Mochi Donuts

Step 1

In a medium bowl, whisk together the rice flour, tapioca flour, baking powder, and salt.

Step 2

In a medium saucepan, over medium heat, bring to a simmer the sugar, milk, and butter. Remove from heat. Add the dry ingredients and stir with a wooden spoon until well combined. Add the egg and mix until smooth. 

Step 3

Cut parchment paper into 3x3-inch squares. Using a round cookie cutter, draw a 2 1/2-inch circle on each paper and turn them over. Add the dough into a large pipping bad fitted with a large plain pipping tip (Ateco 808).

Step 4

Squeeze 8 portions of dough on the parchment paper square following the circle, about 1 teaspoon of dough per portion. Use a paring knife to cut the pieces of dough to the desired size as you squeeze the pipping bag. Clean the knife after each donut. Repeat the process with the rest of the donuts.

Step 5

Add 2 inches of vegetable oil to a medium heavy bottomed saucepan. Heat the oil to 350°F.

Step 6

Carefully pick up a parchment paper square with a donut and lower it into the hot oil. Fry for about 1 minute. Using tongs remove the parchment paper. Fry each donut for about 2 minutes per side. Remove from oil and place donuts over a cooling rack lined with paper towel.

Step 7

 Prepare the glaze. Combine powder sugar, milk, salt, vanilla extract, and flavor of choice until smooth. Dip each donut into the glaze and place on a cooling rack. Let the glaze set and serve.