For the Mochi donut
1 cup all-purpose flour (minus 1 tablespoon) 130 g
1 tablespoon corn starch 10g
3/4 cup glutinous rice flour 87g
1 tsp baking powder 4g
1/2 cup granulated sugar 100g
3.5 oz silken tofu
1 egg
2 tbsp water

Strawberry Glaze
4 oz White chocolate
1 drop pink food coloring optional
2 oz fresh strawberries

Matcha Glaze
4 oz White chocolate
1/4 cup Heavy Cream simmered
1 tsp Matcha powder

Nutella Glaze
3/4 cup powdered sugar
2 tbsp unsweetened cocoa powder
3 tbsp milk
3 tbsp Nutella

Instructions
1. In a large bowl, sift together 1 cup minus 1 tablespoon of all-purpose flour, 1 tablespoon cornstarch, 3/4 cup glutinous rice flour, 1 tsp baking powder, and 1/2 cup granulated sugar. Then set it aside.
2. In a separate bowl, press 3.5 oz of silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up.
3. Now add in 1 large egg and 2 tbsp of water. Using a whisk, mix just to combine.
4. Now add the egg and tofu mixture to the flour mixture and combine using a spatula.
5. Once the dough begins to take shape, you can begin working it together using your clean hands.
6. Now form the dough into little balls about 7 grams each. You should get a total of about 64 tiny balls. You will want to use a kitchen scale for this step.
7. Now cut 8 (5×5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut.
8. Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325-350 degrees Fahrenheit. It’s best to use an instant-read thermometer to get the perfect oil temperature for donuts. Make sure the oil isn’t too hot or it will burn the donuts and leave them raw in the center. Having too low of heat will overcook them and make them dry.
9. Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time. You don’t want to overcrowd the pot.
10. After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard. Once the donuts have browned on one side, flip them over and fry for another minute.
11. Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil.

Make the strawberry glaze
Meanwhile, make the strawberry glaze by melting 4 oz of white baking chips in a microwave-safe bowl. Then add 1 drop of pink food coloring and 2 oz of fresh strawberries and blend them in using an emersion blender. You can make this in a regular blender too. Make sure your strawberries are not too cold or you can seize up your chocolate. If they are straight out of the fridge just heat them up in the microwave for about 10 seconds. Now dip the donuts into the glaze and transfer to a cooling rack to set.

Make the matcha glaze
To make the match glaze: add 1/4 cup of hot simmered heavy cream to 4 ounces of white chocolate chips. Mix until smooth, then whisk in 1 tsp of matcha powder. Mix again and dip a few donuts in the match glaze.

Make the Nutella glaze
For the Chocolate Nutella glaze, sift 3/4 cup powdered sugar and 2 tbsp unsweetened cocoa powder into a bowl. Then whisk in 3 tbsp warm milk, and 3 tbsp Nutella. Dip the donuts and let them set.

https://simplyhomecooked.com/best-mochi-donuts-recipe/?fbclid=IwAR21OYqeQG0NnaRXzvYNHurKRgDxT12ILSeojyO6tcCI0aOVTHBtGaFOSQU#recipe