Injeolmi

Name: Injeolmi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups sweet rice flour; 2 tbsp granulated sugar; 1/2 tsp fine sea salt; 1.5 cups hot water; 1/2 cup roasted soybean powder; 1 tsp toasted sesame oil

Chewy steamed rice cakes coated in roasted soybean powder. A classic Korean sweet treat with a soft texture and nutty flavor.

20 minEasyServes 4220 cal/serving

KoreanDessertStovetopVeganVegetarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeLow-SodiumAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 cups sweet rice flour
2 tbsp granulated sugar
1/2 tsp fine sea salt
1.5 cups hot water
1/2 cup roasted soybean powder
1 tsp toasted sesame oil

Instructions

1

Whisk 2 cups sweet rice flour, 2 tbsp granulated sugar, and 1/2 tsp fine sea salt together in a heatproof bowl.
2

Pour in 1.5 cups hot water and stir well until a smooth batter forms with no dry lumps remaining.
3

Cover the bowl with a damp cloth and steam over boiling water for 10 minutes until translucent.
4

Brush a cutting board lightly with 1 tsp toasted sesame oil and transfer the warm dough onto it.
5

Pound the dough vigorously with a spatula for 3 minutes to create a chewy texture.
6

Spread 1/2 cup roasted soybean powder evenly across a wide tray.
7

Shape dough into a slab, cut into bite-sized pieces, and coat thoroughly in roasted soybean powder.

Questions

How long does Injeolmi keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Injeolmi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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