If you’ve ever dreamed of a treat that perfectly balances chewy, fluffy, and sweet textures, let me introduce you to the delightful world of Mochi Doughnuts | Korean Chapssal Donuts Recipe. These little gems bring the unique chewiness of glutinous rice flour into a charming, bite-sized donut form, dusted with a fragrant cinnamon sugar coating. It’s a simple yet addictive recipe that combines Korean culinary tradition with a fun twist on a classic favorite. Whether you’re serving them for breakfast, an afternoon snack, or even dessert, these mochi doughnuts never fail to surprise with their light but satisfyingly elastic crumb and the warm spices that make each bite memorable.
Ingredients You’ll Need
The magic of these Mochi Doughnuts | Korean Chapssal Donuts Recipe lies in the simplicity and quality of the ingredients. Each one plays a critical role in giving the donut its chewy texture, sweet flavor, and beautiful golden color.
- Glutinous Rice Flour: This is the star ingredient for that signature chewy texture that sets these doughnuts apart.
- All-Purpose Flour: Adds structure and balances the mochi’s softness for the perfect bite.
- Baking Soda: Helps the dough rise slightly and adds lightness to the texture.
- Sugar: Sweetens the dough gently, enhancing the flavors without overpowering.
- Salt: Elevates the overall flavor profile and balances the sweetness.
- Butter: Adds richness and a hint of indulgent depth to the dough.
- Hot Water: Brings the dough together with just the right moisture to knead smoothly.
- Refined Oil: For frying, ensuring the doughnuts come out golden and crisp on the outside.
- Caster Sugar: Used in the coating to add a fine, sweet crunch.
- Ground Cinnamon: Mixed into the sugar coating for a fragrant, warm spice note.
How to Make Mochi Doughnuts | Korean Chapssal Donuts Recipe
Step 1: Prepare the Cinnamon Sugar Coating
Start by mixing caster sugar and ground cinnamon in a small bowl. This simple blend is what gives your mochi doughnuts that irresistible sweet-spicy finishing touch. Set it aside for later, so it’s ready right after frying.
Step 2: Combine the Dry Ingredients and Butter
In a large mixing bowl, blend together the glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Breaking down the butter in with the dry ingredients helps distribute its richness evenly through the dough.
Step 3: Add Hot Water and Knead the Dough
Pour in the hot water gradually, stirring as you go, until the mixture comes together into a slightly sticky dough. Knead it on a clean surface for about five minutes until smooth and elastic. This developing texture is the heart of the doughnuts’ chewiness. Then, divide the dough into small portions and roll each into a ball — this size ensures perfect frying and serving portions.
Step 4: Fry Until Golden
Heat refined oil in a deep frying pot over medium-low heat to avoid burning the doughnuts before they cook through. Gently drop your dough balls into the hot oil and fry them for 3 to 5 minutes, turning occasionally until they puff up and turn a beautiful golden brown. This frying technique crisps the exterior while keeping the inside wonderfully chewy.
Step 5: Drain and Coat with Cinnamon Sugar
Carefully remove the fried doughnuts from the oil and let them drain on paper towels to soak up any excess oil. While still warm, toss them in the cinnamon and sugar mixture. This step lets the particles stick perfectly to the surface, creating a delicate, sweet coating that melts beautifully in your mouth.
How to Serve Mochi Doughnuts | Korean Chapssal Donuts Recipe
Garnishes
While the cinnamon sugar coating is classic, don’t hesitate to experiment with garnishes. A dusting of powdered sugar, a drizzle of sweetened condensed milk, or even a sprinkle of toasted sesame seeds can complement the chewy texture and bring extra layers of flavor. Fresh fruit slices or edible flowers can add color and freshness on the side.
Side Dishes
Mochi doughnuts shine as a snack or dessert paired with the right beverage. A warm cup of green tea or barley tea offers a refreshing balance to the sweetness, while a cold glass of milk or café latte can make this treat feel extra cozy. For a brunch spread, consider serving it alongside yogurt parfaits and fresh berries for a delightful contrast of textures.
