If you’ve ever wanted to experience a donut that’s chewy, crispy, and absolutely addictive, then you’re in for a treat with this Mochi Doughnuts | Korean Chapssal Donuts Recipe. These delightful little rounds bring together the best of Korean glutinous rice flour magic and classic donut love to create a snack that’s fresh, fun, and utterly unique in texture. Whether you’re making them as a sweet breakfast treat or an afternoon pick-me-up, these doughnuts will quickly become one of your all-time favorites to bake and share.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an important role in making these mochi doughnuts delightfully chewy, perfectly golden, and full of flavor. From the glutinous rice flour that gives them their signature bounce to the cinnamon sugar coating for that classic sweet finish, every component is essential.
- 1 cup Glutinous Rice Flour: The star ingredient, it gives these donuts their distinctive chewy and soft texture that sets them apart.
- 2 tbsp All-Purpose Flour: Adds a bit of structure to keep the dough balls tender but not overly sticky.
- ¼ tsp Baking Soda: Helps the dough rise slightly, producing a lightness that balances the chewiness.
- 2 tbsp Sugar: Sweetens the dough gently so the outside cinnamon sugar sticks out perfectly.
- ½ tsp Salt: Enhances all the flavors and balances the sweetness beautifully.
- 1 tbsp Butter: Adds richness and moisture for a more luxurious bite.
- ½ cup Hot Water (or as needed): Brings the ingredients together and helps activate the glutinous rice flour’s unique properties.
- Refined Oil (for frying): Neutral oil is best for frying to get that crisp, golden outside without overpowering the flavors.
- ½ cup Caster Sugar (for coating): For the outer sweet crunch that perfectly complements the soft doughnut center.
- 2 tsp Ground Cinnamon (for coating): A fragrant twist that adds warmth and a pinch of spicy sweetness.
How to Make Mochi Doughnuts | Korean Chapssal Donuts Recipe
Step 1: Prepare Your Cinnamon Sugar Coating
Mix the caster sugar and ground cinnamon in a bowl until well combined. Set this aside as it will be the delicious coating that finishes off each doughnut with a sweet, spicy crunch. Preparing this first means you can easily roll the hot doughnuts in the mixture straight from the fryer.
Step 2: Mix the Dough Ingredients
In a large mixing bowl, add the glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Pour in the hot water gradually, stirring as you go, until the dough comes together in a slightly sticky mass. The warmth of the water activates the glutinous rice flour, giving these doughnuts their signature chewy texture.
Step 3: Knead and Shape the Dough Balls
Turn the dough out onto a clean surface and knead it for about 5 minutes until it feels smooth and elastic. This step is crucial for the perfect chewy bite. Once kneaded, divide the dough into equal small portions, then roll each into a smooth ball roughly the size of a large walnut.
Step 4: Fry the Mochi Doughnuts
Heat enough refined oil in a deep frying pot over medium-low heat until it reaches a gentle sizzle. Fry the dough balls in batches, cooking for about 3-5 minutes each until they turn a gorgeous golden brown and puff up slightly. Keep the heat moderate to allow the inside to cook through without burning the outside.
Step 5: Coat and Cool the Mochi Doughnuts
Remove the fried doughnuts with a slotted spoon and drain on paper towels briefly. While still warm, roll each doughnut in the cinnamon sugar mixture, ensuring every part is coated in that irresistible sweet and fragrant crust. Let them cool slightly, then serve right away for the best texture.
How to Serve Mochi Doughnuts | Korean Chapssal Donuts Recipe
Garnishes
While cinnamon sugar is the classic coating, you can jazz up your Mochi Doughnuts | Korean Chapssal Donuts Recipe with other toppings like powdered sugar, matcha powder, or even a drizzle of honey or chocolate glaze. Fresh fruit slices or a sprinkle of toasted sesame seeds also add an interesting texture and taste dimension.
Side Dishes
These chewy doughnuts pair wonderfully with warm drinks such as a cup of green tea, black coffee, or even a frothy latte. For a heartier snack or dessert spread, serve alongside fresh fruit salad or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
Creative Ways to Present
For a fun twist and great presentation, serve the Mochi Doughnuts | Korean Chapssal Donuts Recipe stacked on a pretty cake stand or arranged on a colorful plate sprinkled with extra cinnamon sugar. You could also thread them onto skewers for a playful party treat or create a DIY dipping sauce bar with chocolate, caramel, or strawberry sauces.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), store them in an airtight container at room temperature. They’re best eaten within one day to maintain their chewy texture and fresh flavor. Avoid refrigeration as it can toughen the dough.
