Matcha Mochi Donut Holes (GF + Vegan)

food

It is quite exhilarating to know that mochi has been exponentially gaining popularity among the Western population, especially as a frozen yogurt topping. But mochi is a fabulous ingredient that adds great texture to many foods, so a combination of a mochi and donut couldn’t possibly go wrong, right? Indeed, the addition of mochi upgrades the texture and interior appearance of these delicate and delightful desserts.

Today I made matcha flavored donut holes simply because I’ve had a large bag of matcha powder in my pantry that I don’t use enough of, but other flavor ideas include chocolate (cocoa powder), peanut butter (PB2 powdered peanut butter), almond (almond extract), and much more. The recipe makes approximately 40 donut holes, but I must warn you, you may only end with 30 donut holes due to excess “sampling” whilst frying. Or, at least, that is what my uncontrollable self did… I actually consumed 10 donut holes within a span of 10 minutes or so, but they were far too addicting!


Matcha Mochi Donut Holes (GF + Vegan)

(Scroll below recipe for step pictures)

yield: 40 donut holes

Ingredients:

Mochi filling:

  • 1/4 c. sweet rice flour
  • 2 1/2 tbsp. unsweetened non-dairy milk

Donut dough:

  • 1 1/2 c. sweet rice flour
  • 1/3 c. unsweetened non-dairy milk
  • 2 tbsp. melted coconut oil or margarine
  • 1 1/2 tsp. baking powder
  • 2 tsp matcha powder
  • 1/4 c. granulated sugar

Optional: matcha glaze or sugar dust

  • glaze: 1/2 c. powdered sugar + 1 1/2 tsp. non-dairy milk (might need more or less; add slowly) + 1/2 tsp. matcha powder
  • sugar dust: 1/4 c. powdered sugar + 1 tsp. matcha powder

Directions:

  1. To make the mochi filling, combine the sweet rice flour and milk, and mix until well incorporated. Microwave on high for 30 seconds. Remove from the microwave, and microwave for another 15 until the dough has formed a sticky, clearer, bouncy dough. Set aside.
  2. In a large bowl, combine the sweet rice flour, baking powder, matcha powder, and sugar.
  3. Add in the milk and melted oil and fold in the mixture, until a solid dough forms. The dough should not stick to your hands. If the dough is too sticky, add some rice flour or if it is too dry, add some milk.
  4. Flour a work surface with sweet rice flour and knead the dough for approx. 30 seconds on the work surface. Roll the dough 1 in. thick log and cut approx. 3/4 in. wide pieces.
  5. Take the microwaved mochi dough and inch a small ball from the dough. Place the dough in the middle of the matcha 3/4 in. wide pieces and roll into a circular ball. Repeat for all other donut holes.
  6. Heat oil in a deep pot at 350 °F. Place a few donut holes in the pot and fry the donut holes until they are medium golden brown on the exterior. Place on a cooling rack.
  7. Test a donut hole by cutting open the middle and ensure that the interior dough is cooked all the way through. The dough on the inside should be nice and fluffy with a gooey, melty, cheese-like mochi filling.
  8. Top the donut holes with a matcha glaze or dust.
mochiko

Using Mochiko Rice Flour

dough

Rolled mochi dough log

cuts

Cut dough into desired size

rack

Cool holes on a cooling rack

 

The texture of these donut holes are a bit more firm as they form a crispier exterior and maintain a bright green fluffy interior, and I personally enjoy the texture over traditional donut holes. Traditional donut holes can often feel too oily and overglazed, so I highly recommend testing out these mochi donut holes!

-Jamie

 

 

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