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Ingredients

• ✓ mochiko
• water
• white sugar
• walnut
• egg white
• vegetable oil
• shrimp
• mayonnaise
• honey
• sweetened condensed milk

Instructions

1. 1 Gather all ingredients.
2. 2 Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
3. 3 Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
4. 4 Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.
5. 5 Remove with a slotted spoon and drain on paper towels.
6. 6 Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.
7. 7 Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

By Celia

Ingredients

• ✓ mochiko
• white sugar
• cornstarch
• salt
• egg
• green onion
• soy sauce
• sesame seed
• garlic
• chicken thigh
• vegetable oil

Instructions

1. 1 Mix sugar, mochiko, cornstarch, and salt together in a bowl.
2. 2 Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
3. 3 Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
4. 4 Fill a deep saucepan with 1 1/2 inches oil; heat over medium heat. Fry chicken strips in batches in hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Asia S

Ingredients

• ✓ mochiko
• powdered sugar
• baking powder
• butter
• coconut milk
• evaporated milk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
2. 2 Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
3. 3 Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
4. 4 Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

By Rachelle Zhang

Ingredients

• ✓ mochiko
• sweet rice flour
• white sugar
• instant lemon pudding mix
• baking powder
• milk
• butter
• egg
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk mochiko, sugar, pudding mix, and baking powder together in a bowl until combined. Whisk in milk until smooth with no lumps. Whisk in melted butter, then eggs, then lemon extract; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

By thecookingwimp

Ingredients

• ✓ mochiko
• white sugar
• baking powder
• cinnamon
• egg
• vanilla extract
• coconut milk
• evaporated milk
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
2. 2 Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
3. 3 Whisk eggs and vanilla extract together in a small bowl.
4. 4 Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
5. 5 Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
6. 6 Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

By AsianHawaiiGirl

Ingredients

• ✓ mochiko
• sweet white rice flour
• tapioca flour
• granulated sugar
• baking powder
• salt
• milk
• butter
• vanilla extract
• egg
• canola oil
• powdered sugar
• milk
• vanilla extract
• freeze dried fruit

Instructions

1. 1 Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).
2. 2 Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide.
3. 3 Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).
4. 4 Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.
5. 5 Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).
6. 6 Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.
7. 7 For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).
8. 8 Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.

By Keaton Larson