INJEOLMI (Korean sweet rice cake)
sweet rice flour (glutinous rice flour)
roasted soybean powder
mugwort powder for ssuk injeolmi (optional)
1Place sweet rice flour, salt, sugar and water in a microwave-safe bowl. Mix it well to make rice cake dough.
2Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
3Mix 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.
4Spread 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.
5Cut into bite size pieces.
Coat each piece of the rice cake with the roasted soy bean powder. Transfer to a serving plate.
6Sprinkle with sugar when you serve. (if desired)
7SSUK 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
Monica H MonisiaH - Sep 14, 2011