If you adore chewy, tender doughnuts with a fun twist, you are going to fall head over heels for the Mochi Doughnuts | Korean Chapssal Donuts Recipe. These delightful treats combine the unique texture of glutinous rice flour with the warmth of cinnamon sugar, resulting in a pastry that’s crispy on the outside yet irresistibly soft and chewy on the inside. Whether you enjoy them as an afternoon snack or a special breakfast treat, these mochi doughnuts will bring a fresh burst of flavor and texture that’s unlike any traditional doughnut you’ve tried before.
Ingredients You’ll Need
Getting ready to make Mochi Doughnuts | Korean Chapssal Donuts Recipe is a breeze because the ingredients list is simple yet thoughtfully curated to give you perfect texture, flavor, and the signature chewiness that makes these doughnuts truly special.
- Glutinous Rice Flour: The star ingredient that creates the chewy, mochi-like texture distinct from regular doughnuts.
- All-Purpose Flour: Gives structure and balance to the dough for the right bite.
- Baking Soda: Helps with gentle leavening, giving a lightness without compromising chewiness.
- Sugar: Adds just the right touch of sweetness to the dough itself.
- Salt: Enhances all the flavors and balances the sweetness.
- Butter: Brings richness and moisture to keep the dough luscious.
- Hot Water: Softens the dough and aids in bringing everything together smoothly.
- Refined Oil: Essential for frying, providing a crisp golden exterior without overpowering the dough’s flavor.
- Caster Sugar: Used for coating; it adds an irresistible sweet crunch.
- Ground Cinnamon: Mixed into the coating for a warm, aromatic finish.
How to Make Mochi Doughnuts | Korean Chapssal Donuts Recipe
Step 1: Prepare the Cinnamon Sugar Coating
Before diving into the dough, start by mixing the caster sugar and ground cinnamon in a small bowl. This fragrant, sweet-spicy blend will be your doughnuts’ beautiful final touch once they come out of the fryer. Set it aside and get ready to coat your golden beauties!
Step 2: Mix the Dry Ingredients and Butter
In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. The butter needs to be soft enough to incorporate smoothly, ensuring the dough stays tender rather than dry or crumbly. This blend is the foundation that will give your mochi doughnuts that perfect chewy texture.
Step 3: Add Hot Water and Knead
Gradually pour in the hot water while mixing the dough together. The warmth helps the dough components bind better, making it easier to knead. Knead the dough for about 5 minutes until it is smooth, pliable, and no longer sticky. A good knead here means doughnuts that are light yet satisfyingly chewy with every bite.
Step 4: Shape the Dough Balls
Divide your dough into even small portions and roll each into a smooth ball. This step is simple but important—you want uniform sizes for even frying and that signature doughnut shape. These balls will puff up slightly and turn beautifully golden as they cook.
Step 5: Fry to Golden Perfection
Heat the refined oil in a deep pot over medium-low heat to maintain control so that the doughnuts cook thoroughly without burning. Gently drop the dough balls in, frying them for about 3-5 minutes, turning occasionally to ensure all sides develop a crispy, golden-brown crust while keeping the interior chewy and soft.
Step 6: Drain and Coat
Once fried, transfer the doughnuts to paper towels to drain excess oil. While still warm, toss them in your cinnamon sugar mixture. The warmth helps the coating stick perfectly, adding a nice crunch and burst of aromatic sweetness that makes these doughnuts incredibly addictive.
How to Serve Mochi Doughnuts | Korean Chapssal Donuts Recipe
Garnishes
The classic cinnamon-sugar coating is stunning on its own, but you can jazz up your mochi doughnuts by dusting a bit of powdered sugar or drizzling melted chocolate for a decadent touch. Fresh fruit slices like strawberries or mango make a bright, juicy contrast that complements the doughnuts’ chewy texture beautifully.
Side Dishes
Mochi doughnuts pair wonderfully with a warm cup of green tea or coffee, which cuts through the sweetness and highlights the unique flavors. For a brunch option, serve alongside fresh yogurt or a light fruit salad for a balanced meal that’s both indulgent and refreshing.
