tea was kindly provided by teapigs. Keep the Matcha love going… try a Coconut Matcha Smoothie.
Photo Styling: The cotton corded placemat, vintage bowl, linen tea towel and stoneware plate are from Minor Goods. The serving tray is from BoConcept. The wooden oak egg rack is from Hop & Peck. The traditional clay teapot is a gift from a friend :)
Wow your photos are gorgeous! They are making me want to make these doughnuts right now!
I would definitely not be stopping with one here. So it is definitely a good choice you have made them bite size. Wonderful recipe!
You are right…they are adorable! But most importantly these sound so delectable!!! I bet my family would polish these off in no time!
Haha, don’t forget to stash some away for yourself as you make them..! The trouble I have is that everyone always eats as I am cooking.. and when I finish making these.. there’s none left for me ;D
Looove the sound of these and totally support your reasoning for making these small donut holes! I love matcha but have never heard of teapigs before so heading over to check them out now!
I’m a huge donut hole fan. Hopefully I have some new converts ;)
Dear Tina, I am a big fan of this matcha donuts. They sound wonderful…I have to pick up some matcha and try these soon. Pinning for later dear. xo, Catherine
Hi! Do you think I could make these without frying them? More specifically, in a baby cakes donut maker or baked It looks delicious, but I don’t want to use up all that oil to fry. Thanks :]
Hi Cheska, I haven’t tried to bake this recipe, but my friend Bonnie has a beautiful baked mochi donut recipe on her site: http://www.thirstyfortea.com/recipes/mini-mochi-donuts/ Hope those work out for you!
Doesn’t this look absolutely and fabulously fantastic.. Looks like taking a bite of it will be blissssss………
Thank you, Farha! I just made this again this weekend.. and we finished every single donut in one sitting :)
These sounds amazingly delicious and your photography is utterly beautiful on them. Well done!!! :-)
Louis @ Delishogram.com
Thank you, Louise! I was drooling while I was taking the photos.. it was hard not to snatch up one or two of the donuts during the process :D
Teapigs is a great company…I love their packaging. These look incredible! You got them so perfectly round. :) Need to make these asap!
Yes yes, you do! I feel like I need to make them ASAP again too. Can you get teapigs in LA?
These is sweet look and taste soft and chewy. I like it Next time I go to Hong Kong I will make that for my sisters.
We can make this when you visit London!
I love the idea of adding matcha tea to almost anything. Sounds wonderful in doughnut holes – love it!
Thank you, Josefine! Matcha in anything is so good, isn’t it!
Yum! These looks so great! Love the idea of serving these at Summer picnics :)
Thank you, Micaela. I’m so happy to hear that you like these! They are divine, and would be a hit at any gathering.
This is a great recipe with Matcha, and I love the photos!
Thanks! Matcha is so delicious and so much fun to cook with. Glad you like it!
I wish I had a bunch of these donuts to devour right now! Love anything matcha and I can imagine that these taste SO delicious (and addictive too).
Oh, yes, these are very addictive! The good news is that they are best when they are eaten fresh. You have no excuse not to eat the entire batch in one sitting :)
Omg, I love your blog! Breakfast/brunch is my favorite! These matcha mochi donuts are brilliant and sounds incredible! Pinning for sure!
Thank you, Kathleen! I’m always happy to find another breakfast and brunch lover! :)
wow! I really like the look of the these, yum. I’m going to attempt to make them that s weekend, I hope they come out half as decent as yours;-)
Hi Amanda, I’m so glad to hear that you’ll be making them this weekend! I was thinking the same thing, actually :) Enjoy!