Injeolmi

Indulge in the chewy delight of Injeolmi, a traditional Korean rice cake coated in nutty soybean powder and sesame seeds. Perfect for a sweet treat or festive occasion, this gluten-free dessert is sure to impress your guests.

• 1 cup sweet rice flour (also known as glutinous rice flour)
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon sesame seeds
• 1 tablespoon soybean powder (or injeolmi powder)
• 1 tablespoon cornstarch
• 1 pinch salt

Method

1. 1

   In a mixing bowl, combine sweet rice flour, sugar, and salt. Gradually add water and stir until smooth.

2. 2

   Pour the mixture into a heatproof dish or steaming tray, and cover it with a lid or foil.

3. 3

   Steam the mixture for about 15 minutes, stirring halfway through to ensure even cooking.

4. 4

   Once cooked, transfer the dough to a clean surface sprinkled with cornstarch. Let it cool slightly until it can be handled.

5. 5

   Knead the dough briefly, then flatten it into a 1-inch thick rectangle. Cut it into small squares or rectangular pieces.

6. 6

   Mix the toasted sesame seeds and soybean powder in a bowl. Coat each piece of injeolmi with the mixture.

7. 7

   Serve at room temperature and enjoy your homemade injeolmi!