Mom’s Wholesome Snack: Sweet & Chewy Korean Rice Doughnuts with Raspberry
Raspberry Korean Rice Doughnut Recipe
A healthy, homemade treat made with love by Mom! These delightful doughnuts combine the sweet-tart flavor of raspberries with the satisfying chewiness of glutinous rice flour. A perfect, wholesome snack for all ages, made easily at home without any preservatives.
Dough Ingredients- 300g glutinous rice flour (freshly ground from a mill preferred)
- 80-100ml warm raspberry juice (adjust consistency as needed)
- 1/2 tsp baking powder
Dough Seasoning & Frying Ingredients- 3 Tbsp sugar (adjust to taste)
- 1 Tbsp grapeseed oil (for a softer texture)
- 1/4 tsp salt (enhances sweetness)
- Ample cooking oil for frying
- Powdered sugar or cinnamon powder for coating (optional)
- 3 Tbsp sugar (adjust to taste)
- 1 Tbsp grapeseed oil (for a softer texture)
- 1/4 tsp salt (enhances sweetness)
- Ample cooking oil for frying
- Powdered sugar or cinnamon powder for coating (optional)
Cooking Instructions
Step 1
Start by sifting the 300g of glutinous rice flour into a clean bowl. Sifting helps to create a smoother dough without lumps. To the sifted flour, add 3 tablespoons of sugar, 1 tablespoon of grapeseed oil, and 1/4 teaspoon of salt, mixing them evenly. Gently warm about 80-100ml of raspberry juice and gradually pour it into the mixture while starting to knead the dough. Once the mixture comes together into a cohesive ball, knead it thoroughly by folding and pressing with the palm of your hand until a smooth, pliable dough forms (about 5-10 minutes). If the dough is too wet, add a little more glutinous rice flour; if it’s too dry, add a bit more raspberry juice until you achieve the right consistency.
Step 2
Cover the well-kneaded dough with plastic wrap or place it in a plastic bag. Let it rest at room temperature for about 30 minutes. This resting period allows the gluten to relax, making the dough chewier and easier to handle. After resting, divide the dough into approximately 30g portions. Roll each portion into a smooth ball. You can flatten them slightly or press the center gently to form a doughnut shape, as preferred. If the dough sticks to your hands, lightly dust them with a bit of extra glutinous rice flour.
Step 3
Now, prepare for frying. Pour enough cooking oil into a deep pot or wok to generously cover the doughnuts, and heat it to around 170°C (340°F). It’s crucial not to let the oil get too hot, as this will burn the outside before the inside is cooked. A good way to test the oil temperature is to drop a small piece of the dough into the hot oil; if it floats to the surface immediately, the temperature is just right. Carefully add the shaped dough balls into the oil. Using chopsticks, gently stir and turn the doughnuts as they fry, ensuring they cook evenly on all sides until golden brown. This usually takes about 3-4 minutes. Once fried, remove the doughnuts with a slotted spoon and drain them on paper towels to remove excess oil. For an extra delicious touch, while still warm, you can roll them in powdered sugar or cinnamon sugar. Enjoy your perfectly crispy on the outside, chewy on the inside, healthy homemade doughnuts!
