Mochi Donuts

Ingredients:

200g glutinous rice flour
50g wheat flour
1 egg
100g sugar
150ml milk
Frying oil
Instructions:

Mix the flours, sugar and egg.
Add the milk gradually to obtain a smooth dough.
Form small balls and assemble them in the shape of donuts.
Fry in hot oil until golden brown.

Dip in icing (chocolate, matcha or strawberry) for an even more delicious effect.

History of Mochi Donuts:

One of the earliest iterations of mochi donuts can be traced to the development of "poi mochi" by Charmaine Ocasek in Hawaii in 1992. This iteration is a fusion of American donuts and Japanese mochi and "consisted of deep-fried balls of mashed taro and mochiko, a Japanese short-grain sweet rice flour".

In 2003, the Japanese donut chain Mister Donut launched "pon de ring" (ポン・デ・リング, Pon De Ringu), named after the Brazilian pão de queijo bread. This iteration of the hybrid confection was popularized in Japan before spreading to the United States via Hawaii. Hawaii "tends to catch on to Japanese food trends before the rest of the [United States], thanks to its larger population of Japanese-Americans and closer proximity to Japan". The "pon de ring" style is shaped into a ring of eight connected small balls. On calling the "pon de ring" style a mochi donut, Epicurious stated: "oddly enough, neither pon de ring or pão de queijo are made with glutinous rice flour. Both typically use tapioca flour, and while pão de queijo is gluten-free, most recipes for pon de ring also include wheat flour. Some folks suggest the name has less to do with the glutinous rice flour that we often associate with foods called mochi and more to do with the phrase mochi-mochi, which describes a uniquely soft but elastic or even bouncy texture".