If you’ve ever found yourself dreaming of the perfect combination of chewy, sweet, and delightfully crisp, then I have something truly special for you: the Korean Mochi Doughnuts (Chapssal Donuts) Recipe. These little gems are the ultimate treat, blending the irresistibly chewy texture of mochi with the classic comfort of a doughnut, rolled in a fragrant cinnamon sugar coating that will have you coming back for more. Whether you’re a mochi fan or a doughnut lover, this recipe delivers a magical experience that’s as fun to make as it is to eat.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to create this amazing Korean Mochi Doughnuts (Chapssal Donuts) Recipe. Each item plays a crucial role in giving these doughnuts their signature chewy softness, light sweetness, and gorgeous golden color.
- Glutinous Rice Flour: The star ingredient that gives the doughnuts their unique chewy texture.
- All-Purpose Flour: Adds just enough structure to the dough for easy shaping and frying.
- Baking Soda: Helps the dough rise slightly, keeping it light and airy inside.
- Sugar: Sweetens the dough gently and balances the flavors.
- Salt: Enhances the overall flavor, making the sweetness pop.
- Butter: Adds richness and a lovely buttery note.
- Hot Water: Moistens and binds the dough together for perfect consistency.
- Refined Oil: For frying, providing a crisp exterior without overpowering flavor.
- Caster Sugar: Used for coating the doughnuts, giving them their sparkling sweetness.
- Ground Cinnamon: Mixed with sugar to add warmth and an irresistible aroma.
How to Make Korean Mochi Doughnuts (Chapssal Donuts) Recipe
Step 1: Prepare the Cinnamon Sugar Coating
Start by mixing the caster sugar and ground cinnamon in a bowl. This simple combination will become the irresistible outer layer of your doughnuts, offering a sweet and aromatic finish that perfectly complements the chewy interior.
Step 2: Combine the Dry Ingredients and Butter
In a large mixing bowl, gently mix the glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Each ingredient helps the dough come together, balancing texture and taste to make sure each bite is pure delight.
Step 3: Add Hot Water Gradually and Knead
Slowly pour in the hot water, stirring to moisten the mixture evenly. You want a soft but not sticky dough, so add the water carefully. Knead the dough for about 5 minutes until it’s smooth and elastic, which is when you know it’s ready to be shaped.
Step 4: Shape the Dough into Balls
Divide the dough into small, even portions and roll each one into a neat ball. This shaping step is fun and straightforward and sets the stage for those perfectly round, chewy doughnuts that everyone will adore.
Step 5: Fry to Golden Perfection
Heat your refined oil over medium-low heat in a deep frying pot. Carefully place the dough balls into the oil and fry for about 3 to 5 minutes. You’ll know they’re done when they turn a beautiful golden brown and float to the surface, crispy on the outside with a tender inside.
Step 6: Drain and Coat with Cinnamon Sugar
Once fried, remove the doughnuts with a slotted spoon and drain them on paper towels to get rid of any excess oil. While they’re still warm, toss them in the cinnamon sugar mixture you prepared earlier. This step ensures each bite has that perfect sweet crunch.
How to Serve Korean Mochi Doughnuts (Chapssal Donuts) Recipe
Garnishes
These doughnuts are delicious on their own, but adding a few light touches can elevate the experience. Consider sprinkling a little powdered sugar over the top or adding a light drizzle of honey or chocolate sauce for an extra decadent treat.
Side Dishes
Pair your Korean Mochi Doughnuts (Chapssal Donuts) Recipe with a cup of hot green tea or a latte to balance the sweetness. Fresh fruit like sliced strawberries or a simple bowl of berries can add a refreshing contrast to the chewy doughnuts.
Creative Ways to Present
For a fun twist, try stacking the doughnuts with layers of whipped cream and fresh fruit between them for a mochi doughnut cake. Alternatively, serve them in small paper bags or colorful boxes for a charming gift or party favor that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Korean Mochi Doughnuts (Chapssal Donuts) Recipe treats, store them in an airtight container at room temperature for up to two days. This keeps the doughnuts soft but prevents the coating from getting soggy.
