Recipe Injeolmi

Injeolmi is a traditional Korean rice cake made from glutinous rice flour, commonly enjoyed for its chewy texture and nutty flavor. This rice cake is often coated with roasted soybean powder, giving it a unique taste and aroma. Injeolmi is not only a delicious treat but also a part of Korean culture, often served during festive occasions and celebrations. Making Injeolmi at home is a rewarding experience, allowing you to enjoy this delightful dessert fresh from your kitchen.

Ingredients

To make Injeolmi, you will need the following ingredients:

• 2 cups glutinous rice flour (sweet rice flour)
• 1/2 teaspoon salt
• 1 cup water
• 1/2 cup roasted soybean powder (kinako)
• 2 tablespoons sugar (optional)
• Cooking oil for greasing

Preparation and Serving

Step 1: Prepare the Steamer

1. Fill a steamer pot with water and bring it to a boil.
2. Line the steamer tray with parchment paper or a clean cloth to prevent sticking.

Step 2: Make the Rice Cake Dough

1. In a large bowl, combine the glutinous rice flour and salt.
2. Gradually add water while stirring to form a smooth, lump-free batter.
3. Pour the batter into a heatproof dish or a shallow bowl that fits inside the steamer.

Step 3: Steam the Rice Cake

1. Place the dish with the batter into the steamer and cover it with a lid.
2. Steam the batter over medium-high heat for about 20-30 minutes, or until the dough becomes translucent and cooked through.
3. Check the consistency by inserting a toothpick or a chopstick; it should come out clean.

Step 4: Shape the Injeolmi

1. Once the dough is cooked, remove it from the steamer and let it cool slightly until it is safe to handle.
2. Grease your hands and a work surface with cooking oil to prevent sticking.
3. Transfer the dough onto the greased surface and knead it briefly to ensure a smooth texture.
4. Flatten the dough into a rectangle or square, about 1/2 inch thick.
5. Cut the flattened dough into bite-sized pieces using a greased knife or a pair of kitchen scissors.

Step 5: Coat the Injeolmi

1. In a separate bowl, combine the roasted soybean powder and sugar (if using).
2. Roll each piece of Injeolmi in the soybean powder mixture until fully coated.
3. Arrange the coated Injeolmi on a serving plate.

Tips

• To enhance the flavor, you can add a pinch of salt to the roasted soybean powder mixture.
• Injeolmi can be enjoyed fresh, but it can also be stored in an airtight container at room temperature for a day or in the refrigerator for up to three days. If refrigerated, allow the Injeolmi to come to room temperature before serving.
• For a twist, you can mix ground nuts, such as almonds or peanuts, with the roasted soybean powder for added crunch and flavor.

Variations

• Sweet Injeolmi: Add 1-2 tablespoons of sugar to the rice flour batter before steaming for a sweeter version.
• Green Tea Injeolmi: Mix 1-2 teaspoons of matcha (green tea powder) into the rice flour batter for a subtle green tea flavor and color.
• Red Bean Paste Filling: Roll small balls of sweetened red bean paste and place them inside the Injeolmi pieces before coating them with soybean powder.

Calorie Information

A typical serving of Injeolmi (about 100 grams) contains approximately:

• Calories: 220
• Carbohydrates: 50g
• Protein: 4g
• Fat: 1g
• Fiber: 2g

Conclusion

Injeolmi is a delightful Korean treat that combines the chewiness of rice cakes with the nutty flavor of roasted soybean powder. Making Injeolmi at home allows you to enjoy this traditional dessert fresh and customize it to your liking. Whether you stick to the classic recipe or try out some variations, Injeolmi is sure to be a hit at any gathering or as a special treat for yourself. Enjoy the process of making this delicious rice cake and savor the unique taste of Korean cuisine.