Japanese · Dessert
Matcha-Glazed Mochi Donut
A Japanese twist on the classic fried donut, built on a glutinous rice flour batter that fries up with a signature chewy, mochi-like bite beneath a crisp shell. Finished with a vivid matcha glaze, it balances bittersweet green tea against the donut's milky sweetness.
$0
15 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
292Calories
3.4gProtein
13.6gFat
39.3gCarbs
14.8gSugar
0.7gFiber
141mgSodium
35mgChol
2.6gSat Fat
61mgPotassium
29mgCalcium
0.8mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Craft Beer - Pale Ale
local
Matcha Latte
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Whisk glutinous rice flour, all-purpose flour, sugar, and baking powder together in a bowl.
2
Add the beaten egg, whole milk, and melted butter, mixing until a thick, slightly sticky batter forms; do not overmix.
3
Rest the batter for 10 minutes to let the rice flour hydrate fully.
4
Heat vegetable oil in a deep pan to 170C, using a thermometer to hold the temperature steady.
5
Scoop and shape the batter into two small rings or balls using wet hands, then lower gently into the oil.
6
Fry for 3 to 4 minutes, turning once, until deep golden and cooked through with a slightly chewy crust.
7
Lift onto a wire rack to drain excess oil and cool slightly.
8
Whisk a small amount of matcha powder dissolved in warm water with icing sugar and milk to form a smooth green glaze.
9
Dip the top of each warm donut into the matcha glaze and let the glaze set for a few minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Glutinous Rice Flour, sifted
- 20g20g All Purpose Flour, sifted
- 10g10g Sugar White
- 2g2g Baking Powder
- 15g15g Egg, beaten
- 22g22g Whole Milk
- 5g5g Butter, melted
- 250g250g Vegetable Oil, for frying, partial_absorption, fats
- 10g10g Cornstarch, matcha slurry base
- 18g18g Sugar White, for glaze, whisked with milk, 1
- 10g10g Whole Milk, for glaze, 1
