Baked Injeolmi

Baked Injeolmi is a delightful twist on the traditional Korean rice cake, featuring a chewy texture and nutty flavor from roasted soybean powder. This gluten-free dish is perfect for satisfying sweet cravings while offering a unique taste of Korean cuisine.

Ingredients

• Sweet rice flour (glutinous rice flour) - 120 grams
• Water - 150 milliliters
• Sugar - 30 grams
• Baking powder - 1 teaspoon
• Roasted soybean powder (kinako) - 30 grams
• Salt - 1/4 teaspoon
• Vegetable oil - 1 tablespoon
• Honey - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F) and grease a small baking dish (around 15x15 cm) with vegetable oil.
2. In a large mixing bowl, combine sweet rice flour, sugar, baking powder, and salt.
3. Gradually add water to the dry ingredients, stirring until a smooth batter forms.
4. Pour the batter into the greased baking dish and spread evenly.
5. Bake in the preheated oven for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Remove from the oven and let it cool for about 10 minutes.
7. Once cooled, brush the top with honey and sprinkle generously with roasted soybean powder.
8. Cut into squares and serve warm or at room temperature.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 45 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.15 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains protein from sweet rice flour, supporting muscle health.

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