Injeolmi is a traditional sweet Korean rice cake coated in roasted soybean powder called “konggaru” (콩가루) or kinako (きなこ)in Japanese. Traditionally it was a labour of love, pounding glutinous rice to create a chewy rice cake, then coated in roasted soybean powder and cut into smaller pieces. These days, we can utilise the microwave and a mixer to speed up the cooking process!
The roasted soybean powder gives it a delightfully nutty and slightly sweet flavour. Being roasted, it has a savoury undertone to the taste. You can even smell this savouriness in the bag of soybean powder! Injeolmi is often associated with special occasions and celebrations in Korea, like weddings and birthdays and other traditional holidays.
Traditionally, injeolmi is pounded by hand using a large wooden mortar and pestle. The pounding helps to remove any air pockets, distribute the ingredients evenly and creates the characteristically smooth and bouncy texture. This creates a perfect chewy bite that is super addictive! Today, injeolmi is often made using an electric rice cake pounder or a mixer.
Injeolmi can be enjoyed as a snack by itself, or as topping for other treats like bingsu (shaved ice), drizzled with honey on toast, or served alongside fruit.
I’m a fan of anything chewy and sweet. If you like injeolmi, try the mochi cookie, or tiramisu mochi for a spin on the classic mochi. Make sure you tag your fun chewy creations with @ultimateomnoms on Instagram so I can give you a shoutout!
Injeolmi (roasted soybean rice cake)
- 75 g glutinous rice flour
- 100 ml water
- 1 Tbsp sugar
- ½ tsp salt
- ¼ cup roasted soybean powder
- 1 Tbsp sugar
- Mix the glutinous rice flour, water, sugar and salt together in a bowl
- Microwave for 1 min, take it out to mix, and microwave for another 30 sec. If it is still too wet, add another 30 sec
- Pound the rice cake using a mortar and pestle, rolling pin, or utilise the dough hook with a mixer until the rice cake is super bouncy and pliable. If using a mixer, spray a thin layer of oil on the bowl before mixing.
- In a brownie tin or plate, spread out the soybean coating
- Stretch the rice cake out to a rectangular shape and coat it with the soybean coating
- Cut the rice cake into strips, then to smaller rectangles. It doesn’t have to be perfect!
- Toss so the sides are also covered with the soybean coating