Chapssal Doughnut
Chapssal doughnuts are a popular Korean dessert made from glutinous rice flour, giving them a crispy exterior and a chewy, soft interior. The filling is often sweet adzuki bean paste, which perfectly complements the doughnut's texture. Originally inspired by Japanese mochi, Korea developed its own version, which has become a favorite among street vendors and bakeries. What makes chapssal doughnuts special is that they are made from gluten-free rice flour, making them completely different from traditional wheat flour doughnuts. If you love unique Asian sweets, you should definitely try this recipe. It's the perfect choice for breakfast, a snack, or dessert with a cup of tea!
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 6
200
g
Glutinous Rice Flour
50
g
All-Purpose Flour
50
g
Sugar
1
tsp
Baking Powder
1
pinch
Salt
150
ml
Lukewarm Water
1
tsp
Vanilla Extract
200
g
Adzuki Bean Paste (for filling)
1000
ml
Sunflower Oil (for frying)
50
g
Powdered Sugar (for serving)
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large bowl, combine the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt.
2
Add the lukewarm water and vanilla extract, then mix until you have a smooth, soft dough.
3
Cover the dough and let it rest for 15 minutes.
4
Divide the dough into 6 equal portions, then flatten them by hand.
5
Place a spoonful of adzuki bean paste in the center of each, then shape them into balls, making sure the filling is completely sealed.
6
Heat the oil in a deep skillet to approximately 340°F (170°C).
7
Fry the doughnuts for 2-3 minutes per side, until golden brown, then place them on a paper towel-lined plate to absorb the excess oil.
8
While still warm, sprinkle with powdered sugar and serve.
