How to make Korean Pumpkin Rice Doughnuts
Have you ever tried Korean style rice doughnuts? They are crisp on the outside and very chewy inside. Many of them are rolled in sugar or coated with sticky honey syrup. They come in many different varieties, and I chose to make them with pumpkin today. The addition of pumpkin makes it a little healthier and reduces the guilt as you enjoy. :)
We call these "Hobak chapssal doughnuts (호박 찹쌀 도너츠)". It is super easy and quick to put together, and you will have something warm and sweet for your loved one in no time.
I cooked some fresh pumpkin in a microwave and mashed. You can use canned pumpkin to make this even more convenient.
In a large mixing bowl, combine sweet rice flour, all-purpose four, sugar, salt, and baking powder.
Okay, here is a thing! If you want to make these doughnuts into gluten-free, you can omit the wheat flour. It makes really chewy and sticky donuts. But the addition of a small amount of wheat flour with a tiny amount of baking powder makes the doughnut crust really crispy.
Add the pumpkin to the flour mixture. Mix with a wooden spoon first, then rub them between your hands to incorporate them well. You will get coarse crumbs.
Pour the hot milk into the mixture...
And mix with a spoon. That's it!
Drop a spoonful into the heated oil. The oil shouldn't be too hot. I would heat the oil over med-low heat, about 150˚F. If the oil is too hot, it will burn the outside too quickly while the inside stays uncooked.
Roll the doughnuts as you fry them with a metal utensil to cook evenly for about 3 minutes. You will need to fry them a small batch at a time.
I often tilt the pan to the side to create a deep pocket of oil so that it covers the doughnut batter. This way you don't waste too much oil.
When the crust turns deep golden brown, take them out...
and place them on a plate lined with a paper towel to absorb the excess oil on the surface.
Then roll them in cinnamon sugar. Crunch goodness~!
Take a bite while they are hot. the crunch crispy crust is to die for. And the chewy pumpkin flavored cake inside? If you like pumpkin...? You just entered heaven. Enjoy!
Korean Pumpkin and Rice Doughnuts
makes about 4 dozens small doughnut holes
- 3 cups sweet rice flour
- 1/2 cup all-purpose flour
- 1/2 cups sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cup cooked and mashed pumpkin or 1 (15 oz) canned pumpkin
- 1 cup heated milk
- oil for frying
For the cinnamon sugar:
- 1/2 cups sugar
- 1-1.5 tablespoon cinnamon
- In a large mixing bowl, combine flours, sugar, baking powder and salt. Whisk well.
- Add the pumpkin and stir with a wooden spoon. Then rub the mixture with your hands until it becomes coarse crumbs.
- Pour the hot water and mix with a wooden spoon well, about 2 minutes.
- Heat oil over med-low heat, about 150˚F. Drop the doughnut batter by a teaspoonful and fry them in oil as you roll them around with a metal utensil to cook evenly. Do not crowd the batter in oil. Fry them until they turn deep golden brown, about 3 minutes.
- Place the fried doughnuts on a plate lined with a paper towel to remove the excess oil. Then roll them in cinnamon sugar. These donuts tastes better when served hot.
For more delicious Korean sweets, click the image below to get the recipes!
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