Injeolmi Rice Cakes with Roasted Soybean Powder, No Added Refined Sugar
Sweets and drinksSteamed CakesKorea5 minutes preparation, 15 minutes cooking
Injeolmi rice cakes with roasted soybean powder come together quickly in the microwave. The difficult part is the kneading, because too little of it leaves the cakes crumbly instead of chewy. The soybean coating brings the nutty flavor and keeps the pieces from sticking.
The water has to be hot for the dough to turn smooth. The bowl goes in for 3 minutes, gets a good stir, goes back for 1 minute, then gets stirred again until the dough is properly chewy. Cut the cakes while the dough is still warm.
This batch weighs about 542g, at roughly 191 calories per 100g.
Method
Put 200g of glutinous rice flour, 22.5g of kOBE Monk Fruit Blend and a little salt in a bowl and mix well.
Pour in 250ml of hot water and stir until the batter is completely smooth.
Cover the bowl tightly with cling film and microwave on the highest setting for 3 minutes.
Take the dough out, stir it well, then microwave for another 1 minute.
Stir the dough once more until it turns properly chewy.
Spread 70g of roasted soybean powder in a food container and press the dough into it so it is coated all over.
Cut the dough into bite sized pieces to finish.
Tips
The more the dough is kneaded, the chewier the cakes turn out.
Glutinous rice flour and roasted soybean powder are both easy to find at supermarkets and baking supply shops.
Mix the flour with very hot water, since cool water leaves a raw core even after microwaving.
A little honey alongside suits them well, and honey is still a sugar.
These cakes also work as a topping for bingsu, the Korean shaved ice.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.