Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts) Recipe
If you’ve ever wandered Seoul’s bustling street markets, chances are you’ve been lured by the sweet aroma of Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts). These delightful little treats boast a crispy golden exterior with a satisfyingly chewy bite and a tender, sweet red bean filling inside. It’s a snack that brings a sense of nostalgia and simple happiness with every mouthful—the perfect marriage of comfort and fun, all rolled into a bite-sized ball. Making Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts) at home is not only doable, it’s downright joyful, and I’ll guide you every step of the way!
Ingredients You’ll Need
You’ll be amazed at how a few basic pantry staples transform into the magical texture and flavor of these donuts! Each ingredient plays an important role in the final Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts)—from the glutinous flour’s chew to that irresistible cinnamon sugar finish, nothing is accidental here.
- Sweet rice flour: This is the secret weapon for chewy, stretchy doughnuts—don’t substitute with regular rice flour.
- Self-raising flour: Adds a gentle lift to the dough, making the donuts puffy and slightly fluffy inside.
- Melted butter: A little richness goes a long way for tender results and buttery flavor.
- Fine sea salt: Just a pinch balances the sweetness and perks up every flavor in the mix.
- Hot water: Crucial for blending the flours into a smooth, workable dough and developing the stretchy texture.
- Cinnamon powder: Infuses the donut with a gentle warmth and subtle spice—just enough to intrigue your taste buds.
- Sweetened red bean paste: A classic filling; its smooth sweetness is the heart of every Chapssal donut.
- Vegetable oil (for deep-frying): Choose a neutral oil for perfect golden browning and crisp exterior.
- Castor sugar: This fine sugar is ideal for rolling the hot donuts, creating that iconic sparkly finish.
How to Make Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts)
Step 1: Prepare the Red Bean Filling
Start by giving your sweetened red bean paste a little TLC. Mix it well in a bowl—if you prefer a super smooth, indulgent center, quickly mash or even blend the paste. Taste it; if you want more sweetness, stir in a touch of extra sugar. This is your moment to make the filling uniquely yours!
Step 2: Make the Dough
Grab your largest mixing bowl and sift together the sweet rice flour and self-raising flour. This helps prevent lumps and ensures a light, even texture. Add the fine sea salt, melted butter, and hot water. Now, roll up your sleeves—mix everything thoroughly and knead until you have a supple, cohesive dough. The dough should feel soft and slightly tacky, not dry.
Step 3: Shape the Dough Balls
Transfer the dough onto a clean cutting board. Divide it evenly into smaller pieces to form your mini dough balls—the size is up to you, but try to keep them uniform so they cook at the same rate. Keep the balls covered with plastic wrap as you work to prevent them drying out; this keeps them pillowy and easy to handle.
Step 4: Fill the Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts)
Now comes the fun part! Flatten each dough ball gently with your thumbs to create a small disc. Spoon a little of your prepared red bean paste into the center (about ¼ teaspoon to start). Bring the edges up to seal the filling tightly inside—think of it like wrapping a little present. Pinch closed and roll gently back into a ball for that signature round shape. Continue until all the dough and filling are used.
Step 5: Deep-Fry to Golden Perfection
Heat your oil in a deep saucepan over medium-high. Carefully lower in the Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts), working in batches to avoid crowding. Use a slotted spoon or chopsticks to gently roll them as they cook; this keeps them from sticking and ensures a beautifully round result. Fry until golden brown all over, then transfer to paper towels to drain and cool for 10–15 minutes. Remember, hot oil can splatter—so keep a respectful distance and don’t rush!
Step 6: Finish with Cinnamon Sugar
While the donuts are still warm, sprinkle or roll them in castor sugar (or combine the sugar and cinnamon for extra flavor). You can do this on a plate or give them a fun shake in a zip-top bag for an evenly sparkling, sweet finish that makes Chapssal Donuts absolutely irresistible.
Step 7: Enjoy
Your Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts) are now ready to be devoured! Freshly made donuts are unbeatable—the contrast of crispy, chewy, and creamy is pure bliss. Share them with people you love, or keep them all to yourself—no judgment here!
How to Serve Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts)
Garnishes
Garnishing is where you can really make your Chapssal Donuts shine. Besides the classic sugar coating, try a dusting of extra cinnamon or even a sprinkle of powdered matcha for a modern twist. Chopped nuts like pistachios or almonds bring a lovely crunch, and a small drizzle of honey or sweetened condensed milk ups the indulgence factor for special occasions.
