Dessertsbonappetit4.3
Injeolmi
This rustic, subtly sweet Korean rice cake that's popular to eat during the mid-autumn harvest festival known as Chuseok gets its deep roasty-toasty flavor from roasted soybean powder.
👥 14 Servings👤 Jennifer L. Ban📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●spatula
- ●knife
📝 Preparation Steps
1
Pour water into a large wok or saucepan to come 3" up sides. Bring to a boil and set bamboo steamer on top. Line steamer with damp cheesecloth; sprinkle with sugar (this helps prevent rice cakes from sticking).
2
Whisk together 1 cup sweet rice flour (mochiko) and ⅓ cup sugar in a medium bowl. Add 1 cup room-temperature water and whisk until incorporated and mixture is lump-free. Pour mixture into steamer basket, cover, and steam, adding more water to wok or saucepan if needed, until rice cake is opaque and firm, 40–⏱️ 45 minutes.
sweet rice flour (mochiko)1 cup
3
Generously sprinkle a work surface with cornstarch. Carefully invert rice cake onto surface and slowly peel away cheesecloth, using a wet spatula to help scrape off dough if needed. Let cool 5–⏱️ 10 minutes.
Cornstarch (for dusting)
4
Evenly sprinkle rice cake with ½ cup roasted soybean powder; pat to adhere. Cut rice cake into 1½" squares with a sharp knife. Working with 1 piece of rice cake, gather all the corners and pinch together to form a teardrop shape, then roll between your palms into balls; repeat with remaining rice cakes. Sprinkle with more roasted soybean powder to coat; pat to adhere. Sprinkle with remaining 2 tsp. sugar. Serve warm or at room temperature.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...