Matcha baked mochi donuts are the perfect combination of crispy donuts, soft and chewy mochi, and delicious matcha flavor.
Enjoy these mochi donuts for dessert,brunch or a sweet breakfast.
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Baked mochi donuts are not hard to make and are ready in no time.
These matcha baked mochi donuts are so simple to make, and are ready in about 30 minutes or less.
Matcha mochi donuts are crispy on the outside, and soft and chewy on the inside.
They make for a perfect dessert if you are trying to impress your friends or family.
Or, they are also a great sweet treat any time of the year or occasional breakfast donut.
These donuts are always a hit at Christmas with both family and friends!
If you're after other delicious mochi donuts, you might like to check out Mochi Donut Recipes.
What makes these donuts extra special?
These baked mochi donuts differ from other baked donuts because they have mochi inside them.
Mochi may make you think of those little Asian rice cakes that come in all sorts of flavors.
These rice cakes are made from glutinous rice flour (also known as mochiko flour, shiratamako, or sweet rice flour).
Glutinous rice flour, despite its name, does not contain gluten.
It is a type of flour that is made from ground short-grain sweet white rice.
This flour is referred to as ‘glutinous’ because of the consistency and texture it becomes once cooked.
When cooked, glutinous rice flour produces a gluey (chewy) and sticky consistency.
Often, glutinous rice flour is used in Asian sweets, such as mochi (rice cakes), and dumplings.
But there are so many more uses for glutinous rice flour such as in pancakes, batter for fried chicken, waffles, and even pretzels.
What is Matcha?
Originating from Japan, matcha is dried and ground green tea leaves. It is also known as Japanese green tea powder.
Matcha is different from the green tea that is often served with Japanese meals.
The green tea leaves that are used for matcha are grown and harvested differently. Matcha tea leaves are grown in the shade.
As matcha is grown in the shade, it increases the intensity of the leaves green color.
Commonly, matcha is used in Japan for tea ceremonies. However, around the world, matcha is widely used in a number of dishes, such as in boba tea, and salad dressings.
You can find matcha powder at your local Asian grocery store or you can purchase it online.
There are two main types of matcha: ceremonial grade and culinary grade.
Ceremonial grade matcha is the highest quality matcha, while culinary grade is more widely used in cooking.
For this recipe, I recommend using the highest quality matcha powder that is available to you.
This is because it will give a nicer green tea flavor.
But, any grade of matcha can be used for this recipe.
Why You'll Love This Recipe
- No rolling or shaping is required to make these mochi donuts.
- Easy to make.
- Ready in about 30 minutes.
- Make donuts which are crisp on the outside and soft and chewy on the inside.
- These matcha baked donuts are gluten free.
Cost To Make
Estimated cost = $5.55, or $0.92 a donut
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Donuts
- Corn starch (flour): This will be used to dust your donut pan after you grease it with butter. By doing this, it makes it less likely for your donuts to stick to the donut pan.
- Glutinous rice flour: Also known as mochiko flour or sweet rice flour. This is what gives these donuts there chewy and soft texture.
- Baking powder
- Pinch of salt
- Unsalted butter: melted
- Brown sugar
- Large egg
- Milk
- Vanilla extract
For the Glaze
- White cooking chocolate
- Matcha powder
- Vegetable oil
Equipment
A donut pan. I used a 6 cup donut pan that can hold about 275 ml of liquid.
Instructions
This recipe for matcha donuts makes 6 donuts. The ingredients can easily be multiplied to make how many donuts you need.
Making the Donuts
Step One: Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour).
Make sure you dust off any excess flour.
By lightly dusting the pan in addition to greasing it with butter, it makes it less likely for the donuts to stick to the pan once baked.
Step Two: In a medium sized mixing bowl, mix together the glutinous rice flour, baking powder, and salt.
Step Three: In a separate bowl, mix the melted butter and brown sugar. Then whisk in the egg.
Once the egg is mixed through, stir through the milk and vanilla extract.
