Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts)

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Chapssal Donuts (Korean glutinous rice ball doughnut)

 A new habit of mine since I came back to food blogging is “food ingredients hoarding”. I look around the internet for blogging inspiration or weekly menu planning and when I see some nice photos of food I write down the ingredients immediately onto my weekly grocery shopping list. I always “intend to” make it straight away, of course. But quite often, I get so distracted by overflowing other delicious looking food and my uncontrollable food cravings that my tiny little pantry has been overcrowded by my hoarded food ingredients for some time. So this tin of red bean paste has been squatting in my pantry for about two months now and I thought I ought to send it out finally!

Red bean paste in a tin

I’m not promoting this product nor this brand. It was the only red bean paste I could find.

I was going to use this red bean paste for my Chapssal Donuts (찹쌀도넛, Korean Glutinous Rice Ball Doughnuts). It used be one of my favorite childhood snack foods sold at street markets in Korea. The outer layer is crunchy and sweet and the inner layer is soft and sweet. It fills you up pretty quick too -“implying potentially high calories” ;)

While my sister and my husband really enjoyed this snack, I wish it was browner and sweeter! I just got so scared of burning my pan, so I must have under cooked it for the darker brown colour. I also didn’t add additional sugar on stuffing (as it was already sweetened) but I think I want it to be sweeter. Maybe it’s my late afternoon sugar rush speaking. Nonetheless, it’s a very good snack food if you have kids. Enjoy cooking and share with your fellow foodies how you went!

Ingredients for 25 mini donuts

(Prep time:30-40 mins, Cooking time:10-15 mins)

Dough

  • 500g sweet rice flour (glutinous rice flour)
  • 80g self-raising flour
  • 20g butter, melted
  • ¼ tsp ground salt
  • 2 cups (16 oz) hot water

Stuffing

  • ¼ tsp cinnamon powder
  • 180g sweetened boiled red bean paste (available in an Asian grocer or make it yourself at home)

Others

  • Vegetable oil for deep-frying
  • 30g castor sugar

Steps

1. Mix the stuffing ingredients in a small bowl. (If you want smooth silkier texture, blend or mash the red bean paste. You could also add more sugar if the mixture isn’t sweet enough for you. I think I will blend it and add more sugar next time.)

Korean red bean paste
2.Sieve the sweet rice flour and self-raising flour into a large bowl. Add salt, melted butter and hot water. Mix all the ingredients well and knead it to make one large dough.

Chapssal Donuts Kneading
3.Take out some dough and roll on your palm. Make mini round balls. The size should be enough to hold the stuffing inside. (While working through, cover the mini balls with glad wrap or a wet towel to stop them drying out.)

Rolled rice balls
4.Open up the dough by pressing the rolled balls with your thumbs. Add the stuffing mixture and close the dough. I added ¼ tsp worth stuffing on each ball. You could add more or less, just make sure you can close the dough without getting messy – (note that the photo below has much more stuffing than necessary, so that you can see what it looks like). Repeat this until you use up the prepared ingredients.

Adding red bean paste
5.Deep fry the donut in a deep sauce pan (on medium high heat) until the dough is golden brown (or use a deep fryer if you have one). You will have to continuously roll the donut while cooking so it doesn’t stick to the base of the pan, and to shape it better.

Deep frying chapssal donuts
6. Take out all the donuts and cool them down for about 30 mins. Sprinkle the sugar onto the donuts or roll them on a plate of sugar. (I put the sugar into a plastic bag and added the donuts. Then while holding the top of the bag, I shook it.)

Sugar coating chapssal donuts
7.Enjoy.

Chapssal Donuts (Korean glutinous rice doughnut)

Note:

  • It is best to consume all on the day of making. Otherwise, the sugar melts and runs on the donut. It also gets harder as well. However, if leftovers are unavoidable, leave them at room temperature. If still hard, you can microwave it for 10-20 seconds, then it will get softer again. Though, as the sugar melts the donut will get sticky.

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5.0 from 3 reviews
Chapssal Donuts (Korean Glutinous Rice Ball Doughnuts)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Korean
Serves: 25 donuts
Ingredients
Dough
  • 500g sweet rice flour (glutinous rice flour)
  • 80g self-raising flour
  • 20g butter, melted
  • ¼ tsp ground salt
  • 2 cups (16 oz) hot water
Stuffing
  • ¼ tsp cinnamon powder
  • 180g sweetened boiled red bean paste (available in an Asian grocer or make it yourself at home)
Others
  • Vegetable oil for deep-frying
  • 30g castor sugar
Instructions
  1. Mix the stuffing ingredients in a small bowl. (If you want smooth silkier texture, blend or mash the red bean paste. You could also add more sugar if the mixture isn't sweet enough for you. I think I will blend it and add more sugar next time.)
  2. Sieve the sweet rice flour and self-raising flour into a large bowl. Add salt, melted butter and hot water. Mix all the ingredients well and knead it to make one large dough.
  3. Take out some dough and roll on your palm. Make mini round balls. The size should be enough to hold the stuffing inside. (While working through, cover the mini balls with glad wrap or a wet towel to stop them drying out.)
  4. Open up the dough by pressing the rolled balls with your thumbs. Add the stuffing mixture and close the dough. I added ¼ tsp worth stuffing on each ball. You could add more or less, just make sure you can close the dough without getting messy. Repeat this until you use up the prepared ingredients.
  5. Deep fry the donut in a deep sauce pan (on medium high heat) until the dough is golden brown (or use a deep fryer if you have one). You will have to continuously roll the donut while cooking so it doesn't stick to the base of the pan, and to shape it better.
  6. Take out all the donuts and cool them down for about 30 mins. Sprinkle the sugar onto the donuts or roll them on a plate of sugar. (I put the sugar into a plastic bag and added the donuts. Then while holding the top of the bag, I shook it.)
  7. Enjoy.

