Ants on Matcha Mochi Donuts


Ants on Matcha Mochi Donuts

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Ants on Matcha Mochi Donuts

An Original Recipe by Lorraine Elliott

Preparation time: 20 minutes plus 30 minutes cooling time

Cooking time: 30 minutes

Makes 18 donuts

  • 220g/7.8ozs. caster or superfine sugar
  • 2 eggs, at room temperature
  • 2 teaspoons finely grated blood orange zest*
  • 1 teaspoon vanilla
  • 250g/8.8ozs. glutinous rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 360ml/12.1flozs. milk
  • 50g/1.7ozs butter, melted plus extra for buttering the tin
  • 2 tablespoons matcha powder
  • 6 or so tablespoons hot water
  • 3 cups icing or powdered sugar, sifted
  • 2 teaspoons black royal icing

Note: these are much easier made in a silicon donut mould

Step 1 - Preheat oven to 180C/350F. Grease a donut pan very well with the butter. In a large bowl whisk the sugar, eggs, zest and vanilla together for 1 minute. Whisk the rice flour, baking powder and salt together in a small bowl and add the flour to the egg mixture with the milk and melted butter in 2-3 lots and mix until smooth. Whisk to get rid of any lumps.

Step 2 - Place the batter in a jug and pour into the prepared tin just a little smidgen under the top and bake for 25-30 minutes or until lightly golden. Cool in the tin for 30 minutes. Use a butter knife to pry the edges from the tin and the use a teaspoon to lift the donut-it may be a little bit stubborn but it should come out in one piece and not break. Cool on a cooling rack set on top of a baking tray (to catch any icing drips later).

Step 3 - Mix the matcha powder and water together to form a paste. Mix this and the icing sugar together in a bowl to form an icing. You may need to add more water to make it a dolloping consistency. Use a teaspoon to spread the icing on top of the donuts. Place them back on the rack.

Ants on Matcha Mochi Donuts

Step 4 -Using black royal icing or dark chocolate, draw little ants on top of the donuts. I actually made the ants ahead of time and then allowed them to dry and then using tweezers, placed them on top of the still wet icing.