Chocolate Mochi Donuts with Chocolate or Matcha Glaze
recipe by: Sarah Menanix
yields: 12donuts (or 12 muffins)
prep time: 15 minutesmins
cook time: 30 minutesmins
total time: 45 minutesmins
Dense and chewy chocolate mochi donuts with a crisp buttery exterior. These butter mochi donuts are made with coconut milk and have triple the chocolate - melted chocolate, cocoa powder, and chocolate glaze or matcha glaze options. Sub in ground black sesame seeds for the cocoa powder for a chocolate black sesame mochi donut variation! Don't have a donut pan? Don't worry! You can bake these as muffins too!
Preheat oven to 350°F and place the oven rack in the middle of the oven.
Generously grease the sides and top of two non-stick donut pans with soft butter. (Alternatively, you can bake these as muffins - the batter for 1 muffin is the same amount as for 1 donut).
In a medium bowl, whisk together the sweet rice flour, dark brown sugar, cocoa powder or black sesame powder, baking powder, and salt.
In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla extract, and, if using, chocolate extract. Pour in the melted cooled chocolate and mix until smooth.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
Divide the batter among the 12 donut cavities of the prepared donut pans, filling each one all the way to the top or even a little bit taller than the edge, swiping around the center each donut mold with your finger or a paper towel to leave it uncovered. Note: You may have about a tablespoon of leftover batter, or you can fill the donut cavities a little less and make 13 donuts instead of 12. You can also bake these as muffins! The batter for 1 muffin is the same amount as for 1 donut – if baking as muffins, bake for 55 minutes.
Bake 32-35 minutes until the top is set and the donut gently springs back when poked with a finger. It might not spring back as much as a muffin, but trust me: do not bake any longer than 35 minutes. The donuts crisp up as they cool and if you continue baking them, they'll get ROCK HARD on the outside.
Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely before glazing.
Prepare the glaze just before you're ready to glaze the donuts because it will firm up as it sits.
Chocolate glaze: Combine melted and cooled chocolate with 1 tablespoon milk, powdered sugar, and vanilla extract. Add remaining milk, a splash at a time, just until it's smooth enough to glaze. It should be thick enough that when you swirl it, the swirl stays for a few seconds then collapses back into itself. It will firm up as it sits, so if it's too thin, let it sit for a few minutes and give it another stir. If it's too thick, add a bit more milk or zap it in the microwave for a few seconds to loosen it up.
Matcha glaze: Combine powdered sugar, matcha powder, vanilla extract, and 1.5 tablespoons of milk. Add more milk, a splash at a time just until it's smooth enough to glaze. It should be thick enough that when you swirl it, the swirl stays for a few seconds then collapses back into itself. If it's too thin, add a bit more powdered sugar.
Dunk your cooled donuts upside down in the glaze, lifting and pressing down/swirling the donut, until the top is covered. Immediately sprinkle with shaved chocolate, black sesame seeds, or flakey salt as desired. Transfer upright to a wire rack to set the glaze. Store in an airtight container for up to 4 days.
Notes
Organic dark brown sugar is richer and more caramel-y than conventional, but you an use conventional in a pinch! Your donuts will turn out with a bit less caramel/toffee notes.
For coconut milk, I prefer 365 brand, Native Forest, or Thai Kitchens. I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily and grainy.
For the chocolate black sesame version, sub in ¼ cup ground black sesame seeds instead of cocoa powder. Grind up the black sesame seeds in a coffee grinder, small blender jar, or small food processor until fine like a powder.
The glaze ingredients above are for all 12 donuts, so if you're doing half chocolate and half matcha, divide these quantities in half.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.