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Mix ¼ cup of sticky rice flour and 2 tbsp of whole milk together in a microwave-proof bowl. Microwave on high for 50 ~ 60 seconds until the dough is cooked through, which will look opaque and feel very 'bouncy'. Set aside to cool for 5 min.
Add 1 ¾ cup of sticky rice flour, ½ cup of milk, melted butter, granulated sugar, egg and baking powder in a stand-mixer bowl with dough-hook. Knead until the starter dough has completely blended into the mixture.
Scrape the dough onto a surface that's dusted more sticky rice flour. Roll it into ½" thick. Cut donuts out with a well-floured cutter.
Add enough canola oil to a frying-pot to reach 1 ½" deep. Fry the donuts until puffed up and golden brown. Transfer to a cooling rack to drain.
Mix melted unsalted butter with powdered sugar and vanilla extract. Add hot water to bring it to a desired glaze-consistency. Dip one side of the donuts into the glaze and serve within a few hours.