Rose Mochi Donuts

1.In a mixing bowl, combine glutinous rice flour, granulated sugar, baking powder, and salt. Mix well to ensure even distribution of dry ingredients.

2.In a separate bowl, whisk together coconut milk, water, and rose water until well combined.

3.Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms. The mixture should be thick but pourable.

4.Cover the bowl with plastic wrap and let it rest for about 10 minutes to allow the flour to hydrate.

5.While the batter is resting, heat vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).

6.Once the batter has rested, use a spoon or a small ice cream scoop to drop small rounds of batter into the hot oil, being careful not to overcrowd the pan.

7.Fry the donuts for about 2-3 minutes on each side, or until they turn golden brown and puffed up. Use a slotted spoon to remove them from the oil and drain on paper towels.

8.Once all donuts are fried, dust them lightly with cornstarch to prevent sticking, then roll them in powdered sugar for sweetness.

9.To serve, arrange the donuts on a platter and garnish with edible rose petals for an elegant touch.