Mochi Donut Recipe Made With A Matcha Glaze In Just 30 Minutes

These mochi donuts put a delicious twist on classic fried donuts. They are Japanese-style donuts that are crispy on the outside with an ultra chewy and pillowy soft inside. And this mochi donut recipe has a sweet matcha glaze that coats each one for a delicious melt-in-your-mouth finish.

THE BEST MOCHI DONUTS

If you've never had a mochi donut before, you're in for a treat.

They're inspired by the Japanese pon de ring donut, which is basically a cross between a fried donut and chewy mochi in a fun bubble ring shape.

And since you can only find them in specialty bakeries and donut shops, this mochi donut recipe will let you enjoy these little bites of magic at home.

From the sweet and lemony matcha glaze to the crispy crust and the soft and chewy texture, these might be the best glazed donuts you can make!

And this recipe will only take about 30 minutes from start to finish.

Plus, it is just so darn fun to make! This mochi donuts recipe is a great activity to do with your family, and they are always a hit with everyone. 

INGREDIENTS 

So, this recipe is made with mostly pantry staples and a few unique ingredients.

If your local grocery doesn't have some of them, you can easily find them online!

Here's what you'll need for the donuts:

• 1 cup All-Purpose Flour
• 1 tbsp. Cornstarch
• ¾ cup Glutinous Rice Flour
• 1 tsp. Baking Powder
• ½ Cup Sugar
• 4 oz. Silken Tofu
• 1 Egg
• 3 tbsp. Water
• 3 cups Vegetable Oil

And for the matcha glaze:

• 1 cup Confectioners Sugar
• 1 tbsp. Heavy Cream
• 2 tbsp. Lemon Juice
• ½ tbsp. Matcha Powder
• 4 tbsp. Confectioners Sugar For Topping

Now don't worry about having leftover ingredients - these mochi donuts are so good that I'm sure you'll find yourself making them again and again. And you can put the glutinous rice flour, or sweet rice flour, to good use by making these mochi muffins and mochi waffles next!

HOW TO MAKE MOCHI DONUTS

So, don't be too intimidated by delicate these mochi donuts look - they're actually really easy to make.

And as I mentioned earlier, you'll want to invite your kids, family, or friends to help you with this recipe. Getting everyone involved makes the donuts taste so much sweeter!

Oh, and you're also going to need a kitchen scale, parchment paper, and a candy thermometer. So grab those things along with your ingredients.

Now put your aprons on, and let's get baking!

STEP 1: MAKING THE DOUGH

Start by sifting your all-purpose flour, glutinous rice flour, baking powder, and sugar through a fine-mesh sieve and into a bowl.

Then, take your silken tofu and grate it into a separate bowl using the fine side of a grater. Add your egg to the bowl of grated tofu and mix until you get a creamy consistency.

Next, add your dry ingredients to the tofu and egg mixture, adding the water one tablespoon at a time until the dough is sticky but easy to handle. 

STEP 2: SHAPING THE DONUTS

This recipe makes 8 mochi donuts that consist of 8 balls of dough each.

So you'll need to make about 64 small dough balls - this is where those helping hands will come in handy! Or you can make bigger dough balls and roll out less. 

Now, use a kitchen scale to measure out 8–9 gram dough balls. You can make the balls with your hands or squeeze the dough out of a piping bag and cut it off with a dough scraper.

If it's too sticky, you can dust your hands with flour to make it easier. But don't add too much extra flour to the dough itself – it'll change the texture of the donuts.

Next, cut out some squares of parchment paper and arrange 8 dough balls on each to get the iconic bubble ring shape. And try to press them together as much as possible without losing their shape.

STEP 3: FRYING THE DONUTS

First, heat the vegetable oil to 350 degrees Fahrenheit (177ºC). 

And I suggest using a candy thermometer to check that you have the right temperature. If your oil is too hot, the exterior of the donuts will cook too fast, and if it's too cold, the donuts will come out too greasy.

Once your oil is ready, drop in your mochi donuts while keeping the parchment paper on the bottom - the paper will hold the dough balls together as you fry.

When the donuts start turning golden brown, separate them from the paper and let them cook until they are fully golden brown.

Or, you can leave the paper on until the donuts are fully cooked and just remove it once they've cooled.

After they're cooked, set the donuts on a cooling rack and blot any excess oil with a kitchen towel.

STEP 4: GLAZING

While the donuts are cooling, you can make the matcha glaze.

First, put the powdered sugar, heavy cream, lemon juice, and matcha powder in a bowl and mix until you get a creamy consistency.

And if it feels a little too thick, you can add more water to thin it out.

Then, dip the top half of each donut into the matcha glaze and set it back on the cooling rack to let the excess glaze drip down the sides.

Once all your mochi donuts are glazed, sprinkle some confectioners sugar on top, then serve immediately and enjoy!  

HOW TO STORE MOCHI DONUTS

So, as you know, this recipe makes 8 mochi donuts, and you'll want to enjoy them right away for the best hot and fresh donut experience. 

And in my experience, they're always gone in seconds, and there are rarely any leftovers!

But with that said, if you have a couple of extra, you can store them in an airtight container at room temperature for 1 to 2 days.

Then for that to recreate the hot and fresh taste with a chewy texture, microwave your mochi donut for 10-15 seconds.

WRAPPING IT ALL UP

Once you bite into these soft, chewy, slightly crispy, and sweet mochi donuts, you'll be hooked. 

And everyone who tries them always loves them and says they're one of their favorite homemade donuts they've ever had! 

Well, I hope you enjoy this mochi donut recipe as much as I do. If you make them, be sure to let me know what you think by leaving a comment below!

MORE DELICIOUS RECIPES TO TRY

If you want to make some more sweet treats, I highly suggest you give one of these recipes a try next:

• Churro Pancakes
• Fried Dough
• Brookies
• Mango Mousse
• Lemon Meringue Cookies

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