Matcha Donut
Lunch • Singapore
How to Make Matcha Donut (Traditional & Healthy Version)
The Matcha Donut is a delightful fusion treat that has found its way into Singapore’s vibrant food scene, especially among the new wave of modern kopitiams and artisanal bakeries. Combining the earthy, antioxidant-rich flavours of premium matcha powder with the beloved soft, pillowy texture of a classic donut, this snack embodies the city’s love for innovative, globally-inspired desserts. In Singapore, such creations are popular in trendy hawker stalls and cafés, often enjoyed as a mid-day treat or light lunch option. What makes the Matcha Donut truly special in Singapore is its fusion of Japanese matcha with familiar local baking techniques, reflecting the city’s multicultural spirit. The subtle bitterness of matcha is balanced with light sweetness, making it a favourite among health-conscious foodies and those looking for a unique vegetarian lunch option. Whether enjoyed with a cup of kopi or teh at your neighbourhood kopitiam, this donut brings together tradition and novelty in every bite.
Ingredients(for 1 medium donut (about 60g) per serving)
- 1 cup All-purpose flour (tepung gandum)
- 1.5 tablespoons Premium matcha powder (Japanese green tea powder)
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/3 cup Low-fat Greek yogurt
- 1/4 cup Low-fat milk (susu rendah lemak)
- 3 tablespoons Coconut sugar (gula melaka powder optional for local twist)
- 2 tablespoons Unsalted butter (melted; can use canola oil for lower fat)
- 1 Egg (large, room temperature)
- 1/2 teaspoon Vanilla essence
- 1/8 teaspoon Pinch of salt
Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly grease a donut baking tray with a small amount of butter or canola oil.
5 minutes
Using a non-stick tray ensures easy removal and less added fat.
- 2
In a mixing bowl, sift together all-purpose flour, matcha powder, baking powder, baking soda, and salt. Mix well to ensure even distribution.
3 minutes
Sifting prevents lumps and gives a fluffier donut.
- 3
In a separate bowl, whisk together the egg, coconut sugar, low-fat Greek yogurt, milk, melted butter, and vanilla essence until smooth and well combined.
4 minutes
Whisk thoroughly for a lighter texture.
- 4
Gradually fold the wet mixture into the dry ingredients. Mix gently until just combined—do not overmix.
3 minutes
Overmixing can result in tough donuts.
Why This Dish is Healthy
This recipe is baked, not fried, significantly lowering calories and saturated fats. The addition of matcha powder boosts the donut’s antioxidant value, and using Greek yogurt increases protein for better satiety and muscle health. Coconut sugar is less processed and has a lower GI, making it a better choice for those monitoring blood sugar. This makes the Matcha Donut a smarter option for a satisfying lunch treat.
Matcha Donuts are a healthier alternative to traditional fried donuts as they are baked, reducing overall fat content. Matcha is packed with antioxidants (especially catechins), which may support metabolism and immunity. Using Greek yogurt and low-fat milk increases the protein and calcium content, while coconut sugar provides trace minerals and a lower glycemic index compared to refined sugars. Each serving offers a balance of carbs for energy and moderate fat for satiety.
Pro Tips
- 💡Tip 1: Use ceremonial grade matcha for the brightest green colour and smoothest flavour.
- 💡Tip 2: For a local touch, sprinkle a bit of finely chopped gula melaka on top before serving.
- 💡Tip 3: If you don't have a donut tray, bake in a muffin tray and shape into donuts while warm.
Storage & Serving
Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days and warm slightly before eating.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
