Mix the dry ingredients in your stand mixer or by hand using a whisk; flour, salt, baking powder, tapioca flour for a minute or two until combined.

Mix in the egg.

Start adding water to the mixture slowly while the mixer is on. First, the mixture might separate but keep your mixer on, and the dough will come together.

Take a small amount of dough and start to form a ball with your hands. Stop adding water as soon as the dough is not crumbly and you are able to form a ball.

Once you are happy with the consistency of the dough, knead it with the palm of your hand for a minute.

Cut 10 pieces of 10cm x 10cm / 4inches x 4inches square shape baking papers.

Using a Digital scale form the dough into little balls about 7g each. I suggest working with very slightly wet hands so it won’t stick to your hands.

Place 8 balls in a ring shape in a way that they are touching each other.

Once all the donut rings are ready (should be 10 all together), heat vegetable oil in a saucepan to 170-180C / 338-356F.

Place 2-3 donuts into the oil with the parchment paper on them. Flip the donuts after about 30 seconds and remove the parchment paper. Fry the donuts for 1-2 minutes on each side, or until golden brown.

Remove the donuts once they are golden brown onto a plate with paper towel on it.

Using a thermometer check the temperature of the oil every now and then and adjust the heat if necessary. It is very important that the oil temperature is correct in order to not burn the donuts or not bake them too oily.

Let the donuts come to room temperature before glazing.

Chop chocolate into small pieces, or use Callebaut White Chocolate (callets).

Semi melt chocolate in the microwave.

Hand blend strawberry into puree.

Heat cream and strawberry mixture in a saucepan over medium heat just until simmering.

Pour warm cream mixture over chocolate, let them set for a minute until chocolate gently melts then stir or blend together.

Stir in butter until fully incorporated.

Use once glaze cooled to about 27C / 81F.

Chop chocolate into small pieces, or use Callebaut White Chocolate (callets).

Semi melt chocolate in the microwave.

Heat cream with matcha powder over medium heat just until simmering.

Pour warm cream over chocolate, let them sit for a minute until chocolate gently melts then stir or blend together.

Stir in butter until fully incorporated.

Use once glaze cooled to about 27C / 81F.

Chop chocolate into small pieces, or use Callebaut Dark Chocolate (callets).

Semi melt chocolate in the microwave.

Heat cream with matcha powder over medium heat just until simmering.

Pour warm cream over chocolate, let them sit for a minute until chocolate gently melts then stir or blend together.

Stir in butter until fully incorporated.

Use once glaze cooled to about 27C / 81F.

Before glazing the donuts make sure donuts are room temperature and the glaze is on the right temp (27C / 81F).

Hold the donut with your fingers and dip it into the glaze. Move the donut a bit for a few seconds, then carefully remove it from the glaze.

While still holding the donut with your fingers (facing down), carefully remove any excess glaze from it with the help of your fingers on your other hand.

Let the glaze fully set on room temp or in case your kitchen is too warm, place it into the fridge.

Gently melt white chocolate in the microwave stirring every 30 seconds.

Move melted white chocolate into a piping bag, make a very small hole on the piping bag and decorate each donut.

Make sure chocolate is not too runny, neither too solid, try the decoration first on a plate.

Use freeze dried strawberries and gold dust for further decoration.

The mochi donuts are the best served fresh. If desired, can be stored in an airtight container either at room temperature for a few days.