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
Scale
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.
