For key visual process photos, refer to the body of the blog post.

Make the mochi donuts:

Cup of Yum
1. In a large bowl, combine warm milk, sugar and yeast. Give it a stir and let the yeast mixture become slightly foamy.
2. Into the bowl, add in all-purpose flour, glutinous rice flour, tapioca starch, beaten egg, vegetable oil, baking powder and sea salt.
3. Combine and mix well, until it forms a dough. Use your hands to continue to knead until the dough becomes smooth and shiny.
4. Transfer dough to a lightly greased bowl.
5. Cover the bowl and place in a warm location until almost doubled in size.
6. Once the dough is a little puffy, deflate the dough and divide into 6 equal dough balls.
7. From each dough ball, divide the dough into a further 8 balls.
8. Shape each dough into a small round ball and place it onto a square piece of parchment paper, connecting so the little balls of dough form a ring.
9. Continue with the remainder.

Fry the mochi donuts:

1. Heat a few inches of oil in small sauce pan over medium high heat.
2. Once the oil temperature reaches 365°F/185°C on an instant-read thermometer, gently place one donut ring (including parchment paper) into the heated oil.
3. Fry for 1-2 minutes, and carefully remove the parchment paper.
4. Flip and continue to fry until golden brown in colour.
5. Remove the pon de ring donut with a slotted spoon and drain on paper towel.
6. Repeat with the remainder.

Glaze the donuts:

1. Once cool, place the mochi donuts onto a wire rack.
2. Use a double-boiler or microwave to melt the white chocolate.
3. Sift in matcha powder and mix until the matcha chocolate is smooth.
4. Dip the mochi donuts into matcha chocolate glaze and add sprinkles, or make a simple glaze with a little milk and powdered sugar.