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.
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.
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.
Poke sweet potato with fork all over and place in a microwave safe dish.
Cook in microwave for 5 – 8 mins, rotating it half way the cooking.
Let it cool slightly before peeling and mashing the flesh with a fork. Add a couple tbsp. milk if it is feels too dry.
Add the rice flour, plain flour, baking powder, salt and sugar together. Whisk well.
Add mashed sweet potato to the flour mixture. Use your hands to rub the mixture into fine crumbs.
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.
Use your hand and knead lightly until it forms a smooth dough.
Roll into 1” balls or larger if you like and place on a plate.
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.
Use a strainer and move them around and fry until deep golden brown. It should take about 2 – 3 mins.
Drop them into the sugar cinnamon mixture and roll them around with a fork or spoon.
Place on serving plate and eat warm.
- 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)
- Poke sweet potato with fork all over and place in a microwave safe dish.
- Cook in microwave for 5 – 8 mins, rotating it half way the cooking.
- Let it cool slightly before peeling and mashing the flesh with a fork. Add a couple tbsp. milk if it is feels too dry.
- Add the rice flour, plain flour, baking powder, salt and sugar together. Whisk well.
- Add mashed sweet potato to the flour mixture. Use your hands to rub the mixture into fine crumbs.
- 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.
- Use your hand and knead lightly until it forms a smooth dough.
- Roll into 1” balls or larger if you like and place on a plate.
- 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.
- Use a strainer and move them around and fry until deep golden brown. It should take about 2 – 3 mins.
- Drop them into the sugar cinnamon mixture and roll them around with a fork or spoon.
- Place on serving plate and eat warm.
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