Today, let's make something sweet.

Some of you requested

"Maangchi, I want some Korean sweet stuff!"

I'm not a sweet stuff person.

Like, I usually don't eat dessert or snack.

But this dessert, this snack is really addictive.

It's called chapssal doughnuts.

Sweet, chewy, doughnut balls.

Filled with sweet red beans. How does it sound?

When you go to a Korean bakery

you see these cute balls

and inside they are filled with sweet red bean paste.

We call these chapssal doughnuts.

Ever since I was young, these are my favorite doughnuts.

Because very chewy

It's like a rice cake.

Because made with glutinous rice flour.

This is one of my guilty pleasures. [laughs]

But I'm really going to try to make a healthy version

by not using so much sugar.

You guys can make it easily at home

for your family. And also

you don't have to worry about too much sugar.

First, I'm going to make sweet red bean filling.

And then making dough is very very easy.

But making sweet red bean filling takes time

so let's start with

difficult thing first. I will use one cup of

azuki beans

I think all are good looking. Let's wash.

Put this in a pot.

When you boil this red beans

you need a really thick pot

like a thick bottomed pot

because we are going to cook for a long time.

If you use a really thin pot

easily boil over, easily burnt.

This is seven cups of water.

Turn on the heat.

And then boil for 30 minutes over medium high heat.

So "pat" - red beans - are really really really hard.

Even though these guys are so small

very hard, so that's why we need to make it tender.

Ok 30 minutes passed. Let's see!

See? Beans are still hard.

But you see there is still a lot of water.

So I'm going to cover this.

Turn off.

Let it sit for another 30 minutes

Meanwhile inside, with hot water

the beans are going to be a little cooked

and a little softer.

Then I have to cook again. So this is

30 minutes cooking, 30 minutes take a break.

I need to set the timer.

30 minutes passed, without

any heat. Let's check it out.

Water is a little darker, more purple color.

It's cooked, but still hard. We need to

make it really tender so I'm going to cover this

and turn on

medium heat. I'm going to cook

this for one hour from now.

So meanwhile, let's make dough now.

This doughnut is very chewy, that's

the key point. So we use

glutinous rice flour, one cup.

And then this is

wheat flour.

One tablespoon.

I will just add baking soda

quarter teaspoon baking soda.

Salt, also quarter teaspoon.

And then sugar.

I just bought this organic cane sugar

but you can use white or brown sugar too.

One tablespoon sugar.

I made many many times

eventually I found out that butter

one tablespoon butter

makes it really much much better. But if you don't

have butter use any vegetable oil.

I melted this butter in a microwave oven

for 20 seconds

This dough we need hot water

really boiling hot water

7 tablespoons, so I'm boiling my water here.

It's really hot, hot water.

Quarter cup.

3 tablespoons more

total 7 tablespoons water

and just mix.

Keep mixing.

So I'm going to use my hand.

Knead this dough until very smooth.

So that you can make a nice shape and nice balls.

If you don't knead enough

the ball is going to be easily burst when you fry this.

It looks like Play-Do!

Very smooth.

I kneaded around 2 minutes. 2 minutes is enough.

And then we have to wait until beans are done.

[Timer rings]

Wow! Really soft!

This is a potato masher.

Really really tender. Soft.

I will just add some water. 3 cups of water.

Let's strain this because I like to collect

only the bean part. I will remove the rough skins.

And then...

These are bean skins.

I want to remove these bean skins.

But still inside the bean skins

a little bit of beans in there.

I will use my hand.

I like to get as much as I can.

To get all beans.

And then soak in this water again.

Pretty much we got all beans.

And squeeze out.

And bean skins. Only skins!

Discard these bean skins.

This strainer, I will use this.

So this is a cotton cloth.

It's too big!

But it's ok. If you use a cheesecloth

3 or 4 times fold, and then use this way.

Well mixed.

And pour this through this cotton cloth.

Let's see, clear water only.

I'm so impatient. So I usually use this method.

Only clear water is coming out.

And then use you hand.

Squeeze.

Slowly.

All squeeze out excess water.

I will just get rid of this water.

And then I will show you inside.

What we catch! [laughs]

Look at that!

Really nice, beautiful, soft like mud.

Nice, gorgeous.

Now, we need to make this sweet.

Quarter cup sugar.

Quarter cup rice syrup.

I will add, a quarter teaspoon salt.

One teaspoon vanilla extract.

One teaspoon...

After adding vanilla extract, it smells like a bakery.

Medium high heat.

With this rice syrup and sugar

sooner or later it's going to be really thinner.

I stirred over medium high heat around

6 or 7 minutes.

And then one lump.

All this together is moving around

as one lump, right, see? Like this.

And turn off.

Gather one lump.

Now we have sweet red bean paste and our dough.

And make a shape and fry, that's it! So easy!

So this amount...

I took all my sweet red bean paste from the pot.

And this is, look at this amount, one pound.

Around half, I'm going to use.

So left over half

I will just keep in the freezer, freeze.

And then later I can use this. Still warm! [laughs]

I will take some, around 20 grams is good.

Make nice balls like this.

10 balls.

Wow!

Long time, no see!

Wow, so soft.

I'm also going to divide this into 10.

Because we have 10 red bean balls.

It shouldn't be dried, so I like to

cover this with plastic wrap.

And then, one by one.

So, just make this...

Like this.

Flatten the balls.

Ok, here...

And then one.

Like this.

Seal it.

Tightly, by pressing this like that.

Beautiful ball. Then here...

And this small guy...

Black sesame seeds.

I heated up this oil, it should be like 300 Fahrenheit.

And, let's see...

Ok 299...

and 300. That's it.

Just slowly, slowly

roll it.

So that it cooks evenly.

Because this is glutinous rice flour

it's really sticky.

And if you don't stir this like this

it may stick to the bottom.

So this way around 5 or 5 minutes

slowly, slowly cook.

So that all this rice cake should be cooked very nicely.

Outside is a little crunchy

and inside is chewy rice cake

filled with sweet red bean. What else we need more?

Really tasty!

I fried this six minutes.

Over low heat.

Oh my, isn't it pretty? Wow!

Let it cool down a little bit.

And then rest of the balls, let's fry. Just low heat.

If this is high heat, easily burst.

While this is cooking, sugar, let's coat in sugar.

Sugar, coated...

And this one...

Two tablespoons sugar I used.

And this flower,

let's put the flower

Gorgeous! Look at this!

Nice even size, really really beautiful beautiful balls.

Even this one looks like a little

bigger than a ping pong ball.

I like to use this as a ping pong, table tennis. [laughs]

I need to really cool down just a little bit.

If this is too hot, it won't coat easily.

10 chapssal doughnuts. 10 balls!

And one flower. [laughs]

Today we made chapssal doughnuts.

10 balls. I'm going to make

another 10 balls with this

my leftover sweet red bean paste.

You want to see inside, what it looks like?

Look at that! It looks like this.

See? Crunchy outside, and chewy

rice cake filled with sweet red bean.

Mmm!

This sweet red bean is not too sweet.

But sweet enough.

And a nice nice nice snack or dessert.

Everybody will love this.

[crunches]

Mmm! Every single part is delicious.

And I also love this texture.

And this flower is really pretty, huh?

Your children will love it.

I'm always happy whenever I hear that you guys made this at home

everybody loves that, that kind of story

it makes me really really happy.

Enjoy my recipe. See you next time!

Bye!