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Mochi donuts

(Adapted from Hungry Huy and Epicurious)

For the donuts:

170 g Mochiko glutinous rice flour
120 g tapioca starch
2 tsp baking powder
1/2 tsp salt
75 g sugar
1 egg
155 g milk
2 tbs butter (melted)
Canola oil

For the glaze:
120 g powder sugar
2 tbs milk
1 tsp flavor of choice (e.g. fruit jam, green tea powder, etc.)

To make the donuts:

1. In a small bowl, mix rice flour + tapioca starch + baking powder + salt
2. In a large bowl, mix sugar + egg + milk + melted butter.
3. Shift (1) into (2), and mix well.
4. Cover the bowl and let it rest for 30 minutes.
   • Note: the dough will thicken
5. Cut parchment paper into 3″ squares.
6. Fit a large round tip to a piping bag.
7. Add the dough to the piping bag.
8. In a skillet, pour canola oil to about 1″ deep. Heat to medium-high.
9. Pipe 8 dots of dough to form a ring on the parchment paper.
10. Gently drop the parchment square with dough onto the oil skillet.
11. Once the dough is slightly golden, about 1′, use a tong to gently remove the parchment paper and flip the dough.
12. Place the donut on a rack and let cool.

To make the glaze:

1. In a bowl, mix all ingredients together.
2. Dip the donut onto the glaze mixture and let it rest for a few minutes.
3. Eat on the same day.