Welcome to a delightful journey of flavor and texture with this Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe! These mochi donuts combine the chewy, slightly springy magic of tapioca-based dough with the vibrant, luscious colors and tastes of three distinct glazes. Whether you’re craving a fruity kick, a subtle earthy tone, or a rich cocoa finish, this recipe brings all three to your kitchen with surprisingly simple ingredients and methods. They’re fun to make, irresistibly tasty, and perfect for sharing with friends or treating yourself on a cozy afternoon.
Ingredients You’ll Need
Ingredients You’ll Need
All the ingredients for this recipe are straightforward yet essential, carefully chosen to create that signature mochi texture and beautifully flavored glazes. Each one plays a role in balancing chewiness, sweetness, and visual delight.
- Granulated sugar (60 g): Sweetens the dough just right without overpowering the glaze flavors.
- Egg (1, room temperature): Adds structure and richness to the donut batter.
- All-purpose flour (120 g): Provides the base for the dough’s tender crumb.
- Tapioca starch (220 g): The secret to that characteristic chewy, stretchy mochi texture.
- Baking powder (1 teaspoon): Gives a gentle lift for a light bite.
- Pinch of salt: Enhances all the flavors just enough.
- Water (140 g, adjust if needed): Hydrates and brings the dough together.
- Callebaut White Chocolate (150 g for strawberry glaze, 150 g for matcha glaze): Melts beautifully for smooth, creamy glazes.
- Strawberry puree (25 g): Adds natural fruity sweetness and a lovely pink hue.
- Heavy cream (40 g for strawberry glaze, 65 g for matcha & chocolate glazes): Makes glazes luxuriously smooth and silky.
- Unsalted butter (15 g for each glaze): A small touch of richness that rounds out the flavors.
- Red food coloring (optional): Boosts the strawberry glaze’s vibrancy if you want.
- Matcha powder (1 teaspoon): Imparts a vibrant green color and a mild earthy bitterness.
- Callebaut Dark Chocolate (150 g for chocolate glaze): For that deep, bittersweet finish on the chocolate glaze.
- Vegetable oil: Needed for frying the donuts to golden perfection.
- Callebaut White Chocolate (melted): For decorating with delicate white chocolate accents.
- Gold dust and freeze-dried strawberries: Adds an elegant and flavorful final touch.
How to Make Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe
Step 1: Prepare the Mochi Donut Dough
Start by whisking together your dry ingredients – all-purpose flour, tapioca starch, baking powder, and a pinch of salt – until well combined. This initial mix ensures even distribution of leavening and starch for a consistent texture. Next, add in the egg and start mixing while slowly incorporating water. At first, the mixture might look a bit separated; don’t worry, just keep mixing until it comes together as a soft dough. Test the consistency by rolling a small piece into a ball; you want it to hold without crumbling, not sticky but pliable. Knead the dough lightly by hand once you reach this stage for about a minute to develop the perfect mochi chew.
Step 2: Shape Your Donuts
Cut parchment paper into 10 squares of roughly 4 inches by 4 inches – these will help when frying. Using a kitchen scale, divide your dough into small 7-gram balls. A handy tip is to keep your hands slightly damp to prevent sticking as you roll each ball. Arrange eight balls on each parchment square in a ring so they gently touch, forming your classic mochi donut shape. Repeat until all donuts are formed – you should have about ten in total.
Step 3: Frying the Donuts to Perfection
Heat vegetable oil in a deep saucepan to between 170 and 180 degrees Celsius (around 338 to 356 degrees Fahrenheit). Carefully place 2-3 donuts onto the oil, parchment paper included. After about 30 seconds, flip them over and remove the parchment paper, then fry each side for another 1-2 minutes until golden brown and slightly puffed. Maintaining the right oil temperature is key here – too hot and your donuts will burn, too cool and they’ll soak up too much oil. Remove the donuts and drain on paper towels, then let them cool to room temperature before glazing.
Step 4: Make the Strawberry Glaze
Chop white chocolate finely or use Callebaut white chocolate callets and gently melt them in the microwave in short bursts. Simmer strawberry puree mixed with heavy cream in a saucepan just until warm. Pour this warm cream mixture over the melted chocolate and let it rest for a minute to allow gentle melting. Stir together until smooth, then mix in butter until fully incorporated. Add red food coloring if desired, and wait until the glaze cools to about 27 degrees Celsius (81 degrees Fahrenheit) before using.
Step 5: Prepare the Matcha Glaze
Similar to the strawberry glaze, chop and melt white chocolate. Heat heavy cream combined with matcha powder until just simmering, then pour over the chocolate. After letting it sit briefly, stir until silky and smooth, then fold in butter. Allow this luscious green glaze to cool to the right temperature to get that flawless shine and easy dipping consistency.
Step 6: Craft the Chocolate Glaze
For the chocolate glaze, melt your semi-sweet dark chocolate in the microwave. Heat heavy cream just until it simmers, then pour it over the chocolate, letting it soften before stirring until glossy and smooth. Add butter for richness and allow this glaze to cool to about 27 degrees Celsius, just like the other glazes, to prepare for dipping your mochi donuts.
