Plain chewy rice doughnuts (chapssal doughnuts)
Small Korean sweet-rice doughnut balls with a lightly crisp outside and chewy center. This version makes 12 unfilled balls and uses a thermometer for gentle, even frying.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Mix 150 g dry glutinous rice flour, 30 g wheat flour, 1½ tablespoons sugar, ½ teaspoon baking powder and ⅛ teaspoon salt. Add 2 teaspoons neutral oil and 110 ml warm water, about 50–60°C, and stir with a spoon. When safe to touch, knead for 2 minutes. If crumbly, add up to 1 tablespoon extra water, 1 teaspoon at a time; the dough should be soft and hold its shape.
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Step 2
Cover the dough and rest for 10 minutes. Divide into 12 equal pieces, roughly 27 g each, and roll into smooth balls no wider than 3.5 cm. Pinch cracks closed and keep covered. There is no filling. Dry or cracked dough can split during frying.
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Step 3
Put 4 small paper cups frying oil, 720 ml, in a dry heavy saucepan about 16 cm wide; the oil must stay below half the pan height. Heat slowly to 150–160°C, checking with a thermometer. Prepare a slotted spoon and a draining rack. Never leave heating oil unattended.
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Step 4
Lower 6 balls carefully into the oil. Keep at 150–160°C and fry for 7–9 minutes, turning gently until evenly golden; repeat with the remaining 6. Drain and cool for 3 minutes, then cut one open: the center must be set and chewy with no dry flour. Lightly coat in the separate 1 tablespoon sugar, if wanted. Cool to a comfortable temperature before eating.
Finished dish
Makes 12 small balls, 2 snack servings. Use dry packaged glutinous rice flour, not ordinary rice flour or wet refrigerated rice-cake flour. No wheat-flour replacement has been established for this version. Oil quantity is for the frying bath, not the amount eaten. Contains wheat; glutinous rice means sticky rice, but this recipe is not gluten-free. Best eaten the same day. For an oil fire, turn off heat if safe and cover with a metal lid; never add water. Household flour spoon measures are approximate; weighing flour is more reliable.
Related recipes
Enjoy every bite
How to enjoy it
Enjoy slightly warm so the center stays chewy. Cut a ball open first to check the center and temperature, then serve with an unsweetened drink.
