Injeolmi (Korean Sweet Rice Cake) in 10 minutes


– 1 cup sweet rice flour (also known as glutinous rice flour) – 2/3 cup water – 2 tablespoons sugar – 1/4 teaspoon salt – 1/2 cup roasted soybean powder (kinako) – 1 tablespoon powdered sugar (optional, for extra sweetness) – A pinch of salt (for the soybean powder)

– In a microwave-safe bowl, combine 1 cup of sweet rice flour with 2/3 cup of water. Mix well until there are no lumps. – Add 2 tablespoons of sugar and 1/4 teaspoon of salt. Mix again to ensure everything is well incorporated.


– Carefully remove the bowl (it will be hot) and stir the mixture well with a wet spoon or spatula.

– Cover again and microwave for another 2 minutes. – Stir the mixture again. If it is not fully translucent and cooked, microwave for an additional 1-2 minutes until the dough is fully cooked and sticky.

1. Prepare the Coating:While the dough is cooking, mix the roasted soybean powder with a pinch of salt and the powdered sugar in a shallow dish.

– Once the dough is ready, use a wet spoon or spatula to transfer the sticky dough onto a cutting board or a clean surface dusted with some of the soybean powder.

– Allow the dough to cool slightly, just enough to handle but still warm. – Dust your hands with the soybean powder to prevent sticking. Flatten the dough into a rectangular shape, about 1/2 inch thick. – Cut the dough into bite-sized pieces using a knife or a dough cutter.

– Place the coated Injeolmi on a plate and serve immediately. You can also store them in an airtight container at room temperature for a day or two.


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