Chewy Mochi Donut Rings with Vanilla Glaze

What you need

• 30 g (1/4 cup) glutinous rice flour, for the starter
• 30 ml (2 tbsp) whole milk, for the starter
• 225 g (1 3/4 cups) glutinous rice flour, for the dough, plus extra for dusting
• 50 g (1/4 cup) granulated sugar
• 1 tsp baking powder
• 1 large egg
• 120 ml (1/2 cup) whole milk, for the dough
• 35 g (2 1/2 tbsp) unsalted butter, melted
• 1 l (4 cups) neutral oil, for frying
• 120 g (1 cup) powdered sugar, for the glaze
• 1/2 tsp vanilla extract

Method

Restated from the original video

1. 1

   Cut 8 squares of parchment paper, about 8 cm (3 in) wide.

2. 2

   For the starter, stir the 30 g of glutinous rice flour with the 30 ml of milk in a microwave-safe bowl until smooth.

3. 3

   Microwave the starter for 50-60 seconds, stirring once halfway, until it is thick, translucent and stretchy. Let it cool for 5 min.

4. 4

   In a large bowl, whisk the 225 g of glutinous rice flour with the sugar and baking powder.

5. 5

   Add the egg, the 120 ml of milk and the butter and stir until a shaggy dough forms.

6. 6

   Add the cooled starter and knead for 3-4 min, until the dough is smooth, soft and only slightly sticky.

7. 7

   Divide the dough into 64 pieces of about 7 g each and roll them into balls, dusting your hands with glutinous rice flour as needed.

8. 8

   Arrange 8 balls in a ring on each parchment square, with the balls touching so they stick together.

9. 9

   Pour the oil into a wide heavy pot to a depth of 5 cm (2 in) and heat to 165 °C (330 °F).

10. 10

    Lower 2-3 rings into the oil, still on their paper. After 30 seconds, lift the paper away with tongs and discard it.

11. 11

    Fry the rings, turning once, until puffed, deep golden and cooked through, 2-3 min per side. Keep the oil near 165 °C (330 °F).

12. 12

    Drain the rings on a rack and cool for 5 min.

13. 13

    Whisk the powdered sugar with the vanilla and 2 tbsp of hot water until smooth and pourable. Add a few drops more water if it is too thick.

14. 14

    Dip the top of each donut into the glaze and let it set for 5 min. Serve the same day, while the texture is chewy.

Imported from honestcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.