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Baked Matcha Mochi Donuts (Pon De Ring)

January 25, 2019 By Lisa Kitahara 21 Comments

These Matcha Mochi Donuts are the perfect treat for any occasion! Soft, moist, chewy and so delicious. Vegan & Gluten free!

Mochi Donuts AKA Pon De Rings are all the rage in Japan when it comes to donuts. If you’ve never tried Mochi Donuts before they’re basically these pillowy soft and moist donuts. It has a mochi like inside and a crispy outside.

Most Mochi Donuts require frying, which of course is always much more tasty. It really makes this crisp edge, but after several tests I found that these baked versions are a great healthier alternative! It requires only just a few simple plant based ingredients.

These Matcha Mochi Donuts are TRULY magical because it’s:

  • pillowy soft

  • tender

  • chewy

  • so cute

  • perfectly sweetened

  • and absolutely delicious!

Tips and Tricks to making Vegan Matcha Mochi Donuts

  • Mochiko (sweet glutinous rice flour) can be found in most asian grocery stores, do not use rice flour!

  • The yogurt can be substituted with blended silken tofu

  • If you have trouble rolling the balls (aka too stick), add in a bit more flour

  • Best to be eaten fresh, but if you do have left overs store out of the fridge.

If you recreate these Matcha Mochi Donuts please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 1/4 c non-dairy yogurt

  • 1/3 cups coconut sugar

  • ⅔ cups non-dairy milk

  • 1 c gluten free flour blend

  • 1/3 c mochiko

  • 2 teaspoons Baking Powder

  • 3 Tablespoons coconut cream (from can)

  • 1 tsp vanilla

  • powdered sugar (80g)

  • 1 tsp matcha powder (5g)

  • 1 tbsp liquid (water or non-dairy milk)

Method

  1. 1. Preheat the oven to 180C.

  2. In a large bowl, combine the non-dairy milk and coconut sugar until dissolved. Then add in the non dairy yogurt, vanilla and coconut cream to combine.

  3. Add in the gluten free flour blend, mochiko, baking powder and mix until combined and forms a dough.

  4. Once rollable, roll 1/2 tbsp size balls and stick 6 of the balls together like shown in the photo above.

  5. Place in the oven for 20 minutes, rotating half way

  6. In the meantime, make the glaze by combining the powdered sugar, matcha powder and liquid in a small bowl.

  7. Once cooled, dip them into the matcha glaze and enjoy!

Notes

  • SERVINGS: 6 donuts

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 8

  • DIFFICULTY: EASY

Filed Under: All recipes, Gluten-free, Sweets Tagged With: dairy free, gluten free, meal prep, oil free

Previous Post: « Broccoli Mac and Cheese Soup
Next Post: The Best Healthy Vegan Chocolate Frosting (Only 4 Ingredients) »

Reader Interactions

Comments

  1. Kat

    August 6, 2019 at 1:12 am

    Thanks for making this recipe. After leaving Japan I’ve had serious cravings for this donut. I miss them so much. I just have a few questions before I start baking. Although, knowing me I might just do it without a reply.

    1/4 c non-dairy yogurt <–Could I ask for a brand you'd recommend?

    ⅔ cups non-dairy milk <—Like Soy? Almond? Or any subsitute?

    1 tsp vanilla <—Vanilla Extract?

    powdered sugar (80g) <—Just regular sugar (not the coconut sugar)?

    Thanks in advance,

    Reply
    • Lisa Kitahara

      August 6, 2019 at 2:31 am

      Hey Kat!

      I used silk for the yogurt. Any non-dairy milk will work- I used soy. 1 tsp vanilla extract and powdered sugar is regular powdered 🙂 Thank you let me know how it goes!

      Lisa

      Reply
      • Kat

        August 16, 2019 at 1:08 am

        Hi Lisa,
        The recipe went really well! I was going to pretend that the recipe was so awful that I ended up making 4 batches in one day. Which I did.

        It is chewy but I’m not sure if I’m just use to it but after the second bite I don’t notice it as much. All in all I think this is an amazing alternative and I’m glad I found this recipe.

        Side note: I didn’t expect for the dough to be so incredibly sticky when I rolled it out. I added a a 1/2 cup of flour just to be able to roll out the dough.

        I also used a cream cheese frosting I found online because I wanted to make a dupe of the strawberry frosting from Mister donut.

        Thanks again for sharing the recipe!

        Reply
        • Lisa Kitahara

          August 17, 2019 at 2:36 am

          Hi Kat!

          Thank you so much for the feed back!! I’m so glad you enjoyed it 🙂

          Reply
    • Asaiyumi

      January 16, 2020 at 7:48 am

      Aloha! When baked, should I expected the inner area of the donut to be the classic translucent mochi texture or more cake like?

      Reply
      • Lisa Kitahara

        March 30, 2020 at 4:17 am

        It’s kind of like a cross between the two! 🙂

        Reply
  2. Sarah

    March 29, 2020 at 4:50 am

    Can I use regular all-purpose flour instead of gluten free flour blend? Will that affect the taste of the mochi donuts at all?

    Reply
    • Lisa Kitahara

      March 29, 2020 at 3:35 pm

      Yes you can use all purpose flour! 🙂

      Reply
      • Sarah

        March 29, 2020 at 9:38 pm

        How much matcha powder do you put in the dough? I notice that my dough isn’t a dark green like the one in the photo..

        Reply
        • Lisa Kitahara

          March 30, 2020 at 4:15 am

          1 tsp!

          Reply
  3. MJ

    March 31, 2020 at 12:49 pm

    Hi, this looks delicious and can’ hardly wait to make and post on ig as well. is the glaze intended to cover all six donuts with 1 tbsp water, 1/3 cup powdered sugar and 1 tsp matcha ? Thanjs’

    Reply
    • Lisa Kitahara

      April 3, 2020 at 3:28 pm

      Yes!

      Reply
  4. MJ

    March 31, 2020 at 5:03 pm

    Cancel that! I see the vanilla is with the dough. Thank you!

    Reply
  5. Jasmine

    April 22, 2020 at 9:47 pm

    My dough does not see thick enough, do you have any tips?

    Reply
    • Lisa Kitahara

      April 24, 2020 at 2:27 pm

      I would try to add more flour!

      Reply
  6. Wynonna

    May 22, 2020 at 8:25 pm

    Love this recipe! So easy to make, vegan-friendly, delicious, and not to mention, SUPER cute! I think I said “awwwh” about 100x during the whole baking process. Definitely will make again for parties, or you know, myself 🙂

    Reply
  7. Francis

    July 17, 2020 at 7:43 pm

    Can you suggest other flavors besides matcha for the kids that don’t care for it? Or even just a plain version?

    Reply
    • Lisa Kitahara

      July 19, 2020 at 11:59 am

      Just remove the matcha or sub with cinnamon, cocoa powder or strawberry powder 🙂 Cinnamon would be less though!

      Reply
  8. Torrie

    August 10, 2020 at 3:49 am

    I have a donut pan — do you think I could just shape the dough and place into the donut molds? Or do you recommend rolling out into balls (and using a regular sheet pan?

    Reply
    • Lisa Kitahara

      August 10, 2020 at 8:31 pm

      Yes that would work!

      Reply
  9. kaelyn

    October 4, 2020 at 9:25 pm

    Just made these are they are SO delicious! Thanks for the unique recipe 🙂

    Reply

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