Chewy one bite glutinous rice doughnut with red bean paste
A delicious snack that made the whole family happy with the chewy and sweet glutinous rice doughnut. Let me introduce it.
4 serving
Within 120 minutes
서현마미
Ingredients
  • glutinous rice flour
    370g
  • Strong flour
    65g
  • brown sugar
    75g
  • Salt
    3g
  • Baking powder
    2ts
  • Water
    70~90cc
  • Whole red bean paste
    400g
  • Cooking oil
    suitably
Cooking Steps
STEP 1/7
Divide the whole red bean paste into 20g pieces and prepare it round. If you don't have whole red bean paste, you can prepare fine red bean paste.
STEP 2/7
Mix glutinous rice flour, wheat flour, salt, and baking powder and put them down in a sieve. I prepared wet glutinous rice flour that was ground from the mill. Most of the glutinous rice flour sold in the market is dry, so you need to add more water when kneading.
STEP 3/7
Mix sugar evenly with a hand whisk and knead with hot water little by little.
STEP 4/7
Each glutinous rice powder has a different moisture content, so it's easy to see a failure if you add water all at once. As you wait, knead until it's smooth and doesn't get on your hands. Make elastic dough by kneading it a little, divide it into 30g pieces, and spread it out in a round shape. Put the round sediment on it and wrap it well with the dough.
STEP 5/7
It is good to grease the tray or plate slightly so that the dough does not stick to the floor.
STEP 6/7
Heat the oil to 180 to 190 and fry it until golden brown. If you gently roll the dough in the oil with wooden chopsticks and fry it, you can make the round shape come alive.
STEP 7/7
It's a glutinous rice doughnut that's sweet enough without rolling it in sugar. But I think it's better to have a lot of sugar in the doughnut, so I'll roll a few.
If you roll it in sugar right after frying it, the sugar melts and sticks to each other, making it easy to lump. After frying it, cool it down and roll it in sugar, so you can coat it with sugar.
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