INGREDIENTS

• Matcha Donut
• • 2 cups Mochiko rice flour
• • 2 tsp baking powder
• • 1 Tbsp Aiya Matcha Culinary Grade Matcha
• • 3 Tbsp butter (melted)
• • 1 tsp vanilla extract
• • ¼ cup sugar
• • 2 eggs
• • 1 ¼ cup coconut milk
• Matcha Glaze
• • ¼ cup coconut milk
• • 1 cup and 2 tsp powdered sugar
• • 2 tsp Aiya Matcha Culinary Grade Matcha

DIRECTIONS

• 1. Preheat oven to 350°F.
• 2. In a large bowl, mix together the rice flour, baking powder, and Matcha powder. Make sure to sift the Matcha powder to avoid clumps.
• 3. In a separate medium bowl, whisk together the butter, vanilla extract, and sugar. Add in the eggs and whisk until combined. Finally, add in the coconut milk and whisk until combined.
• 4. Pour the wet ingredients into the large bowl with the dry ingredients. Use a spatula to combine until you get a thick dough.
• 5. Spoon the dough into a pastry bag or use a zip lock bag to pipe the dough into a donut pan. I used a donut pan with donut molds that are 3¾” in diameter.
• 6. Grease the donut pan. Pipe your batter into the donut molds.
• 7. Bake for about 7-9 minutes.
• 8. Make the glaze. Add all the ingredients for the glaze into a small bowl and whisk together. Again, make sure to sift the Matcha powder to avoid clumps.
• 9. Once the donuts are out of the oven, cool for 20 minutes.
• 10. Dip donuts into the glaze and put them on a cooling rack to dry. It should take about 20 minutes for the glaze to fully dry.