Injeolmi || Bean-powder-coated Rice Cake, 打糕, 打糕, 黄な粉餅, 인절미 2

InInjeolmi is a popular Korean rice cake that’s simple yet incredibly satisfying. It’s made from steamed glutinous rice flour that’s pounded into a soft, chewy dough. The dough is then cut into bite-sized pieces and coated in a powdery mixture, often made from roasted soybeans or other grains.   

Key Ingredients:

• Glutinous Rice Flour: The base ingredient for the chewy texture.   
• Water: Used to create a dough.   
• Powder Coating: Typically made from roasted soybeans, but other options like chestnut powder or black sesame seeds can be used.

How to Make Injeolmi:

1. Steam the Rice Flour: Steam the glutinous rice flour until it’s cooked through and soft.   
2. Pound the Dough: Pound the steamed rice flour into a smooth and pliable dough.   
3. Cut into Pieces: Cut the dough into bite-sized pieces.   
4. Coat with Powder: Coat the pieces in the desired powder, such as soybean powder or chestnut powder.   

Tips for the Best Injeolmi:

• Steaming Time: The steaming time can vary depending on the amount of rice flour and the desired texture.
• Pounding Technique: Pounding the dough thoroughly helps to develop the chewy texture.   
• Powder Choice: The choice of powder can significantly affect the flavor and texture of the injeolmi.