These Baking Therapy matcha and raspberry mochi doughnuts are fun, playful and super easy to make. They’re made with glutinous rice flour (also called sweet rice flour) which gives them their unique texture: crispy on the outside and soft and chewy inside. Dip them in your favourite glaze (matcha or raspberry!) or toss them in sugar.
Rest time: 30 minutes. Cook time: 30 to 45 minutes.
For the doughnuts, in a large bowl, whisk together glutinous rice flour, sugar, baking powder and salt. Create a well in the centre and set aside.
Whisk the egg with the water and pour into the centre of the flour mixture. With a spatula, mix until a dough forms. Knead with your hands until the dough is soft and slightly tacky, about 7 minutes. Cover with plastic wrap and let sit in a warm area for 30 minutes.
In a heavy bottom saucepan, heat 4 inches of oil to about 375°F. Cut and lightly grease 4″ x 4″ parchment paper squares.
Transfer the dough to a clean surface. Divide into 8 portions, roughly 65 g each and roll into round balls. Further divide each ball into 8 more portions. Roll the dough into round balls.
Arrange the 8 balls in a ring, resembling a doughnut, making sure the balls are touching each other. They will relax and fuse to one another. Repeat with the remaining dough.
Using a spider or slotted spoon, carefully place the doughnuts and parchment paper into the hot oil. After about 30 seconds, the doughnut will rise, gently remove the parchment paper backing and continue to fry for about 6 minutes per side until lightly golden brown. Transfer to a wire rack to cool completely.
For the matcha icing, whisk together the icing sugar, matcha and milk until desired consistency. For the raspberry icing, create a puree by cooking down the frozen raspberry over medium-high heat, about 5 minutes. Strain through a fine sieve. Whisk together the icing sugar and 5-6 tsp of puree until desired consistency.
Dip each doughnut into the icing and let set at room temperature.