Description
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These chapssal donuts are crispy on the outside, warm and chewy on the inside, and filled with sweet red bean paste. Made with sweet rice flour, they’re a popular Korean bakery treat that’s surprisingly easy to make at home.
Ingredients
Units
Scale
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- 1 cup sweet rice flour
- 1 tbsp all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp granulated sugar (plus more for coating)
- 1 tbsp Unsalted Butter (melted)
- 1/4 cup + 3 tbsp water
- 10 tbsp Adzuki Bean Paste (sweet red bean paste)
- 2 cups Vegetable Oil (for frying)
Equipment
Instructions
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- Mix the dough: In a medium mixing bowl, combine sweet rice flour, all purpose flour, baking soda, salt, granulated sugar, and melted Unsalted Butter. Add the water and stir with a wooden spoon until a dough forms. Pick it up and knead with your hands until smooth.
- Divide the dough: Break the dough into 10 equal pieces (about 25 grams each) and roll each into a ball.
- Prep the filling: Scoop 10 tablespoon-sized portions of Adzuki Bean Paste and roll each into a small ball.
- 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.
- Heat the oil: Pour 2 cups of Vegetable Oil into a small saucepan and heat to 300°F.
- 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 with a slotted spoon and place on paper towels to drain. Repeat with the remaining 5.
- Coat in sugar: Pour some granulated sugar into a small bowl and roll each warm donut in it until lightly coated on all sides.
- Enjoy! These are best served warm and fresh.
Notes
- Make sure to use sweet rice flour (also labeled glutinous rice flour), not regular rice flour. Regular rice flour will give you a crumbly texture instead of chewy.
- Fry at 300°F, not higher. A lower temperature ensures the inside cooks through without the outside burning.
- Stir constantly while frying to prevent the donuts from sticking together or to the bottom of the pan.
- Roll in sugar while still warm so it sticks to the surface.
- Store at room temperature in an airtight container for up to 1 day. Reheat in an air fryer at 350°F for 3-4 minutes. Do not refrigerate.
- For a fun twist, try filling with Nutella, sweetened purple sweet potato, or a small cube of mozzarella for a savory-sweet version.
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- Prep Time: 15
- Cook Time: 16
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 donut
- Calories: 145
- Sugar: 9g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 3mg