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Matcha Mochi Coconut Doughnuts

16 INGREDIENTS • 13 STEPS • 30MINS

Matcha Mochi Coconut Doughnuts

Recipe

5.0

1 rating
Delicious matcha-glazed, coconut-dusted, gluten-free doughnuts made from chewy mochi. Note: This recipe was adapted from Lady and Pups' Mochi Donuts.
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Delicious matcha-glazed, coconut-dusted, gluten-free doughnuts made from chewy mochi. Note: This recipe was adapted from Lady and Pups' Mochi Donuts.
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

30MINS

Total Time

$1.29

Cost Per Serving

Ingredients

Servings
10
us / metric
Milk
3 Tbsp
Milk
Coconut Milk
3 Tbsp
Coconut Milk
Sweet Glutinous Rice Flour
750 g
Sweet Glutinous Rice Flour
Coconut Milk
120 mL
Coconut Milk
Milk
120 mL
Milk
Unsalted Butter
140 g
Unsalted Butter, melted
Granulated Sugar
100 g
Granulated Sugar
Large Egg
2
Large Eggs
Baking Powder
2 tsp
Baking Powder
Sunflower Oil
as needed
Sunflower Oil
for frying
Glaze
Unsalted Butter
70 g
Unsalted Butter
Powdered Confectioners Sugar
220 g
Powdered Confectioners Sugar
Vanilla Extract
1 tsp
Vanilla Extract
Water
4 Tbsp
Hot Water
Matcha Powder
1 1/2 Tbsp
Matcha Powder
Unsweetened Coconut Flakes
50 g
Unsweetened Coconut Flakes

Nutrition Per Serving

VIEW ALL
Calories
651
Fat
24.9 g
Protein
7.7 g
Carbs
95.6 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Cooking Instructions

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step 1
For starter dough, combine sticky Sweet Glutinous Rice Flour (75 g), Coconut Milk (3 Tbsp), and Milk (3 Tbsp) in a microwavable bowl.
step 1 For starter dough, combine sticky Sweet Glutinous Rice Flour (75 g), Coconut Milk (3 Tbsp), and Milk (3 Tbsp) in a microwavable bowl.
step 2
Microwave for 100 to 120 seconds, making sure to stir the dough every 30 seconds until evenly mixed and thoroughly cooked. The dough should look opaque and bouncy after microwaving. Let cool.
step 2 Microwave for 100 to 120 seconds, making sure to stir the dough every 30 seconds until evenly mixed and thoroughly cooked. The dough should look opaque and bouncy after microwaving. Let cool.
step 3
In a stand-mixer bowl with a dough-hook attachment, combine sticky Sweet Glutinous Rice Flour (525 g), Milk (120 mL), Coconut Milk (120 mL), Unsalted Butter (140 g), Granulated Sugar (100 g), Large Eggs (2), and Baking Powder (2 tsp).
step 3 In a stand-mixer bowl with a dough-hook attachment, combine sticky Sweet Glutinous Rice Flour (525 g), Milk (120 mL), Coconut Milk (120 mL), Unsalted Butter (140 g), Granulated Sugar (100 g), Large Eggs (2), and Baking Powder (2 tsp).
step 4
Incorporate the cooled starter dough into the mixture and knead on low. Gradually increase the speed to medium and knead until the starter dough and mixture are perfectly blended.
step 4 Incorporate the cooled starter dough into the mixture and knead on low. Gradually increase the speed to medium and knead until the starter dough and mixture are perfectly blended.
step 5
Transfer the dough to a surface dusted with sticky rice and knead while slowly incorporating sticky Sweet Glutinous Rice Flour (150 g). Once the dough is smooth and does not stick to your hands, sprinkle some flour on it and roll it until it is 3/4 inches (2 centimeters) thick.
step 5 Transfer the dough to a surface dusted with sticky rice and knead while slowly incorporating sticky Sweet Glutinous Rice Flour (150 g). Once the dough is smooth and does not stick to your hands, sprinkle some flour on it and roll it until it is 3/4 inches (2 centimeters) thick.
step 6
With a floured cutter or a round glass, cut the rolled dough into doughnuts. Use a chopstick to make the holes by sticking it in the center and swirling until the hole is 1 to 2 inches wide. Gather the scraps and recombine them into the dough for more doughnuts.
step 6 With a floured cutter or a round glass, cut the rolled dough into doughnuts. Use a chopstick to make the holes by sticking it in the center and swirling until the hole is 1 to 2 inches wide. Gather the scraps and recombine them into the dough for more doughnuts.
step 7
Pour Sunflower Oil (as needed) into a deep frying pan until 1 1/2 inches (4 centimeters) deep. On medium-high, bring oil to 330 degrees F (165 degrees C), and then turn the heat down to medium-low. Gently place a few doughnuts into the oil, ensuring they don't stick together.
step 7 Pour Sunflower Oil (as needed) into a deep frying pan until 1 1/2 inches (4 centimeters) deep. On medium-high, bring oil to 330 degrees F (165 degrees C), and then turn the heat down to medium-low. Gently place a few doughnuts into the oil, ensuring they don't stick together.
step 8
The doughnuts will sink to the bottom for the first 30 seconds, then float to the top. Fry for a few minutes on each side until the doughnuts are risen and brown.
step 9
Transfer to a cooling rack or paper towel to drain the excess oil. Regularly check the temperature of the oil to make sure it doesn't get too hot.
step 9 Transfer to a cooling rack or paper towel to drain the excess oil. Regularly check the temperature of the oil to make sure it doesn't get too hot.
step 10
For glaze, combine Unsalted Butter (70 g) with Powdered Confectioners Sugar (220 g) and Vanilla Extract (1 tsp). Stir in Water (4 Tbsp) to bring to a desired glaze consistency. Add Matcha Powder (1 1/2 Tbsp) and whisk until smooth.
step 10 For glaze, combine Unsalted Butter (70 g) with Powdered Confectioners Sugar (220 g) and Vanilla Extract (1 tsp). Stir in Water (4 Tbsp) to bring to a desired glaze consistency. Add Matcha Powder (1 1/2 Tbsp) and whisk until smooth.
step 11
Dip one side of the doughnuts into the glaze.
step 11 Dip one side of the doughnuts into the glaze.
step 12
Sprinkle the glazed side with Unsweetened Coconut Flakes (50 g).
step 12 Sprinkle the glazed side with Unsweetened Coconut Flakes (50 g).
step 13
Serve within a few hours and enjoy!
step 13 Serve within a few hours and enjoy!
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