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korean donuts chapsal on a paper doily

Korean Chapssal Donut Recipe

Course: Dessert
Cuisine: Korean
Keyword: chapssal, dessert, korean donuts, top 9 allergen free
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 30 donuts
Author: Candice Jun Van Devender
Cost: $10
Chapssal donuts are a popular Korean dessert snack made from sweet potatoes. They're free of the top 9 allergens, very shareable, and a wonderful treat. Thank you Candice for guest posting at www.nutfreewok.com
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Ingredients

  • 3 medium Asian sweet potatoes purple or yellow inside —baked or steamed.
  • 2 cups 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 salt
  • 1/2 tsp Clabber Girl baking powder
  • 1/2 cup 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 organic sugar
  • 1/2 teaspoon cinnamon (ground)

Instructions

Prepare the dough

  • Mash the sweet potatoes with a fork or potato masher, or use a food processor.
  • In separate bowl, mix dry ingredients —flour, sugar, salt and baking powder.
  • Add sweet potatoes and knead.
  • Slowly add hot milk, a little at a time.
  • Once it feels like play dough (smooth and not sticky) make 1” balls with your hand. Children are great helpers during the rolling process.
  • The dough is very forgiving and if it’s too dry add little more milk and if too wet, add more flour.

Deep fry the donuts

  • Heat oil in small saucepan on medium heat.
  • Test by placing a ball and if it sizzles quickly the oil is ready.
  • Tilt the pan to make sure the balls are evenly coated during frying or use a dry metal spoon to turn over.
  • Once they are golden, remove with a strainer and place on paper towels to absorb the excess oil.
  • Roll the cooked donuts in bowl of cinnamon sugar. Swirl them around in the bowl.
  • Serve donuts warm or same day. Next day donuts are not as crispy outside and chewy inside.

Storage tips

  • Store extra dough in refrigerator to make more donuts in the next few days.
  • The extra cinnamon sugar can be kept in freezer to use next time.
  • When done, store cooled oil in glass jar to reuse.

Notes

This recipe makes approximately 30 donuts.
Recipe inspired by Beyond Kim Chee