Ingredients with Measurements:
-1 ½ cups chapssal (glutinous rice flour)
-1 cup coconut milk
-1 teaspoon baking powder
-2 tablespoons sugar
-1 teaspoon salt
-1/3 cup vegetable oil
-1/3 cup water
-1/3 cup toasted coconut flakes
Special Equipment Needed:
-Deep fryer
-Candy thermometer
-2 large mixing bowls
-Whisk
-Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the chapssal, baking powder, sugar, and salt.
2. In a separate bowl, whisk together the coconut milk, vegetable oil, and water until combined.
3. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
4. Knead the dough for 3-4 minutes until it is smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. After the dough has rested, roll it out to a ¼ inch thickness.
7. Cut out doughnuts with a doughnut cutter and place them on a parchment-lined baking sheet.
8. Heat the deep fryer to 375°F.
9. Carefully place the doughnuts in the fryer and fry for 1-2 minutes until golden brown.
10. Remove the doughnuts from the fryer and place them on a paper towel-lined plate to cool.
11. Once cooled, dip the doughnuts in the toasted coconut flakes.
Time:
Preparation Time: 45 minutes
Cooking Time: 2 minutes
Temperature: 375°F
Serving Size: Makes 8-10 doughnuts
Nutritional Information:
Calories: 150
Fat: 8 g
Carbohydrates: 16 g
Protein: 2 g
Substitutions for Ingredients:
-Chapssal: You can substitute with mochiko (sweet rice flour).
-Coconut milk: You can substitute with almond milk or any other plant-based milk.
-Vegetable oil: You can substitute with any other neutral-flavored oil.
Variations:
-You can add 1 teaspoon of ground ginger or cinnamon to the dough for a spiced doughnut.
-You can use any type of toasted nuts or seeds instead of coconut flakes.
Tips and Tricks:
-Make sure to roll out the dough to an even thickness for even cooking.
-Be sure to fry the doughnuts in batches to avoid overcrowding the fryer.
Storage Instructions:
The doughnuts can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The doughnuts can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
The doughnuts can be served on a platter with a variety of dipping sauces.
Garnishes:
The doughnuts can be garnished with fresh fruit, chocolate sauce, or powdered sugar.
Pairings:
The doughnuts can be paired with a cup of coffee or tea.
Suggested Side Dishes:
The doughnuts can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
-If the dough is too sticky, add a little more chapssal.
-If the doughnuts are not cooking evenly, make sure the oil is at the correct temperature.
Food Safety Advice:
-Make sure to use a candy thermometer to ensure the oil is at the correct temperature.
-Make sure to fry the doughnuts in batches to avoid overcrowding the fryer.
Food History:
Chapssal doughnuts are a traditional Korean dessert that has been enjoyed for centuries.
Flavor Profiles:
The doughnuts are sweet and chewy with a hint of coconut flavor.
Serving Suggestions:
The doughnuts can be served as a dessert or a snack.
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Region: Korean