Korean Glutinous Rice Donut

Quick answer

Total time: 35 min
Level: Easy
Servings: 8 servings
Ingredients: 5

About this dish

Chapssal donut is a Korean deep-fried snack made from glutinous rice flour kneaded with sugar, salt, and hot water, then fried at 170 degrees Celsius.

The sticky rice dough puffs up in the oil, forming a thin, crisp shell on the outside while keeping a dense, chewy interior. Unlike wheat-flour donuts, each bite stretches with a mochi-like pull that is specific to glutinous starch. Rolling the donuts in sugar the moment they come out of the oil lets the crystals stick to the still-hot surface evenly, locking in both crunch and sweetness at once. The ingredient list is short and the dough requires minimal kneading, making this a straightforward snack to prepare at home.

Ingredients

servings

IngredientAmountUnit

Glutinous rice flour200 gg

Sugar30 gg

Water80 mlml

Salt¼ tsptsp

Oil (for frying)500 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

In a bowl, mix 200 g glutinous rice flour, 30 g sugar, and 0.25 teaspoon salt until evenly combined.

Add the 80 ml hot water gradually instead of pouring it in at once, so the flour hydrates evenly.
2

Prep

Stir with chopsticks or a spatula until the dough gathers and becomes less sticky to handle.

Stop kneading once no dry flour is visible and the dough feels soft, because overworking can make shaping messier.
3

Step

Divide the dough into 20 g pieces, roll each one between your palms, then press into a 3 to 4 cm disc.

Pinch any cracked edges together and press the center slightly so each donut puffs more evenly.
4

Heat

Heat the 500 ml frying oil to 170 C and keep the heat at medium-low.

If small bubbles rise slowly around a wooden chopstick, the oil is ready; avoid higher heat, which browns the outside before the center cooks.
5

Heat

Add the donuts carefully and leave them alone at first, because they will sink before the crust sets.

After 1 to 2 minutes, they should puff and float; turn them occasionally and fry for 4 to 5 minutes total.
6

Season

Remove the donuts when the outside is lightly brown with a thin crisp shell, then drain well.

When they cool to about 60 to 70 C and feel warm, roll them in sugar so the crystals coat evenly.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Hot-water kneaded glutinous rice dough creates a stretchy, sticky bite for this deep-fried donut.
Finish cue: Stop kneading once no dry flour is visible and the dough feels soft, because overworking can make shaping messier.
Avoid this: If small bubbles rise slowly around a wooden chopstick, the oil is ready; avoid higher heat, which browns the outside before the center cooks.