Directions for maple glaze: In a small saucepan over low heat, melt the butter and maple syrup, whisking occasionally. Remove from the heat.
Add in the powdered sugar while continuing to stir.
Dip the donuts one by one.
Note: this glaze dries very quickly so stir every time you dip the donuts or you can place it back over low heat as you dip
Directions for mochi donuts: Whisk mochi flour, baking soda and salt in a bowl. Set aside.
In another bowl, whisk butter, instant coconut milk, brown sugar, eggs, and vanilla extract.
Add the mochi flour mixture gradually while continuing to stir with the whisk until it is smooth and thick.
Fill in a pastry bag or a large ziplock bag with the batter and squeeze to one corner. Cut the end and fill the donut pan, that has been greased and sprinkled with flour, with batter just below the rim.
Bake in preheated 350F / 175C oven for 30-32 minutes.
Remove from the oven. Let it cool before moving it to the cooling rack. Dip the donuts in the glaze (I made it double glaze. 2x dip). Garnish with the almonds. Yum