Glutinous Rice Cake with Soybean Powder
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Steamed glutinous rice dough has to be pounded hard for five minutes or more before it stretches into long, elastic ropes; under-pounded, it cracks soon after the soybean powder goes on.
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The roasted soybean powder gets a little sugar and stays fluffy only if the pieces are coated right before eating. Injeolmi is a regular on Korean ancestral rite tables and at first-birthday parties.
Ingredients
Instructions
- 1
Mix 300g glutinous rice flour with 3g salt, then add 220ml hot water gradually and stir until the flour evenly absorbs the water and comes together as a shaggy dough.
- 2
Line a fully steaming steamer basket with a damp cloth, spread the dough evenly, and steam over high heat for 15 minutes until the dough is cooked all the way through.
- 3
Transfer the steamed dough to a mortar or large bowl and pound or knead vigorously with a wet pestle or spatula for at least 5 minutes until the dough is very sticky and stretches in long elastic strands.
- 4
Mix 80g roasted soybean powder with 20g sugar and spread generously on a wide tray, creating a thick enough layer so the rice cake does not stick to the surface.
- 5
Place the dough on the soybean flour tray, coat your hands and knife with 10ml sesame oil to prevent sticking, then cut into bite-sized pieces and roll in the soybean flour until completely coated.
- 6
Alternatively, dust 15g starch for dusting on your hands to prevent sticking instead of sesame oil.
Serve immediately or wrap individually in cling film for storage.
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