Step 7: Glazing and Decorating the Donuts
Once your donuts are completely cool and the glazes are at the ideal temperature, dip each donut carefully into a glaze and move it around lightly for even coverage. Gently lift and remove excess glaze by holding the donut over the bowl and flicking off drips with your fingers for a clean finish. Let the glaze set at room temperature or chill briefly if your kitchen is warm. For an extra touch, melt some white chocolate and pipe elegant designs onto the donuts. Finish with some freeze-dried strawberries and a sprinkle of gold dust for that stunning, irresistible look that begs to be shared!
How to Serve Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe
Garnishes
Enhance your beautiful mochi donuts by adding toppings that complement each glaze. For the strawberry glaze, tiny freeze-dried strawberry pieces add a burst of tartness and crunch. The matcha-glazed donuts look magical dusted with a subtle layer of matcha powder or edible gold dust for sparkle. Chocolate glaze pairs wonderfully with crushed nuts or a drizzle of extra melted white chocolate to add texture and contrast. These garnishes not only elevate the taste but turn your presentation into a showstopper.
Side Dishes
Serve these mochi donuts alongside a light and refreshing side like a citrusy green tea or a floral jasmine tea to harmonize with the unique flavors of the glazes. For those more indulgent moments, a scoop of vanilla or red bean ice cream is an incredible partner, bringing creaminess that balances the donut’s chewiness. Fruit salads with seasonal berries or a delicate lotus seed paste can also add an exciting textural variety to your dessert spread.
Creative Ways to Present
Set your glazed mochi donuts on a tiered cake stand to impress guests visually and provide easy access during parties or gatherings. Try arranging them by glaze color to create an ombré effect from pink strawberry to green matcha to deep chocolate hues. Wrapping individual donuts in clear cellophane tied with ribbons makes for perfect gifts or party favors. You can also place them in colorful paper cups or sprinkle edible flower petals over the display table for a festive vibe that elevates this treat from simple snack to artful celebration.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe treats, store them in an airtight container at room temperature. They will keep fresh for a couple of days but inevitably, the chewy texture is best enjoyed within the first day. Avoid refrigeration unless necessary, as it can harden the mochi dough and dull the glaze.
Freezing
These mochi donuts freeze well if you want to keep them longer. Wrap each donut individually in plastic wrap and place in a freezer-safe container or bag. When you’re ready to indulge, thaw at room temperature for several hours until soft and chewy again. Keep in mind that glaze appearance might slightly change upon freezing, but the flavor and texture remain surprisingly intact.
Reheating
When it’s time to enjoy your mochi donuts again, reheat gently by warming them in a low oven (around 150 degrees Celsius) for 5-7 minutes or until slightly warm. Avoid microwaving as this might make them tough. This reheating method refreshes the dough’s elasticity and softens the glaze just a touch, bringing back that fresh-from-the-fryer appeal.
FAQs
What makes mochi donuts different from regular donuts?
Mochi donuts use tapioca starch, which gives them a unique chewy and elastic texture, unlike the fluffy or cakey crumb of traditional yeast or cake donuts. This texture is similar to Japanese mochi rice cakes and is a delightful bite experience.
Can I use regular flour instead of tapioca starch?
Tapioca starch is crucial for creating that stretchy mochi donut texture, so substituting it with regular flour will alter the chewiness drastically. For the best results, stick with the tapioca starch as directed in the recipe.
How do I know when the glaze is at the right temperature for dipping?
The glaze should be cooled to about 27 degrees Celsius (81 degrees Fahrenheit) to have the perfect thickness for coating the donuts smoothly. Too hot, and it will be too runny; too cold, and it will be too thick to dip nicely. Using a thermometer helps nail this stage.
Can I make the dough ahead of time?
While the dough is best used fresh for optimum texture and ease of shaping, you can prepare it a few hours in advance and keep it covered tightly in the refrigerator. Just bring it back to room temperature before rolling into balls and frying.
Are there alternatives to frying these donuts?
Frying is recommended to achieve the signature crispy exterior with a chewy interior. Baking them won’t yield the same mochi texture and may make them too dense. If a healthier option is needed, consider air frying at a similar temperature, but monitor closely to prevent drying out.
Final Thoughts
There is something truly special about these Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe that makes every bite a joyful experience. From the dance of their chewy texture to the vibrant, rich glazes, they bring a delightful twist to classic donuts. Whether you’re new to mochi or a seasoned fan of inventive sweets, this recipe invites you to bring a bit of fun and a lot of flavor into your kitchen. Go ahead, try it out, and watch these colorful treats disappear fast among your friends and family!
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Easy Mochi Donuts with Strawberry, Matcha, and Chocolate Glazes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 donuts
- Diet: Vegetarian
Description
These EASY Mochi Donuts combine the chewy texture of traditional Japanese mochi with the classic ring shape of donuts. Made with tapioca starch and all-purpose flour, these donuts are fried until golden brown and then glazed with delicious strawberry, matcha, or chocolate coatings for a delightful treat. Perfect for sharing with friends and family, they offer a unique and satisfying sweet snack experience.