Freezing
You can freeze these doughnuts by placing them in a single layer on a baking sheet to freeze initially, then transferring to a freezer-safe container or bag. They will keep well for up to a month, allowing you to enjoy these chewy delights whenever the craving strikes.
Reheating
To revive frozen or leftover doughnuts, gently warm them in an oven at 320°F (160°C) for about 5–7 minutes or until heated through. This method keeps the exterior crispy while bringing back that signature chewy texture inside.
FAQs
What makes Korean Mochi Doughnuts different from regular doughnuts?
Korean Mochi Doughnuts use glutinous rice flour, which gives them a unique chewy texture, unlike the fluffy or cakey feel of regular doughnuts. This chewy bite is what makes them so addictive and distinctive.
Can I substitute ingredients if I don’t have glutinous rice flour?
Glutinous rice flour is essential for achieving the proper chewy texture in this recipe. Using regular rice flour or other flours will change the texture significantly, so it’s best to get glutinous rice flour for authentic results.
Is frying the only way to cook these doughnuts?
Traditional Korean Mochi Doughnuts are deep-fried to get that perfect crispy outside and chewy inside. However, if you prefer a healthier option, pan-frying or baking can work but expect a different texture and less crispiness.
How do I know when the oil is at the right temperature for frying?
The oil should be warm enough to cause gentle bubbling around the dough balls but not so hot that they brown too quickly. Medium-low heat works well, and maintaining a consistent temperature will ensure even cooking.
Can I add flavors to the dough or coating?
Absolutely! You can infuse the dough with vanilla extract, matcha powder, or add cocoa for a chocolate twist. For coatings, try mixing in other spices like nutmeg or using different sugars for unique tastes.
Final Thoughts
I can’t encourage you enough to dive into this Korean Mochi Doughnuts (Chapssal Donuts) Recipe and experience the joy of making and savoring these chewy, sweet delights. They’re a wonderful treat to share with friends and family or to enjoy as your own little indulgence. Once you try them, I’m sure they’ll become a beloved favorite in your kitchen too!
Print
Korean Mochi Doughnuts (Chapssal Donuts) Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 doughnuts (approximately 8 servings)
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Description
This recipe for Korean Chapssal Donuts, or Mochi Doughnuts, offers a chewy, sweet treat made with glutinous rice flour. These unique donuts are fried to golden perfection and coated in a fragrant cinnamon sugar blend, combining crispy exterior with a tender, mochi-like texture inside. Perfect for a delightful snack or dessert, they are quick to prepare and fun to make at home.
Ingredients
Dough Ingredients
- 1 cup Glutinous Rice Flour
- 2 tbsp All-Purpose Flour
- ¼ tsp Baking Soda
- 2 tbsp Sugar
- ½ tsp Salt
- 1 tbsp Butter
- ½ cup Hot Water (or as needed)
Frying and Coating
- Refined Oil (for frying)
- ½ cup Caster Sugar (for coating)
- 2 tsp Ground Cinnamon (for coating)
Instructions
- Prepare the Cinnamon Sugar Coating: In a bowl, mix together the caster sugar and ground cinnamon thoroughly. Set this aside for coating the donuts after frying.
- Make the Dough: In a mixing bowl, combine the glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Gradually pour in the hot water, mixing continuously until the ingredients are moistened and form a dough.
- Knead the Dough: Knead the dough on a clean surface for about 5 minutes until it becomes smooth and pliable. Then divide the dough into small equal portions and roll each into a ball.
- Heat the Oil and Fry: Heat refined oil in a deep frying pot over medium-low heat. Once the oil is hot, carefully fry the dough balls for approximately 3-5 minutes, turning occasionally until they are evenly golden brown.
- Drain and Coat: Remove the fried doughnuts from the oil and place them on paper towels to drain excess oil. While still warm, roll each doughnut in the cinnamon sugar mixture until fully coated.
Notes
- Use medium-low heat to ensure the doughnuts cook through without burning the outside.
- Adjust hot water quantity as needed; dough should be soft but not sticky.
- Glutinous rice flour is essential for the chewy texture characteristic of mochi donuts.
- For best results, fry donuts in small batches to avoid crowding and reduce oil temperature drops.
- Serve warm for the best texture and flavor experience.
