Korean · Dessert
Korean Rice Donuts
A Korean street-market classic, these chewy glutinous rice donuts (chapssal-donut) are deep-fried until crisp outside and pillowy-soft within, then rolled warm in toasted sesame seeds or sugar for a sticky, nutty finish.
$0
15 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
272Calories
2.4gProtein
11.4gFat
40.1gCarbs
12.5gSugar
1.1gFiber
301mgSodium
0mgChol
0.9gSat Fat
46mgPotassium
28mgCalcium
0.7mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Korean Pale Ale
local
Yuja Tea (Citron Tea)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
In a bowl, combine the sifted glutinous rice flour, mashed cooked white rice, sugar, baking powder and salt.
2
Gradually work in the warm water, kneading by hand until you get a smooth, soft, non-sticky dough — add a splash more water if it feels dry.
3
Divide the dough into 2 equal pieces and roll each into a small ball, then flatten slightly into a thick disc about 2cm thick.
4
Heat the vegetable oil in a deep pan or wok to 160°C (320°F), checking with a thermometer.
5
Fry the donuts in the oil for 3-4 minutes, turning gently every minute, until deep golden brown and cooked through.
6
Lift out onto a wire rack lined with paper towel to drain excess oil for 1 minute while still hot.
7
While still warm, roll one donut in the toasted sesame seeds and the other in the sugar coating, or split the coatings across both.
8
Serve warm or at room temperature the same day.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Glutinous Rice Flour, sifted
- 20g20g White Rice Cooked, mashed
- 10g10g Sugar White
- 2g2g Baking Powder
- 1g1g Salt
- 28g28g Water, warm
- 250g250g Vegetable Oil, for frying, partial_absorption, fats
- 15g15g Sugar White, for coating, 1
- 4g4g Sesame Seeds, toasted, for coating, 1
