Injeolmi (Korean Rice Cakes)

6 steps. Take it one step at a time.

1. 01

   Mix the glutinous rice flour, sugar, and salt together

   In a microwave-safe glass bowl, mix the glutinous rice flour, sugar, and salt together. Gradually stir in the water until smooth.

2. 02

   Cover the bowl with plastic wrap, leaving a small gap

   Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Microwave for 2 minutes. Remove and stir well with a wet wooden spoon.

   2 min
3. 03

   Cover again and microwave

   Cover again and microwave for another 1-2 minutes until the dough looks translucent and is very sticky. Stir again vigorously.

   2 min
4. 04

   Transfer the dough

   Transfer the dough onto a silicone mat or a large cutting board. Pound the dough with a pestle or a heavy wooden spoon for 3-5 minutes. Occasionally wet your tool to prevent sticking. This develops the chewy texture.

   5 min
5. 05

   Spread half of the soybean powder

   Spread half of the soybean powder onto a tray. Place the dough on top and sprinkle the remaining soybean powder over it.

6. 06

   Flatten the dough

   Flatten the dough into a rectangle about 1.5cm thick. Cut into small bite-sized squares or rectangles using a knife or a dough scraper. Toss the pieces in the powder once more to ensure all sides are coated.