What gives mochi its signature texture is the main ingredient — glutinous rice flour, also known as sweet rice flour. Glutinous rice flour is different than regular rice flour so don’t be tempted to use the two interchangeably. These baked matcha mochi doughnuts are chewy and tender and perfect for any season.
Makes 12
Equipment
Williams Sonoma Nonstick Doughnut Pan
Williams Sonoma Goldtouch®Pro Cooling Rack
Natale Reindeer Napkins
Ingredients
Matcha Mochi Doughnuts
180gglutinous rice flour (sweet rice flour)
1tbspmatcha powder
50g(1/4 cup) brown sugar
50g(1/4 cup) granulated sugar
1 1/4tspbaking powder
1/4 tspsalt
190g(3/4 cup) full-fat coconut milk, room temperature
1large egg, room temperature
2tbspmelted butter
1/2tspvanilla extract
Doughnut Glaze
140g(1 1/4 cup) icing sugar
1 - 2 tbspmilk
1/2tspvanilla extract
2 tsp matcha powder, optional
Instructions
Matcha Mochi Doughnuts
Preheat oven to 350F. Grease doughnut pans and set aside.
In a large bowl, whisk together all the dry ingredients. Set aside.
In a large measuring cup, whisk together all the wet ingredients until fully combined.
Pour the coconut milk mixture into the dry ingredients. Fold until combined. If the mixture is lumpy at all, push the mixture through a fine-meshed sieve.
Transfer batter to doughnut pans, filling the cavities a bit more than ¾ full.
Bake doughnuts for 25-30 minutes, the centre will still be a bit wobbly. The centres will firm up as they cool. When doughnuts are removed from the pan, they should have a golden top. Transfer doughnuts to a cooling rack and allow them to cool completely before decorating. Mochi doughnuts are better once they’ve cooled and the mochi gets chewier.
Doughnut Glaze
Whisk the ingredients together, adding extra milk or confectioners' sugar to adjust the consistency as needed.
Dip cooled doughnuts in glaze and place on cooling rack to set.