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
Scale
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.