Creative Ways to Present
Presentation can elevate the experience. Serve the mochi doughnuts stacked on a beautiful platter with parchment, or thread them through skewers for a fun “doughnut kabob.” You could also create mini donuts rings by shaping the dough differently and dipping half in melted chocolate for an indulgent twist. The chewy-moist base pairs wonderfully with a variety of sweet and savory toppings!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra mochi doughnuts, store them in an airtight container at room temperature for up to two days. They are best enjoyed fresh but staying sealed maintains moisture and softness without drying out.
Freezing
For longer storage, freeze the doughnuts after frying and cooling completely. Use a single layer on a tray to freeze them initially, then transfer to a freezer-safe bag or container. They can last up to one month this way without losing too much texture.
Reheating
Reheat frozen or day-old mochi doughnuts by lightly pan-frying in a non-stick skillet or warming in a toaster oven. Avoid microwaving if possible, as it may make the chewy texture rubbery. A quick turn in the pan brings back the crisp outside and chewy heart, just like fresh!
FAQs
What makes Mochi Doughnuts different from regular doughnuts?
Mochi doughnuts are unique because they use glutinous rice flour, which gives them a chewy and elastic texture quite different from the fluffy, cakey crumb of traditional doughnuts made with wheat flour alone.
Can I use regular rice flour instead of glutinous rice flour?
Regular rice flour lacks the sticky quality of glutinous rice flour and will result in a different texture—less chewy and more crumbly. For an authentic mochi doughnut experience, glutinous rice flour is essential.
Are these doughnuts gluten-free?
Since this recipe includes a small amount of all-purpose flour, it is not gluten-free. However, you can experiment with gluten-free flour blends, but be aware it might change the chewy texture.
Why is hot water used in the dough?
Hot water helps dissolve and blend the ingredients smoothly, creating a cohesive dough that kneads easily. It also slightly cooks the starch in the glutinous rice flour, contributing to the chewy texture.
Can I bake these doughnuts instead of frying?
Baking is possible but will produce a different texture and color. The signature crisp exterior and chewy interior of mochi doughnuts come from frying in oil, so for the best result, frying remains the preferred method.
Final Thoughts
If you’ve been craving something truly special and a bit different from your usual doughnuts, the Mochi Doughnuts | Korean Chapssal Donuts Recipe is your next must-try. It’s a charming blend of chewy texture, warm cinnamon sweetness, and simple ingredients that come together so effortlessly. Make a batch, share with loved ones, and watch these little treats become an instant favorite in your home. Trust me, once you try this recipe, you’ll find yourself reaching for mochi doughnuts again and again!
Print
Mochi Doughnuts | Korean 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
- Diet: Vegetarian
Description
Experience the chewy delight of Korean Chapssal Mochi Doughnuts, made from glutinous rice flour and coated with a sweet cinnamon sugar blend. These doughnuts offer a unique texture combining the softness of mochi with the crispiness of a perfectly fried treat, ideal for a comforting snack or a special breakfast.
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 Cinnamon Sugar Coating: Mix caster sugar and ground cinnamon in a bowl thoroughly; set aside for later use to coat the fried doughnuts.
- Combine Dry Ingredients: In a mixing bowl, combine glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter ensuring even distribution of each ingredient.
- Add Hot Water Gradually: Slowly pour hot water into the dry mixture while mixing until the dough is moistened enough to form a workable consistency.
- Knead Dough: Knead the dough for about 5 minutes until it becomes smooth and elastic, then divide it into small portions and roll each into balls.
- Fry Doughnuts: Heat refined oil in a deep frying pot over medium-low heat. Carefully fry the dough balls for approximately 3-5 minutes, turning as needed, until golden brown and cooked through.
- Drain and Coat: Remove doughnuts with a slotted spoon, drain excess oil on paper towels, then while still warm, toss or roll the doughnuts in the cinnamon sugar coating to evenly coat.
Notes
- Adjust the hot water amount as needed to achieve a slightly sticky dough suitable for shaping.
- Maintain medium-low heat while frying to ensure the doughnuts cook through without burning.
- Serve warm for the best chewy and fresh texture experience.
- Can be stored in an airtight container for up to 2 days, but best eaten fresh.
- Use glutinous rice flour specifically for chewy texture, not regular rice flour.
