Make the Donuts 

Add 1 tbsp of sugar, milk, and instant yeast to a bowl, mix well and cover with a kitchen
towel. Let rest for 10 minutes or until its bubbles.

Prepare a large mixing bowl, sift cornstarch, 1 cup of the all-purpose flour, baking
powder, and salt then whisk it until incorporated. Set aside.

In the bowl of a stand mixer with a paddle attachment, add the rest of the sugar, beaten
egg, vanilla, and milk mixture. Beat on low speed on low speed for 2 minutes.

Add the flour mixture in 3 parts to the bowl. Until the dough has thickened. After all the
flour mixture has been added, add the butter and mix for 5 minutes or until smooth. The
dough should be sticky and stretchy when you remove the flat beater from the mixer.

Prepare a clean large mixing bowl. Add a little oil and grease it with a paper towel. We
don't want the dough too oily.

Gently scrape all the dough and put it into the greased bowl. Cover with a warm damp
kitchen towel and let it rise for 60 minutes or double in size.

After proofing, scrape the dough onto the floured flat surface. Sprinkle some flour on the
top of the dough and press down the dough to release any bubbles. You have to flour
your hand too in this step.

Weigh the dough 40 grams each and take 1 small dough to shape it. While you shape 1
dough, don't forget to cover the others dough with a kitchen towel.

You can shape the mochi donut as you like but here is how I shape mine. Divide the 40 grams of dough into 8 small balls (around 5 grams each) and round it between your hand.

On the square of parchment paper, arrange the 8 small balls of dough into a ring. It will look like a flower. Make sure every ball sticks really well to each other.

To make sure the balls won’t separate in the oil, use a pastry brush to dab water on the dough where each ball attaches to the other. Cover the donuts with a damp paper towel (you have to use a light one) and allow them to rest for 15-20 minutes. Continue with the rest of the dough.

Time to fry! Heat oil in a deep skillet or deep fryer. Carefully place the donut with the parchment paper into the hot oil. You can use a flat strainer or flat spatula to help you.

Fry the donut for 45s or until light brown. Flip and take the parchment paper out from the hot oil using tongs or chopsticks. Drain on the tray with some paper towels.

Make the glaze 

In a medium bowl, mix 2 cups powdered sugar and 1⁄2 tsp pure vanilla extract. Add the
milk little by little until desired thickness.

Separate the glaze into 3 bowls and add the pasta as you like.

Dip the donut into the glaze and enjoy!