Injeolmi (Quick Korean Sweet Rice Cake)
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Injeolmi (Quick Korean Sweet Rice Cake)
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Injeolmi is a chewy, sticky Korean sweet rice cake with a mochi-like texture. This quick microwave recipe lets you enjoy this delicious treat in just 10 minutes.
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Ingredients
For Ingeolmi Powder
- 1 1/2 cup roasted soybean flour
- 2 tbsp sugar
For classic injeolmi
- 1 cup sweet rice flour (chapssal-garu)
- 3 tbsp sugar
- 1/4 tsp salt
- 2/3 cup hot water
- 2/3 cup injeolmi powder
For Mugwort Injeolmi
- 1 cup sweet rice flour (chapssal-garu)
- 3 tbsp sugar
- 1/4 tsp salt
- 2 tbsp mugwort powder
- 2/3 cup + 2 tbsp hot water
- 2.3 cup injeolmi powder
For Pumpkin Injeolmi
- 1 cup sweet rice flour (chapssal-garu)
- 3 tbsp sugar
- 1/4 tsp salt
- 2 tbsp pumpkin powder
- 2/3 cup + 2 tbsp hot water
- 7 oz (200 g) Castella sponge cake
Instructions
Prepare Injeolmi Coating
- In a large shallow pan, mix roasted soybean powder and sugar. Set aside.
To Make Classic Injeolmi
- In a microwave-safe bowl, combine sweet rice flour, sugar, and salt. Add 2/3 cup hot water and mix to form a dough. Add a little more water, a tablespoon at a time to get thinner consistency. Tip: Use a rice paddle if you have to minimize the sticking.
- Cover the bowl with plastic wrap, but leave a small vent. Microwave the mixture for 4 minutes, stirring it halfway through. You should notice bubbles forming on the surface. Use a spoon or spatula to vigorously mix the dough for about 1 minute, until it becomes extremely sticky.
- Pour the dough into the pan with the injeolmi powder mixture. Cool for 1 minute. Lightly wet your fingers with water before touching the dough to prevent it from sticking. Be careful not to drop any water into the powder. Shape the dough into a rectangle and cut into bite-sized pieces. Coat with more powder and serve.
Mugwort & Pumpkin Variations
- Follow the same steps as classic injeolmi, but add mugwort or pumpkin powder to the dry ingredients. Adjust water as needed to make the sticky dough.
- For the pumpkin variation with Castella coating, first remove the brown crust from the Castella. Then either grate it or rub it through a strainer to create fine crumbs. Proceed with coating the rice cake.
Notes
- Helpful Tips
- Use a rice paddle to mix the sticky rice dough; its non-stick coating helps prevent sticking.
- Wet your fingers lightly before handling the dough to keep it from sticking. Avoid getting water in the powder.
- For a chocolate twist, add cocoa powder to the mix.
- Store leftover injeolmi in a single layer in a ziplock bag and freeze for up to 2 months. Thaw at room temperature before serving.
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