1. For the jams, if you can purchase good quality jams, go with that. I receive homemade jam from family and friends throughout the year and always have a few bottle already in my fridge. To make a jam for dipping, I just put about a cup of jam into a blender or food processor and pulse until smooth. The smoother consistency makes it easier to eat when you dip the donuts later.
2. Make the starter dough: Add the mochiko to a small pot along with the coconut milk over medium-low heat, stirring constantly until the dough feels spring-y and looks similar to the photo above. Set it aside to cool for 5 minutes.
3. To make the doughnut dough: Add the cooled starter dough and all of the doughnut ingredients to a stand mixer bowl with the dough hook. Mix everything on low until it looks like the dough is starting to come together. Turn up the speed to medium and mix until everything has come together. It will still appear a bit sticky. Touch it lightly to test it- if it doesn’t stick to your finger, it’s ready.
4. Add about 3 inches of vegetable oil to your frying pan and turn the heat to medium-low. To test if the oil is hot enough, insert the end of a wooden spoon or uncoated wooden chopstick into the oil. If the oil starts to steadily bubble around it, it’s ready. If the oil is bubbling really vigorously, it’s too hot. If you want to be super precise, around 350◦F is ideal.
5. Rub a thin coat of vegetable oil onto your hands. Roll the dough out into .75 oz balls and drop them carefully into the oil. When they start to brown (about 2 minutes on each side), use heat-safe tongs or chopsticks to turn them over. Transfer to a paper towel-lined cooling rack to cool.
6. Dust with powdered sugar and serve alongside an assortment of jams.