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Injeolmi (Korean Sweet Rice Cake) in 10 minutes

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Injeolmi is a popular korean rice cake that ’ s absolutely soft, chewy, nutty and mildly sweetly. Make this fantastic gluten-free and vegan regale at base ( with good the microwave ) in less than 10 minutes !

Reading: Injeolmi (Korean Sweet Rice Cake) in 10 minutes

What is Injeolmi?

Injeolmi 인절미 is a type of Korean rice coat made with gluey rice. traditionally, sugared gluey rice is steamed, then pounded until it becomes a dainty blob ???? with a chewy texture which we call Tteok 떡. This method acting of making tteok normally takes hours when you include hours of soaking the fresh rice, then steaming and then pound .
The tteok is then cut into smaller pieces and much coated with either roast soy powderize 볶은 콩가루 Bokkeun Kongaru, grate black sesame seeds or cooked ( unsweetened ) Azuki loss beans ( 단팥 dan-paat ). This rice cake is besides eaten without any application but equitable by itself, dipped in honey or boodle .
notice, there are 2 different categories of Korean Tteok based on what kind of rice is used. Chapssal Tteok (찹쌀떡) are rice cakes that are made using glutinous/sweet/sticky rice, this includes tteok like Hwajeon 화전, Bukkumi 부꾸미, Kyeongdan 경단, and of course Injeolmi. Maepssal Tteok (멥쌀떡) are made using regular short-grain rice and some common ones are Songpyeon 송편, Sirutteok 시루떡, Hobaktteok 호박떡, Danja 단자, Sultteok 술떡 and more.

So one thing about this tteok — I grew up hearing the adults talk about how Injeolmi was easy to digest and was actually good for the digest. I half believed it when I was little because I was thinking in my fountainhead – it ’ s this blob of a thing that ’ s even kind of hard to chew and sometimes it can even get stuck on the way down to your stomach. How can this be easy to digest ? lol…
But as it always turns out, the wisdom of our ancestors is never to be ignored. My baby # 3 always struggled with an acidic stomach and her father-in-law ( who is a family doctor ) told her to good eat Injeolmi every dawn rather of taking antacid medications. So she ate it for a class for breakfast every dawn and she swears that it helped her heal in full from it .
IMPORTANT NOTE – I am by no means suggesting that Injeolmi is a full rectify for your acidic abdomen condition. PLEASE consult a doctor first to find the cause of your symptoms and the allow treatment. I shared the fib more as a piece of cultural information and personal experience. And more as a food that could help your condition ( merely like politic food is better than spicy foods ) but by no means a cure .
I ’ ve besides personally found tteok to help with my acid stomach thus I know there ’ randomness something there but I haven ’ thyroxine been able to stick it with it long adequate to see my condition go away. BTW, my acid condition is not in truth bad that I need to take medication because it comes and goes. No acidic reflux or anything like that. Everyone ’ randomness discipline is different indeed please consult your Dr .
I did a promptly search and interestingly, there ’ s research done by korean scientists that conclude “ Our results suggest that gluey rice proteins are useful for the prevention and treatment of gastritis and peptic ulcer. ” But somehow early than that, I could not find other scientific evidence so it ’ s up to you. possibly because only a little incision of the world population eats sweetness rice.. ?

Chef’s Tips

Follow instructions in order and closely – Injeolmi dries up pretty quickly and it’s only nice and stretchy when it’s still hot so you have only a narrow window of time to spread it out, coat and cut.
Whole sweet rice grain vs flour – traditionally, sweet rice is soaked, steamed then pounded. I’ve tried grinding the sweet rice at home and then tried making with it. But because I can’t pound it fully, it just didn’t give as good results as using flour. Best results are produced with commercial finely ground sweet rice flour or Mochiko flour.
Other flavors/coating – ground black sesame seeds (Heukmija 흑임자) or cooked azuki red beans (Paat 팥) can also be used. Note, cooked azuki red beans (not sweet bean paste but the actual beans just cooked in water and ground) spoil easily in summer so make this only in cool seasons.
Storage – Store at cool room temperature, tightly covered for up to 12 hrs or less. Best to freeze in airtight container or bag to maintain freshness.
Reheating/Thawing – Frozen Injeomi is best thawed at room temperature. Alternatively, reheat in a non-stick pan at medium-low heat for a couple of minutes on each side. For softer and moist results, sprinkle some water when the pan is hot (with rice cake in it) and cover with a lid for a couple of minutes. You can also leave it in a warm rice cooker for a few minutes. My least favorite option is to reheat in the microwave – a lot of times, it will reheat unevenly and tteok will become really hard once it cools so use the microwave if you know that you will eat all in one sitting.