Ingredients
Dough Ingredients
- 60 g Granulated sugar
- 1 Egg (room temperature)
- 120 g All-purpose flour
- 220 g Tapioca starch
- 1 teaspoon Baking powder
- Pinch of salt
- 140 g Water (quantity might need slight adjustments)
Strawberry Glaze
- 150 g Callebaut White Chocolate (callets) or any high quality white chocolate
- 25 g Strawberry puree
- 40 g Heavy cream (36% fat content)
- 15 g Unsalted butter (room temperature)
- Red food coloring (optional)
Matcha Glaze
- 150 g Callebaut White Chocolate (callets) or any high quality white chocolate
- 65 g Heavy cream (36% fat content)
- 1 teaspoon Matcha powder (adjust based on quality)
- 15 g Unsalted butter (room temperature)
- Green food coloring (optional)
Chocolate Glaze
- 150 g Callebaut Dark Chocolate (callets) or any high-quality semi-sweet chocolate
- 65 g Heavy cream (36% fat content)
- 15 g Unsalted butter (room temperature)
Decoration
- Callebaut White Chocolate (melted)
- Gold dust
- Freeze-dried strawberry pieces
Instructions
- Prepare the Dough: In a stand mixer or using a whisk by hand, thoroughly mix the dry ingredients – all-purpose flour, tapioca starch, baking powder, salt, and sugar – for 1-2 minutes until combined.
- Add Egg: Incorporate the room temperature egg into the dry mixture and blend well.
- Add Water Slowly: With the mixer running, gradually pour in the water. The dough might initially separate but keep mixing until it comes together.
- Check Dough Consistency: Pinch a small amount of dough and try forming a ball. Stop adding water as soon as the dough is smooth, not crumbly, and forms a ball.
- Knead Dough: Knead the dough using the palm of your hand for about one minute to ensure smoothness.
- Prepare Parchment Squares: Cut 10 pieces of parchment paper into 10cm x 10cm (4 inches x 4 inches) squares.
- Shape Donuts: Using a digital scale, portion the dough into 7g balls; slightly wet your hands to prevent sticking. Arrange 8 balls in a ring shape on each parchment square so the balls touch each other, forming a donut ring.
- Heat Oil: In a saucepan, heat vegetable oil to 170-180°C (338-356°F) for frying.
- Fry Donuts: With the parchment paper underneath, place 2-3 donuts gently into the hot oil. After 30 seconds, flip the donuts and carefully remove the parchment paper. Fry each side for 1-2 minutes or until golden brown.
- Drain Donuts: Remove the donuts with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Maintain Oil Temperature: Use a thermometer to regularly check and adjust the oil temperature to avoid burning or overly oily donuts.
- Cool Donuts: Allow the donuts to come to room temperature before glazing.
- Make Strawberry Glaze: Chop the white chocolate finely or use white chocolate callets. Partially melt chocolate in the microwave. Blend strawberries into a puree. Heat cream and strawberry puree over medium heat until just simmering, then pour over chocolate. Let sit for 1 minute then stir to combine. Stir in butter until fully incorporated. Cool glaze to 27°C (81°F) before use.
- Make Matcha Glaze: Chop white chocolate or use callets; semi-melt in microwave. Heat cream with matcha powder until simmering. Pour warm cream over chocolate, let sit briefly, then stir or blend together. Stir in butter fully. Cool to 27°C (81°F) before glazing.
- Make Chocolate Glaze: Chop dark chocolate and semi-melt it. Heat cream with matcha powder until simmering (note: matcha mention here may be an error in original but followed). Pour hot cream over chocolate, let it sit for a minute, then stir to combine. Stir in butter until smooth. Cool to 27°C (81°F).
- Glaze Donuts: Ensure donuts are room temperature and glaze is at the correct temperature. Hold donut with fingers and dip into glaze, moving slightly for a few seconds, then remove. Remove excess glaze carefully with the other hand. Let glaze set at room temp or refrigerate if warm.
- Decorate Donuts: Gently melt white chocolate stirring every 30 seconds. Transfer to a piping bag with a small hole to decorate donuts artistically. Use freeze-dried strawberries and gold dust for additional decoration.
- Storage: Serve mochi donuts fresh for best texture. If storing, keep them in an airtight container at room temperature for a few days.
Notes
- Water quantity may need slight adjustment to achieve perfect dough consistency.
- Use slightly wet hands when shaping dough balls to prevent sticking.
- Maintaining proper oil temperature (170-180°C) is critical to avoid greasy or burnt donuts.
- Glaze temperature should be about 27°C (81°F) for smooth and neat application.
- Glazes can be customized by adjusting matcha powder or food coloring according to preference.
- Donuts are best eaten fresh but can be stored in airtight containers at room temperature for several days without losing much texture.
- Be careful when removing parchment paper during frying to avoid oil splashes.
- If kitchen is too warm, refrigerate glazed donuts to set the glaze properly.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Frying
- Cuisine: Japanese fusion
