These Matcha Mochi Donuts are the perfect treat for any occasion! Soft, moist, chewy and so delicious. Vegan & Gluten free!
Mochi Donuts AKA Pon De Rings are all the rage in Japan when it comes to donuts. If you’ve never tried Mochi Donuts before they’re basically these pillowy soft and moist donuts. It has a mochi like inside and a crispy outside.
Most Mochi Donuts require frying, which of course is always much more tasty. It really makes this crisp edge, but after several tests I found that these baked versions are a great healthier alternative! It requires only just a few simple plant based ingredients.
These Matcha Mochi Donuts are TRULY magical because it’s:
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pillowy soft
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tender
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chewy
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so cute
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perfectly sweetened
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and absolutely delicious!
Tips and Tricks to making Vegan Matcha Mochi Donuts
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Mochiko (sweet glutinous rice flour) can be found in most asian grocery stores, do not use rice flour!
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The yogurt can be substituted with blended silken tofu
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If you have trouble rolling the balls (aka too stick), add in a bit more flour
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Best to be eaten fresh, but if you do have left overs store out of the fridge.
If you recreate these Matcha Mochi Donuts please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
Ingredients
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¼ c non-dairy yogurt
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⅓ cups coconut sugar
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⅔ cups non-dairy milk
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1 c gluten free flour blend
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⅓ c mochiko
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2 teaspoons Baking Powder
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3 Tablespoons coconut cream (from can)
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1 teaspoon vanilla
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powdered sugar (80g)
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1 teaspoon matcha powder (5g)
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1 tablespoon liquid (water or non-dairy milk)
Method
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1. Preheat the oven to 180C.
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In a large bowl, combine the non-dairy milk and coconut sugar until dissolved. Then add in the non dairy yogurt, vanilla and coconut cream to combine.
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Add in the gluten free flour blend, mochiko, baking powder and mix until combined and forms a dough.
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Once rollable, roll ½ tablespoon size balls and stick 6 of the balls together like shown in the photo above.
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Place in the oven for 20 minutes, rotating half way
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In the meantime, make the glaze by combining the powdered sugar, matcha powder and liquid in a small bowl.
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Once cooled, dip them into the matcha glaze and enjoy!
Notes
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SERVINGS: 6 donuts
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PREP TIME: 10 minutes
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COOK TIME: 20 minutes
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INGREDIENTS: 8
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DIFFICULTY: EASY
Kat says
Thanks for making this recipe. After leaving Japan I've had serious cravings for this donut. I miss them so much. I just have a few questions before I start baking. Although, knowing me I might just do it without a reply.
1/4 c non-dairy yogurt <--Could I ask for a brand you'd recommend?
⅔ cups non-dairy milk <---Like Soy? Almond? Or any subsitute?
1 tsp vanilla <---Vanilla Extract?
powdered sugar (80g) <---Just regular sugar (not the coconut sugar)?
Thanks in advance,
Lisa Kitahara says
Hey Kat!
I used silk for the yogurt. Any non-dairy milk will work- I used soy. 1 tsp vanilla extract and powdered sugar is regular powdered 🙂 Thank you let me know how it goes!
Lisa
Kat says
Hi Lisa,
The recipe went really well! I was going to pretend that the recipe was so awful that I ended up making 4 batches in one day. Which I did.
It is chewy but I’m not sure if I’m just use to it but after the second bite I don’t notice it as much. All in all I think this is an amazing alternative and I’m glad I found this recipe.
Side note: I didn’t expect for the dough to be so incredibly sticky when I rolled it out. I added a a 1/2 cup of flour just to be able to roll out the dough.
I also used a cream cheese frosting I found online because I wanted to make a dupe of the strawberry frosting from Mister donut.
Thanks again for sharing the recipe!
Lisa Kitahara says
Hi Kat!
Thank you so much for the feed back!! I'm so glad you enjoyed it 🙂
Asaiyumi says
Aloha! When baked, should I expected the inner area of the donut to be the classic translucent mochi texture or more cake like?
Lisa Kitahara says
It's kind of like a cross between the two! 🙂
Sarah says
Can I use regular all-purpose flour instead of gluten free flour blend? Will that affect the taste of the mochi donuts at all?
Lisa Kitahara says
Yes you can use all purpose flour! 🙂
Sarah says
How much matcha powder do you put in the dough? I notice that my dough isn’t a dark green like the one in the photo..
Lisa Kitahara says
1 tsp!
MJ says
Hi, this looks delicious and can’ hardly wait to make and post on ig as well. is the glaze intended to cover all six donuts with 1 tbsp water, 1/3 cup powdered sugar and 1 tsp matcha ? Thanjs’
Lisa Kitahara says
Yes!
MJ says
Cancel that! I see the vanilla is with the dough. Thank you!
Jasmine says
My dough does not see thick enough, do you have any tips?
Lisa Kitahara says
I would try to add more flour!
Wynonna says
Love this recipe! So easy to make, vegan-friendly, delicious, and not to mention, SUPER cute! I think I said "awwwh" about 100x during the whole baking process. Definitely will make again for parties, or you know, myself 🙂
Francis says
Can you suggest other flavors besides matcha for the kids that don’t care for it? Or even just a plain version?
Lisa Kitahara says
Just remove the matcha or sub with cinnamon, cocoa powder or strawberry powder 🙂 Cinnamon would be less though!
Torrie says
I have a donut pan -- do you think I could just shape the dough and place into the donut molds? Or do you recommend rolling out into balls (and using a regular sheet pan?
Lisa Kitahara says
Yes that would work!
kaelyn says
Just made these are they are SO delicious! Thanks for the unique recipe 🙂
Praew says
Didn't have a pre-made GF mix so I did a mix of:
Brown rice flour 50g
Corn starch 20g (+20g)
Tapioca starch 20g
Potato starch 20g
Almond flour 20g (+15g)
& instead of mochiko I used thai white glutinous flour
Which was probably why my batter was a lot runnier than expected? So I added:
Almond flour +15g
Coconut flour +15g
Corn starch +20g
Thai black glutinous flour + 20g
I think the texture turned out pretty good for a first try with all these substitutes! I think I would add a bit more sugar and a pinch of salt next time (since theres so much more flour than the original recipe!). And maybe a bit more glutinous rice flour to increase the chewiness 🙂
Would love to know if you have any suggestions on a homemade GF flour mix ratio!