Adapted from Lady and Pups
These whimsically shaped pon de ring doughnuts easily pull apart so you can eat each chewy dough ball one by one. When handling the dough, it will be very sticky, but not to the point where you can’t get it off of your hands. Make sure there’s extra glutinous rice flour on hand.
- Combine the glutinous rice flour and whole milk and mix until incorporated. Microwave in 20-second intervals for up to one minute, until the mixture is an opaque white and the texture has some bounce to it (press your finger in it to test). Set aside and allow to cool.
- Combine the glutinous rice flour, whole milk, melted butter, sugar, egg, and baking powder in a stand mixer with a dough hook. (You can mix it by hand, but it will be very sticky).
- Add the starter dough and mix on low until just combined. Increase the speed to medium until thoroughly combined. Dough should be wet and sticky but should not stick to your hands.
- Scrape the dough onto a surface dusted with glutinous rice flour. Roll out the dough into a log, about ¾ inch thick. Using a dough scraper (or your hands), section off 1-inch pieces of dough and roll into balls.
- When all the dough balls are formed, arrange seven to eight in a ring form, adhering them with a bit of water. Place each completed pon de ring formation on top of squares of parchment paper (approximately cut to 5x5). Save a few spare dough balls to test the oil if you wish.
- Prepare the oil and pour about 1½ inches deep in a pot and bring to 330°F, then decrease heat to medium low. When the oil is ready, test a few loose doughnut balls if using. Drop a pon de ring (with the parchment paper attached) or two, without crowding. The parchment paper will easily detach after a few seconds, and you can remove with tongs. Fry on each side for three to four minutes, or until doughnuts are deeply golden, but not burnt. Allow to cool on a rack. Repeat with all doughnuts.
- To make the glaze, whisk the powdered sugar and matcha until combined. In a separate bowl, mix together melted butter and whole milk, then add to sugar-matcha mixture, and continue to whisk to combine. If the consistency is too thick, continue to drizzle a bit of milk until you reach the desired consistency. Dip one side of the pon de rings into the glaze and serve.
Tatiana Bautista is an assistant editor at TASTE.