Step 1

Add about 2 inches of oil to a deep pot. Heat to 350 degrees.

Step 2

While the oil is heating, combine the mochiko, gluten free flour, baking powder, salt and sugar in a large bowl. Whisk together and set aside.

Step 3

In a separate bowl, combine the eggs, warm milk, and melted butter. Whisk together until smooth.

Step 4

Pour the wet ingredients into the dry. Fold together with a spatula until all of the dry ingredients are incorporated. The batter should be very soft.

Step 5

Scoop the batter into a piping bag.

Step 6

Draw a circle 2 inches in diameter on a small piece of paper. Mark eight points on the circle, evenly spaced.

Step 7

Cut out fourteen 3”x3” squares of parchment paper.

Step 8

Place one piece of parchment paper over the paper with the circle. Use the piping bag to pipe dollops of batter on each of the eight dots, making a circle of eight balls. Pipe all of the donuts before starting to fry.

Step 9

Once the oil is hot, drop 2-3 donuts with the parchment paper into the hot oil. After about a minute, use tongs to remove the paper from the oil. Continue to cook 1 minute, then flip and cook another 1-2 minutes until golden brown.

Step 10

Remove from oil to a wire rack to drain and cool.

Step 11

Once the donuts have cooled for about 10 minutes, combine the powdered sugar, milk and vanilla bean paste in a small bowl. Whisk until smooth. Dip each donut into the glaze and return to the rack to dry.