If you’ve ever dreamed of a sweet treat that perfectly balances chewy and fluffy textures with an irresistibly cozy flavor, then you’re going to adore this Mochi Doughnuts | Korean Chapssal Donuts Recipe. These little bites of heaven bring together the magic of glutinous rice flour and a delightful cinnamon sugar coating for a snack that’s just as fun to make as it is to eat. Think of classic doughnuts but with a delightfully chewy twist that’s uniquely Korean, making each mouthful a comforting celebration. Trust me, once you try these, they’re going to become your new favorite indulgence, perfect for sharing or sneaking as an anytime delight.
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step towards creating the perfect Mochi Doughnuts | Korean Chapssal Donuts Recipe. Each component plays a vital role, from the glutinous rice flour that creates that signature chewy texture to the cinnamon sugar mix that adds a sweet, spicy finish.
- Glutinous Rice Flour: This is the heart of the doughnuts, giving them their iconic chewy texture that sets them apart.
- All-Purpose Flour: Adds just enough structure to keep the doughnuts light and fluffy without losing chewiness.
- Baking Soda: Helps the doughnuts rise and become tender inside.
- Sugar: Sweetens the dough and balances the flavors throughout.
- Salt: Enhances all the flavors and brings depth to the dough.
- Butter: Adds richness and helps create a tender crumb.
- Hot Water: Used to bring the dough together smoothly and plays a key role in texture.
- Refined Oil: Essential for frying to a golden, crispy exterior.
- Caster Sugar: Forms the base of the sweet cinnamon sugar coating.
- Ground Cinnamon: Infuses warmth and spice to the coating that makes these doughnuts unforgettable.
How to Make Mochi Doughnuts | Korean Chapssal Donuts Recipe
Step 1: Prepare the Cinnamon Sugar Coating
Start by mixing the caster sugar and ground cinnamon together in a small bowl. This simple combo will be the magic dust that gives your mochi doughnuts that irresistible sweet-and-spicy finish. Go ahead and set this aside—it’ll make the final touch much easier and more fun.
Step 2: Combine the Dry Ingredients and Butter
In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, baking soda, sugar, and salt. Then cut in the butter, mixing it through so it resembles a coarse crumb. This initial blend sets the groundwork for a dough that’s both tender and chewy.
Step 3: Add Hot Water and Form the Dough
Gradually pour in the hot water, stirring continuously until the dough just starts to come together. Use your hands to knead the dough for about five minutes until it’s smooth and elastic — this kneading develops the perfect chewy texture that makes these doughnuts so special. Once smooth, divide the dough into small portions, rolling each into a neat ball that’s ready for frying.
Step 4: Fry the Mochi Doughnuts
Heat your oil in a deep frying pot over medium-low heat—you want the temperature just right to cook the doughnuts evenly without burning. Gently drop the dough balls into the oil, frying for around 3 to 5 minutes or until they turn a beautiful golden brown. Remember to keep the oil temperature consistent; this helps you get that perfect crispy outside while keeping the interior soft and chewy.
Step 5: Coat the Warm Doughnuts in Cinnamon Sugar
As soon as the doughnuts come out of the oil, place them on paper towels to drain the excess oil. While they’re still warm, roll each one in the cinnamon sugar coating. The warmth helps the sugar stick, giving each bite a sweet, crunchy layer that complements the chewy dough wonderfully.
How to Serve Mochi Doughnuts | Korean Chapssal Donuts Recipe
Garnishes
While the cinnamon sugar coating is classic, you can elevate your Mochi Doughnuts | Korean Chapssal Donuts Recipe with a sprinkle of toasted sesame seeds or a dusting of powdered sugar to add visual flair and subtle layers of flavor. For a fun twist, drizzle some melted chocolate or a light glaze made from honey and lemon.
Side Dishes
These doughnuts pair effortlessly with a warm cup of tea—like jasmine or green tea—to enhance their subtly sweet nature. They also go beautifully alongside fresh fruit or a light, creamy yogurt dip, which balances the richness and adds a refreshing contrast.
Creative Ways to Present
Try threading the doughnut balls onto skewers for a playful presentation perfect for parties or sharing. You can also serve them in small, rustic baskets lined with parchment paper, or create colorful platters with an assortment of dipping sauces, such as molten chocolate, caramel, or berry compote, to offer different flavor experiences.
