In a large mixing bowl combine the dry ingredients: mochiko flour, tapioca starch, baking powder, and salt then mix.

In a separate large mixing bowl, cream the white granulated sugar and vegetable shortening until incorporated. Add the egg and mix thoroughly. Add ⅔ of the milk and stir until combined. Reserve the other ⅓ of the milk to adjust consistency later.

Sift HALF the dry ingredients into the liquid bowl. Use a spatula to mix. Repeat with the second half of dry ingredients and stir again.

Check the consistency: The batter should have a 'drop batter' consistency. If it is too thick, add some or all of the reserved milk and mix to combine.

Let the batter rest on the counter for 30 minutes.

Cut parchment paper into 3 x 3 inch squares and create a template of a 2 ½ inch circle to pipe the dough.

Add a size 808 piping tip into a piping bag. Fill the piping bag with donut dough.

Squeeze out about 1 teaspoon of dough on each dot on the parchment paper to create an 8-ring donut. Repeat until you do all 8 dots.

Add at least 2 inches of neutral cooking oil in a pot over medium-high heat and preheat to 350 ℉.

Lower one parchment paper of donuts into the heated oil, being careful not to crowd the donuts.

After about 30 seconds, use tongs to remove the parchment and turn the donut around in the oil. Continue to cook until light brown.

Transfer the donut onto a paper towel-lined rack over a sheet pan. Repeat with all donuts.

For the vanilla bean glaze, combine powdered sugar, whole milk, and vanilla bean paste in a bowl with a whisk and adjust thickness as needed.

For the strawberry glaze, combine powdered sugar, whole milk, and strawberry preserves or jam in a bowl with a whisk and adjust thickness as needed.

Dip a fresh donut into a glaze and place it back on the cooling rack without paper towel. Let it rest for 1 minute.

Serve immediately.