Making the Mochi Donut Dough

• Mix together 150g milk, 1/3 cup granulated sugar, 2 tablespoons vegetable oil, and 1 large egg. Set bowl aside.
• Mix together 150g glutinious rice flour with 115g of tapioca starch, 1 3/4 teaspoons of baking powder, and 1/2 teaspoon of table salt. See Note 1.
• Add the wet ingredients into the dry ingredients and use a spoon to mix together. At first the dough will seem very wet, but if you let it sit for a minute it will thicken up to a pipeable consistency.
• Put dough into a piping bag fitted with a large hole tip.
• Heat vegetable oil for frying in a saucepan or Dutch oven, should be at least 2” deep, until it reaches 350F.
• While oil is heating up, cut out 8 parchment paper squares approximately 5 inches by 5 inches (one for each donut). It also helps to trace a cirlce about 3" in diameter on a piece of paper and use this as a guide underneath the parchment squares when piping the donuts.
• Place your circle guide under the parchment paper and pipe a dough ball on to the circle in the 6'oclock position. Pipe another ball directly across from the first one in the 12'oclock position, then the 3'oclock, and the the 9'oclock position. Now fill in between the balls with one more dough ball so you have a total of 8 dough balls around the circumference of the circle and they are each touching their neighbors. See Note 5.

Cooking the Mochi Donuts

• Lift the doughball circle and parchment paper up together and place the whole thing in the hot oil (parchment paper side down). See Note 6 and 7.
• After about 45 seconds you can remove the parchment paper gently with tongs. The donut should easily slide off, but if it doesn't you can gently flip the parchment over and that usually removes the donut from the parchment.
• The donut should cook for about 3-3 1/2 minutes. You can flip it a few times during cooking to help it brown evenly.
• Remove the donut from the oil with a slotted spoon or spider skimmer, allow excess oil to drip back into pot and then let it cool on a cooling rack.
• Repeat the process with the other donuts. You can cook 1-2 donuts at a time depending on the size of your pot.

You don't need to make all the ganaches. You can make just one, or as many as you like.

Making Matcha Ganache

• Measure 1/4 cup heavy cream in a pyrex microwaveable cup. Microwave for 30 seconds until steaming but not boiling.
• Pour most of the the hot cream (reserve about 2 tablespoons) over 4oz of white chocolate chips in a bowl. Allow to sit for a minute or two then stir until all the chocolate is melted. If it needs a little more warmth after mixing you can give it another 5-10 seconds in the microwave. See Note 8.
• In a small bowl add roughly 1 of the reserved tablespoons of hot cream to 1-2 teaspoons of matcha powder. Use a small spoon to mix the matcha and cream together minimizing clumps. Keep adding a little more cream until you have a smooth paste.
• Add the matcha paste to the rest of the white chocolate and stir until fully combined.

Making Chocolate Ganache

• Measure 1/4 cup heavy cream in a pyrex microwaveable cup. Microwave for 30 seconds until steaming but not boiling.
• Pour the the hot cream over 4oz of chopped up dark chocolate chips/chunks in a bowl. Allow to sit for a minute or two then stir until all the chocolate is melted and well combined. If it needs a little more warmth after mixing you can give it another 5-10 seconds in the microwave. See Note 8.

Making Strawberry Ganache

• Melt 4 oz of white chocolate in the microwave. To avoid overheating, start with 30 seconds in the microwave and then stir. Then give another 10-15 seconds in the microwave followed by stirring. Continue heating and stirring in 10 second intervals until fully melted.
• Add 2 oz of fresh clean and dry strawberries. Use a hand blender to blend the strawberries into the melted chocolate.
• Add a drop or two of red food coloring to achieve a more intense pink color if you like.

Making a Glaze

• Pour 1 cup of powdered sugar into a bowl.
• Stir in 1 tablespoon of milk.
• Stir in 1 teaspoon of milk at a time until you achieve the consistency you desire. It should be fairly thick so that once you dip your donut in, the glaze doesn't drip down the donut too much.
• Add a drop or two of food coloring to achieve the color you desire (optional)

Decorating the Mochi Donuts

• Make sure the glaze or ganache you will be dipping the donut into has cooled enough so that it is not runny. If you dip a spoon into it horizontally, the ganache/glaze should stick to the spoon for the most part as opposed to immediately dripping off.
• Submerge a cooled mochi donut about half way into the glaze/ganache. Give it a little wiggle to help coat the donut and then lift out. Keeping the donut upside down, allow any excess to drip off.
• Flip donut over and place on a cooling rack or plate.
• Dust the mochi donut with any toppings or garnishes, like cookie crumbs, sprinkles, chopped chocolate, dried fruit, etc.

  You can also pipe some melted chocolate on like I did.
• Allow the glaze to set, but if you can't wait, it's ok to eat it right away. Enjoy!