Korean Glutinous Rice Donut
Chapssal donut is a Korean deep-fried treat 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 outer shell while the inside stays dense and chewy. Unlike wheat-flour donuts, each bite stretches with a mochi-like pull due to the glutinous starch. Coating in sugar immediately after frying lets the crystals cling to the hot surface, locking in both crunch and sweetness.
Adjust Servings
Instructions
- 1
Mix glutinous rice flour with sugar and salt; add hot water gradually and knead.
- 2
Shape into flat rounds.
- 3
Deep-fry at 170°C, turning, until golden all over.
- 4
Drain and coat with sugar.
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