Baked Mochi Donuts with Strawberry and Matcha Glaze

• servings: 9 servings
• active time: 45 minutes
• total time: 1 hour 15 minutes

Ingredients

Baked Mochi Donuts:

30 g Sugar

100 g Milk

25 g Vegetable oil

20 g Plain flour

90 g Tapioca starch

1 egg

Strawberry Glaze:

100g white chocolate

50 g Fresh Strawberries

Crushed digestive biscuits (optional)

Matcha Glaze:

100g white chocolate

2 g Matcha powder

40 g Thickened cream

Crushed digestive biscuits (optional)

Directions

Baked Mochi Donuts:

Preheat oven to 170°C

In a medium sized saucepan heat the milk, sugar and oil until steaming

Add the flour and mix until smooth

Remove from heat and add the tapioca starch, mix until completely combined and a smooth ball

Transfer the dough to another bowl and slowly add the beaten egg, stopping when the batter hangs down from the spatula in a V-shape (see video for reference)

Transfer batter to a piping bag fitted with a round nozzle and pipe onto baking paper or a silicone mat according to the stencil (make sure that the piped circles touch each other very slightly)

Bake for 12 – 15 minutes or until lightly golden brown

Strawberry Glaze:

Melt the chocolate in the microwave or over a bain-marie

Add the strawberries and blend with a blender until smooth

Transfer to a smaller bowl and dip the donuts into the glaze

Lift up and tap slightly on a flat surface to spread the glaze evenly

Sprinkle with toppings if desired (I used crushed digestive biscuits)

Set aside to allow glaze to set

TIP: With the leftover glaze, allow it to set in the fridge, shape them into balls and roll in matcha powder. Becomes a delicious truffle!

Matcha Glaze:

Melt the cream and white chocolate together in the microwave or over a bain-marie

Add the matcha powder and mix until well combined

Transfer to a smaller bowl and dip the donuts into the glaze

Lift up and tap slightly on a flat surface to spread the glaze evenly

Sprinkle with toppings if desired

Set aside to allow glaze to set

Nutrition

• Calories: 180