Mochi donuts are chewy, fluffy and absolutely delicious!
Servings: 6 donuts
Ingredients for the donuts
- 70g Mochiko
- 50g granulated sugar
- ¼ baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 large egg yolks
- 100ml milk
- 28g unsalted butter, melted
- ½ tsp vanilla extract
Ingredients for the matcha icing
- 120g powdered sugar
- 2g Matcha Powder
- 2 tbsp, scant, milk
Note: This recipe will fit a 6 cavity standard size pan - making about 8.5 centimeter or 3.25 inch diameter donuts. Please adjust your batter distribution and cooking times accordingly if using any other donut pan.
- Preheat the oven to 180°C or 350°F. Lightly grease or spray the donut pan. With a fork, lightly mix mochiko, sugar, baking powder, baking soda, and salt in a bowl.
- Separately, whisk egg yolks, milk, butter, and vanilla.
- Whisk liquids into dry ingredients to form a light batter. Then, transfer to a large liquid measuring cup for easy pouring.
- Pour batter evenly into your donut pan. Be careful not to overfill.
- Place in the oven and bake for 20-25 minutes, or until golden brown.
- Keep the donuts in the pan for 10 minutes. Afterwards, gently flip them over onto a cooling rack to cool completely. Note: Due to the structural density of mochiko, the bottom side of the donuts may "fall" as they cool. This is expected and does not mean they are undercooked.
- Let the donuts cool completely to room temperature.
- In a mixing bowl, whisk together the powdered sugar and matcha, and then add the milk one tablespoon at a time. Then, carefully dip into the matcha icing and decorate at your leisure with sprinkles, chopped nuts, or drizzled chocolate. If you wish to have a thicker, more vibrant icing layer, dip the donut into icing a second time after the first layer of icing has dried.
- Mochi donuts are best when served immediately as the texture changes with temperature. Leftovers should be stored in the refrigerator for up to 3 days.
Recipe and highlighted products available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at www.blissprovisions.com.