Rice doughnuts (chaapsal)

Crispy on the outside and chewy on the inside, filled with sweetened red bean goodness – it’s like heaven in a ball.

Makes 12 Prep 30 mins plus 1 hr chilling Cook 30 mins

220g sweet rice flour 130g plain flour ½ tsp baking powder 20g unsalted butter, melted 430g canned sweetened red

bean paste ½ tsp ground cinnamon vegetable oil, for frying 100g granulated sugar, for coating

1 Sift both flours with the baking powder and 1/ tsp salt into a large 2 bowl. Add the melted butter and 220ml hot water. Mix well and knead together into a large ball for about 5 mins. Chill in the fridge, covered, for 1 hr.

2 Mix the red bean paste with the cinnamon and set aside.

3 Divide the dough into 12 mini balls and cover with a clean tea towel to make sure the dough doesn’t dry out. Press the rolled balls into a flat circle and fill with 1/ tsp of the red bean 2 paste. Bring the sides up and over to enclose the filling and pinch the edges to shape the doughnut into a ball.

4 Heat the vegetable oil in a deep frying pan to 175C, or until a small piece of bread turns golden in a few seconds. Deep-fry the doughnuts for 5- 8 mins, turning frequently, until golden brown.

5 Toss the fried doughnuts in the sugar until evenly coated, then allow to cool slightly before serving .