Injeolmi (Soybean-Coated Rice Cakes)

Jennifer L Ban's avatar
Jennifer L Ban

Ingredients

  • 1
    Cup Sweet rice flour (Mochiko brand
  • 1/3
    Cup Sugar
  • 1
    tablespoon Cornstarch
  • 3-4
    tablespoons Roasted Soybean powder
  • 1
    Cup Water

Instructions

1
Injeolmi (Soybean-Coated Rice Cakes) Ingredients: 1 Cup Sweet rice flour (Mochiko brand 1/3 Cup Sugar 1 Cup Water 3-4 tablespoons Roasted Soybean powder 1 tablespoon Cornstarch
2
First, mix the following in order: sweet rice flour, 1 table spoon of roasted soybean powder and sugar. And then, pour in the water and mix it more so the lumps of powders are all dissolved.
3
Prepare steamer and parchment paper. Pour the mix onto parchment paper and steam for 40 mins. Steam in medium heat, boiling water.
4
Prepare a large tray and sprinkle 1 tablespoon of cornstarch and roasted soybean powder. The cornstarch will help to prevent the dough sticking on the tray.
5
Use a spatula or scrapper to lay the dough on tray. Sprinkle 1 teaspoon of sugar to add some sweetness.
6
Roll the pieces into balls or leave as the rectangle/square shape.
Jennifer L Ban's avatar
Injeolmi (Soybean-Coated Rice Cakes) Ingredients: 1 Cup Sweet rice flour (Mochiko brand 1/3 Cup Sugar 1 Cup Water 3-4 tablespoons Roasted Soybean powder 1 tablespoon Cornstarch