If you have a sweet tooth that craves something chewy and utterly irresistible, you are in for a treat with this Mochi Doughnuts | Korean Chapssal Donuts Recipe. These delightful little rings combine the unique chewy texture of mochi with the golden crisp of classic doughnuts, making every bite a perfect balance of softness and crunch. Whether you’re looking for a novel snack or an impressive dessert to share, these Korean-inspired chapssal donuts will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Mochi Doughnuts | Korean Chapssal Donuts Recipe lies in its simplicity and the thoughtful choice of ingredients. Each element contributes to the texture, flavor, or that characteristic mochi chewiness that sets these doughnuts apart from the usual.
- Glutinous Rice Flour: This is the star ingredient that gives the doughnuts their signature chewy texture.
- All-Purpose Flour: A small amount is added to provide enough structure while keeping the mochi softness.
- Baking Soda: Helps the doughnuts puff up slightly and become tender.
- Sugar: Sweetens the dough while enhancing browning during frying.
- Salt: Balances the sweetness and highlights the flavors.
- Butter: Adds a subtle richness that makes the doughnuts extra delicious.
- Hot Water: Used to bring the dough together, ensuring it’s smooth and pliable.
- Refined Oil: For frying, picks a neutral flavor to let the doughnuts shine.
- Caster Sugar: Used for the final coating, making the doughnuts sweet and sparkly.
- Ground Cinnamon: Mixed with sugar for a warm, aromatic finish.
How to Make Mochi Doughnuts | Korean Chapssal Donuts Recipe
Step 1: Prepare the Cinnamon Sugar Coating
Start by combining the caster sugar and ground cinnamon in a small bowl. This luscious coating will give your doughnuts a beautiful sparkle and that irresistible spicy-sweet aroma the moment they come out of the fryer. Set this aside; you’ll need it to dress the hot donuts right away.
Step 2: Mix the Dough Ingredients
In a large mixing bowl, add your glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and softened butter. Begin to combine everything, then slowly pour in the hot water. The heat helps bring the dough together into a smooth, sticky mass that’s perfect for kneading.
Step 3: Knead and Shape the Doughnuts
Now for the fun part! Knead the dough on a clean surface for about five minutes until it’s smooth and elastic. This kneading develops the chewy texture we’re aiming for. Once the dough is ready, divide it into eight equal pieces and roll them into small balls — each destined to become a delicate mochi doughnut.
Step 4: Fry the Doughnuts to Golden Perfection
Heat your oil in a deep pot over medium-low heat — patience is key to avoid burning and ensure even cooking. Carefully drop the dough balls into the oil and fry for about three to five minutes, turning occasionally until they’re an inviting golden brown on all sides. This frying step seals in the chewiness while giving a slight crisp to the outside.
Step 5: Coat Warm Doughnuts with Cinnamon Sugar
As soon as you remove the mochi doughnuts from the oil, drain them on paper towels. While they’re still warm, toss each one gently in your cinnamon sugar mixture. This will help the sugar stick and melt slightly into the surface, creating a mouthwatering glaze that’s hard to resist.
How to Serve Mochi Doughnuts | Korean Chapssal Donuts Recipe
Garnishes
Sprinkling or drizzling your mochi doughnuts with a light dusting of powdered sugar or a drizzle of honey can elevate their flavor even more. You might also try dipping them briefly in melted chocolate or rolling in toasted sesame seeds for a nutty crunch — both playful garnishes that complement the soft dough beautifully.
Side Dishes
These doughnuts pair wonderfully with a hot cup of tea or coffee, making them an excellent choice for a festive brunch or afternoon snack. If you want to amp things up, serve them alongside fresh fruit or a scoop of vanilla ice cream for a complete sweet experience.
Creative Ways to Present
Arrange your Mochi Doughnuts | Korean Chapssal Donuts Recipe on a rustic wooden board or a colorful platter for a striking visual. You can stack them in a charming pyramid or skewer them on sticks for an engaging party treat. Adding small bowls of dipping sauces like sweetened condensed milk or berry compote turns your presentation into a fun, interactive dessert station.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container at room temperature for up to two days. This keeps the doughnuts from drying out and preserves their chewy texture best.
Freezing
You can freeze your mochi doughnuts by placing them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Frozen doughnuts are best enjoyed within a month for optimal freshness.
Reheating
To enjoy your mochi doughnuts after storage, gently reheat them in an oven at 300°F (150°C) for about 5–7 minutes, or warm them in a skillet over low heat. Avoid microwaving, as it can alter the chewiness and texture.
FAQs
What makes mochi doughnuts different from regular doughnuts?
The key difference is the use of glutinous rice flour, which gives mochi doughnuts their signature chewy, springy texture unlike the fluffy, cake-like body of regular doughnuts.
Can I use regular rice flour instead of glutinous rice flour?
Unfortunately, regular rice flour does not provide the same sticky and elastic texture needed for these doughnuts, so it’s best to stick with glutinous rice flour for authentic results.
Is it possible to bake the mochi doughnuts instead of frying?
Baking is possible but won’t yield the same crispy exterior that frying offers. For the full experience of Mochi Doughnuts | Korean Chapssal Donuts Recipe, frying remains the preferred method.
Can I make the doughnuts vegan?
You can substitute butter with a vegan alternative like coconut oil or margarine, but keep in mind this may slightly affect the flavor and richness of the doughnuts.
How do I know when the oil temperature is right for frying?
Medium-low heat is ideal; if the oil is too hot, the doughnuts will brown too quickly without cooking through. If you have a thermometer, aim for about 320°F (160°C).
Final Thoughts
I can’t recommend this Mochi Doughnuts | Korean Chapssal Donuts Recipe enough for anyone eager to try a sweet treat with a fun twist. The chewy texture and warm cinnamon sugar coating make every bite a joy, guaranteed to bring smiles all around. So grab your ingredients and get ready to fry up some happiness — your taste buds will thank you!
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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
Mochi Doughnuts, also known as Korean Chapssal Donuts, are chewy, sweet rice flour doughnuts coated in a fragrant cinnamon sugar mixture. These delightful treats combine the unique chewy texture of glutinous rice flour with a light, crispy exterior from frying, making them a perfect snack or dessert.
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 the Coating: Mix the caster sugar and ground cinnamon in a bowl until well combined and set aside for later use.
- Make the Dough: In a large mixing bowl, combine glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Gradually pour in the hot water while mixing until the ingredients come together into a moist dough.
- Knead and Shape: Knead the dough for about 5 minutes until it becomes smooth and pliable. Divide the dough into small, equal portions and roll each portion into a smooth ball shape.
- Fry the Doughnuts: Heat refined oil in a deep frying pot over medium-low heat. Carefully place the dough balls into the hot oil and fry them for approximately 3 to 5 minutes, or until they turn a golden brown color and develop a slightly crisp exterior.
- Drain and Coat: Remove the fried doughnuts from the oil and place them onto paper towels to drain excess oil. While still warm, roll each doughnut thoroughly in the cinnamon sugar mixture to coat evenly.
Notes
- Adjust the amount of hot water slightly to get the right dough consistency; it should be soft but not sticky.
- Maintain medium-low heat to ensure doughnuts cook through without burning on the outside.
- Use fresh glutinous rice flour for best chewiness and texture.
- Serve doughnuts warm for optimum taste and texture.
- Leftover doughnuts can be reheated briefly in an oven or air fryer to regain crispness.
