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
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 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.
