MOCHI DONUTS RECIPE RECIPES

Steps:

• For the starter: Mix the rice flour and milk in a small microwave-safe bowl until smooth. Microwave for 20 seconds and stir (the mixture will be very thick). Microwave for 10 seconds, then stir. The mixture should now be very sticky (it will pull like a rubber band when stretched upwards with a spoon) and have gone from white to translucent. If not, microwave for 10 seconds more. Set aside to cool slightly.
• For the doughnuts: Combine the rice flour, granulated sugar, matcha powder, baking powder and salt in the bowl of an electric mixer. Mix with the paddle attachment on low just to combine. Whisk together the milk, butter, vanilla and egg in a spouted measuring cup. Add to the mixer bowl and beat on medium to combine. Scrape in all of the starter and mix until the dough comes together. Mix on high speed until very smooth, 1 to 2 minutes. (The dough will not clean the sides of the bowl and be slightly sticky to the touch.)
• Dust your work surface with rice flour and empty the dough onto the counter. Knead until soft and smooth (almost like Play-Doh). Cut 12 (4-by-4-inch) squares of parchment. Roll the dough to a scant 1/2 inch and cut as many circles as you can with a 1 1/4-inch ring cutter. Reroll to cut more circles. Group 6 dough rounds on a piece of parchment in the shape of a circle, with the pieces touching and a hole in the middle. Pat gently to seal the pieces together. Repeat with the remaining circles to get about 12 doughnuts.
• Meanwhile, heat about 2 inches of oil in a large Dutch oven to 340 degrees F.
• To fry, slide the doughnuts, still on the paper, into the hot oil in batches of 4. Let fry about 30 seconds, then remove the papers and discard. Continue to fry until cooked, 5 to 6 minutes total per batch. Let cool completely before glazing.
• For the glaze: Whisk the confectioners' sugar and matcha in a small bowl to combine. Whisk in the lemon juice, vanilla and 3 tablespoons of the milk to make a smooth, thick glaze. (Gradually add 1 tablespoon more milk if needed.) If the glaze is still too thick (it should run leisurely from a spoon), add more milk a teaspoon at a time to reach the desired consistency.
• Dip the top of each doughnut in the glaze and then into the sprinkles if using. Place on a baking rack to dry and harden.

Steps:

• In a large bowl, sift together all-purpose flour, cornstarch, glutinous rice flour, baking powder, and granulated sugar. Set it aside.
• In a separate bowl, press the silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up.
• Add in the egg and water. Using a whisk, mix just to combine.
• Add egg and tofu mixture to the flour mixture and combine using a spatula.
• Once the dough begins to take shape, begin working it together using clean hands.
• Form dough into little balls about 7 grams each. The dough should yield about 64 tiny balls. Use a kitchen scale as necessary.
• Now cut 8 (5x5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut.
• Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325 to 350 degrees F using an instant-read thermometer.
• Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time.
• After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard. Once the donuts have browned on one side, flip them over and fry for another minute.
• Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil.
• Melt the white chocolate in a microwave-safe bowl. Then, add the pink food coloring and fresh strawberries. Blend them in using an emersion blender.
• Now dip the donuts into the glaze and transfer to a cooling rack to set.
• Combine the simmered heavy cream with the white chocolate chips. Mix until smooth, then whisk in the matcha powder.
• Mix again and dip a few donuts in the match glaze.
• Sift the powdered sugar and unsweetened cocoa powder into a bowl. Then, whisk in the warm milk and Nutella. Dip the donuts and let them set.
• Decorate the mochi donuts with some drizzles of melted white chocolate, or any desired decoration. Enjoy immediately.