Chapssal Donuts

Chapssal Donuts
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  • 500 g sweet rice flour
  • 80 g self-raising flour
  • 20 g melted butter
  • 1/4 tsp fine sea salt
  • 2 cups hot water
  • 1/4 tsp cinnamon powder
  • 180 g sweetened red bean paste (0.4 pounds)
  • Some vegetable oil for deep-frying
  • 30 g sugar 
  1. Mix the stuffing ingredients in a small bowl.
  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 the dough out onto a cutting board and divide it into smaller pieces to make mini round balls. Cover the mini balls with glad wrap 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. Add about ¼ tsp worth stuffing on each ball. 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. Roll the donuts around to keep a circular shape. Place the cooked doughnuts onto a piece of oil absorbing paper and cool down for 10 to 15 mins. Repeat this with the remaining ingredients.
  6. Sprinkle the sugar onto the donuts or roll them on a plate of sugar. Alternatively, put the sugar into a plastic bag and add the donuts. Then while holding the top of the bag, shake the bag.
  7. Serve warm and enjoy.