Photograph of the finished Chapssal donut

Korea · Bánh nếp chiên nhân đậu Chapssal donut

Chapssal donut

1 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 640 g
  • Photograph of Red bean Red bean 520 g
  • Photograph of Flour Flour 200 g
  • Photograph of Sugar Sugar 320 g
  • Photograph of Fresh milk Fresh milk 320 ml
  • Photograph of Baking powder Baking powder 20 g
  • Photograph of Oil Oil 1.2 l
  • Photograph of Cinnamon powder Cinnamon powder 16 g

Method

  1. 1 Soak the red beans for 8 hours, then cook them until tender for 45 minutes and simmer with half the sugar to form a thick filling.
  2. 2 Knead the glutinous rice flour with the wheat flour, warm milk, and baking powder for 10 minutes until a soft, pliable dough is formed.
  3. 3 Mixing wheat flour with glutinous rice flour is necessary for the cake to rise; using only glutinous rice flour will result in a dense and chewy cake.
  4. 4 Wrap the filling in the dough, then roll it into a ball and flatten it into a disc 2 cm thick.
  5. 5 Fry in warm oil at 150 degrees, then gradually increase the temperature to 170 degrees for 8 minutes until the pastry puffs up evenly without cracking.
  6. 6 Remove from the water, drain, and then roll in the cinnamon sugar mixture while the cookies are still hot.

With an appliance

  • Air fryer 58 min

    Replace step 5: spray oil around the glutinous rice cake, fry in an air fryer at 150 degrees for 7 minutes, then increase to 170 degrees for another 6 minutes, flip at the 7th minute so the cake expands evenly without cracking; step 6 remains unchanged.

Start cooking