In a large mixing bowl combine the dry ingredients, the 150 g mochiko flour, 115 g tapioca starch, 8 g baking powder, and .8 g salt then mix.

In a separate large mixing bowl, cream the 75 g white granulated sugar and 24 g vegetable shortening until incorporated. Add 1 large egg and mix thoroughly. Add ⅔ of the milk and stir until combined. Reserve the other ⅓ of the milk to adjust consistency later.

Sift HALF the dry ingredients into the liquid bowl. Use a spatula to mix the ingredients. Repeat with the second half of dry ingredients and stir again.

The batter should have a “drop batter” consistency. If your batter is too thick, add some or all of the milk we set aside earlier and mix to combine.

Let the batter rest on the counter for 30 minutes so the flour and rest and hydrate.

Cut parchment paper into 3 x 3 inch squares. Create a template of a 2 ½ inch circle on a plain piece of paper and tape it to the table. Make 8 dots evenly spaced on the circle.

Add a size 808 piping tip into a piping bag. Fill the piping bag with donut dough and squeeze the opening until the dough comes out of the tip.

Squeeze out about 1 teaspoon of dough on each dot on the parchment paper. Use a paring knife or butter knife to slice off the dough for a clean cut. Repeat until you do all 8 dots. You should have an 8-ring donut.

Add at least 2 inches of neutral cooking oil in a heavy bottomed pot over medium-high heat. Preheat the oil to 350 ℉.

Carefully lower one parchment paper of donut down into the heated oil. My 3 ½ quart pot can fit two donuts per batch.

After about 30 seconds, use tongs to remove the parchment, it should easily come off. Gently press the donut into the oil.

Use the strainer to transfer the donut onto a paper towel-lined rack over a sheet pan. Repeat with all the donuts.

Vanilla bean: Combine 120 g powdered sugar, 48 g whole milk, and ½ teaspoon vanilla bean paste in a bowl with a whisk. Adjust thickness.

Strawberry: Combine 120 g powdered sugar, 32 g whole milk, and 1 teaspoon strawberry preserves or jam in a bowl with a whisk. Adjust thickness.

Take one fresh donut and dip it into a glaze. Let it rest for 1 minute to allow the glaze to harden.

Serve immediately.