Injeolmi - Korean Sweet Rice Cakes
I have never made injeolmi before but am keen to try - I have a few questions though before I try:
- steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe suggested a cotton towel, but wouldn't that ruin the towel?
- I don't have toasted soybean flour - any substitution recommendations? I was thinking matcha and icing sugar/ cocoa powder and icing sugar. But I do have canned beans I could drain and oven dry or dehydrate and then powder?
- when 'pounding' the dough, what is the best method? What consistency and texture am I looking for?
- I'd like to stuff it with sweet red bean paste, any advice for best method/recipe for this?
Thanks all!
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What is Korean Injeolmi?
Injeolmi is rice cake made with sweet rice (glutinous rice). It's one of the most popular and common Korean rice cakes and it's made on special occasions and Festival days. The rice cake is chewy and sticky, so traditionally it was given to newly wedded couples to wish that they get along and 'stick together' forever.Is Injeolmi same as mochi?
Although injeolmi is widely popular in Korea there are also a Japanese equivalent, kinako mochi (\u304d\u306a\u3053\u9905), which is pretty much the same thing!What is Injeolmi Flavour?
Injeolmi is a popular Korean rice cake that's perfectly soft, chewy, nutty and mildly sweet.What are Korean rice cakes made of?
The rice cakes are made from a combination of rice flour and tapioca starch. The tapioca starch gives the rice cakes a chewier quality. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them.Injeolmi rice cake (인절미)
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