Freezing
You can freeze cooked mochi doughnuts by placing them in a single layer on a baking sheet to freeze individually first, then transfer them to a zip-top freezer bag or container. Freeze for up to one month. When ready to eat, thaw at room temperature briefly before reheating.
Reheating
To bring back their delightful texture, reheat leftover or thawed Mochi Doughnuts | Korean Chapssal Donuts Recipe in a toaster oven or conventional oven at 325°F (160°C) for about 5-7 minutes. Avoid microwaving as that can make them chewy in a less pleasant way.
FAQs
Can I use regular rice flour instead of glutinous rice flour?
Regular rice flour does not have the sticky and elastic properties needed for that classic mochi texture, so it’s best to stick with glutinous rice flour for this recipe.
Is it possible to bake these instead of frying?
Baking mochi doughnuts is possible but they won’t achieve the same crisp exterior. Frying allows for that golden crust and chewy inside that makes these so special.
Can I make the dough ahead of time?
While you can prepare the dough in advance and keep it refrigerated for a few hours, it’s recommended to fry them fresh for the best texture and taste.
How do I get the perfect chewy texture?
The chewy texture comes from kneading the dough well and using glutinous rice flour combined with hot water. Also, frying at a moderate temperature ensures even cooking without drying out.
What can I do with leftover cinnamon sugar?
Leftover cinnamon sugar is great on toast, sprinkled on oatmeal, or even mixed into yogurt for a quick sweet boost.
Final Thoughts
Making Mochi Doughnuts | Korean Chapssal Donuts Recipe is such a joyful experience because it combines the best textures and flavors in a handheld treat that’s perfect for sharing. Once you get the hang of the simple dough and frying technique, you’ll find yourself craving these chewy delights more often than you expect. So why wait? Gather your ingredients, warm up that oil, and prepare to impress your taste buds with this unique Korean-inspired sweet!
Print
Mochi Doughnuts | Korean Chapssal Donuts Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Dessert, Snack
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
These Korean Chapssal Mochi Doughnuts are a delightful treat made from chewy glutinous rice flour dough, fried to a perfect golden brown and coated with a fragrant cinnamon sugar mix. Crispy on the outside and chewy inside, they make an irresistible snack or dessert that’s quick and easy to prepare.
Ingredients
Dough
- 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)
For Frying
- Refined Oil (for frying)
Coating
- ½ cup Caster Sugar
- 2 tsp Ground Cinnamon
Instructions
- Prepare Cinnamon Sugar Coating: In a bowl, mix the caster sugar and ground cinnamon thoroughly. Set aside to use later for coating the doughnuts once fried.
- Make Dough Mixture: In a mixing bowl, combine the glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Gradually pour in the hot water while stirring until the mixture becomes moistened and starts to come together.
- Knead the Dough: Knead the dough by hand for about 5 minutes until it becomes smooth and elastic. Then divide the dough into small equal portions and roll each into smooth balls.
- Heat Oil for Frying: Pour enough refined oil into a deep pot or deep fryer and heat it over medium-low heat. The oil should be hot enough to fry but not too hot to burn the doughnuts.
- Fry the Doughnuts: Carefully place the dough balls into the hot oil and fry for about 3 to 5 minutes, turning occasionally, until they turn a beautiful golden brown and are cooked through.
- Drain and Coat: Remove the doughnuts from the oil with a slotted spoon and place them on paper towels to drain excess oil. While they are still warm, roll or dip each doughnut into the cinnamon sugar mixture, coating evenly.
Notes
- Adjust the amount of hot water gradually; the dough should be soft but not sticky.
- Maintain medium-low heat to ensure the doughnuts cook through without burning externally.
- You can double the cinnamon sugar coating for extra sweetness and flavor.
- Serve the mochi doughnuts warm for the best chewy texture.
- These doughnuts are best eaten fresh but can be stored in an airtight container for up to a day.
