Chewy Korean Sweet Red Bean Donuts (Chapssal)

In a large bowl, combine the glutinous rice flour, all-purpose flour, 2 tablespoons of sugar, baking powder, and salt. Mix well.

Gradually add the hot water to the dry ingredients, mixing with a spoon until a shaggy dough forms. Knead the dough by hand for 5-7 minutes until it is smooth and elastic.

Divide the dough into 8 equal pieces. Roll each piece into a ball. Flatten each dough ball into a disc about 3 inches in diameter.

Take about 1 tablespoon of sweet red bean paste and form it into a small ball. Place the red bean paste ball in the center of a dough disc. Carefully wrap the dough around the filling, pinching the edges to seal completely, then gently reshape into a smooth ball.

Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 325°F (160°C). Use a kitchen thermometer to ensure accuracy.

Carefully place 3-4 donuts into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and puffed. Adjust heat as needed to maintain 325°F (160°C).

Remove the fried donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

While the donuts are still warm, roll them in the remaining 1/4 cup of granulated sugar until evenly coated. Serve immediately.