Glutinous Rice Cake with Soybean Powder
Injeolmi is a Korean glutinous rice cake made by kneading rice flour dough with hot water, steaming it for fifteen minutes, then pounding or beating it vigorously for at least five minutes to develop maximum elasticity. The pounding step is critical: insufficient working produces a weak dough that cracks, while thorough pounding yields the signature stretchy, chewy pull. The finished dough is stretched out, cut into bite-sized pieces, and rolled in a mixture of roasted soybean powder and sugar, which coats each piece in a fragrant, toasted-bean aroma. Applying a thin layer of sesame oil to hands and knife prevents sticking during cutting, and the soybean powder coating is best applied right before serving to keep it dry and powdery.
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Instructions
- 1
Mix rice flour and salt, then add hot water gradually to form a dough.
- 2
Spread dough in a steamer and steam for 15 minutes over high steam.
- 3
Pound or beat the steamed dough for at least 5 minutes until stretchy.
- 4
Mix soybean powder with sugar and spread evenly on a tray.
- 5
Stretch the dough, cut into bite-size pieces, and coat with soybean powder.
- 6
Lightly oil your knife and hands with sesame oil to prevent sticking.
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