Injeolmi (Quick Korean Sweet Rice Cake)

Ingredients

• 1 1/2 cup roasted soybean flour
• 2 tbsp sugar
• 1 cup sweet rice flour (chapssal-garu)
• 3 tbsp sugar
• 1/4 tsp salt
• 2/3 cup hot water
• 2/3 cup injeolmi powder
• 1 cup sweet rice flour (chapssal-garu)
• 3 tbsp sugar
• 1/4 tsp salt
• 2 tbsp mugwort powder
• 2/3 cup + 2 tbsp hot water
• 2.3 cup injeolmi powder
• 1 cup sweet rice flour (chapssal-garu)
• 3 tbsp sugar
• 1/4 tsp salt
• 2 tbsp pumpkin powder
• 2/3 cup + 2 tbsp hot water
• 7 oz (200 g) Castella sponge cake

Instructions

1. 1

   --- Prepare Injeolmi Coating ---

2. 2

   In a large shallow pan, mix roasted soybean powder and sugar. Set aside.

3. 3

   --- To Make Classic Injeolmi ---

4. 4

   In a microwave-safe bowl, combine sweet rice flour, sugar, and salt. Add 2/3 cup hot water and mix to form a dough. Add a little more water, a tablespoon at a time to get thinner consistency. Tip: Use a rice paddle if you have to minimize the sticking.

5. 5

   Cover the bowl with plastic wrap, but leave a small vent. Microwave the mixture for 4 minutes, stirring it halfway through. You should notice bubbles forming on the surface. Use a spoon or spatula to vigorously mix the dough for about 1 minute, until it becomes extremely sticky.

6. 6

   Pour the dough into the pan with the injeolmi powder mixture. Cool for 1 minute. Lightly wet your fingers with water before touching the dough to prevent it from sticking. Be careful not to drop any water into the powder. Shape the dough into a rectangle and cut into bite-sized pieces. Coat with more powder and serve.

7. 7

   --- Mugwort & Pumpkin Variations ---

8. 8

   Follow the same steps as classic injeolmi, but add mugwort or pumpkin powder to the dry ingredients. Adjust water as needed to make the sticky dough.

9. 9

   For the pumpkin variation with Castella coating, first remove the brown crust from the Castella. Then either grate it or rub it through a strainer to create fine crumbs. Proceed with coating the rice cake.