Chapssal Donuts (Korean Sweet Rice Donuts)

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If you’ve ever walked through a Korean bakery and spotted those golden, sugar-coated donut balls in the display case, you already know what chapssal donuts are. And if you haven’t tried them yet, you’re in for something really special.

Chapssal donuts are one of those Korean treats that I never get tired of. The outside gets perfectly crispy when you fry them, but the inside stays warm, soft, and chewy, almost like mochi or dango. Then you’ve got that sweet red bean paste filling in the middle that balances everything out without being overly sweet. It’s such a satisfying combo of textures and flavors.

If you are into that chewy, stretchy texture, the Cheesy Isobeyaki Potato Mochi hits a similar note using mashed potato and potato starch instead of rice flour, with a molten mozzarella center and a sweet soy glaze.

I’ve had the pleasure of learning about Korean cuisine and cooking a lot of Korean recipes over the last couple years since we manage socials and create content for a Korean food product brand, and it’s been so dope. Chapssal donuts are one of those recipes that kept popping up, and once I finally made them at home, I realized they’re way easier than you’d think.

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This one earned a spot in 36 Easy Asian Desserts too.

What Are Chapssal Donuts?

Chapssal means “glutinous rice” or “sweet rice” in Korean, so chapssal donuts are literally sweet rice donuts. They’re a modern Korean treat that blends traditional Korean rice cake (tteok) flavors with the deep fried donut concept. You’ll find them at Korean bakeries like Tous Les Jours and Paris Baguette, and they’re also a popular street food snack in Korea.

If you love working with tteok, these Crispy Air Fryer Rice Cakes take garaetteok and blast it in the air fryer until the outside crackles, then you dip it in a sweet and salty sauce that is seriously hard to stop eating.

What makes them different from regular donuts is the sweet rice flour (also called glutinous rice flour). Despite the name, it’s actually gluten-free. The “glutinous” part just refers to the sticky, chewy texture it creates when cooked. It’s the same type of flour used in mochi, dango, and other chewy Asian desserts, and it’s what gives chapssal donuts their signature texture.

If you love baking with sweet rice flour, you’ll want to check out these Pumpkin Mochi Pancakes too, same chewy, pillowy texture in a totally different fall breakfast format.

Tips for Making the Best Chapssal Donuts

Use the Right Sweet Rice Flour

Not all sweet rice flour is created equal. I personally love the one from Assi for this recipe. Make sure you’re buying sweet rice flour (also labeled as glutinous rice flour) and not regular rice flour. They look similar but behave completely differently. Regular rice flour will give you a crumbly, gritty texture instead of that chewy goodness you’re going for. Mochiko is another great brand.

Don’t Skip the Kneading

After you mix the dough with a wooden spoon, pick it up and knead it with your hands until it’s smooth. This step is what develops that stretchy, pliable texture that makes wrapping the red bean paste filling so much easier. If the dough feels too dry, add a tiny splash of water. If it’s too sticky, dust your hands with a little extra sweet rice flour.

Keep Your Oil Temperature Low and Steady

This is the most important tip. Fry at 300 degrees F, not higher. Chapssal donuts need a lower, slower fry so the inside cooks through completely without the outside burning. If the oil is too hot, you’ll end up with a golden brown exterior and raw dough in the middle. Use a thermometer if you have one, and adjust the heat as needed since adding cold dough will drop the temperature.

Stir Constantly While Frying

These little guys love to stick to each other and to the bottom of the pan, especially in the first minute or so. Keep them moving with a slotted spoon or chopsticks so they cook evenly on all sides. You’ll know they’re done when they float to the top and turn a beautiful golden brown color.

Roll in Sugar While Warm

The sugar sticks best when the donuts are still warm from frying. Don’t wait too long after draining them or the sugar won’t adhere as well. You can use regular granulated sugar, or mix in a little cinnamon for a cinnamon sugar version that’s incredible.

How to Store Chapssal Donuts

Chapssal donuts are best eaten fresh and warm, right after frying. The crispy exterior starts to soften as they cool down, so I’d recommend making them right before you plan to serve them. That said, if you do have leftovers, store them in an airtight container at room temperature for up to a day. You can reheat them in an air fryer at 350 degrees F for 3-4 minutes to get some of that crispiness back.

I don’t recommend refrigerating them since the sweet rice flour dough hardens in the fridge and loses that signature chewy texture. If you want to prep ahead, you can make the dough balls with the filling inside and keep them covered at room temperature for a couple hours before frying.

Ingredients (Makes 10 Donuts)

• 1 cup sweet rice flour
• 1 tbsp all purpose flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tbsp granulated sugar
• 1 tbsp Unsalted Butter (melted)
• 1/4 cup + 3 tbsp water
• 10 tbsp sweet red bean paste (about 1 tbsp per donut)
• 2 cups Vegetable Oil (for frying)
• granulated sugar (for coating)

Substitution Notes:

You can swap the red bean paste for Nutella, sweetened purple sweet potato, or even a small cube of Mozzarella if you want a savory-sweet twist. For a crunchier coating, try rolling them in a mix of cinnamon and sugar. If you can’t find Assi brand sweet rice flour, Koda Farms Mochiko is an easy-to-find and solid alternative.

That same Mochiko sweet rice flour is the star ingredient in this Whole Mango Mochi recipe, a no-fry, fresh-fruit version worth trying once you have the bag open.

Equipment

• Sauce Pan
• Mixing Bowls

Instructions

1. Combine the dry ingredients: In a medium mixing bowl, add sweet rice flour, all purpose flour, Baking Powder, sea salt, and granulated sugar. Mix to combine.
2. Add the wet ingredients: Pour in the melted Unsalted Butter and water. Stir with a wooden spoon until the dough comes together, then pick it up and knead with your hands until smooth.
3. Divide the dough: Break the dough into 10 equal pieces (about 25 grams each) and roll each into a ball.
4. Prep the filling: Scoop 10 tablespoon-sized portions of sweet red bean paste and roll each into a small ball. You can find red bean paste (also labeled Adzuki Bean Paste) at most Asian grocery stores.
5. Fill the donuts: Take a ball of dough and flatten it in your hand. Place a ball of red bean paste in the center, then wrap the dough around it and pinch to seal. Roll smooth. Repeat for all 10.
6. Heat the oil: Pour 2 cups of Vegetable Oil into a small saucepan and heat to 300 degrees F.
7. Fry in batches: Carefully place 5 balls into the oil. Stir constantly so they don’t stick to each other or the pan. Fry until golden brown and floating, about 6-8 minutes. Remove and place on a paper towel or wire rack to drain. Repeat with the remaining 5.
8. Coat in sugar: Pour some granulated sugar into a small bowl and roll each warm donut in it until lightly coated on all sides.
9. Enjoy! These are best served warm and fresh.

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