Creative Ways to Present
Try stacking a few doughnuts on a pretty plate or threading them on a skewer for a fun, party-ready presentation. You could even sandwich them with sweet red bean paste or cream for an exciting twist that pays homage to classic Korean flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover mochi doughnuts in an airtight container at room temperature for up to 2 days. They tend to be best fresh but will maintain their chewiness if protected from moisture and air.
Freezing
If you want to keep your mochi doughnuts longer, freezing is a great option. Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months without losing their delicious texture.
Reheating
For the best experience, reheat frozen or refrigerated mochi doughnuts in a toaster oven or conventional oven at low heat to revive their crispy exterior and tender chewiness inside. Avoid microwaving as it can make them gummy or tough.
FAQs
What is the difference between mochi doughnuts and regular doughnuts?
Mochi doughnuts use glutinous rice flour instead of just wheat flour, giving them a unique chewy and stretchy texture, unlike the typical airy softness of regular doughnuts.
Can I use regular rice flour instead of glutinous rice flour?
Regular rice flour lacks the sticky, elastic quality of glutinous rice flour, so it won’t provide the characteristic chewiness essential to this recipe.
Is it necessary to use hot water when making the dough?
Yes, hot water helps the glutinous rice flour and other ingredients bind together smoothly, making the dough more pliable and easier to knead.
Can I bake these doughnuts instead of frying?
While it’s possible to bake them, frying creates the signature crispy outside with a chewy inside, which baking alone won’t replicate as effectively.
How can I make these doughnuts vegan?
You can swap butter for a plant-based alternative and use any neutral oil for frying to keep this recipe vegan-friendly without sacrificing texture or flavor.
Final Thoughts
I hope you are as excited as I am to try this Mochi Doughnuts | Korean Chapssal Donuts Recipe in your own kitchen. It’s a fantastic way to enjoy something sweet and comforting with a fresh twist on a classic favorite. Once you taste that chewy, golden exterior paired with the fragrant cinnamon sugar, you’ll understand why these little treats have won my heart—and will probably win yours too!
Print
Mochi Doughnuts | Korean Chapssal Donuts Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
These Korean Chapssal Mochi Doughnuts are chewy, soft, and coated with a sweet cinnamon sugar blend, making them a delightful treat. Made with glutinous rice flour, they offer a unique texture compared to traditional doughnuts, and are deep-fried to golden perfection.
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
- Refined Oil (for frying)
Coating
- ½ cup Caster Sugar
- 2 tsp Ground Cinnamon
Instructions
- Prepare Cinnamon Sugar Coating: In a small bowl, thoroughly mix the caster sugar and ground cinnamon. Set this aside to use later for coating the doughnuts after frying.
- Mix Dry Ingredients and Butter: In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Stir to evenly distribute all ingredients.
- Add Hot Water to Form Dough: Gradually pour in the hot water, mixing continuously until the mixture becomes moistened and starts coming together into a dough.
- Knead the Dough: Knead the dough on a clean surface for about 5 minutes until it becomes smooth and elastic. Then, divide the dough into small equal portions and roll each into a ball shape.
- Heat Oil for Frying: Pour refined oil into a deep frying pot and heat it over medium-low heat. Ensure the oil reaches approximately 320°F (160°C) for optimal frying without burning.
- Fry the Dough Balls: Carefully place the dough balls into the hot oil, frying them for 3-5 minutes each or until they turn a golden brown color and are cooked through.
- Drain and Coat: Remove the fried doughnuts with a slotted spoon and drain on paper towels to remove excess oil. While still warm, roll each doughnut in the prepared cinnamon sugar mixture to coat evenly.
- Serve and Enjoy: Allow the mochi doughnuts to cool slightly before serving to enjoy their chewy texture and sweet, fragrant coating.
Notes
- Adjust water quantity as needed to achieve a smooth, pliable dough consistency.
- Maintain a medium-low frying temperature to ensure even cooking without burning the doughnuts.
- Use glutinous rice flour specifically for the signature chewy texture of these mochi doughnuts.
- For a different flavor, try coating with other spices or dipping sauces.
- Best enjoyed fresh but can be stored in an airtight container for up to 1 day.
