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A popular street food, these mochi doughnuts are crisp on the outside and fluffy on the inside.
1 ¼ cups glutinous sweet rice flour
¼ cup sugar
¼ tsp salt
1 tsp baking powder
1 Tbsp butter
½ cup and 1 Tbsp hot water
1.) Combine all ingredients for dough except hot water and mix well.
2.) Slowly add hot water and keep mixing with a spatula.
It should look really wet.
Cover and set aside for 1 to 2 hours.
3.) Mix dough again with a spatula.
Dough should be more formed now.
4.) Brush a thin layer of oil on a cookie sheet.
Heat frying oil to 350ºF over high heat.
5.) Meanwhile, divide dough into 14–16 little doughnuts.
Roll them with the palms of your hands and place on oiled cookie sheet.
6.) Place doughnuts one by one into hot oil, about 4–6 at a time.
They will increase in size, so do not crowd pot.
As soon as doughs puffed up, turn off heat and keep frying until fully cooked and golden, about 3–4 minutes.
Continue to rotate evenly in oil to ensure even cooking.
7.) Remove from pan, drain excess oil and roll in sugar.
Repeat with remaining ingredients.
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