Injeolmi (Korean Sweet Rice Cakes) is a traditional Korean recipe, for a classic snack of sweet rice cakes served dusted with roast soybean powder. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean Sweet Rice Cakes (Injeolmi).
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Injeolmi (인절미) is a rice cake made with sweet rice (glutinous rice). It’s one of the most popular and common Korean rice cakes and it’s made on special occasions and Festival days. The rice cake is chewy and sticky, so traditionally it was given to newly wedded couples to wish that they get along and ‘stick together’ forever.
Ingredients:
125g Sweet rice flour (glutinous rice flour)
¼ tsp salt
1 tbsp sugar
180ml water
roasted soybean powder (and mugwort powder [ground mugwort seeds] for ssuk injeolmi)
Method:
Combine the sweet rice flour, salt, sugar and water in a microwave-safe bowl. Mix well to bring the ingredients together as a dough.
Cover with clingfilm, pierce a small hole then microwave for 3 minutes.
Remove from the microwave, carefully take off the clingfilm then mix the dough with a wooden spoon for 20 seconds. Re-cover with clingfilm, pierce a hole then return to the microwave and cook for 1 minute.
Transfer the resultant rice cake dough into a mortar and pound for about 1 minute. The process will form bubbles which you’ll then hear popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic.
Spread about 50g of roasted soybean powder on a cutting board. Moisten your hands with water (to help prevent the dough from sticking) then set your pounded rice cake in the powder. Roll it around a little to cover it with a light dusting of powder, flattening the dough slightly as you go.
Using a sharp, oiled, knife cut the dough into bite-sized pieces. Coat each piece of the rice cake with roasted soy bean powder then transfer to a serving plate.
Sprinkle with powdered sugar when you’re going to serve.
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