• In one bowl, sift the glutinous rice flour, cake flour, sugar, and baking powder.
• In a second bowl, press the silken through a fine-meshed sieve with a rubber spatula. Make sure to scrape the bottom to extract all the tofu.
• Combine the flour mixture and the tofu together. Mix with a rubber spatula or wooden spoon. It will seem quite dry at first, but keep going. You can help it along by kneading it lightly until a sticky dough forms.
• Using a food scale, weigh 7 grams of dough and round into a ball. If it's too sticky , you can wet your hands lightly with water. Place on a sheet tray lined with parchment paper or baking mat.
• Cut parchment paper into 4" squares. You need at least 6. Arrange eight balls into a circle and push them together to stick them together. This will make sure they don't unstick when frying.
• In a sturdy pot, pour 2 inches of oil in and heat to 325°F-350°F. Any higher and the outside will burn and the inside will be raw dough. Any lower and it will be dry and crackly.
• Place the donut ring, parchment paper and all in. After 3 minutes, carefully flip and remove the parchment paper. Cook for another 3 minutes until golden. Take out with a slotted spoon and lay on a paper toweled lined sheet tray to remove excess oil.
• Let cool before glazing.

Glazing

• With any glaze you choose, sift the powdered sugar and any other dry ingredients into a bowl. Add all the other ingredients and mix throughly until homogenous.
• Dip the cooled mochi donut in and let rest on a wire rack until set. Then dig in.