Several vibrantly green matcha mochi donuts, topped with a smooth, deep red bean glaze, are arranged on a rustic wooden board. The glaze glistens under a soft light, highlighting the unique, chewy texture of the donuts. The scene evokes a delicious, artfully presented dessert with traditional Asian flavors, perfect for a sweet street eat offering.

Matcha Mochi Donuts with Red Bean Glaze

Japanese-inspired cuisine

Matcha Mochi Donuts with Red Bean Glaze

Embark on a delightful culinary journey with these Matcha Mochi Donuts, a fantastic example of innovative sweet street eats that blend traditional Asian flavors with a modern twist. Mochi, a staple in Japanese cuisine made from glutinous rice, lends an incredibly chewy, springy texture that's utterly unique among donuts. We're infusing this beloved dough with vibrant, earthy matcha powder, known for its distinct bittersweet notes that perfectly balance the sweetness. These aren't your typical fried donuts; instead, we're baking them to achieve a lighter yet equally satisfying result, making them a healthier indulgence. The visual appeal is undeniable – a striking contrast between the verdant green matcha donut and a luscious, subtly sweet red bean glaze. Red bean paste, or anko, is a cherished ingredient in many Asian desserts, offering a comforting, slightly nutty sweetness. Each bite is a harmonious symphony of textures and flavors, transporting you to bustling Asian markets where creative street food reigns supreme. These mochi donuts are surprisingly straightforward to prepare at home and are guaranteed to impress, whether served as an afternoon treat, a unique dessert for guests, or a delightful addition to your next street food-themed gathering.

Preparation time
30 min
Cooking time
18 min
Total time
48 min
Servings
12

Instructions

Prepare the Mochi Donuts

  1. 1Preheat your oven to 350°F (175°C). Lightly grease a donut pan and set aside.
  2. 2In a large bowl, whisk together the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and matcha powder until well combined.
  3. 3In a separate medium bowl, whisk together the egg, milk, vanilla extract, and melted butter until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick and sticky. Do not overmix.
  5. 5Spoon the batter into a piping bag (or a ziploc bag with the corner snipped off) and pipe evenly into the prepared donut cavities, filling each about two-thirds full.
  6. 6Bake for 15-18 minutes, or until the donuts are puffed up and a toothpick inserted comes out clean. The edges should be slightly golden.
  7. 7Remove the pan from the oven and let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make the Red Bean Glaze

  1. 1While the donuts are cooling, combine the sweetened red bean paste, powdered sugar, 2 tablespoons of milk, and vanilla extract in a medium bowl.
  2. 2Whisk until smooth and thick. If the glaze is too thick, add more milk, a teaspoon at a time, until it reaches a pourable but still opaque consistency.

Glaze and Serve

  1. 1Once the donuts are completely cool, dip the top of each donut into the red bean glaze, allowing any excess to drip off.
  2. 2Place the glazed donuts back on the wire rack to allow the glaze to set. Serve immediately or store in an airtight container.

Nutrition Information

Calories
251 kcal
Protein
3 g
Fat
8 g
Carbs
42 g
NutrientPer serving
Calories251 kcal
Protein3 g
Fat8 g
Carbs42 g

Tips

  • Ensure your glutinous rice flour is fresh for optimal chewiness. Stale flour can lead to a tougher texture.
  • Do not overmix the donut batter; overmixing develops gluten and can make the donuts less tender and chewy.
  • These donuts are best enjoyed on the day they are made for the freshest texture. Store in an airtight container at room temperature.

By Chef Michael Ilin