If you have a craving for something delightfully chewy, sweet, and just a little bit different, the Korean Mochi Doughnuts (Chapssal Donuts) Recipe is here to steal your heart. These charming treats combine the soft, sticky texture of mochi with the familiar warmth of fried doughnuts, creating an addictive snack that’s perfect any time of day. Crunchy on the outside and satisfyingly tender within, each bite brings a burst of cinnamon sugar sweetness that makes you want to reach for another right away. If you love trying new twists on classic favorites, this recipe will quickly become a treasured staple in your kitchen.
Ingredients You’ll Need
This Korean Mochi Doughnuts (Chapssal Donuts) Recipe is surprisingly simple and stresses quality ingredients to bring out the perfect texture and flavor. Each component plays a unique role, from the chewy glutinous rice flour to the fragrant cinnamon sugar coating, making every bite a little celebration.
- Glutinous Rice Flour: The key to that signature chewy, mochi-like texture that sets these doughnuts apart.
- All-Purpose Flour: Adds a bit of structure to balance the stickiness of the rice flour.
- Baking Soda: Helps achieve a subtle lift for lightness in the doughnuts.
- Sugar: Sweetens the dough for just the right hint of sugary goodness throughout.
- Salt: Brings out the sweetness and rounds the overall flavor.
- Butter: Adds richness and a tender crumb.
- Hot Water: Binds the dough ingredients smoothly and activates the flours.
- Refined Oil: Essential for frying to get that crispy, golden exterior.
- Caster Sugar: For coating, delivering a crunchy, sweet finish.
- Ground Cinnamon: Mixes with sugar for a warm, fragrant dusting that makes these doughnuts irresistible.
How to Make Korean Mochi Doughnuts (Chapssal Donuts) Recipe
Step 1: Prepare the Cinnamon Sugar Coating
Start by combining caster sugar and ground cinnamon in a small bowl; this golden mixture will perfectly coat your doughnuts once they’re fried, adding that signature warm crunch that’s impossible to resist.
Step 2: Mix the Dough
In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Pour in the hot water gradually while mixing until the dough starts to come together. The hot water helps blend the flours and melts the butter slightly, making the dough tender and manageable.
Step 3: Knead and Shape
Knead the dough for about five minutes until it feels smooth and elastic but still slightly sticky. Then, divide the dough into smaller portions—usually around eight—and roll each into a round ball. This uniform shape ensures even frying and a consistent chewiness in every bite.
Step 4: Fry the Doughnuts
Heat your oil in a deep pot over medium-low heat until it reaches the perfect temperature. Gently drop the dough balls in and fry them for 3 to 5 minutes, turning occasionally, until they develop a beautiful golden-brown crust. The low heat prevents excess browning while cooking the doughnuts through.
Step 5: Coat while Warm
Remove the doughnuts from the oil using a slotted spoon and transfer them to paper towels to drain any excess oil. While they are still warm, immediately toss them in the cinnamon sugar mixture so the coating sticks perfectly, creating that delightful sweet crunch on the outside.
How to Serve Korean Mochi Doughnuts (Chapssal Donuts) Recipe
Garnishes
While the cinnamon sugar coating is classic, you can take it up a notch by dusting your Korean Mochi Doughnuts (Chapssal Donuts) Recipe with a light sprinkle of powdered sugar or even drizzling with a honey glaze for extra shine and sweetness. Toasted sesame seeds can add a subtle nutty crunch that complements the chewiness beautifully.
Side Dishes
These mochi doughnuts pair wonderfully with a steaming cup of coffee or a hot matcha latte, balancing their sweet warmth with a slightly bitter beverage. For a snack that’s a little more substantial, offer fresh fruit like sliced mango or strawberries on the side for a refreshing burst.
Creative Ways to Present
Imagine serving these doughnuts on a rustic wooden platter with a small bowl of sweet dipping sauce such as chocolate or condensed milk. Alternatively, thread the doughnuts onto skewers for a fun party presentation, making them easy for guests to grab and enjoy. You might even sandwich them with ice cream for a delicious dessert twist!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Korean Mochi Doughnuts (Chapssal Donuts) Recipe, keep them in an airtight container at room temperature for up to 2 days. This helps maintain their soft interior and crunchy coating. Avoid refrigeration as it can dry them out and toughen the texture.
