Mochi Donut Recipe: How to Make Matcha Mochi Donuts
Written by MasterClass
Last updated: Nov 10, 2024 • 3 min read
Mochi donuts are a hybrid between cake donuts and chewy Japanese mochi.
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What Are Mochi Donuts?
Mochi donuts are a hybrid between cake donuts and chewy mochi, Japanese rice cakes made from glutinous rice, also known as polished sticky rice. Mochi donuts typically use gluten-free tapioca flour or glutinous rice flour. While some recipes include all-purpose flour, they can also be made entirely gluten-free.
Mochi is considered a celebratory food, served in the Japanese New Year soup ozoni and in kagami mochi (mirror cakes). During sakura (cherry blossom) season, anko-filled mochi are wrapped in cherry leaves. Around the world, regions with many Japanese immigrants have their own takes on mochi. In Hawaii, butter mochi is a baked treat made with sweet rice flour and coconut milk. Mochi donuts were created in Japan before becoming popularized in the United States by way of Hawaii.
2 Types of Mochi Donuts
There are two main types of mochi donuts made using different kinds of flour:
- 1. Pon de ring donuts: These light, pull-apart donuts use tapioca flour. The popular pon de ring style gets its name from pao de queijo, a Brazilian cheese puff that also utilizes tapioca flour.
- 2. Glutinous rice flour donuts: The denser United States mochi donut recipe style utilizes glutinous rice flour (also called sweet rice flour).
What Do Mochi Donuts Taste Like?
Mochi donuts have a light, bouncy, chewy texture due to the tapioca flour (or glutinous rice flour, depending on the variety). Like regular donuts, mochi donuts typically feature classic, buttery vanilla dough. From there, you can glaze the donuts; Japanese flavors like matcha, pandan, and ube are common. You can find all the ingredients to make and flavor mochi donuts at an Asian grocery store.
Mochi Donuts With Matcha Glaze Recipe
makes
12 mochi donutsprep time
30 mintotal time
1 hrcook time
30 minIngredients
For the donuts
For the matcha glaze
- 1
Whisk together the baking powder, rice flour, all-purpose flour, and salt in a medium bowl.
- 2
In a separate large bowl, whisk together the melted butter, egg, milk, sugar, and vanilla.
- 3
Gradually add the wet ingredients to the the dry ingredients, stirring constantly, until the dough reaches a pipable consistency. (You may not need all of the wet mixture. If the dough is too thick, add a little more milk.)
- 4
Cut a piece of parchment paper into 12 4-inch squares.
- 5
Fill a Dutch oven or heavy-bottomed pot with 4 inches of oil and heat it to 350 degrees Fahrenheit. Set a cooling rack over a paper towel-lined baking sheet.
- 6
While the oil heats, transfer the dough to a piping bag. On one of the parchment squares, pipe a circle of teaspoon-sized dough balls in a ring shape, making sure the dough balls touch. Repeat with the remaining donut dough and the parchment squares.
- 7
Working in batches, place the mochi donuts (still on the parchment squares) in the hot oil. Fry until golden brown and crispy, about 1–2 minutes per side (after about 60 seconds, the parchment paper should easily release with tongs). Transfer the donuts to the prepared cooling rack and repeat with the remaining donuts. Allow the donuts to cool.
- 8
Make the glaze. Mix together the confectioners’ sugar, milk, vanilla, and a ½ teaspoon of matcha powder in a medium bowl. Add up to a ½ additional teaspoon of matcha powder for a darker color, as desired. Add more milk, 1 teaspoon at a time, as needed to thin.
- 9
Dip one side of each donut into the glaze and return to the cooling rack.
- 10
Let the glaze set until firm, about 10 minutes.
- 11
Serve the donuts immediately or store them in an airtight container at room temperature.
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