Mochi Doughnuts | Korean Chapssal Donuts Recipe

If you’re looking to delight your taste buds with a treat that’s delightfully crispy on the outside and chewy-soft on the inside, let me introduce you to Mochi Doughnuts | Korean Chapssal Donuts Recipe. Sweet, satisfying, and ultra snackable, these little rounds of joy capture everything you love about comfort desserts in one easy-to-make, irresistible bite. Whether you’re a mochi newcomer or a devoted fan, this recipe brings a playful twist to classic doughnuts and will quickly become your go-to for cozy gatherings or an afternoon pick-me-up.

Ingredients You’ll Need

One of the best things about making the Mochi Doughnuts | Korean Chapssal Donuts Recipe is the simple ingredient list. Each element brings its own magic, ensuring these doughnuts hit the perfect balance between chewy texture and sweet, cinnamon-kissed flavor.

• Glutinous Rice Flour: The essential base for that signature chewy mochi texture (don’t use regular rice flour—it must say “glutinous” on the label!).
• All Purpose Flour (Maida): Adds a touch of lightness and helps bind the dough, keeping the centers tender.
• Baking Soda: Gives the dough a gentle lift so each doughnut fries up fluffy and not dense.
• Sugar: Just enough to sweeten the dough and boost browning as they fry.
• Salt: A little hit to balance out the sweetness and bring out each flavor.
• Butter: Adds richness and a soft, melt-in-your-mouth touch to every bite.
• Hot Water: Helps bring the dough together for easy shaping and perfect texture—add gradually to get it just right.
• Refined Oil (for frying): Neutral oil ensures the doughnuts fry up golden without extra flavors.
• Caster Sugar: The fine texture ensures the sweet coating hugs each doughnut in a sparkly finish.
• Ground Cinnamon: Brings a warm flavor twist that’s classic with doughnuts and totally comforting.

How to Make Mochi Doughnuts | Korean Chapssal Donuts Recipe

Step 1: Mix the Cinnamon Sugar

Start by combining your caster sugar and ground cinnamon in a small bowl. This fragrant, sweet blend will become the crowning glory for these doughnut gems. Set it aside so it’s ready for the final, irresistible finish.

Step 2: Make the Dough

In a large bowl, combine the glutinous rice flour, all purpose flour, baking soda, salt, sugar, and softened butter. Gradually pour in the hot water, mixing bit by bit until the mixture comes together. Once the dough is just moistened, it’s time for a little kneading—sink your hands in and work it into a soft, cohesive dough. Let it rest for about five minutes to make shaping easier and prevent the dough from sticking to your hands.

Step 3: Shape the Doughnuts

Pinch off small portions of dough, rolling each one into smooth, round balls about the size of a large marble. Uniformity isn’t crucial, but keeping them roughly the same size helps everything fry evenly. Set them aside on a lightly oiled plate or tray, ready for their hot oil bath.

Step 4: Fry to Golden Perfection

Pour refined oil into a heavy-bottomed pan, filling it about 2 inches deep, and heat it over medium-low. To check if it’s ready, drop in a tiny piece of dough—it should sizzle gently, not furiously. Add the doughnut balls in batches, stirring gently with a wooden spoon to keep them separate and their shape even. Fry for 3 to 5 minutes, moving them occasionally, until they’re puffed and golden. Drain well on paper towels as soon as they’re done.

Step 5: Coat and Enjoy

While they’re still deliciously warm, roll the fried doughnuts generously in your cinnamon sugar mixture. The heat helps the sweetness cling perfectly, so don’t wait too long! Arrange them on a platter and get ready to watch them disappear almost immediately.

How to Serve Mochi Doughnuts | Korean Chapssal Donuts Recipe

Garnishes

Top these mochi doughnuts with an extra sprinkle of cinnamon sugar just before serving for extra sparkle. You can also dust them with powdered sugar or drizzle lightly with honey if you’re craving another level of sweetness—each option brings out their chewy goodness in a slightly new way.

Side Dishes

Pairing is part of the fun! Mochi Doughnuts | Korean Chapssal Donuts Recipe are just as happy alongside a cup of strong black coffee or a milky latte as they are with aromatic teas such as jasmine or green tea. If you’re serving a crowd, offer some fresh berries or tangy citrus segments to cut through the sweetness.

Creative Ways to Present

Want to impress? Stack them in a high tower, serve them on skewers for a playful street food vibe, or assemble them in a decorative bowl lined with parchment. For a festive touch, try dipping one side in melted chocolate and topping with colorful sprinkles—they’ll look as good as they taste!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to one day. The crispness will soften over time, but they’ll still be chewy and satisfying as a next-day snack.

Freezing

Freeze fully cooled, uncoated doughnuts on a parchment-lined tray, then transfer to a zipper-lock bag. They keep beautifully this way for up to two months. When you’re ready to enjoy, just reheat and toss in fresh cinnamon sugar for that just-made taste.

Reheating

To revive their magical texture, warm doughnuts in the oven at 350°F (175°C) for five to eight minutes, or until heated through. Avoid microwaving—they can get too chewy and lose their crispness. If they’ve already been coated, you may want a fresh dusting of sugar after reheating.

FAQs

Can I make Mochi Doughnuts | Korean Chapssal Donuts Recipe gluten-free?

Absolutely! As glutinous rice flour itself is naturally gluten-free, just swap the all purpose flour for a gluten-free blend and you’re good to go. Double-check your baking soda and other mix-ins to ensure they’re gluten-free, too.

What’s the difference between glutinous rice flour and regular rice flour?

Glutinous rice flour (sometimes called “sweet rice flour”) is much stickier and chewier, which is exactly what you want for the Mochi Doughnuts | Korean Chapssal Donuts Recipe. Regular rice flour will result in a dry, crumbly texture that just doesn’t deliver the same experience.

Can I bake these doughnuts instead of frying them?

Baking isn’t ideal for this recipe, since frying helps deliver that delightful crispness and chewy bite. If you want a slightly lighter treat, you can try air frying, but keep an eye on time and temperature since results may vary.

Is caster sugar required for the coating?

Caster sugar is finer than regular granulated sugar, so it clings beautifully without any grittiness. If you only have granulated sugar on hand, you can pulse it in a blender or use it as-is for a crunchier finish—it will still be delicious.

Why are my mochi doughnuts hard after frying?

This often happens if the oil is too hot, causing the outside to cook too quickly while the inside remains dense or undercooked. Keeping the heat at medium-low ensures they cook evenly, so don’t rush the process for best texture.

Final Thoughts

This Mochi Doughnuts | Korean Chapssal Donuts Recipe is pure snack-time happiness—easy to make, wildly satisfying, and always a crowd-pleaser. If you haven’t tried mixing chewy mochi texture with classic doughnut goodness before, now is your chance! Gather your ingredients and let the homemade magic begin; I guarantee these will become a cherished treat in your kitchen.

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