Injeolmi (Korean Sweet Rice Cake)
User Reviews
5
Injeolmi (Korean Sweet Rice Cake)
Description
Injeolmi (Korean Sweet Rice Cake) consists of glutinous rice flour mixed with water, sugar, and salt, then steamed until sticky and pliable. After steaming, the dough is stirred to evenly cook it through. The cake is spread on a pan dusted with roasted soybean powder mixed with sugar and salt, which adds flavor and prevents sticking. The rice cake is then coated entirely with the soybean powder and cut into pieces.
The dish delivers a chewy texture typical of glutinous rice treats, balanced by the slightly sweet and earthy roasted soybean powder coating. The recipe emphasizes working swiftly as the rice cake dries out quickly and becomes difficult to handle once cooled.
Injeolmi is often enjoyed as a traditional Korean dessert or snack. It can be stored covered at room temperature for up to 12 hours or frozen to maintain freshness. To reheat, thaw at room temperature and warm in a pan with a little water covered to keep moist. Avoid microwaving for reheating unless consuming immediately, as it tends to dry out or harden.
Ingredients
- 2 cups glutinous rice flour Mochiko Flour) 2 cups = 300g, aka sweet rice flour/糯米粉
- 2 Tbsp sugar
- 1 tsp salt
- 1.25 cup water (310 ml)
Soybean powder coating
- 1/2 cup roasted soybean powder 1/2 cup = 60g, about 2 oz
- 1/2 tsp sugar
- 1/8 tsp salt
Instructions
- On a sheet pan or a brownie pan, coat the bottom of the pan by spreading out the roasted soybean flour with your hands. For the 2 cup rice flour recipe, I spread about 9x8 inch area of my 9x13 brownie pan. So I guess an 8x8 pan will work too. Sprinkle about 1 tsp of sugar and a light sprinkle of salt on top of the soybean flour. Set aside.
- In a microwavable bowl, add sweet rice flour (aka mochiko flour), salt and sugar. Mix with a whisk.
- Add water to flour mixture and mix with a spatula until everything is well blended and no dry flour exists. Be sure to scrape the bottom of the bowl to mix in all the flour. Even out the top with a spatula and cover with a plastic wrap.
- Put the covered bowl in the microwave and cook on HIGH for 2 minutes. Take out the bowl, remove the wrap (be careful of the hot steam as you uncover). You will see that only the top inch layer or so is cooked. Using a spatula, mix it so the top layer goes to the bottom and the uncooked mixture comes to the top. Cover with a wrap once again.
- Microwave HIGH for 2 minutes again. Uncover, mix and cover with wrap one last time.
- Now, microwave HIGH for just 1 minute. Uncover and this time, dip the spatula in cold water and mix a couple of times. Repeat 2-3 times. This helps the rice cake not stick to the spatula too much and also cools down the tteok a little bit while adding additional moisture. Alternatively, you can use a stand mixer to kind of knead the dough. Do it for 1-2 minutes and sprinkle about 1/2 to 1 Tbs of water while you knead it.
- Have the soybean flour sheet pan and bowl of cold water ready. Put disposable plastic gloves on. The plastic gloves are not a must but it just makes things easier (not have your hand all covered in tteok). Form the Injeolmi rice cake into one ball using a spatula (because it will still be too hot for your hands) and transfer it over to the center of the sheet pan. Now, wet your plastic gloves with cold water and quickly press down the rice cake to spread it out. Repeat wetting your gloves if you feel it's too hot or it's sticking. Press and spread until it covers most of the soybean powder area or until you get your desired thickness.
- Cover the top with more soybean powder. Using scissors, cut it into long strips and then each strip into smaller squares or rectangles. For each cut piece, cover the cut sides with soybean flour so it's fully covered all around. The soybean powder prevents Injeolmi from drying out.
- Enjoy with some lovely tea and honey for dipping!
Notes
- Prepare the rice cake and coat it with soybean powder promptly after cooking to prevent drying.
- Store the coated rice cake at cool room temperature, tightly covered, for up to 12 hours or freeze for longer freshness.
- For reheating, thaw at room temperature and warm gently in a non-stick pan with a little water, covered, to maintain softness.
- Microwave reheating is possible but may cause uneven heating and hardening upon cooling; use it only if you plan to eat immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 388kcal | 19% |
| Carbohydrates | 71g | 24% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 313mg | 13% |
| Potassium | 61mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1IU | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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