Chocolate Mochi Donuts with Chocolate or Matcha Glaze

Step 1

Preheat oven to 350°F and place the oven rack in the middle of the oven.

Step 2

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).

Step 3

In a medium bowl, whisk together the sweet rice flour, dark brown sugar, cocoa powder or black sesame powder, baking powder, and salt.

Step 4

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.

Step 5

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.

Step 6

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 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.

Step 7

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.

Step 8

Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely before glazing.

Step 9

Prepare the glaze just before you're ready to glaze the donuts because it will firm up as it sits.

Step 10

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.

Step 11

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.

Step 12

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.