Small Batch Baked Matcha Mochi Frog Donuts

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5 from 3 votes

Small Batch Baked Matcha Mochi Frog Donuts

Simple mochi donuts made right in the oven—no frying required!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American, Asian

Servings: donuts

Calories: 364kcal

Author: Bianca Fernandez

Cost: $4.98

Ingredients

For the donuts:

1 c mochiko sweet rice flour, see notes (160g, $1.23)
1 tsp matcha powder ($0.16)
½ c granulated sugar (100g, $0.19)
1 tsp baking powder ($0.07)
¼ tsp salt ($0.01)
½ c milk, see notes (118 mL, $0.09)
1 egg ($0.17)
2 tbsp butter, melted and cooled, see notes (28g, $0.31)
1 tsp vanilla ($0.42)

For the topping:

150 g white chocolate ($1.54)
1 - 2 tbsp matcha ($0.53)
6 pecans chopped in half (12 pecan halves) ($0.26)
edible food marker

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Instructions

For the donuts:

Preheat the oven to 350°F/177°C.
Dry ingredients
In a medium bowl, whisk together the mochiko flour, matcha powder, granulated sugar, baking powder, and salt.
Wet ingredients
In another medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until combined.
Combine the wet and dry ingredients. Mix until combined.
Transfer the donut batter into a piping bag fitted with a large round tip. If you do not have a piping bag, you can use a spoon to scoop the batter.
Grease your donut pan using cooking spray or butter. Pipe or spoon the batter into each cavity, filling it all the way to the top. Once each cavity is filled, you can use the back of a spoon or knife to smooth the tops.
Note: Depending on the size of your donut pan, you may have a small amount of leftover batter. You can make an extra donut or a muffin!
Bake for 30-35 minutes. Cool donuts in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before adding the topping.

For the topping:

Cut two slits into the top of each donut so that half a pecan can fit into each hole.
In a medium bowl, melt white chocolate by microwaving it at 30-second intervals, mixing after each interval. Once melted, mix in matcha powder.
Dip the bottom of the chopped pecan into the melted matcha white chocolate and stick it into the cut part of the donut. Allow the white chocolate to set.
Dunk the tops of the donuts into the melted matcha white chocolate. Once the chocolate sets, draw on the eyes, nose, mouth, and blush with edible food markers.

Notes

To store these donuts, place them in an airtight container at room temperature for up to 3 days. However, they're better eaten the day that they're made. This is because as time passes, the donuts become softer and slightly soggier. If you want them to last for more than one day, I recommend storing them without the matcha white chocolate topping. You can rebake them at 350°F/177°C for 5-10 minutes to firm them back up, then let them cool, decorate them with the white chocolate, pecans, and edible food markers, and serve!

Mochiko sweet rice flour: Make sure you are using mochiko, which is different than regular rice flour.

To make this dairy-free: Substitute the butter for vegan butter, milk for any alternative milk.

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