Mochi Doughnuts

1. Heat 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer registers 340˚ F to 350˚ F. Whisk together 1/2 cup each glutinous rice flour and milk in a medium microwave-safe bowl. Microwave 1 minute (it will have a jelly-like consistency). Stir the mixture. If any parts are still liquid, microwave again in 20- to 30-second intervals.
2. Whisk the remaining 1 1/4 cups glutinous rice flour, the tapioca flour, granulated sugar, all-purpose flour, baking powder and salt in a large bowl. Whisk the remaining 1/2 cup milk, the melted butter, eggs and vanilla in another bowl. Add the milk mixture to the flour mixture; beat with a mixer on medium speed until combined, 1 minute.
3. Scrape the microwaved rice flour paste into the mixer bowl. Beat on medium-high speed until combined, about 2 minutes, scraping down the sides of the bowl as needed. The dough should have a thick, pipable consistency.
4. Transfer the dough to a piping bag fitted with a large round tip. Cut twelve 4-inch squares of parchment and trace a 3-inch circle on each one (use a cookie cutter or the bottom of a 3-inch glass). Put a pair of kitchen shears in a cup of water. Flip the parchment squares over (so you’re not piping on the written side) and, using the circles as a guide, pipe eight 1-inch mounds on each parchment square in a ring shape with the mounds touching; use the damp shears to cut the dough from the piping bag. Pat down any peaks with a slightly damp finger.
5. Carefully submerge 2 or 3 doughnuts parchment-side down in the hot oil; they will slowly float to the top. After 30 seconds, flip the doughnuts. Continue frying, flipping periodically, until evenly golden brown and crisp on both sides, another 3 1/2 to 4 minutes. Once the parchment loosens during frying, remove it with tongs. Transfer the doughnuts to a paper towel–lined baking sheet to drain. Make one of the glazes at right (or make a half batch of each) and decorate the doughnuts. Let set, about 15 minutes.

Passion Fruit Glaze:

1. Whisk the confectioners’ sugar, passion fruit pulp and a pinch of salt in a medium bowl. The glaze should be thick; if it’s too stiff, add more passion fruit pulp, 1 teaspoon at a time. Dip the tops of the doughnuts in the glaze, letting the excess drip off. Place on a rack and top with lime zest.

Strawberry Glaze:

1. Grind the strawberries in a mini food processor or spice grinder. Transfer to a medium bowl. Add confectioners’ sugar, milk, vanilla and a pinch of salt; whisk. The glaze should be thick; if it’s too stiff, add more milk, 1 teaspoon at a time. Dip the tops of the doughnuts in the glaze, letting the excess drip off. Place on a rack and top with crushed freeze-dried strawberries.