Freezing
To keep them longer, you can freeze the doughnuts after frying and cooling completely. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They stay good for up to a month and can be thawed when you’re ready for a treat.
Reheating
Reheat leftovers gently in an oven or toaster oven at low heat to restore crispiness on the outside while warming the chewy inside. Avoid microwaving as it tends to make the doughnuts rubbery. A quick 5 to 7 minutes at 300°F (150°C) usually does the trick beautifully.
FAQs
What makes Korean Mochi Doughnuts different from regular doughnuts?
Korean Mochi Doughnuts use glutinous rice flour instead of just wheat flour, giving them a unique chewy texture reminiscent of mochi rice cakes, which regular doughnuts don’t have.
Can I bake these doughnuts instead of frying?
While frying gives them the classic crispy exterior and soft interior, you can bake them for a slightly different texture, though the chewiness may be less pronounced. Frying is recommended for the authentic experience.
Is glutinous rice flour gluten-free?
Yes, glutinous rice flour is naturally gluten-free despite its name. It’s perfect for those who want a chewy treat without gluten, but always check packaging for cross-contamination warnings.
Can I use regular sugar instead of caster sugar for the coating?
Caster sugar is fine because of its fine grain which sticks nicely, but you can use regular granulated sugar; the texture may be a little crunchier and less even, though still delicious.
What’s the best oil to use for frying Korean Mochi Doughnuts?
Neutral oils with high smoke points like refined vegetable, canola, or peanut oil work best as they fry the doughnuts evenly without imparting unwanted flavors.
Final Thoughts
There is something truly magical about the Korean Mochi Doughnuts (Chapssal Donuts) Recipe that makes every bite feel like a sweet adventure. With its delightful chew and cozy cinnamon sugar coating, this recipe is a must-try for anyone who loves exploring new tastes and textures. So roll up your sleeves, gather your ingredients, and prepare to fall in love with this simple yet extraordinary treat that’s sure to impress your friends and family.
Print
Korean Mochi Doughnuts (Chapssal Donuts) Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Description
These Mochi Doughnuts, also known as Korean Chapssal Donuts, are chewy, soft doughnuts made from glutinous rice flour. They are fried to a golden brown and coated with a delightful cinnamon sugar mixture, making for a perfect sweet snack or dessert with a unique texture and flavor.
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)
For Frying
- Refined Oil (for frying)
For Coating
- ½ cup Caster Sugar
- 2 tsp Ground Cinnamon
Instructions
- Prepare the coating: Mix the caster sugar and ground cinnamon thoroughly in a bowl and set aside to use later for coating the fried doughnuts.
- Mix dry and wet ingredients: In a separate mixing bowl, combine the glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Gradually pour in hot water, stirring continuously until the mixture becomes moistened and starts to come together.
- Knead the dough: Knead the mixture for about 5 minutes until the dough is smooth and pliable. Then, divide the dough into small portions and roll each into balls.
- Heat the oil: Pour refined oil into a deep frying pot and heat it over medium-low heat, ensuring the oil reaches the right temperature for frying (approximately 320-350°F or 160-175°C).
- Fry the doughnuts: Carefully place the dough balls into the hot oil and fry them for 3 to 5 minutes, or until they turn a golden brown color, turning occasionally for even cooking.
- Drain and coat: Remove the fried doughnuts from the oil and drain them on paper towels to remove excess oil. While still warm, roll or sprinkle them in the cinnamon sugar coating prepared earlier for a sweet, fragrant finish.
Notes
- Use glutinous rice flour specifically for the chewy texture that defines these doughnuts.
- Ensure the oil temperature is medium-low to prevent the doughnuts from burning outside while staying raw inside.
- If the dough feels too dry, add a little more hot water gradually; if too sticky, add a bit more glutinous rice flour.
- Serve warm for the best texture and flavor experience.
- These doughnuts are best consumed fresh but can be stored in an airtight container for a day.
