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Korean Chapssal Donut Recipe

Thank you Candice for guest posting at www.nutfreewok.com
Course Dessert
Cuisine Korean
Author Candice Jun Van Devender

Ingredients

  • 3 medium Asian sweet potatoes purple or yellow inside —baked or steamed.
  • 2 cups of Trader Joe’s Gluten Free Flour must have rice & tapioca flour for chewiness or Mochiko sweet rice flour for really chewy
  • 1/4 cup organic sugar
  • 1 tsp of salt
  • 1/2 tsp of Clabber Girl baking powder
  • 1/2 cup of hot non-dairy milk I use coconut or flax milk
  • Trader Joe’s grapeseed or rice bran oil for frying — I only fill enough oil for half a donut ball to be in oil. For my saucepan I only use 1 cup of oil.
  • 1/4 cup of organic sugar
  • 1/2 Tsp of cinnamon

Instructions

  1. Mash the sweet potatoes or use food processor.
  2. In separate bowl, mix dry ingredients —flour, sugar, salt and baking powder.
  3. Add sweet potatoes and knead.
  4. Slowly add hot milk little at a time.
  5. Once it feels like play dough make 1” balls with your hand.
  6. Children are great helpers during the rolling process.
  7. The dough is very forgiving and if it’s too dry add little more milk and if too wet, add more flour.
  8. Heat oil in small saucepan on medium heat.
  9. Test by placing a ball and if it sizzles quickly the oil is ready.
  10. Tilt the pan to make sure the balls are evenly coated during frying or use a dry metal spoon to turn over.
  11. Once they are golden, remove with a strainer and place on paper towels to absorb the excess oil.
  12. Roll the cooked donuts in bowl of cinnamon sugar.
  13. Swirl them around in the bowl.
  14. Serve donuts warm or same day.
  15. Next day donuts are not as crispy outside and chewy inside.
  16. Store extra dough in refrigerator to make more donuts in the next few days.
  17. The extra cinnamon sugar can be kept in freezer to use next time.
  18. When done, store cooled oil in glass jar to reuse.

Recipe Notes

Recipe inspired by Beyond Kim Chee: http://www.beyondkimchee.com/sweet-potato-rice-donuts/