How to Make Injeolmi Rice Cake

How to Make Injeolmi Rice Cake

Serves: 3-4

Preparation time: 30 mins

Cooking time: Less than 5 mins

Ingredients needed to make Injeolmi Rice Cake:

  • 1 cup glutinous rice flour
  • 1 tbsp sugar
  • ¼ tsp salt
  • ¾ cup + 1 tbsp water
  • ½ cup Roasted soybean powder or konggaru
  • 1 tbsp  mugwort powder or ssukgaru

Cooking instructions for Injeolmi Rice Cake:

  • For the konggaru injeolmi, empty a cup of rice flour into a bowl, along with sugar, salt as well as water into it and stir them all together until well combined.
  • Wrap the surface of the bowl with a cling film and cook the mixture at microwave for a couple of minutes.
  • Remove the cling film and beat the hot rice dough for about half a minute, using wooden spoon and place the cling film back on.
  • Cook further for another minute in the microwave oven and spoon it into a mortar.
  • Pulse the mixture for a minute, pounding it with the pestle for at least 50 times, until bubbles begins to pop and the rice dough becomes elastic and chewy.
  • For the konggaru injeolmi, sprinkle the konggarru across your working surface and place half of the pounded rice dough onto it.
  • Roll it over the powder to coat them lightly, yet evenly with it and slice them into bite-sized chunks.
  • Roll each chunk back across the powder and arrange them on a serving plate.
  • Sprinkle the mugwort powder into rest of the dough, along with a splash of water and blend them into the mixture until well combined.
  • Roll this dough across remaining roasted soybean powder and shake off any excess.
  • Arrange them on the same serving plate and dust both the variations of injeolmi with powdered sugar.
  • Serve right away.

Image credit: Wikimedia Commons

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