Matcha Mochi Donut
Lunch • Singapore
How to Make Matcha Mochi Donut (Traditional & Healthy Version)
Matcha Mochi Donut is a delightful fusion treat that has found its place among Singapore’s vibrant café and kopitiam scene. Infused with the subtle earthiness of Japanese matcha and the signature chewy texture of mochi, this donut is a modern twist that resonates with Singapore's love for innovative sweets. The mochi donut craze has taken off in local hawker desserts and artisanal bakeries, where East meets West in every bite. In Singapore, fusion desserts are celebrated for their creativity, and this Matcha Mochi Donut is no exception. It combines the beloved flavors of matcha—a favorite in many local bubble tea and dessert stalls—with the familiar comfort of freshly baked donuts found in trendy Tanjong Pagar and Bugis kopitiams. The result is a snack that’s not only visually stunning but also offers a unique texture—soft, chewy, and lightly crisp on the outside. Perfect for a light lunch or as a mid-day treat, this donut is ideal for those who appreciate Singapore’s dynamic food culture and want a healthier, home-baked option.
Ingredients(for 1 medium donut (approx. 60g))
- 3/4 cup Glutinous rice flour (Mochiko or local equivalent)
- 1/4 cup All-purpose flour
- 1 tablespoon Matcha green tea powder (Premium grade)
- 1/2 teaspoon Baking powder
- 1/8 teaspoon Fine sea salt
- 1/3 cup Low-fat milk (Dairy or plant-based)
- 2 tablespoons Greek yogurt (Plain, unsweetened)
- 2 tablespoons Coconut sugar (Or low-GI sweetener)
- 1 Egg (Large, room temperature)
- 1 tablespoon Light olive oil (For baking)
- 1 teaspoon White sesame seeds (For garnish) - optional
Instructions
- 1
Preheat your oven to 180°C (356°F). Lightly grease a donut pan with a thin layer of olive oil.
5 minutes
Use a silicone donut pan for easy removal and less oil.
- 2
In a large mixing bowl, sift together glutinous rice flour, all-purpose flour, matcha powder, baking powder, and salt. Mix well to evenly distribute the matcha.
3 minutes
Sifting prevents lumps and ensures a smooth donut texture.
- 3
In another bowl, whisk together milk, Greek yogurt, coconut sugar, egg, and olive oil until smooth and creamy.
3 minutes
Room temperature ingredients mix more easily and create a fluffier donut.
- 4
Gradually fold the wet ingredients into the dry ingredients. Stir until a thick, sticky batter forms—don’t overmix.
3 minutes
Stop mixing once just combined to keep the donuts chewy.
Why This Dish is Healthy
This Matcha Mochi Donut recipe is healthier because it’s baked, not fried, reducing overall fat content. Greek yogurt replaces some of the oil, adding protein and calcium. The use of coconut sugar or low-GI alternatives makes it suitable for those monitoring their sugar intake. By incorporating matcha, you enjoy the added benefit of antioxidants, making this a guilt-free choice for a Singaporean lunch or snack.
Matcha Mochi Donuts offer a nutritious twist to classic donuts. They are lower in fat due to baking rather than deep-frying and use Greek yogurt for extra protein and gut-friendly probiotics. Matcha is rich in antioxidants, particularly catechins, which help fight inflammation. The use of coconut sugar or low-GI sweetener reduces blood sugar spikes, while glutinous rice flour provides a gluten-friendly base that’s also lower in calories than traditional donut flour blends.
Pro Tips
- 💡Tip 1: For extra chewiness, do not overbake the mochi donuts.
- 💡Tip 2: Use high quality matcha for vibrant color and taste.
- 💡Tip 3: For a crispier exterior, allow donuts to cool briefly in the pan before transferring.
Storage & Serving
Store leftover donuts in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Warm briefly in a microwave or toaster oven to refresh texture before eating.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
