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
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)
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.
