Korean Glutinous Rice Doughnuts with Red Bean Paste (10 Pieces)

Combine rice flour, wheat flour, baking soda, salt and dough sugar; add melted butter and hot water gradually to form pliable dough.

Divide dough and bean paste into 10 portions each. Flatten dough, encase bean paste, pinch shut tightly and roll into balls.

Heat oil to about 150°C, filling the deep pan less than halfway. Fry 4–5 doughnuts per batch for about 6–7 minutes, turning to brown evenly.

Drain and cool briefly for about 1 minute, coat lightly with the remaining sugar, and allow hot bean filling to cool before eating.