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
- 1/4 c. sweet rice flour
- 2 1/2 tbsp. unsweetened non-dairy milk
- 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
- 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.
- In a large bowl, combine the sweet rice flour, baking powder, matcha powder, and sugar.
- 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.
- 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.
- 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.
- 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.
- 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.
- Top the donut holes with a matcha glaze or dust.
Using Mochiko Rice Flour
Rolled mochi dough log
Cut dough into desired size
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!
Taro matcha buns
Adzuki matcha buns
Matcha has been around in East Asian cuisine for as long as I can think of, but the superfine green tea powder has recently gained mass popularity in the United States with dishes from matcha lattes to matcha croissants! This ingredient is high in antioxidants and provides a natural bright, luscious hue to foods. From seeing matcha ice cream, mochi, to lattes, I haven’t seen matcha baozi (buns) served at any cafe or restaurant and today I decided to put a unique twist on these buns by stuffing the buns with two typical Asian flavors: adzuki beans and taro, which both have deep colors that pair well with the earthy green color from the matcha. Not to mention, this recipe is vegan!!!
Steamed Matcha Buns
yield: 8 buns
For the dough:
- 1 1/4 c. all purpose flour (plus more for dusting)
- 1/2 c. lukewarm water
- 5 tsp. white sugar
- 1/2 tsp. active yeast
- 1 tsp. flavorless oil
- 1 tsp. matcha powder
- flavorless oil (for brushing)
- red and purple food coloring for labeling the flavors(optional)
For Adzuki beans filling (yield 4; double if you want to yield 8):
- 6 tbsp. canned adzuki beans
For taro filling, recipe can be found from my Sweet Soft Taro-Filled Flatbread recipe. However, I added 1-2 drops of purple food coloring to enhance the color so that the green bun and purple filling colors would contrast better.
Directions (step by step pictures down below):
- Pour lukewarm water into a medium-sized bowl, along with the sugar. Mix thoroughly until the sugar is dissolved.
- Sprinkle the yeast into the liquid and mix thoroughly until dissolved. Then add the matcha powder until the liquid is completely mixed.
- Pour the flour in and knead with a fork or hands for 8 minutes. Add the oil and knead for an additional minute.
- Pour the dough onto a floured surface and knead the dough for 5 min. Ball the dough up and cover with a bowl for 30 min. to let it rise.
- After 30 min, the dough should have risen a little bit. Punch the middle of the dough to release air bubbles; gently knead the dough for 30 sec. then ball it up and cover with a bowl for another 20 min.
- After 20 min, the dough should risen more and the dough should be soft and fluffy.
- Cut the dough into 8 even pieces and ball them up and place on the side.
- For each ball of dough, use a rolling pin to roll the dough out, making sure that the sides are thin and the middle is much thicker. The flattened dough should be about 2 1/2 in. in diameter. Place a heaping 1 1/2 tbsp. filling (taro or adzuki) in the middle and pinch the sides in, sealing tightly so that the filling does not come out.
- Use your hands to rotate the bun so that the top is completely smooth and the bun is perfectly round.
- Place in a steamer using muffin liners and brush the top of the buns with a little bit of oil.
- I then used a toothpick to put a tiny dot on the buns to indicate which flavor is which. I used purple food coloring for taro and red for adzuki beans.
- Cover the steamer with a lid and let the buns rise for at least 15 min.
- Place 1/2 c. water in a large wok or pot and steam the buns (covered) on high heat for 10 min.
- Then remove the lid and continue to steam on high heat for an additional 5 min.
- Remove the steamer and let the buns cool for 15 min. If you don’t cool the buns enough, the muffin liners will be difficult to remove.
Matcha dough ball
Cover with a bowl to let the dough rise
I used canned adzuki beans from a Korean grocery store
Portion dough into 8 even pieces
Ball the dough up
Stuff with a generous amount of adzuki beans
Stuff with a generous amount of taro
Seal the edges (this is the bottom of the bun)
Place buns in the steamer
I color coded the two flavors with food coloring
Cut open the buns carefully and mentally says “Oooh and Aaah” because the colors are just too gorgeous, and the buns taste just as good as it looks!