In a large bowl, sift together 1 cup minus 1 tablespoon of all-purpose flour, 1 tablespoon cornstarch, 3/4 cup glutinous rice flour, 1 tsp baking powder, and 1/2 cup granulated sugar. Then set it aside.
Strain the tofu and mix with egg and water
In a separate bowl, press 3.5 oz of silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up.
Now add in 1 large egg and 2 tbsp of water. Using a whisk, mix just to combine.
Combine the dry and wet ingredients
Now add the egg and tofu mixture to the flour mixture and combine using a spatula.
Once the dough begins to take shape, you can begin working it together using your clean hands.
Weigh the dough balls and form into a pon de ring donut
Now form the dough into little balls about 7 grams each. You should get a total of about 64 tiny balls. You will want to use a kitchen scale for this step.
Deep fry the mochi donuts
Now cut 8 (5x5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut.
Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325-350 degrees Fahrenheit. It’s best to use an instant-read thermometer to get the perfect oil temperature for donuts. Make sure the oil isn’t too hot or it will burn the donuts and leave them raw in the center. Having too low of heat will overcook them and make them dry.
Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time. You don’t want to overcrowd the pot.
After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard. Once the donuts have browned on one side, flip them over and fry for another minute.
Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil.
Make the strawberry glaze
Meanwhile, make the strawberry glaze by melting 4 oz of white baking chips in a microwave-safe bowl. Then add 1 drop of pink food coloring and 2 oz of fresh strawberries and blend them in using an emersion blender. You can make this in a regular blender too. Make sure your strawberries are not too cold or you can seize up your chocolate. If they are straight out of the fridge just heat them up in the microwave for about 10 seconds. ￼￼Now dip the donuts into the glaze and transfer to a cooling rack to set.
Make the matcha glaze
To make the match glaze: add 1/4 cup of hot simmered heavy cream to 4 ounces of white chocolate chips. Mix until smooth, then whisk in 1 tsp of matcha powder. Mix again and dip a few donuts in the match glaze.
Make the Nutella glaze
For the Chocolate Nutella glaze, sift 3/4 cup powdered sugar and 2 tbsp unsweetened cocoa powder into a bowl. Then whisk in 3 tbsp warm milk, and 3 tbsp Nutella. Dip the donuts and let them set.
I decorated my mochi donuts with some drizzles of melted white chocolate and a little bit of crushed special k cereal. Enjoy immediately. ￼
Super helpful TIPS
Sift the flours well- Sifting gets rid of clumps in the flour and ensures that the ingredients are well combined.
Use a kitchen scale to weigh each ball of dough- Weight is the most accurate measurement, and by doing this, you ensure that each ball is the same size and cooks at the same rate.
Make sure to keep the oil temperature between 325-350 degrees Fahrenheit- If the temperature gets too hot, the donuts will burn on the outside and be raw in the center. And if it's too low, the dough will overcook and become dry.
Once the dough begins to stick to your hands too much, wash and dry your hands as needed- This will keep the dough from layering on, sticking to itself once it is sticking to your hands.