Injeolmi (인절미)
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 16 pieces (Serves 4)
Country of Origin
Korea
A popular classic rice cake made by steaming and pounding sweet glutinous rice until ultra-stretchy, then cut into bite-sized rectangles and generously coated in aromatic roasted soybean powder (konggaru).
Presentation & How It's Eaten
Served on small dessert plates coated in extra soybean powder. Eaten with small forks or fingers, often dipped in honey or condensed milk for extra sweetness.
Ingredients
2 cups sweet glutinous rice flour (chapssal-garu)
1 cup water
2 tbsp sugar
1/2 tsp salt
1/2 cup roasted soybean powder (konggaru)
1 tbsp honey (optional, for dipping)
Step-by-Step Directions
Mix Batter: Whisk glutinous rice flour, water, sugar, and salt together in a microwave-safe bowl until a smooth, thick batter forms.
Microwave & Steam: Cover bowl loosely with plastic wrap and microwave on high for 2 minutes. Stir well, cover, and microwave for another 1.5 minutes until translucent and sticky.
Pound Dough: Transfer hot dough onto a board. Pound vigorously with a wooden spatula or rolling pin for 5 minutes to develop a stretchy, chewy texture.
Coat and Shape: Spread a thick layer of roasted soybean powder on a baking tray. Lay dough on top and toss to coat completely. Press into a 1/2-inch thick rectangle.
Slice: Cut into bite-sized rectangular pieces using a bench scraper or plastic knife coated in soybean powder. Toss pieces to coat all edges.
Cooking Tips
Pound Thoroughly: Vigorous pounding after cooking aligns the glutinous rice proteins, creating an exceptionally elastic and chewy bite.
Nutrition Facts
(Estimated per serving, 4 pieces)
Calories: ~210 kcal
Total Fat: 3.5g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: ~190mg
Total Carbohydrates: 39g
Dietary Fiber: 3g
Sugars: 7g
Protein: 6g
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