Mochi Doughnuts I Korean Chapssal Donuts Recipe

Golden, crispy on the outside, and delightfully chewy in the center, these Mochi Doughnuts I Korean Chapssal Donuts Recipe are a total treat for anyone who loves unique, textured sweets. Thanks to their signature chewy bite from glutinous rice flour and their warm, cinnamon sugar finish, they’re absolutely irresistible. Whether you grew up eating chapssal donuts or you’re new to mochi-style pastries, this recipe is destined to become a fast favorite in your baking lineup.

Ingredients You’ll Need

What I love most about this recipe is its simplicity—the ingredients list is short yet mighty, with each element playing an important role in both flavor and consistency. Every scoop and sprinkle brings you closer to that iconic mochi doughnut experience: crispy, chewy, sweet, and comforting.

• Glutinous Rice Flour: The star ingredient for that classic mochi chew you can’t get from any other flour!
• All Purpose Flour (Maida): Just a touch helps bind the dough and contributes a bit of lightness to the texture.
• Baking Soda: A tiny amount gives the doughnuts their beautiful puff and a soft, airy inside.
• Sugar: Adds subtle sweetness to the dough, while also boosting browning during frying.
• Salt: Just enough to balance and enhance the overall flavor of the doughnuts.
• Butter: This makes the dough tender and gives a little richness; don’t skip it!
• Hot Water: Essential for creating a smooth, workable dough; add just enough for the right consistency.
• Refined Oil (for deep frying): You’ll need enough to submerge the doughnuts so they fry up evenly golden all over.
• Caster Sugar: This finer sugar coats the donuts gorgeously and clings to every crevice for perfect sweetness.
• Ground Cinnamon: Warm spice pairs so well with mochi’s chew and makes that classic Korean chapssal donut coating irresistible.

How to Make Mochi Doughnuts I Korean Chapssal Donuts Recipe

Step 1: Prepare the Cinnamon Sugar

Get started by combining your caster sugar and ground cinnamon in a small bowl. Give it a quick stir so the cinnamon is evenly dispersed; this will be your beautiful, aromatic coating. Set this aside—you’ll want it ready for warm doughnuts fresh from the fryer.

Step 2: Make the Dough

In a large mixing bowl, add the glutinous rice flour, all-purpose flour, baking soda, salt, sugar, and butter. Pour in hot water a little bit at a time, mixing as you go, until the flour is nicely moistened. Knead the mixture well for a couple of minutes until it forms a smooth dough that you can easily handle. Let the dough rest for about 5 minutes. This short rest helps it hydrate and makes shaping easier.

Step 3: Shape the Doughnuts

Once your dough has rested, pinch off small portions—roughly the size of large marbles—and roll them gently between your palms to form smooth balls. They’re destined to puff up nicely when fried, so keep them small and uniform for even cooking.

Step 4: Fry the Doughnuts

Pour enough refined oil into your deep pan or pot so the doughnuts can float and fry evenly. Heat the oil over medium-low heat—aim for gentle bubbling, not a fierce sizzle. Carefully drop in the dough balls, and use a wooden spoon to keep them moving as they cook, preventing them from sticking to the bottom or each other. Fry for 3 to 5 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.

Step 5: Coat in Cinnamon Sugar and Enjoy

While the doughnuts are still warm, drop them into the bowl of cinnamon sugar. Toss gently so they’re coated all over—don’t be shy with it! For the best Mochi Doughnuts I Korean Chapssal Donuts Recipe experience, enjoy immediately while they’re fresh, warm, and ultra-chewy in the middle.

How to Serve Mochi Doughnuts I Korean Chapssal Donuts Recipe

Garnishes

The classic cinnamon sugar coating is unbeatable, but you can get playful with a dusting of powdered sugar, a light drizzle of honey, or a sprinkle of toasted sesame seeds for extra crunch and flavor. Each choice gives your Mochi Doughnuts I Korean Chapssal Donuts Recipe a little personality.

Side Dishes

These doughnuts pair perfectly with a cup of hot tea, a rich espresso, or even a scoop of creamy vanilla ice cream if you’re feeling a bit decadent. They’re also wonderful alongside fresh fruit like sliced strawberries or a citrusy fruit salad to balance the richness.

Creative Ways to Present

Try serving your mochi doughnuts stacked on a platter with a little bowl of extra cinnamon sugar for dipping, or arrange them on skewers for a playful party treat. To go all out, make a “mochi doughnut tower” as a celebratory centerpiece—guaranteed to impress at your next gathering!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though they tend to disappear quickly!), store cooled doughnuts in an airtight container at room temperature for up to one day. They’ll stay pleasantly chewy but may lose a bit of their crisp exterior.

Freezing

You can freeze unfried dough balls for future cravings. Place shaped balls on a parchment-lined tray, freeze until solid, then transfer to a zip-top bag. Fry straight from frozen—just add a minute or two to the cooking time! Fully cooked doughnuts can also be frozen, but they’re best enjoyed fresh.

Reheating

To bring leftover Mochi Doughnuts I Korean Chapssal Donuts Recipe back to life, pop them in a preheated 325°F (160°C) oven for about 5 minutes. This helps revive some crispness on the outside while keeping the mochi interior perfectly chewy.

FAQs

Can I make Mochi Doughnuts I Korean Chapssal Donuts Recipe without glutinous rice flour?

Unfortunately, glutinous rice flour is essential for that signature chewy texture—regular rice or wheat flour just won’t deliver the same result. Try your local Asian market or specialty grocer for this must-have ingredient.

What oil is best for frying the doughnuts?

Choose a neutral oil with a high smoke point, like refined sunflower, canola, or vegetable oil. Steer clear of olive oil or strongly flavored oils, as they can overpower the delicate flavor of the doughnuts.

How do I know if my doughnuts are cooked through?

They should be golden brown all over and feel light and crisp when picked up with a slotted spoon. If you’re unsure, cut one open—it should be cooked through with no raw, floury center.

Can I flavor the dough itself?

Absolutely! For a tasty twist, knead in a little vanilla extract, matcha powder, or citrus zest into the dough. You can even experiment with cocoa powder for a chocolaty version of Mochi Doughnuts I Korean Chapssal Donuts Recipe!

Are these gluten-free?

While glutinous rice flour itself is gluten-free, the addition of all-purpose flour means the standard recipe isn’t. Swap the all-purpose flour for a gluten-free blend to make these safe for those with gluten sensitivities.

Final Thoughts

If you’ve been searching for an exciting new dessert, look no further than this Mochi Doughnuts I Korean Chapssal Donuts Recipe. They’re so much fun to make, a delight to eat, and guaranteed to spark joy at any table. Go ahead—treat yourself and your loved ones to a batch of these chewy, sugar-dusted wonders!

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