These matcha mochi donuts are chewy, crispy, and topped with a delicious matcha glaze. A fusion between classic American donuts and Japanese mochi, these are sure to be your new obsession. And if you’ve never made donuts at home, don’t be intimidated- all you need is a piping bag and some parchment paper. It’s easier than you think! Matcha is added to both the dough and the glaze, which allows the flavor to really shine through. These matcha mochi donuts are fun and completely delicious, so let’s get to baking!
What are mochi donuts?
Mochi donuts are a fusion of Japanese mochi (made from rice flour) and the classic American donut. They are crisp on the outside but chewy and soft on the inside- a bit fluffier and bouncier than a regular donut. They’re also subtly sweet. Mochi donuts should be light, soft, and chewy.
What kind of matcha do you use for baking?
There are many different varieties of matcha, and they all vary in quality, so it can be a bit confusing to know which one to use for what!
For baking, we recommend using a culinary-grade matcha powder (and saving ceremonial-grade matcha for sipping). It has a strong enough flavor that you’ll actually be able to taste it after baking. And it’s not quite as expensive. Our Organic Chef’s Choice Matcha has a bold umami flavor and a bright, vibrant green color. Perfect for using in smoothies, cakes, cookies… or donuts!
What you’ll need:
Tapioca flour: This is what gives the donuts the chewiness that mochi is known for. Tapioca flour is essential for that stretchy, springy texture. You can find it at most grocery stores and online.
Bread flour: This is what provides the donuts with enough structure to stay together; don’t swap it for all-purpose flour unless you’re okay with a softer dough.
Culinary grade matcha: Check out our Organic Chef’s Choice matcha powder, which is ideal for this recipe.
Milk: Using whole milk will give you a richer, creamier dough.
Vegetable oil: Avocado oil is a great choice, but you can also use canola or grapeseed oil.
Granulated sugar: Makes the dough perfectly sweet, without being overly so.
Egg: Needed to help bind the dough together.
White chocolate: For the creamy matcha glaze. You can use either white chocolate chips or chopped white chocolate.
You don’t need a donut pan or a fryer to make these. Just some parchment paper, a piping bag, and a pan with some hot oil! If you don’t have a piping bag, you can create a makeshift one by snipping off the corner of a Ziploc bag, then filling the bag with dough.
Ingredients:
4 oz milk
1 oz vegetable oil
2 tbsp granulated sugar
¾ cup tapioca flour, sifted
2 tbsp bread flour, sifted
½ tbsp matcha (culinary grade), sifted
1 egg, beaten
Matcha Glaze:
¼ cup white chocolate, melted
1 tsp matcha, sifted
Directions:
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Prep the parchment by cutting parchment paper into 4-inch squares. On the back of each square, trace a 3-inch circle to use as a guide for piping.
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Mix the Dry Ingredients. In a medium bowl, whisk together the sifted tapioca flour, bread flour, and matcha powder.
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In a small saucepan over medium heat, combine milk, oil, and sugar. Stir gently and bring to a light boil. Once simmering, remove from heat and stir in the bread flour.
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Add the tapioca/matcha mixture and stir vigorously until a sticky dough forms.
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Let the dough cool slightly (1–2 minutes), then gradually add the beaten egg, mixing until fully incorporated and smooth. The dough should be thick but pipeable.
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Transfer the dough to a piping bag fitted with a large round tip. Pipe 3-inch circles onto the parchment paper squares, using your drawn circles as guides.
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In a shallow pan, heat 1–2 inches of oil to 325–350°F (165–175°C). Place one donut (with parchment attached) into the oil, dough side down. After a few seconds, the parchment will release—use tongs to remove and discard it. Fry each donut for 1–2 minutes per side, or until puffed and lightly golden. Remove to a wire rack to cool.
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Make the Glaze. Melt the white chocolate (microwave in 20-second intervals or use a double boiler), then stir in sifted matcha until smooth.
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Once donuts are slightly cooled, dip the tops into the glaze.
Optional: dust with extra matcha for more color and flavor
Tips and Tricks:
Don’t skip the parchment! It helps keep your donut shape intact when transferring to the hot oil. Once the dough hits the oil, the paper will release and can be pulled away with tongs.
Control your oil temp: Keep the oil between 325–350°F (165–175°C). Too hot, and the donuts will brown too quickly without cooking through. Too cool, and they’ll soak up oil.
Cool before glazing: Let your donuts rest for 5–10 minutes before dipping. If they’re too hot, the glaze will melt right off.
Sift your matcha: Always sift before adding to the glaze (and the dough!) to avoid clumps.
Make ahead: You can prep the dough a few hours in advance and keep it covered in the fridge until ready to fry.
Variations: Add a splash of vanilla to the dough for extra depth or swap the white chocolate glaze for dark chocolate.
Make them dairy-free: Swap out dairy milk for your favorite plant-based alternative. Just be sure it’s an unsweetened variety!
Bottom Line:
These homemade matcha mochi donuts are delicious and a great way to enjoy the rich, earthy flavor of matcha. They’re an easy dessert that’s both unique and classic. Crispy on the outside and soft and chewy on the inside. These matcha donuts are a guaranteed crowd-pleaser. Give them a try and let us know what you think!