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. This recipe looks amazing! I’ve been searching everywhere for a good chapssal recipe, and I can’t wait to try yours! If I don’t have self-rising flour in hand, would you know how much baking soda/powder and all-purpose flour I would need as a substitute?

  2. I’ve been looking for a red bean doughnut recipe. This looks amazing, can’t wait to try it!

  3. we just tried this donuts and it came out perfectly…thanks for this wonderful recipe :-)

  4. These look delicious! I have never tried to make Korean desserts. I love to bake but haven’t tried with rice flour yet. When I feel brave, I will definitely try these!

    • I haven’t made much of Korean desserts either, but I am trying to make more of those. For these donuts you don’t need to bake. You just need to deep fry them. Thanks for stopping by.

  5. You just got yourself a new subscriber. :-) I really want to try this out. We can get fresh red bean paste here. I think I’ll experiment.

    • Hi Jayne, Thanks for following My Korean Kitchen! I hope your experiment goes well. Tell us how you go. I would LOVE to hear about it!!

  6. You know what? I have a can of red bean in my pantry as well, but mine is almost 2 years old. LOL!!! I think I should get rid of it. Your chopssal donuts look delicious. I can feel the chewy texture by just looking at your pictures.

  7. I love this little glutinous balls filled with red beans…yours look delicious.
    Have a lovely weekend Sue :)

  8. Hi Sue!
    Your rice ball doughnuts look so tempting, I love the first picture especially and I am just can’t stop drooling looking at it. I wish I could get some red bean paste here to give it a go!

  9. I love love them but I always overeat, like i don’t think about portion size at all…last time when I used sweet red bean paste I ate more than 1/2 of the can by itself like i would eat sometimes(shh)nutella! :D really dangerous stuff haha
    Yours look AMAZING!!! You made it very delicious, tempting and pretty. Oh and I am joining the club “I am food-stash-ingredient hoarder too!” :D

    • Hehehe, Sandra I can’t believe you ate 1/2 can of red bean paste on its own. :D I am now thinking of what to do with the leftover red bean paste… Need to come up with some sorts of dessert I think. AND Welcome to the club! :D

      • Hehe-this time you can make steamed buns…oh even better green tea steamed buns with red bean paste! I wish I have them right now-it’s been a while since I made them!

        • Thanks Sandra for your suggestions! Steamed buns with red bean paste sounds so tempting!! Going to look for a recipe now. :D

  10. I rarely say this about Asian desserts, but these rice doughnuts look irresistibly soft and yummy. I have never been a fan of European rice desserts, so I was pleasantly surprised I loved the rice balls I tasted in Tokyo last year. They were not cooked like these, but they were slightly chewy, soft and absolutely delicious.
    It’s funny because Nami was hoping there were red beans inside and me, a big fan of acid touch in desserts, I thought: it would be lovely to replace the red bean paste with my sugarless plum jam :-) I must think about this option…

    • Love your idea of adding plum jam instead. :D I can already imagine the sweet and sour combination melting away within the lightly chewy donuts.

  11. I adore these donuts! They’re so moreish aren’t they! And hehe yep ingredient hoarder here too! :P

    • Yes, they are quite moreish, so you should watch out when you eat them! Glad to find another ingredient hoarder too. I feel so connected. :D

  12. These doughnuts remind me of a story my son tells about going to a family wedding in Taiwan. He’s a picky eater at the best of times and lost about 25 pounds during that trip. Finally he saw these gorgeous doughnuts and couldn’t wait to take a bite.

    “Mom, they had BEANS in them! If I hadn’t been so big and tall I would have barfed them out.”

    He can eat them now but years ago, beans were not his friend.

    I love your doughnuts!

    • That’s a funny story Maureen, Glad to hear your son can now eat beans! They are a common dessert ingredient in Asian culture. :)

  13. I’ve had these before, but never made them. They look wonderful! Really nice recipe and post – thanks so much.

  14. I ate these in Japan, well something similar and they were coated in sesame seeds too.
    I have always wanted to eat them again as the red bean insides were so addictive. Nice one.

    • Does Japan have these too? I didn’t know that. There are many variations of these donuts in Korea too, including the ones with sesame seeds.
      I hope you get to try the recipe. :)

  15. I was hoping that filling that I see from the first picture is red bean, and YES IT IS!!!! OHHHHHH! I love red bean as much as chocolate. How can I resist these! Major drool going on.

    • Thanks Nami, Did you also notice that I am linking to your “how to make anko red bean paste” post in the ingredients section? (under stuffing) :) Also adding chocolate sounds like a great idea too. I think I will give it a try next time! I prefer chocoloate over red bean paste. ;) Hehe

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