NOTES: To glaze and decorate your donuts, dip a mochi donut face side down and lift to remove excess glaze. This recipe is courtesy of @uptoknowfood who used royal icing for the eyes and sprinkles for a Halloween appearance!
Equipment:Â
Wiltshire Rose Gold Cookie Sheet
Wiltshire Rose Gold Smart Stack Rack
Ingredients
Method
In a large bowl, whisk to combine the glutinous rice flour, tapioca starch, baking powder, and salt.
In a medium bowl, mix an egg into the sugar, breaking it up. Add the full cream milk and combine. Add the butter and break it down to pea-sized (the wet ingredients will have lumps).
Add the wet ingredients into the bowl with the dry ingredients and mix it all through. You will end up with a very thick batter.
Pipe the batter using a piping bag (or ziplock bag) eight 2.5cm circles on a piece of baking paper to form a ring. The batter will spread slightly, and you can use your finger to push down any peaks.
Fry the donuts on their individual pieces of baking paper at an oil temperature between 168-177 degrees Celsius, ensuring to submerge it when first placed in the oil. Cook for a minute until it is lightly golden brown before removing the baking paper and flipping it over, cooking for another minute. Ensure not to overcook as the residual heat will continue to cook and brown the donut when it’s been removed from the oil.
