Matcha Tiramisu with 50/50

Matcha Mochi Donuts

Chewy baked donuts with earthy matcha flavor.

These chewy, satisfying mochi donuts are baked (not fried!) and packed with the earthy flavor of ceremonial grade matcha. Top them with your favorite glaze for a fun, colorful treat. No artificial flavors or preservatives!

Ingredients

For the donuts:

• 1 cup (120g) glutinous rice flour (sweet rice flour)
• 1/2 cup (65g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 tsp matcha powder (ceremonial grade)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/2 cup (120ml) milk
• 1/4 cup (60ml) neutral oil
• 1 tsp vanilla extract

For the glaze (optional — choose your favorite!):

• Matcha Glaze (matcha + white chocolate)
• Strawberry Glaze (strawberry + white chocolate)
• Lemon Glaze (lemon + powdered sugar)
• Chocolate Glaze (cocoa + dark chocolate)
• Ube Glaze (ube + white chocolate)
• Sesame Glaze (white chocolate + black sesame)

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C). Lightly grease a mochi donut pan.
2. Mix dry ingredients: In a large bowl, whisk together glutinous rice flour, all-purpose flour, sugar, matcha powder, baking powder, and salt.
3. Mix wet ingredients: In another bowl, whisk egg, milk, oil, and vanilla until smooth.
4. Combine: Pour wet ingredients into dry ingredients and mix until just combined. The batter will be thick and slightly sticky.
5. Fill pan: Transfer batter to a piping bag or spoon and fill each donut cavity about 3/4 full.
6. Bake: Bake for 18–20 minutes, or until the donuts are firm and lightly golden on the edges. Let cool in the pan for 5 minutes, then transfer to a wire rack.
7. Glaze (optional): Whisk glaze ingredients until smooth. Dip or dribble over cooled donuts. Let set and enjoy!

Makes: 6–8 donuts

Dr. Kesha's Tip: For extra chewiness, don't overbake! Best enjoyed the day you bake them.