Injeolmi

Injeolmi is a traditional Korean rice cake that is chewy, sweet, and coated in a nutty soybean flour. This vegan version captures the authentic flavors and textures, making it a delightful treat for any occasion.

Ingredients

• Sweet rice flour (glutinous rice flour) - 100g
• Water - 150ml
• Maple syrup - 30g
• Soybean flour (or roasted soybean powder) - 30g
• Salt - a pinch
• Cornstarch - for dusting - 1 tablespoon

Steps

1. In a mixing bowl, combine the sweet rice flour, water, maple syrup, and a pinch of salt. Stir until smooth and well combined.
2. Transfer the mixture to a heatproof dish and steam over boiling water for about 20 minutes, stirring occasionally, until the mixture becomes thick and translucent.
3. Remove from heat and let it cool slightly. Once cool enough to handle, knead the mixture for a few minutes until it becomes smooth and pliable.
4. Dust a clean surface with cornstarch. Place the kneaded rice cake on the surface and flatten it out using your hands or a rolling pin to about 1-2 cm thickness.
5. Cut the flattened rice cake into small pieces, approximately 2x2 cm squares.
6. Coat each piece with soybean flour evenly, ensuring all sides are covered.
7. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 38 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 1 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.15 L

Health Benefits

• Gluten-free and suitable for those with gluten intolerance.
• Rich in carbohydrates, providing a quick energy source.

Tags