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)
- 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
To make the starter dough
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
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).
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.
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.
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.)
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.
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.