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

Make the mochi donuts:

• In a large bowl, combine warm milk, sugar and yeast. Give it a stir and let the yeast mixture become slightly foamy.
• Into the bowl, add in all-purpose flour, glutinous rice flour, tapioca starch, beaten egg, vegetable oil, baking powder and sea salt.
• Combine and mix well, until it forms a dough. Use your hands to continue to knead until the dough becomes smooth and shiny.
• Transfer dough to a lightly greased bowl.
• Cover the bowl and place in a warm location until almost doubled in size.
• Once the dough is a little puffy, deflate the dough and divide into 6 equal dough balls.
• From each dough ball, divide the dough into a further 8 balls.
• 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.
• Continue with the remainder.

Fry the mochi donuts:

• Heat a few inches of oil in small sauce pan over medium high heat.
• 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.
• Fry for 1-2 minutes, and carefully remove the parchment paper.
• Flip and continue to fry until golden brown in colour.
• Remove the pon de ring donut with a slotted spoon and drain on paper towel.
• Repeat with the remainder.

Glaze the donuts:

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