Mochi Doughnuts with Black Sesame Glaze

Instructions

1. 1

   In a large bowl, whisk together glutinous rice flour, granulated sugar, baking powder, and salt. (5 minutes)

   ~5 min
2. 2

   In a separate bowl, whisk together milk, egg, and vegetable oil. (2 minutes)

   ~2 min
3. 3

   Pour the wet ingredients into the dry ingredients and mix until a smooth, sticky dough forms. (3 minutes)

   ~3 min
4. 4

   Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough into rings onto parchment paper, forming doughnut shapes. You can also roll the dough into balls and press a finger in the center to create a hole. (15 minutes)

   ~15 min
5. 5

   Heat vegetable oil in a saucepan to 350°F (175°C). Carefully fry the doughnuts in batches, about 2-3 minutes per side, until golden brown and puffed. (15 minutes)

   ~15 min
6. 6

   Remove doughnuts with a slotted spoon and drain on a wire rack lined with parchment paper. (5 minutes)

   ~5 min
7. 7

   While the doughnuts cool, prepare the glaze. In a small bowl, whisk together powdered sugar, black sesame paste, and 2 tablespoons of milk until smooth. Add more milk, 1 teaspoon at a time, if needed to reach a drizzling consistency. (5 minutes)

   ~5 min
8. 8

   Dip the cooled doughnuts into the glaze or drizzle the glaze over them. Let the glaze set before serving. (10 minutes)

   ~10 min