Korean · Dessert
Korean Rice Donuts
A lightened take on Korean chapssal-donut (glutinous rice donuts), where lowfat cottage cheese replaces the usual full-fat dairy and sugar is cut back, keeping the trademark chewy, mochi-like interior and crisp golden shell under a light cinnamon-allulose dusting.
$0
15 minsPrep
6 minsCook
31 minsTotal
MediumLevel
Nutrition per serving
219Calories
3.1gProtein
10.7gFat
30.6gCarbs
4.5gSugar
1.3gFiber
346mgSodium
2mgChol
0.9gSat Fat
46mgPotassium
27mgCalcium
0.3mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
3gAllulose
0gAlcohol
Goes well with
Pale Ale
local
Yuzu Omija Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
In a mixing bowl, sift together the glutinous rice flour, baking powder and salt.
2
Puree the lowfat cottage cheese until completely smooth, then whisk it with the sugar and water until no lumps remain.
3
Pour the wet mixture into the dry ingredients and mix to a soft, slightly sticky dough; do not overwork.
4
Divide the dough into 2 equal pieces and shape each into a small ring about 6cm across, flattening slightly so they cook evenly.
5
Heat the vegetable oil in a small deep pan to 165°C (170°C reads false low in a shallow pan, so check with a thermometer).
6
Fry the rings for about 2 minutes per side, turning once, until deep golden and cooked through at the centre.
7
Lift onto a wire rack lined with paper to drain excess oil for 1 minute.
8
While still warm, toss each donut in the allulose and cinnamon mixture to coat evenly.
9
Serve immediately while warm and slightly chewy at the centre.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted glutinous rice flour
- 0.9 oz25g pureed smooth cottage cheese lowfat
- 0.3 oz8g sugar white
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.5 oz15g water
- 8.8 oz250g for frying vegetable oil
- 0.1 oz2g cinnamon ground
- 0.2 oz6g for coating allulose