Step Four: Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
Step Five: Place the batter evenly in the prepared donut pan. You could use a spoon to do this, or even a piping bag.
Step Six: Bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
Step Seven: Remove from oven and allow to cool in the pan for 5 to 10 minutes. Then remove from pan and allow to cool completely.
If you are having difficultly removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
For the Glaze
Step One: Melt chocolate in a microwave or using the double boiler method.
Step Two: Once melted, mix through the oil. Then divide the mixture into two separate bowls.
One bowl should hold about ¼ of the chocolate and the other ¾ of the chocolate mixture.
Step Three: In the bowl with the largest amount of chocolate, mix through the matcha powder.
Step Four: Dip the cooled donuts into the matcha chocolate mixture, shaking off any excess mixture. Place on a wire rack (glaze side up).
Step Five: Drizzle over the white chocolate from the other bowl using a spoon to create lines on top of the matcha glazed donuts.
Tips for Success
- If you are having difficulty removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
- It’s recommended to use the highest quality matcha that you have available to you. This will provide a better flavor to the glaze.
- We recommend you glaze the round side of the donut rather than the flat side.
Substitutions / Variations
Instead of drizzling white chocolate on top of the matcha glaze, you could use some sprinkles such as hundreds and thousands.
Make these matcha mochi donuts for Halloween by adding candy eyes.
Storage
Matcha baked mochi donuts can be stored in an airtight container in the fridge for 1 to 2 days.
When you want to eat them, remove from the fridge and allow to come to room temperature.
You can also store these baked mochi donuts at room temperature in an air tight container for 2 to 3 days.
You can freeze these matcha mochi donuts, however, we recommend you freeze them unglazed. When you are ready to use them, defrost the mochi donuts and then glaze the donuts.
FAQ
Yes, you can bake donuts instead of frying them.
Mochi donuts are typically softer and chewier than ordinary donuts. This is because they use glutinous rice flour (mochiko flour).
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Matcha Baked Mochi Donuts
Equipment
- Donut pan I used a 6 cup donut pan (that can hold about 275ml of liquid)
Ingredients
For The Donuts
- Corn starch flour to dust
- 90 grams (3.17 ounces) glutinous rice flour mochiko flour or sweet rice flour
- ½ teaspoon baking powder
- Pinch of salt
- 30 grams (1.06 ounces) unsalted butter melted, plus extra to grease
- 30 grams (1.06 ounces) brown sugar
- 1 large egg (60 grams, 2.11 ounces), room temperature
- 100 ml/grams (3.53 ounces) milk room temperature
- ½ teaspoon vanilla extract
For The Glaze
- 120 grams (4.23 ounces) white chocolate roughly chopped
- 1 ½ teaspoons matcha powder
- 1 teaspoon vegetable oil
Instructions
For The Donuts
- Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour) (see note 1). Dust off any excess flour.
- In a medium sized mixing bowl, mix together the glutinous rice flour, baking powder, and salt.
- In a separate bowl, mix the melted butter and brown sugar. Then whisk in the egg. Once the egg is mixed through, stir through the milk and vanilla extract.
- Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
- Place the batter evenly in the prepared donut pan. (see note 2).
- Bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
- Remove from oven and allow to cool in the pan for 5 to 10 minutes. Then remove from pan and allow to cool completely (see note 3).
For The Glaze
- Melt chocolate in a microwave or using the double boiler method.
- Once melted, mix through the oil. Then divide the mixture into two separate bowls. One bowl should hold about ¼ of the chocolate and the other ¾ of the chocolate mixture.
- In the bowl with the largest amount of chocolate, mix through the matcha powder.
- Dip the cooled donuts into the matcha chocolate mixture, shaking off any excess mixture. Place on a wire rack (glaze side up).
- Drizzle over the white chocolate from the other bowl using a spoon to create lines on top of the matcha glazed donuts.
Notes
- This should make it less likely the donuts stick to the donut tin.
- You could use a spoon to do this, or even a piping bag.
- If you are having difficultly removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
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