- 16 oz mochiko rice flour or can substitute for any brand of glutinous rice flour
- 1 cup unsalted butter
- 2 cups sugar
- 1 (12-oz) can evaporated milk
- 4 eggs
- 2 tsp baking powder
- 2 tsp vanilla
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
Preheat oven to 350°F. Spray mini donut pans with pam spray. Cream the butter and sugar. Mix in the evaporated milk and eggs. Mix in the rice flour, baking powder and vanilla.
Pipe batter into mini donut pans. Bake for about 10 minutes.
While donuts are baking/cooling, make the ganache. Melt chocolate and heavy cream on stove or in microwave. Stir with spoon until smooth ganache forms (For microwave, place chocolate and cream in a microwave-safe bowl and heat for 30 seconds. Stir and mix. Heat for an additional 30 seconds and stir until smooth ganache forms). Place parchment paper underneath cooling racks. Dip donut tops in ganache and then place on cooling racks until set.