Matcha Mochi Donuts!

A lot of desserts on my mind (per usual), but something in particular has come back around in the dessert world. Someone (genius) made a match made in heaven in 2003, originated from Mister Donut, a Japanese donut chain (like a Dunkin Donuts). It was pioneered as the “Pon de Ring”. It’s 8 dough balls connected to make a ring and deep fried. YUM. I wish I had tried it when I was in Japan last year!

I’ve been seeing them pop around in the NYC area and tried a couple here and there. And they are exactly what you would think they taste like – MOCHI + DONUT and it’s simply amazing. Now, I love donuts, but I’ve never made them the original way (frying). I got a half dozen for Valentine’s Day so I’m on a good donut high 🙂 I do have experience in baking donuts, so here is a twist on a donut, with matcha and the ultimate texture game changer, MOCHI!

What makes this a mochi donut is the rice flour that subs out the regular all purpose flour. I used the above Koda Farms brand; you can find this at any asian grocery market. However I think it’s now starting to pop up in your average grocery store as well, probably in the speciality aisle! I believe Bob’s Red Mill brand has one as well.

These Matcha Mochi Donuts aren’t the same without the chocolate glaze, but you can also mix it up with white chocolate, or simple powdered sugar. Matcha can be an acquired taste so chocolate is a nice pairing! I used semi-sweet chocolate chips here.

First of all the end result of this donut is not going to taste like the Pon de Ring you had tried or a fried donut, nor is it made with 8 dough balls…BUT I will say if you like something interesting, you like mochi and matcha then you will enjoy this as much as I did! 🙂 And hey it’s not fried so it’s a bit healthier right? They are soft and chewy, matcha flavored with a nice chocolate glaze! Check out the video and recipe below, hope you make it yourself and try it!

Check out the how-to video below, hope you enjoy it!

Chewy, matcha-y with a touch of chocolate, DONUTS! Easy two-bowl process.

Dry ingredients

1 cup Sweet rice flour (mochiko)
1/5 cup Dark brown sugar
2 tbsp Culinary grade matcha powder
1 tsp Baking powder
1/4 tsp salt

Wet ingredients

2 tbsp unsalted butter
1/2 can full fat coconut milk
1 egg

Chocolate Glaze

3/4 cup powdered sugar
1/2 cup dark chocolate chips
1/4 cup milk (any choice, I used Almond )

Preheat oven at 350 degrees. Oil a 6-donut baking pan and set aside.
Mix dry ingredients in one mixing bowl, ensure all of the brown sugar is combined evenly. Set aside.
In a stand mixer, or in a separate bowl with a hand mixer, combine wet ingredients on low speed.
Slowly add in dry ingredients into wet ingredients and mix until just combined, so no dry lumps are visible. Do not over mix.
Pour batter into donut pan, fill just to the top of the rim. Place into the oven for 30 minutes.
Turn pan halfway if your oven does not bake evenly, otherwise take out right at 30 minutes. Any longer will harden the donut. Remove from the pan while still warm, and allow to cool for 10 minutes.
Make the glaze: microwave milk and chocolate chips, until chips are completely melted. About 30-45 seconds, mix at 15 second intervals. Whisk in powdered sugar and the glaze will begin to thicken. While the glaze is still warm, dip the donut halfway so just the top is glazed.
Enjoy as is, fresh! Place in a air-tight container up to 3 days.

Feel free to double the recipe to make a full dozen of donuts. The glaze recipe here is enough to cover 12 donuts. Top with some grounded black sesame seeds, coconut flakes, or even with gold flakes!

I hope you make these with success! Can’t wait to eat these again soon 🙂

Matcha Mochi Donuts!