INJEOLMI (Korean sweet rice cake)

Skip Davis Recipe

By Skip Davis Grandpaskip

A very simple sweet treat. Easy to make and a short list of ingredients and preparation steps.

Recipe from: Maangchi- Korean cooking
Photo by: Maangchi


Recipe Rating:
 1 Rating
Serves:
Makes 8 to 10 rice cakes
Prep Time:
Cook Time:

Ingredients

1 c
sweet rice flour (glutinous rice flour)
1/4 tsp
salt
1 Tbsp
sugar
1/2 c
roasted soybean powder
3/4 c
water
SSUK INJEOLMI
1 Tbsp
mugwort powder for ssuk injeolmi (optional)
1 Tbsp
water

Directions Step-By-Step

1
Place sweet rice flour, salt, sugar and water in a microwave-safe bowl. Mix it well to make rice cake dough.
2
Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
3
Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave.

4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You’ll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic.
* TIP: Put a little cold water on your hands when you touch the dough so that it won’t stick to your fingers and will keep you from burning yourself.
4
Spread roasted soybean powder on a cutting board and place your pounded rice cake in the powder. Roll it around a bit to cover it with a light dusting of powder.
5
Cut into bite size pieces.

Coat each piece of the rice cake with the roasted soy bean powder. Transfer to a serving plate.
6
Sprinkle with sugar when you serve. (if desired)
7
SSUK INJEOLMI --

Same directions as above, plus, add 1 Tablespoon ssukgaru (mugwort powder) and 1 Tablespoon water to the dough when you mix it.

Do NOT be alarmed because MUGWORT will tint imjeolmi a green color.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy