Mochi Donuts Recipe

Cut eight to nine 5-inch squares of parchment paper. Measure and prep all ingredients.

In a large bowl, whisk together the glutinous rice flour, tapioca flour, all-purpose flour, granulated sugar, baking powder and kosher salt. 

Over the large bowl, pass the tofu through a fine-meshed sieve to create a smooth paste.

Add the egg and whole milk. Stir until a sticky dough forms.

Transfer the dough to a piping bag fitted with a large round tip. 

Pipe eight small circles onto the prepared parchment paper, creating a flower shape. If the dough is stubbornly sticky and does not make clean circles, use a scissor to cut the dough.

Use a moistened finger to smooth the tops of each circle. Continue with the remaining batter. 

Line a sheet pan with paper towels. Line a second sheet pan with a wire rack. In a large Dutch oven or a heavy-bottomed pot, add at least 4 inches of oil. Heat the oil over medium-high heat until the temperature reaches 340°F. While the oil comes up to temperature, prepare the glaze. For the chocolate glaze, add the chopped chocolate to a bowl. Add the heavy cream and microwave for 1 minute. 

Let the mixture sit for 3-4 minutes before stirring to create a smooth ganache. If the chocolate does not completely melt, microwave in 10 second intervals until smooth. Set aside.

For the strawberry glaze, add the chopped white chocolate to a bowl. Add the heavy cream and microwave for 1 minute. 

Let the mixture sit for 3-4 minutes before stirring to create a smooth ganache. If the white chocolate does not completely melt, microwave in 10-second intervals until smooth. Stir in the powdered freeze-dried strawberries. Set aside.

For the matcha glaze, whisk together the powdered sugar, heavy cream, vanilla extract and matcha powder until smooth. Set aside. 

Once the oil is hot, start frying the mochi donuts. Carefully lift the parchment paper and place 1-2 donuts in the hot oil, one at a time, ensuring they do not touch. 

Deep-fry, flipping them occasionally until golden brown and cooked through on all sides, about 2-3 minutes. When the parchment paper falls away from each donut, remove it with tongs. 

Lift the fried donut from the oil, letting the excess drip off. Transfer the fried donut onto the paper towel lined sheet pan. Once the oil has drained, transfer the donut to the wire rack. Fry the remaining donuts. 

Have the glazes ready for dipping. If the chocolate ganache or the strawberry glaze is firm, microwave in 5-second intervals until smooth. Stir the matcha glaze until smooth

For the chocolate mochi donuts, dip the donut into the chocolate ganache. Top one corner with mini chocolate chips. For the strawberry mochi donuts, dip the donut into the strawberry glaze. Sprinkle a corner with the crushed freeze-dried strawberries. For the matcha mochi donuts, dip the donut into matcha glaze. Use a fine mesh strainer to dust a corner of the matcha mochi donut. 

Mochi donuts are best served warm. Enjoy!