Side Dishes
Serve your Chapssal Donuts with a cup of hot roasted barley tea or milk tea—these warm beverages complement the chewy sweetness perfectly. On the street in Korea, you might even spot vendors pairing them with small cups of icy fruit punch or sweet rice drink, which are subtly refreshing and balance the fried goodness beautifully.
Creative Ways to Present
Presentation is half the fun with Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts)! Pile them high on a rustic wooden board dusted with extra sugar, serve them on colorful plates for parties, or skewer several onto pretty sticks for a clever grab-and-go treat. For a more elegant dessert, serve them with a scoop of vanilla ice cream and a drizzle of chocolate sauce—guests won’t be able to resist.
Make Ahead and Storage
Storing Leftovers
Chapssal Donuts keep best at room temperature for the first day—store any extras in an airtight container to maintain their chewiness. After that, they start to firm up, but a quick reheat can bring them back to life. Avoid storing them in the fridge, as this can make the texture tough and less enjoyable.
Freezing
If you want to keep Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts) longer, freezer storage is your friend! Once fully cooled, arrange the donuts in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag or airtight container. This way, you can grab and reheat as many as you like for future cravings.
Reheating
For best results, reheat frozen or leftover Chapssal Donuts in a 350°F (175°C) oven for 7–10 minutes or until warmed through and slightly crispy again. You can also pop them into an air fryer for an even speedier refresh. Avoid microwaving, as this tends to soften them too much and loses that nice contrast of textures.
FAQs
What type of rice flour should I use?
You want to use glutinous sweet rice flour, often labeled as mochiko or chapssal flour. Regular rice flour won’t provide the signature chewy texture Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts) are famous for.
Can I use another filling besides red bean paste?
Absolutely! While sweetened red bean is traditional, feel free to use sweet potato paste, chocolate spread, Nutella, or even fruit preserves for a creative take on Chapssal Donuts. The possibilities are endless—just avoid runny fillings that might leak out during frying.
Is it possible to bake instead of deep-fry?
Baking won’t replicate the same crispy exterior and chewy bite as frying. For traditional Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts), deep-frying really makes all the difference. If you must, an air fryer could get you closer, but expect a slightly different result.
How can I tell if the oil is the right temperature?
The ideal frying temperature is about 350°F (175°C). If you don’t have a thermometer, drop a small ball of dough into the oil—a steady bubbling sizzle without darkening too quickly means you’re on track. Too cool and the donuts absorb oil, too hot and they’ll over-brown before the center cooks.
Why are my donuts hard or dry?
This usually happens if the dough is overworked, or if not enough moisture was added. Also, frying at too low a temperature can make them absorb excess oil and feel tough. Use hot water for the dough, and fry in sufficiently hot oil for the perfect chewy Chapssal Donuts every time.
Final Thoughts
There’s something so joyful about making Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts) from scratch—they’re delicious, nostalgic, and incredibly fun to share. I hope you give this recipe a try and let these sweet, chewy treats transport you straight to the lively streets of Korea. Happy cooking and happy snacking!
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Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts) Recipe
- Total Time: 50 minutes
- Yield: Approximately 20 donuts 1x
- Diet: Vegetarian
Description
Learn how to make delicious Chapssal Donuts, also known as Korean Glutinous Rice Ball Doughnuts. These sweet treats are crispy on the outside, soft and chewy inside, and filled with a sweet red bean paste.
Ingredients
Stuffing:
- 180 g sweetened red bean paste
Dough:
- 500 g sweet rice flour
- 80 g self-raising flour
- 20 g melted butter
- 1/4 tsp fine sea salt
- 2 cups hot water
- 1/4 tsp cinnamon powder
- 30 g castor sugar
- Some vegetable oil (for deep-frying)
Instructions
- Mix the stuffing ingredients: Blend or mash the red bean paste for a smoother texture. Adjust sweetness to taste.
- Prepare the dough: Combine flours, salt, butter, and hot water. Knead into a dough.
- Shape the donuts: Divide dough, form into balls, flatten, add stuffing, and seal.
- Deep-fry: Fry donuts until golden brown, ensuring even cooking and drainage.
- Finish: Coat in sugar by sprinkling or shaking in a bag. Enjoy!
Notes
- For a smoother texture, blend the red bean paste.
- Adjust sweetness to your preference.
- Be cautious of hot oil splatter during frying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Korean, Donuts, Glutinous Rice, Red Bean Paste, Dessert
