Ingredients
Scale
2 cups certified glutinous rice flour (mochiko)
½ cup tapioca starch
½ cup sugar
2 tsp gluten-free baking powder
2 eggs
¾ cup milk (or dairy-free alternative)
2 Tbsp butter (or plant-based oil)
Instructions
Mix rice flour, tapioca starch, sugar, and baking powder in a bowl.
Warm milk and butter, then let cool.
Add eggs and mix into dry ingredients until smooth.
Rest batter for 10 minutes.
Pipe into donut shapes.
Fry at 350°F (175°C) until golden.
Cool before glazing or adding toppings.
Notes
Use flax egg for vegan version.
Use coconut milk for dairy-free option.
Avoid shared fryers if highly sensitive.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Frying
- Cuisine: Japanese Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 donut
- Calories: 160
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1 g
- Protein: 3g
- Cholesterol: 25mg
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