Toasted Soybean Rice Cake Squares — Injeolmi
Korean traditional rice cake, soft chewy squares of steamed glutinous rice cake rolled generously in toasted soybean powder for a nutty finish.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Line a 15cm square heatproof dish with parchment and lightly grease with sesame oil. Whisk together 120g glutinous rice flour, 1 tbsp caster sugar, and pinch of salt. Gradually pour in 110ml hot water, stirring until a smooth, lump-free thick batter forms.
Steam
Pour batter into lined dish in a 1.5cm layer, smooth the top. Fill steamer with 5cm water, bring to rolling boil. Place dish in steamer, cover lid with tea towel to catch drips. Steam on high heat 15 minutes until rice cake turns translucent and pulls away from parchment.
Finish
Cool steamed cake 5 minutes until handleable but still warm. Turn onto a board dusted with soybean powder. Using an oiled knife, cut into 2cm squares—8 pieces total. Toss each piece immediately in combined roasted soybean powder and 1 tbsp caster sugar, coating all sides generously.
Plate
Arrange 4 injeolmi pieces per person on individual plates. Serve at room temperature.
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