Matcha Ganache Donuts
Matcha Ganache Donuts
A crispy, chewy mochi-based donut with a melty matcha chocolate center.
The recipe is made by Sora N., d:matcha's Confectionery Assistant
Hello everyone! It’s still quite cold, but it’s slowly starting to warm up a little, isn’t it? Since we started fertilizing at the end of February, it had been a while since I worked outside, so I ended up sore the next day. Some of the fields have very steep slopes, which can make the work quite tough at times.
This time, I made mochi-based donuts filled with matcha ganache. The outside is crispy while the inside stays chewy. The ganache is melty right after frying, and if you chill it in the refrigerator, it firms up into something like nama-chocolate, so you can enjoy it in two different ways.
If you have extra mochi or chocolate and aren’t sure what to do with it, please give this recipe a try!
For the Ganache
60g Heavy cream
90g White chocolate
8g Matcha
For the Dough
100g Mochi (chopped)
130g Soy milk
1 Egg
70g Cake flour
10g Cornstarch
25g Sugar
2g Baking Powder
5g Matcha
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Make the Ganache: Put the chocolate and half of the heavy cream into a container and microwave until just before the cream begins to boil.
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Mix until emulsified, then add the matcha and mix well. Finally, add the remaining cream and mix.
✔︎ When mixing in the matcha, make sure no lumps remain. If there are lumps, strain it after adding all the cream. -
Portion into 15–20g pieces using plastic wrap and chill in the refrigerator.
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Make the Dough: Put finely chopped mochi and soy milk into a heatproof container. Microwave at 600W for 3 minutes and mix. Then heat for another 2 minutes and mix until the dough becomes uniform.
- Add the egg and mix. Then add the dry ingredients and mix until no flour remains visible.
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Preheat oil to 170°C. Divide the dough into 50–60g portions. Place the chilled ganache in the center and shape into balls.
✔︎ When handling the dough, coat your hands with oil. Otherwise, the dough will stick and you won’t be able to work with it. - Fry at 170°C until golden brown. Finish by coating with sugar. Done!
