Prepare the dough: Add Mochiko, sugar, baking powder, salt, and softened butter to a large bowl. Then slowly add hot water and mix with a spatula until everything is nicely combined. (It’s important to mix everything thoroughly, and you can use your hands if neccessary.)
Let dough rest: Cover and let the dough rest for 1 to 2 hours.
Divide the dough: Divide the dough into 6 pieces, and then divide each piece into 8 equal balls.
Shape the donuts: Place a piece of parchment paper (about 4’’x 4”) on the counter. Roll a ball into a small round shape and place it on the parchment paper. Use 8 balls to make a pon de ring shape. (Watch our video to see how to do this!)
Fry the donuts: Heat the oil in a saucepan or dutch oven to 350 ºF (177 ºC). Slowly add the pon de ring shaped donuts (together with the parchment paper) into the oil. Fry for 5-6 minutes until golden brown. Remove the parchment paper after 2 minutes using kitchen tongs. (Be very careful with the hot oil!)
Drain the excess oil and transfer to a paper towel lined plate. Repeat with the rest. (Make sure not to overcrowd the pan.)
Glaze the donuts: Whisk the glaze ingredients together. Dip each warm donut (don’t wait for them to cool completely) into the glaze. Place back onto a prepared rack as excess glaze drips down. I like to coat one side, but you feel free to coat both sides. It will take about 20 minutes for the glaze to set and harden.
Notes
Homemade mochi donuts are best the same day. You can store in an airtight container at room temp for 1-2 days.
Don’t pour the leftover oil down the sink. Let it cool, and then pour into an empty container and discard in the trash or reuse it.
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