Mochi Doughnuts | Korean Chapssal Donuts Recipe

If you’re searching for a treat that beautifully blends chewy, pillowy textures with a sweet and cinnamon-spiced finish, let me introduce you to the irresistible Mochi Doughnuts | Korean Chapssal Donuts Recipe. These golden orbs are beloved for their satisfying bite, boasting a crisp outer shell that gives way to a soft, stretchy center. Each bite is dusted with cinnamon sugar, making them the ultimate comfort snack and a joyful twist on traditional doughnuts. It’s one of those recipes you’ll want to share—and savor—again and again!

Ingredients You’ll Need

The magic of the Mochi Doughnuts | Korean Chapssal Donuts Recipe lies in its humble ingredient list, where every component pulls its weight to create the signature bouncy texture and mouthwatering flavor. Gather these essentials and you’ll be on your way to doughnut bliss.

• Glutinous Rice Flour: This is the backbone of those chewy, stretchy chapssal donuts; don’t substitute with regular rice flour!
• All Purpose Flour (Maida): Adds a subtle airiness and structure to complement the glutinous rice flour’s chew.
• Baking Soda: Just a touch helps your doughnuts puff up with that perfect tender bite.
• Sugar: Sweetens the dough and balances out the flavors.
• Salt: A little salt accentuates all the sweetness and enhances overall flavor.
• Butter: Adds richness and helps bind the dough together for a smoother mouthfeel.
• Hot Water: The secret to activating the starches in glutinous rice flour for stretchy, pillowy dough; add gradually!
• Refined Oil (for frying): Neutral-tasting oil gives you a perfectly crisp golden crust every time.
• Caster Sugar: Finer than granulated sugar, it clings deliciously to freshly fried doughnuts for even coating.
• Ground Cinnamon: Adds the warm, aromatic finish that takes these doughnuts over the top.

How to Make Mochi Doughnuts | Korean Chapssal Donuts Recipe

Step 1: Prepare the Cinnamon Sugar

Start things off by mixing together your caster sugar and ground cinnamon in a medium bowl. This will be the irresistible topping for your warm doughnuts, ready to transform each bite into a sweet, spiced hug. Set the bowl aside so it’s handy when you’re ready to coat the finished treats.

Step 2: Mix and Knead the Dough

In a large mixing bowl, combine the glutinous rice flour, all purpose flour, baking soda, sugar, salt, and butter. Gradually pour in the hot water, using just enough to moisten the mixture and help everything come together. Knead until you get a smooth, elastic dough—this is when that signature stretchiness forms. Let the dough rest for about 5 minutes for an easier shaping experience.

Step 3: Shape into Balls

Pinch off small portions of dough and roll them between your palms to form smooth, round balls. Aim for uniform size so they cook evenly—think about the size of a large marble or slightly bigger. The dough should feel soft, pliable, and just a bit tacky.

Step 4: Deep Fry the Doughnuts

Pour enough oil into a deep pan or wok to submerge the dough balls. Heat over medium-low; you want the oil hot but not smoking. Gently add your doughnut balls in batches, stirring with a wooden spoon to prevent sticking. Allow them to fry for 3 to 5 minutes, turning as needed until they’re evenly golden brown and crisp all over. Drain on a paper towel to wick away excess oil.

Step 5: Coat in Cinnamon Sugar

While they’re still warm, roll each doughnut generously in the cinnamon sugar. The warmth helps the coating stick beautifully, enveloping the chewy centers in that sweet, spiced crust. Enjoy immediately—the contrast of textures and flavors is simply divine!

How to Serve Mochi Doughnuts | Korean Chapssal Donuts Recipe

Garnishes

Keep it simple and classic with the cinnamon sugar, or go bold! Try drizzling your Mochi Doughnuts | Korean Chapssal Donuts Recipe with a little vanilla glaze, chocolate sauce, or even a dusting of matcha powder for that pretty pop of green and a earthy flavor contrast.

Side Dishes

Pair your warm doughnuts with a mug of hot tea, café latte, or even a cool glass of milk to round out your treat. For an afternoon spread, serve them alongside fresh fruit—berries and citrus slices balance out the sweetness and add a refreshing touch.

Creative Ways to Present

If you want to surprise friends or family, thread a few doughnuts onto skewers for a whimsical display, or arrange them on a platter with little bowls of dipping sauces like chocolate, caramel, or even sweet red bean paste. These little donuts also look gorgeous stacked high and dusted with icing sugar for a festive dessert table centerpiece!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Mochi Doughnuts | Korean Chapssal Donuts Recipe in an airtight container at room temperature for up to one day. For the freshest texture, enjoy them as soon as possible, since they tend to lose their signature chew after sitting out too long.

Freezing

These doughnuts actually freeze well! Allow them to cool completely, skip the sugar coating, and seal in a freezer-safe bag or container. Freeze for up to a month. When you’re craving one, simply reheat and roll them in cinnamon sugar before serving.

Reheating

To return them to warm, chewy perfection, a quick blast in a 350°F (180°C) oven for about 5 minutes does the trick. You can also use an air fryer or toaster oven for a crisp finish. Avoid microwaving for too long, as it can make them tough.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, glutinous rice flour is essential for achieving the signature chewy texture of the Mochi Doughnuts | Korean Chapssal Donuts Recipe. Regular rice flour will make your doughnuts dry and crumbly, so try to source glutinous (sweet) rice flour for the best results.

Why did my doughnuts turn out oily?

If your doughnuts absorbed too much oil, it may be due to the oil not being hot enough when frying. Make sure to heat the oil adequately—not smoking, but hot enough that a tiny piece of dough bubbles right away—so the doughnuts cook quickly and evenly without getting greasy.

Are these doughnuts gluten-free?

They’re almost gluten-free, since glutinous rice flour contains no gluten. However, this recipe uses some all purpose flour, which contains gluten. You can experiment with a gluten-free blend, but the texture might change a bit.

Can I flavor the dough differently?

Absolutely! Try adding a splash of vanilla extract, a hint of citrus zest, or swapping the cinnamon sugar for matcha, cocoa powder, or powdered freeze-dried fruit. Mochi doughnuts are versatile and love a creative tweak.

How can I tell when the doughnuts are done frying?

They’re ready when they float to the top and turn a lovely golden brown on all sides. Give one a gentle squeeze—it should feel set, with a little spring, not doughy. If unsure, break one open to check for doneness.

Final Thoughts

There’s just something magical about homemade Mochi Doughnuts | Korean Chapssal Donuts Recipe—the chewy bite, the swirl of cinnamon sugar, and the joy of sharing them fresh from your kitchen. Don’t hesitate to give them a try and fill your home with the smell (and taste!) of these unforgettable treats. Happy frying, and may your batch disappear as quickly as mine always does!

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