mini, matcha, mochi!

Mini Matcha Mochi Donuts – say that 3x fast and then add “with Chocolate Ganache Glaze” after. Its a mouth full and it tastes as delish as it sounds.

This isn’t exactly very “Christmas” or holiday-esque but when I found the recipe I had to try it. Matcha is green though so maybe that counts. The donuts are also BAKED aka more healthy than your typical donut (probably). It does taste a bit more dense due to the mochi flour too.

This recipe is simple and quick especially if you have multiple donut pans. You of course can make normal sized as well but mini is just more fun, adorable, and less guilt if you ate more than one. What is even better  is that it can be easily adopted to make other flavors too like chocolate or raspberry, etc. I only tried the matcha so far because who doesn’t love matcha combined with chocolate. Even one of the girls on my team who doesn’t like matcha enjoyed it. She did state that you don’t really taste the matcha but than again I also gave her an extra glazed one. lol

After posting the picture below, this has got to be one of the more popular #taosbakedgoods post in a while.


I mean just look at the adorableness of the minis and then with that nice chocolate ganache glaze. Yes I do need to put more effort into my food pics so they fully project to you few readers the same enjoyment and satisfaction that I feel when I pull the goodies out of the oven. Anywho, enjoy the recipe. I will probably be trying different versions of this later on…

Baked Mini Matcha Mochi Donuts

adapted from Miss Hangrypants
makes 36 mini donuts

  • 1 1/3 cup mochiko
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 2 tsp matcha powder (unsweetened)
  • 2 large eggs
  • 1/4 cup honey
  • 2/3 cup whole milk
  • 2 tsp vanilla
  • 2 tbsp butter, melted and slightly cooled

Chocolate Ganache

  • 1/4 cup semi sweet chocolate chips
  • 2 tbsp coconut milk (or heavy cream)
  1. Preheat oven to 350F and grease mini donut pan
  2. Mix dry ingredients in a large bowl. In a medium bowl, mix wet ingredients: butter, milk, vanilla, honey and eggs
  3. Combine dry and wet mix and stir well.
  4. Bake for 12-15 mins. Let cool a bit in the mold and then flip them out onto a rack
  5. Meanwhile, make the ganache. I just microwave the chocolate chips and coconut milk for 15-30secs. Stir vigorously to mix. Dip donuts into the ganache and then into sprinkles of your choice

*Mochiko flour can be purchased at any Asian grocery store usually and averages about $3 for a box


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