These are Filipino-style mochi donuts. Crispy, sweet, and crunchy on the outside, dense and chewy on the inside. This is an eggless, gluten-free, and, dairy-free donut made of pure glutinous rice flour and coconut.
Dust a plate or tray with 1 to 2 tablespoons of glutinous rice. Set aside.
Make the dough: In a large bowl, stir together the glutinous rice flour, coconut flakes, and salt. Pour coconut milk. Mix with your clean hands until a smooth dough is formed.
Dough consistency (note 2): If the dough is still sticky, add more glutinous rice flour. Do this in small increments, around 1 tablespoon at a time. Keep on kneading until it's soft and smooth. Don't add too much rice flour, or you'll end up with a dry and tough mochiko donut. If the dough is dry and hard to form into a ball, then add more coconut milk or water. Do this in increments as well, around 1 to 2 tablespoons.
Form into balls: Scoop about 1 tablespoon of the dough. Roll between your hands to form a smooth ball. Poke the center with a skewer stick to make a small hole (not all the way through). Repeat with the remaining dough. Place in the dusted tray and cover it with a clean cloth to prevent it from drying.
Heat oil in a frying pan. Test the oil with the stick end of a wooden spoon or a wooden chopstick. The oil is ready when bubbles form around.
Fry the dough in batches until golden brown. Transfer to a cooling rack or plate. Don't use paper towels at may stick.
Sugar Coating
Place sugar and water in a large pan. Bring to a simmer then lower the heat to medium. Stir vigorously until the liquid becomes thick and bubbly like syrup.
Lower the heat. Add the rice balls and toss until evenly coated and the sugar forms a thin glaze, almost a crust. The sugar will start to harden as it cools and that's normal.
Serve
Transfer to a wire rack or plate. Put into small wooden skewers around 3 to 4 pieces each stick. You can also serve as is or serve as is on a plate.
Video
Notes
Glutinous rice flour - Also known as sweet sticky rice flour or mochiko flour. You can buy this online or in most Asian grocery stores and supermarkets.
Coconut Milk - different kinds/brands of coconut milk have a different consistency. Thin coconut milk may produce a wet dough and thick coconut milk may produce a dry dough.
Shelf-life - These mochi donuts are best eaten on the day it's cooked and made. It doesn't store well as its texture can become quite dense and hard the longer it sits on your kitchen counter.
Nutrition: Per piece of mochi donut assuming it absorbs 1/2 teaspoon of oil. It is impossible for me to determine exactly how much oil is absorbed during frying.