Make the starter dough: Add the mochiko to a small pot along with the coconut milk over medium-low heat, stirring constantly until the dough feels spring-y and looks similar to the photo above. Set it aside to cool for 5 minutes.
Add the cooled starter dough and all of the doughnut ingredients to a stand mixer bowl with the dough hook. Mix everything on low until it looks like the dough is starting to come together. Turn up the speed to medium and mix until everything has come together and it doesn’t stick to the finger.
Add about 3 inches of vegetable oil to your frying pan and turn the heat to medium-low.
Rub a thin coat of vegetable oil onto your hands. Roll the dough out into .75 oz balls and drop them carefully into the oil. Turn them over when they start to brown (about 2 minutes on each side).
Transfer to a paper towel-lined cooling rack to cool.
Dust with powdered sugar and serve alongside an assortment of jams.
plantook 