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Sweet Potato Rice Donut

 
Don’t mind me – Korean cuisine has always held an important spot in my heart/tummy and if you read about my jjajangmyeon post last week, you’ll understand my constant craving for K-food. These sweet potato rice donuts are also known as “Chapssal Donuts”. They are sold at street food markets all over Seoul. Usually, Chapssal Donuts are filled with either red bean or sweet potato but in today’s version, the sweet potato is incorporated into the flour.

bear naked food sweet potato rice donuts

 

These highly addictive donuts shaped in the form of ping pong balls are made of glutinous rice flour, which is responsible for its signature chewy texture. If you like a gluten-free version, simply replace the plain flour with equal amount of glutinous rice flour. Oh, please do not mistake glutinous rice flour as rice flour. They are two different products. In some countries, glutinous rice flour is also known as sweet rice flour.

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Ingredients:
1 sweet potato (approx. 150 – 200 g)
1 cup (125 g) glutinous rice flour
20 g plain flour
¼ tsp baking powder
½ tsp salt
3 tbsp (45 g) caster sugar
½ cup (65 ml) hot milk (you might need a few tbsp more or less)
Cooking oil for frying

Cinnamon sugar coating:
¼ cup (50 g) caster sugar
½ tsp ground cinnamon (or more if you prefer)

Makes 40 – 50 mini donut balls (depending on size)

Recipe source: Beyond Kim Chee

 

The line up.

The line up.

 

Poke sweet potato with fork all over and place in a microwave safe dish.

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Cook in microwave for 5 – 8 mins, rotating it half way the cooking.

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Let it cool slightly before peeling and mashing the flesh with a fork. Add a couple tbsp. milk if it is feels too dry.

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Add the rice flour, plain flour, baking powder, salt and sugar together. Whisk well.

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Add mashed sweet potato to the flour mixture. Use your hands to rub the mixture into fine crumbs.

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Pour in the hot milk and mix until it comes together. Depending on the humidity and the moisture of the sweet potato, you might need more milk or less.

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Use your hand and knead lightly until it forms a smooth dough.

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Roll into 1” balls or larger if you like and place on a plate.

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In a deep frying pan, add in cooking oil about 1” to 2” height from the base and heat until hot (approx. 140 – 150°C).

Turn down heat to medium and carefully place a few balls into the pan.

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Use a strainer and move them around and fry until deep golden brown. It should take about 2 – 3 mins.

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Drop them into the sugar cinnamon mixture and roll them around with a fork or spoon.

bear naked food sweet potato rice donuts

 

Place on serving plate and eat warm.

bear naked food sweet potato rice donuts

 

bear naked food sweet potato rice donuts

 

bear naked food sweet potato rice donuts

 

bear naked food sweet potato rice donuts

 

 

 

Sweet Potato Rice Donut
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Korean
Serves: 40 - 50 donut balls
Ingredients
  • 1 sweet potato (approx. 150 – 200 g)
  • 1 cup (125 g) rice flour
  • 20 g plain flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • 3 tbsp (45 g) caster sugar
  • ½ cup (65 ml) hot milk (you might need a few tbsp more or less)
  • Cooking oil for frying
  • Cinnamon sugar coating:
  • ¼ cup (50 g) caster sugar
  • ½ tsp ground cinnamon (or more if you prefer)
Instructions
  1. Poke sweet potato with fork all over and place in a microwave safe dish.
  2. Cook in microwave for 5 – 8 mins, rotating it half way the cooking.
  3. Let it cool slightly before peeling and mashing the flesh with a fork. Add a couple tbsp. milk if it is feels too dry.
  4. Add the rice flour, plain flour, baking powder, salt and sugar together. Whisk well.
  5. Add mashed sweet potato to the flour mixture. Use your hands to rub the mixture into fine crumbs.
  6. Pour in the hot milk and mix until it comes together. Depending on the humidity and the moisture of the sweet potato, you might need more milk or less.
  7. Use your hand and knead lightly until it forms a smooth dough.
  8. Roll into 1” balls or larger if you like and place on a plate.
  9. In a deep frying pan, add in cooking oil about 1” to 2” height from the base and heat until hot (approx. 140 – 150°C).
  10. Turn down heat to medium and carefully place a few balls into the pan.
  11. Use a strainer and move them around and fry until deep golden brown. It should take about 2 – 3 mins.
  12. Drop them into the sugar cinnamon mixture and roll them around with a fork or spoon.
  13. Place on serving plate and eat warm.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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