Whole milk: Brings the dough together and keeps the donuts moist. Egg + extra egg yolk: The egg and extra yolk add fat, flavor, and structure to the dough. This means there's no need to prove the dough and all of the rising happens as soon as the donuts are cooked. Baking powder: Like cake donuts, mochi donuts are leavened with baking powder instead of yeast. While it doesn't actually contain gluten, the high starch content of the rice makes it a strong binding ingredient that gives the dough an elastic, glue-like texture. Glutinous rice flour: Also known as sweet rice flour, glutinous rice flour is made from ground short-grain sticky white rice. It's sold at most grocery stores in the baking aisle. Tapioca flour: Also called tapioca starch, tapioca flour is a gluten-free alternative to wheat starch that gives the donuts a light, fluffy texture. They are typically deep-fried, but you can bake them if you'd prefer! Like cake donuts, the dough for mochi donuts is leavened with baking powder instead of yeast, which means there's no waiting for the dough to rise before baking or deep frying. The dough for the donuts is usually rolled into tiny balls that are connected to form an 8-ring circle. The donuts are made with sticky rice flour, which gives them a bouncy, chewy texture, and tapioca flour, which makes them light and cake-like. If you're familiar with mochi ice cream, mochi is the elastic coating surrounding the ice cream. Mochi (mow-chee) donuts (aka pon de ring) are a cross between American cake donuts and Japanese mochi. Top them with an easy glaze and fall into mochi heaven! The sticky rice flour gives them the best fluffy, chewy centers, and deep-frying makes them perfectly crisp and golden brown. Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).Mochi donuts are adorable ring-shaped donuts that are a cross between American donuts and Japanese mochi. Separate the balls with greased scissors, or with chopsticks =P. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky. 
To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate.Knead for about 7~10 minutes, or to the consistency (chewiness) you want. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. While the mochi is still warm, start kneading.
Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/).Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).While mixing with a spoon or small stiff spatula, pour in the boiling water.In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
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