Make Ahead and Storage
Storing Leftovers
If you have any mochi doughnuts left over, store them in an airtight container at room temperature for up to two days. They remain delicious, though they are best eaten fresh. Avoid refrigeration as it can toughen the chewiness that makes them so delightful.
Freezing
For longer storage, freeze the doughnuts individually on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Keep them frozen for up to a month. This way, you can enjoy your Mochi Doughnuts | Korean Chapssal Donuts Recipe anytime by thawing them gently before reheating.
Reheating
Reheat frozen or stored doughnuts by warming them in a toaster oven or an air fryer at low heat to crisp up the outside while preserving the chewy inside. Avoid microwaving as this can make them gummy instead of deliciously tender.
FAQs
What makes mochi doughnuts different from regular doughnuts?
Mochi doughnuts use glutinous rice flour instead of just wheat flour, giving them a chewy texture that you don’t get with regular doughnuts. This unique texture is what makes them so addictively delicious and distinct.
Can I use regular rice flour if I don’t have glutinous rice flour?
Regular rice flour won’t give you the same chewy texture because it lacks the sticky properties of glutinous rice flour. It’s best to use glutinous rice flour to achieve the authentic texture of Mochi Doughnuts | Korean Chapssal Donuts Recipe.
Is it necessary to fry the doughnuts, or can I bake them?
While frying produces the signature crispy exterior, you can bake them for a slightly different, lighter result. Baking may reduce the crunchiness but still offers a delicious snack. Just be sure to brush them with melted butter before baking for color and richness.
How do I know when the oil is at the right temperature for frying?
The oil should be hot but not smoking—around 320°F to 350°F (160°C to 175°C). You can test by dropping a small piece of dough in; it should sizzle gently and rise to the surface without browning too quickly.
Can I add flavors or fillings inside these mochi doughnuts?
Absolutely! While the traditional Mochi Doughnuts | Korean Chapssal Donuts Recipe is simply coated on the outside, you can experiment with adding fillings like sweet red bean paste or cream cheese for a creative twist.
Final Thoughts
There’s something truly magical about making Mochi Doughnuts | Korean Chapssal Donuts Recipe at home—the way simple ingredients transform into a chewy, sweet, and slightly crispy treat that’s bursting with comforting flavors. Whether you’re sharing them with friends or indulging quietly with your favorite tea, these doughnuts bring joy to every bite. I wholeheartedly encourage you to give this recipe a try and fall in love with a dessert that feels both familiar and wonderfully unique.
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Mochi Doughnuts | Korean Chapssal Donuts Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 doughnuts (approximately 8 servings)
- Category: Dessert
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
These Korean Chapssal Mochi Doughnuts are chewy, sweet, and coated in a delightful cinnamon sugar mixture. Made with glutinous rice flour, they offer a unique texture different from traditional doughnuts. Perfect for a quick snack or dessert, these fried treats combine the satisfying chewiness of mochi with the comforting flavors of cinnamon sugar.
Ingredients
Doughnuts
- 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)
- Refined Oil (for frying)
Coating
- ½ cup Caster Sugar
- 2 tsp Ground Cinnamon
Instructions
- Prepare Cinnamon Sugar Coating: Mix the caster sugar and ground cinnamon in a bowl and set it aside for coating the doughnuts later.
- Combine Dry Ingredients and Butter: In a mixing bowl, add glutinous rice flour, all-purpose flour, baking soda, sugar, salt, and butter. Stir to combine.
- Add Hot Water and Knead Dough: Gradually add hot water while mixing until the dough begins to moisten. Knead the mixture for about 5 minutes until it becomes smooth and pliable.
- Shape Dough Balls: Divide the dough into small, equal portions and roll each into a ball, preparing them for frying.
- Heat Oil and Fry Doughnuts: Heat refined oil in a deep frying pot over medium-low heat. Fry the dough balls for approximately 3 to 5 minutes each until they turn golden brown and cooked through.
- Drain and Coat: Remove the fried doughnuts from the oil using a slotted spoon and place them on paper towels to drain excess oil. While still warm, thoroughly coat each doughnut in the cinnamon sugar mixture.
Notes
- Maintain medium-low heat while frying to ensure the doughnuts cook evenly without burning.
- If the dough is too sticky, add a little more glutinous rice flour while kneading.
- Serve mochi doughnuts warm for the best chewy texture and flavor.
- Store leftover doughnuts in an airtight container; reheat briefly to restore chewiness.
- For a variation, try rolling the fried doughnuts in powdered sugar or nut toppings.
