Name: Baked Chocolate Mochi Donuts with Matcha Ganache Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Fusion (Japanese-inspired)
Ingredients: 5 tbsp unsalted butter (divided); ½ cup light brown sugar; ½ cup full-fat coconut milk; 1 large egg; ½ tsp vanilla extract; ¼ tsp salt; 4 oz dark chocolate, chopped; 1 tbsp cocoa powder; ⅔ cup sweet rice flour; 1 tsp baking powder; 8 oz white chocolate, chopped; ½ cup heavy cream; 2 tsp matcha powder

Instructions

Step 1: Make the matcha ganache by placing the 8 oz chopped white chocolate in a bowl. Heat ½ cup heavy cream over medium-high heat until it starts to bubble, then pour it over the white chocolate. Let sit for a few minutes.

Step 2: Sift 2 tsp matcha powder over the white chocolate mixture and stir until smooth and well combined. Set the ganache aside.

Step 3: Preheat the oven to 350°F (177°C). Grease a donut pan with oil or butter and set it aside. The molds should be about 3 inches in diameter.

Step 4: In a large bowl, melt 3 tbsp unsalted butter in the microwave for 30-40 seconds or until fully melted. Adjust the time as needed based on your microwave.

Step 5: Add ½ cup light brown sugar, ½ cup coconut milk, 1 egg, ½ tsp vanilla extract, and ¼ tsp salt to the melted butter. Mix thoroughly until combined.

Step 6: In a separate bowl, microwave 2 tbsp unsalted butter and 4 oz chopped dark chocolate for 30-40 seconds until melted. Stir until smooth.

Step 7: Add the melted chocolate mixture to the batter and mix well to combine.

Step 8: Add 1 tbsp cocoa powder, ⅔ cup sweet rice flour, and 1 tsp baking powder to the batter. Mix until a thick batter forms.

Step 9: Spoon the batter into a pastry bag or a Ziploc bag. Pipe the batter evenly into the prepared donut pan molds.

Step 10: Bake for 12-14 minutes or until a toothpick inserted in a donut comes out clean.

Step 11: Let the donuts cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.

Step 12: Once cooled, dip the donuts in the matcha ganache or spoon the ganache over the donuts. Place parchment paper under the cooling rack to catch any drips for easy cleanup. Enjoy!

Tips & Variations

Use a pastry bag for piping to get perfectly shaped donuts with clean edges.

Substitute coconut milk with whole milk or almond milk if preferred.

For a more intense matcha flavor, add an extra teaspoon of matcha powder to the ganache.

If you don’t have a donut pan, you can use a mini muffin tin for a slightly different shape.

Store leftover ganache in the refrigerator and gently reheat before using to maintain smoothness.

Storage

Store baked donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring donuts to room temperature before dipping in ganache. The matcha ganache is best kept in the fridge and should be used within 3-4 days. Reheat gently in the microwave or over a warm water bath before dipping.

FAQs

Can I use regular all-purpose flour instead of sweet rice flour?

Sweet rice flour gives the donuts their characteristic chewy texture, so substituting with all-purpose flour will result in a different texture—less chewy and more cake-like. For best results, use sweet rice flour.

Can these donuts be frozen?

Yes, you can freeze the baked, cooled donuts without ganache for up to 1 month. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before applying the ganache.