In a large mixing bowl, whisk together glutinous rice flour, granulated sugar, baking powder, and salt until well-combined.

In a separate bowl, mix whole milk, melted unsalted butter, and large egg until smooth.

Pour the wet mixture into the dry ingredients, stirring until a smooth batter forms.

Heat vegetable oil in a deep saucepan over medium heat until it reaches 350°F (175°C).

Fill a piping bag with batter and pipe donuts into the hot oil, frying for 3-4 minutes each.

Remove donuts from oil and place on a cooling rack lined with paper towels.

In a small bowl, mix strawberry puree with powdered sugar until smooth.

Dip each cooled donut into the glaze and place on a cooling rack to set.

Once set, serve warm or at room temperature.