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
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 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.