How to make Injeolmi

Servings : 4 cooking time : 10 minutes difficulty : medium

What you need: Sweet Rice Flour, Sugar, Salt, Water and Roasted Soybean Powder

Directions

Divide soybean powder into roughly two portions. On a sheet pan or a brownie pan, coat the bottom of the pan by spreading half of the roasted soybean flour. I spread about 9×7 inch area of my 9×13 brownie pan for one batch of the recipe (2 cups flour). You can also do it in a 8×8 pan.
Sprinkle about 1/2 to 1and tsp of sugar and a light sprinkle of salt (1/4 tsp) on top of the soybean flour. Set aside.
In a microwavable bowl, add sweet rice flour (aka mochiko flour), salt and sugar. Mix with a whisk.
Add water to flour mixture and mix with a spatula until everything is well blended and no dry flour exists. Be sure to scrape the bottom of the bowl to mix in all the flour. Even and smooth out the top with a spatula and cover with a plastic wrap.
Put the covered bowl in the microwave and cook on HIGH for 2 minutes. The first pic is how it looks after 2 min – it’s all puffed up!
Take out the bowl from the microwave, uncover the wrap (be careful of the hot steam as you uncover). You will see that only the top layer is cooked. Using a spatula, mix it so that the cooked top layer goes to the bottom and the uncooked bottom layer comes to the top. Smooth out the top, cover with a plastic wrap once again.
Microwave HIGH for 2 minutes again. Uncover, mix (repeat step 6 above) and cover with wrap one last time.
Now, microwave HIGH for just 1 minute.
Take out the bowl from the microwave, uncover the wrap and dip the spatula in cold water and mix/knead the dough. Mix/knead for 30 seconds while dipping the spatula in water a 4-5 more times. This helps the rice cake not stick to the spatula too much and also cools down the tteok a little bit while adding moisture. Alternatively, you can use a stand mixer using the dough hook to knead the Injeolmi dough. 10 seconds should be enough. Sprinkle about 2 tsp of water while you knead it. This is how nice and stretchy it looks after I hand mixed it.
Have the soybean flour sheet pan and bowl of cold water ready next to the rice cake. Put disposable plastic gloves on. The plastic gloves are not a must but it just makes things easier (not have your hand all covered in tteok).

Form the Injeolmi rice cake into one testis using a spatula ( because it will still be besides hot for your hands ) and transfer it over to the center of the plane pan. now, wet your plastic gloves with cold urine and cursorily press down the rice cake to spread it out evenly. Repeat wetting your gloves if you feel it ’ s besides hot or it ’ randomness sticking. iron and gap until it covers most of the soy powder area or until you get your craved thickness – about 1/2 column inch at least or thick. WATCH VIDEO below to see how I do this .
As soon as you are done spreading it out, cover the top with more soybean powder. Using scissors, cut rice cake into long strips and then each strip into smaller squares or rectangles. For each cut piece, cover the cut sides with soybean flour so it’s fully covered all around. The soybean powder prevents Injeolmi from drying out and adds a wonderful nutty flavor.
- NOTE – if the top dries out before you cover it with the soybean powder, the powder may not stick to the tteok. If this happens, just lightly wet the top with water and then the powder will now stick.
Enjoy with some lovely tea ☕️ and honey ???? for dipping!

And here are some close-up shots – this recipe very yields precisely arsenic good results like the ones you buy from the shop. so, very, there ’ s no need to buy it from the store anymore !

FAQ

What is Roasted Soybean Powder (Bokkeun Kongaru 볶은 콩가루) and where to buy

Bokkeun Kongaru is made by roasting wholly dry soybeans then grinding them into powder. This component is park in both Korean and japanese recipes and you can use them interchangeably. Below are 2 normally available packages ( the left field is Assi post and the right one is japanese Shirakiku Kinako ) that you will credibly see at your local anesthetic asian grocery store store or on-line. I ’ ve added them to my Amazon store so you can buy them there besides .

Can I make my own roasted soybean powder?

Yes, you can. The recipe is to soak the dry soybeans for 30 minute or so, then drain and cook and ridicule in a electrocute pan. Once it ’ sulfur roasted, you need to grind it to a finely gunpowder. The publish is most of our blenders or choppers are actually not potent or have a way to make such a fine powderize .

Don’t I need to pound it or knead longer for authentic chewy Injeolmi?

My recipe says to lone knead or mix it for 30 seconds or so but I know some recipes will say to knead it longer. I have tested the recipe by kneading with a stand mixer for a few minutes ( which would be much longer by hand ) versus merely handwriting mixing for around 30 seconds. And I have to say, I very did NOT see any remainder in the texture. But it ’ s up to you. You can surely knead it longer – no injury in doing that .

Other recipes using Sweet Rice Flour

now, guess what ? ! ! You can now make Injeolmi Toast even if you can ’ thymine buy it from a shop. I know NOT everyone could buy the rice cake to make this sandwich before. But now you can make it yourself ! !

And if you want to try other rice cakes using the like fresh rice flour, here are a copulate of other recipes that you can try !

The acme leave one is called Bukkumi and it ’ s a sugared dumpling stuff with Sweet Red Bean paste. The bottom ones are called Hwajeon and it ’ s the most dim-witted little mini sweet rice pancake topped with fresh flowers or greens .
Or you can besides make my Oven Baked Rice Cake which is besides called Tteokppang – it ’ s a tteok and it ’ s a cake !
Watch How to Video

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enjoy ! ❤️ ,
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JinJoo

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