Gluten-Free Mochi Donuts

Ingredients

• 1 large egg
• ⅔ cup milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 2 cups glutinous rice flour (mochiko)
• ¼ cup sugar
• 2 tsp baking powder
• ¼ tsp salt
• vegetable oil for frying
• powdered sugar (optional, for sprinkling)

Steps

1. 1

   In a large bowl whisk egg, milk, melted butter, and vanilla until smooth.

2. 2

   In a separate bowl, whisk together glutinous rice flour, sugar, baking powder, and salt.

3. 3

   Pour wet ingredients into dry ingredients and mix until a soft dough forms. It should be smooth and pliable, not overly sticky.

4. 4

   Lightly flour a surface with a bit of glutinous rice flour. Roll the dough out to about 1/2-inch thickness.

5. 5

   Cut out donut shapes using a round cutter and a smaller cutter for the center. Re-roll scraps as needed.

6. 6

   Heat 2-inch-deep oil in a pot to 350°F (175°C). Fry donuts in batches for 2–3 minutes per side until golden and puffed. Remove and drain on paper towels.

7. 7

   Sprinkle with powdered sugar if desired and serve warm or at room temperature.