CHAPSAL | SWEET RICE DOUGHNUTS

MAKES ABOUT 20 GOLF-BALL-SIZED BALLS 250g glutinous rice flour

50g plain flour

½ tsp baking powder

½ tsp bicarbonate of soda 40g golden caster sugar ½ tsp fine sea salt

30g unsalted butter, melted 80ml warm full-fat milk 150ml hot water, about 80°C Vegetable oil, for deep frying

FOR THE CINNAMON SUGAR

2 tbsp golden caster sugar ½ tsp ground cinnamon

Sift both flours, the baking powder and bicarbonate of soda into a large mixing bowl. Add the sugar and salt.

In a heatproof jug, combine the melted butter and warm milk.

Stir this into the flour mix, using a wooden spoon. Gradually pour in the hot water and continue to mix until it resembles rough crumbs. Do this in a few stages as your flour may not need as much water, or it might need a touch more.

When the dough is cool enough to handle, gently knead until it feels supple and the surface is smooth.

Place the dough in a reusable plastic bag or wrap with cling film. Rest in the fridge for at least 1 hour or overnight.

Divide into four equal-sized portions. Work one piece at a time, keeping the remaining dough covered. Shape the dough roughly into a log, then divide it into 5 small golf-ball-sized dough balls.

Combine the sugar and cinnamon together in a bowl or a rimmed roasting pan. Line another plate or dish with some kitchen paper.

Fill a saucepan suitable for deep frying with vegetable oil. It should be filled deep enough to submerge the dough balls, but no more than three-quarters full. Heat to 160°C. If you don’t have a thermometer, a cube of bread should brown in 12 seconds. When it reaches 160°C, turn off the heat and carefully lower a few of the dough balls into the pan, making sure you don’t overcrowd the pan. Keep the heat off for 2 minutes. After 2 minutes, the dough will start to move and float a little.

Turn the heat back on and maintain the temperature at 160°C. Fry the dough balls for 5 minutes, making sure to gently push them down with a heatproof sieve or wire skimmer as they will continuously float up. After 5 minutes, the doughnuts should appear golden brown and cooked through. Transfer to the plate lined with kitchen paper to absorb the excess oil. Continue with the remaining dough balls.

When all the batches are cooked, roll them in the cinnamon sugar while hot and serve immediately.

Extracted from

RICE TABLE: KOREAN RECIPES & STORIES TO FEED THE SOUL by Su Scott

(£27, Quadrille Publishing)