Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts)

Method8 steps

1. 1

   Step 1: Mix the 180 g sweetened red bean paste with ¼ tsp cinnamon in a small bowl. Mash or blend if a smoother texture is wanted. Taste the already-sweetened paste and add some separate optional filling sugar only if desired; keep all 30 g coating sugar for after frying.

   Uses 180 g sweetened red bean paste for preparing the filling; actual amount used depends on chosen filling per ball · ¼ tsp ground cinnamon for the filling · Additional sugar for the red-bean filling if a sweeter taste is desired, optional; amount unspecified, separate from 30 g coating sugar

2. 2

   Step 2: Sift the 500 g sweet rice flour and 80 g self-raising flour into a large bowl. Add ¼ tsp fine sea salt, 20 g melted butter and the full 2 cups hot water. Mix carefully, then knead until one smooth cohesive dough forms and it is cool enough to handle safely.

   Uses 500 g sweet rice flour (glutinous rice flour) · 80 g self-raising flour · 20 g butter, melted · ¼ tsp fine sea salt · 2 cups hot water for the dough

3. 3

   Step 3: Put the dough on a clean board and divide it into about 25 small round balls. Keep each large enough to enclose its filling, and cover the waiting balls with plastic wrap so they do not dry out. Larger balls will require longer frying.

   Uses Complete cohesive sweet-rice dough

4. 4

   Step 4: Press a hollow into each ball with your thumbs. Add about ¼ tsp of the prepared red-bean filling per small ball, or adjust the amount up or down only while keeping the dough easy to seal. Pinch the dough closed completely and round it again. Repeat for the dough balls and keep any unused filling separate.

   Uses Same prepared dough balls ready to fill · Prepared red-bean/cinnamon filling, about ¼ tsp per small ball or adjusted to seal

5. 5

   Step 5: Heat the vegetable oil in a deep saucepan over medium-high heat. Carefully lower in small batches of the sealed dough balls. Deep-fry until golden brown and cooked through, continuously turning/rolling them gently so they keep their shape and do not stick to the pan base. Check one ball from the first batch has a cooked chewy centre rather than uncooked dough, and adjust the heat or continue frying as needed. Use the same oil for the remaining batches and take care of splashes.

   Uses Sealed stuffed dough balls ready to fry · Vegetable oil for deep-frying, enough for the chosen pan; amount unspecified

6. 6

   Step 6: Lift each cooked batch onto absorbent paper to drain, then cool for 10–15 minutes before coating it with sugar. Repeat for the remaining cooked batches.

   Cool each fried batch before coating with sugar · 15 minUses Fully fried donuts ready to drain and cool

7. 7

   Step 7: Use the separate 30 g caster sugar to coat the cooled donuts. Choose one method: sprinkle it over them, roll them on a plate containing that sugar, or put the same sugar and cooled donuts in a clean food bag and shake while holding the top closed. These are alternative coating methods for the same sugar supply.

   Uses Drained cooled donuts ready to coat · 30 g caster sugar for coating the cooked donuts

8. 8

   Step 8: Serve the coated donuts promptly for the best crisp exterior and soft chewy centre, ideally within the first 30 minutes after making them. They are best eaten in the first few hours; with time the crust softens and the sugar coating becomes sticky.

   Uses Finished sugar-coated red-bean-filled chapssal donuts