If you’re craving a treat that’s chewy, sweet, and just a little earthy, these Matcha Mochi Doughnuts are about to become your new obsession. Combining the soft, stretchy texture of mochi with the vibrant flavor of matcha, these doughnuts are a delightful twist on a classic. They’re surprisingly simple to whip up at home, and that glossy matcha glaze? It’s the perfect finishing touch. Let’s dive into this recipe and get baking!
Craving more matcha desserts? Check out our 2025 Matcha Tiramisu Recipe for another delicious treat!
Table of Contents
Ingredients for Matcha Mochi Doughnuts
Here’s everything you’ll need to bring these mochi doughnuts to life. I’ve broken it down into sections to keep things organized—starter, doughnuts, and glaze. Don’t worry, most of these are pantry staples or easy to grab!
Starter:
- 1/4 cup glutinous rice flour (sometimes called sweet rice flour)
- 2 tablespoons water
- 1 teaspoon sugar
Doughnuts:
- 1 cup glutinous rice flour
- 1/2 cup all-purpose flour
- 1 tbsp matcha powder (culinary grade works best)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 large egg
- 1/3 cup milk (whole or plant-based both work)
- 2 tablespoons unsalted butter, melted
- Vegetable oil (for frying)
Glaze:
- 1 cup powdered sugar
- 1 tbsp matcha powder
- 2-3 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract (optional, but adds a nice depth)
Directions to make Matcha Mochi Doughnuts
Ready to make some magic happen in your kitchen? Follow these steps, and you’ll be biting into a warm, chewy matcha mochi doughnut in no time.
- Make the Starter: In a small microwave-safe bowl, mix the glutinous rice flour, water, and sugar until smooth. Microwave for 30 seconds, stir, then microwave for another 20-30 seconds until it thickens into a paste. Set it aside to cool slightly.
- Mix the Dough: In a large bowl, whisk together the glutinous rice flour, all-purpose flour, matcha powder, baking powder, salt, and sugar. Add the cooled starter, egg, milk, and melted butter. Stir until a soft, sticky dough forms. It’ll feel a little tacky—that’s normal!
- Shape the Doughnuts: Lightly dust your hands and a work surface with flour. Roll the dough into a long rope, about 1-inch thick, and cut into 8-10 equal pieces. Shape each piece into a ring by pinching the ends together. Don’t stress about perfection; rustic is charming here.
- Fry ‘Em Up: Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the doughnuts in batches, 2-3 minutes per side, until golden and puffed. Drain on paper towels.
- Glaze It: Whisk the powdered sugar, matcha powder, milk, and vanilla (if using) until smooth. Dip each warm doughnut into the glaze, letting the excess drip off. Set on a rack to firm up slightly.
Tools You May Need for the best Matcha Mochi Doughnuts
- Mixing bowls
- Whisk
- Microwave-safe bowl
- Rolling pin (optional)
- Deep frying pan or pot
- Thermometer (for oil temp)
- Wire rack
My Private Notes About Matcha Mochi Doughnuts
I’ve made these a few times, and here’s what I’ve learned: don’t skip sifting the matcha—it avoids clumps in both the dough and glaze. Also, if you’re not a frying fan, you can bake these at 375°F for about 15-18 minutes. They won’t be as crispy, but that mochi chew still shines through. Oh, and they’re best fresh—day two isn’t quite the same.
Categories:
- Desserts
- Snacks
- Asian-Inspired
- Gluten-Free (if you swap the all-purpose flour)
More from:
Food Goals
Craving more recipes that hit that sweet spot between unique and doable? Check out my takes on miso caramel cookies or sesame brittle—they’re just as addictive!
Looking for Something Else?
If matcha’s not your vibe, try swapping it for cocoa powder or leaving the dough plain for a classic mochi doughnut. Still hungry? I’ve got a killer recipe for cinnamon sugar churros you might love.
7 Reviews
“These were SO good—chewy and not too sweet!” – Sarah K.
“Frying was a bit tricky, but worth it. Glaze is perfection.” – Mike R.
“Baked them instead and still loved the texture!” – Emily T.
“Matcha flavor was subtle but spot on.” – Jen L.
“Kids devoured these in minutes!” – Tara P.
“Super fun to make, will try again!” – Alex G.
“A little sticky to work with, but delicious.” – Sam H.
What’s Cooking
Next up in my kitchen? I’m testing a batch of yuzu-infused mochi bites and a spicy twist on cinnamon rolls. What’s on your cooking radar? Let me know—I’m always up for swapping ideas!
FAQs
What is glutinous rice flour, and where can I find it?
Glutinous rice flour, also known as sweet rice flour, is made from glutinous rice and is used to make mochi and other Asian desserts. It’s different from regular rice flour and can be found in Asian grocery stores or online at Walmart.
Can I substitute all-purpose flour with something else to make the doughnuts gluten-free?
Yes, you can replace the all-purpose flour with additional glutinous rice flour or other gluten-free flours like tapioca flour or almond flour. However, the texture might change slightly.
How do I shape the doughnuts into rings?
After rolling the dough into a long rope and cutting it into pieces, take each piece and form it into a small ball. Then, use your finger to make a hole in the center to create a ring shape. Pinch the dough to ensure the ring is closed.
Can I bake these instead of frying them?
Yes, you can bake them. Place the shaped doughnuts on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 15-18 minutes or until golden brown. Note that the texture will be different from fried doughnuts.
How long does the glaze take to set?
The glaze should set within 10-15 minutes at room temperature. If you want it to set faster, you can place the glazed doughnuts in the refrigerator for a few minutes.
Can I make the dough ahead of time?
Yes, you can prepare the dough and store it in the refrigerator for up to 2 hours before shaping and cooking. This can help the dough firm up and make it easier to handle.
How should I store leftover doughnuts?
Store any leftover doughnuts in an airtight container at room temperature for up to 2 days. To refresh them, you can warm them in the oven for a few minutes.
What’s the best way to ensure the doughnuts are evenly fried?
Make sure the oil is at the correct temperature (350°F/175°C) before adding the doughnuts. Fry them in small batches to avoid crowding the pan, which can lower the oil temperature and lead to uneven cooking. Use a thermometer to monitor the oil temperature.