Injeolmi (Quick Korean Rice Cake Dessert)

Learn how to make Injeolmi a chewy and nutty mochi-style Korean rice cake dessert, in just 10 minutes. This quick microwave recipe makes it an easy dessert! No long soaking or steaming required!

The soft, chewy, and nutty flavor of Injeolmi makes it one of the most popular Korean desserts.

Made from sweet rice flour, you can find various flavors of Injeolmi tteok at vendors specializing in Korean-style rice cake desserts on traditional market streets.

This mochi-like sticky rice cake, also known as tteok, is an easy Korean dessert for Korean holidays like Chuseok and Lunar New Year, as well as festive events like weddings and birthday parties.

Thanks to a modern microwave cooking method, you can now enjoy this traditional Korean cake in just 10 minutes.

What is Injeolmi?

Injeolmi (인절미) is a traditional Korean sticky rice cake made from sweet glutinous rice, also known as chapssal (찹쌀). It falls under the category of Korean tteok (떡), which includes various types of rice cakes in Korean cuisine.

The sweet rice cake is often coated in a special Injeolmi powder, most commonly roasted soybean flour, giving it a distinctive, irresistible nutty flavor.

Aside from the popular roasted soybean powder, other coating options include misugaru drink powder, ground black sesame, red beans, ground chestnut, and even castella (sponge cake) crumbs.

Injeolmi vs Mochi

They both are types of rice cakes, but come from different places. Injeolmi is a Korean sweet rice cake made from glutinous rice and usually coated with bean powder.

Mochi is a Japanese rice cake that can be filled with sweet fillings like red bean paste or ice cream. Both are chewy and sticky, but the flavors and how they are made can be different.

Quick Microwave Cooking Method

Forget about the traditional hours-long process that involves soaking, steaming, and pounding rice.

With this modern microwave recipe, you mix sweet rice flour (or glutinous rice flour) with hot water to create a sticky dough.

After a few minutes in the microwave, your sweet sticky rice cake is ready to be cut into bite-sized pieces and coated in your choice of flavors. It’s the fastest way to make this Korean treat.

Creative Ways to Enjoy Injeolmi

Injeolmi is no longer just a traditional Korean cake. Nowadays, you can find creative variations like Injeolmi Bingsu (Korean shaved ice), Injeolmi waffles, Injeolmi Toast (another popular Korean toast) and even Injeolmi Ice Cream at trendy Korean dessert cafes and bakeries.

These modern twists serve as excellent options for breakfast, snacks, or dessert, contributing to the global popularity of Korean-style mochi. It makes a perfect topping choice for sweet red bean soup (danpatjuk).

Variation of Flavor

The classic version is undeniably delicious, but you can also experiment with various flavors.

For instance, mugwort (ssuk, 쑥) offers a slightly bitter and aromatic quality that pairs wonderfully with the chewy texture of Injeolmi. Pumpkin introduces a seasonal and naturally sweet touch to the dish.

For those with a sweet tooth, incorporating cocoa powder can transform this Korean sweet into a chocolate-flavored delight that’s sure to please.

Ingredient Notes

• Sweet rice flour: Must be glutinous for the right consistency.
• Sugar: Adds sweetness to balance the nutty flavors.
• Salt: A pinch enhances the overall taste.
• Hot water: Activates the glutinous rice flour to make the dough sticky.
• Roasted soybean flour: Gives the rice cake its classic, nutty flavor.

Additional Options

• Mugwort powder: This fragrant Korean herb adds a unique taste and a gorgeous green color to the treat.
• Pumpkin powder: Provides the rice cake with a golden orange hue.
  • If powder is not available, use steamed and mashed pumpkin. You’ll need less water than the recipe suggests.
• Castella sponge cake: This is a type of sponge cake that can be crumbled and used as an alternative coating, adding a sweet and fluffy texture.
  • You can purchase Castella cake in Asian bakeries or frozen section of Asian markets.

Step-by-Step Instructions

Step 1. Prepare roasted soybean flour

• In a large shallow pan, mix roasted soybean powder and sugar. Set aside.

Step 2. Mix rice flour mixture with water

• In a microwave-safe bowl, combine sweet rice flour, sugar, and salt.
• Add 2/3 cup hot water and mix to form a dough.
  • Add a little more water, a tablespoon at a time to get thinner consistency,

Expert Tip #1: Use a rice paddle if you have to minimize the sticking.

Step 3. Microwave the dough

• Cover the bowl with plastic wrap, but leave a small vent.
• Microwave the mixture for 4 minutes, stirring it halfway through. You should notice bubbles forming on the surface.

Step 4. Mix the dough with a spoon

• Use a spoon or spatula to vigorously mix the dough for about 1 minute, until it becomes extremely sticky.
• Pour the dough into the pan with the soybean powder mixture. Cool for 1 minute.

Expert Tip #2: Lightly wet your fingers with water before touching the dough to prevent it from sticking. Be careful not to drop any water into the powder.

Step 5. Shape and cut

• Shape the dough into a rectangle and cut into bite-sized pieces.
• Coat with more powder and serve.

Mugwort & Pumpkin Variations

Want to try something new? Add some mugwort or pumpkin to your sticky rice for a fun change in flavor and color.

To make mugwort injeolmi:

Add mugwort powder to the dry ingredients. Adjust water as needed to make the sticky rice dough.

To make pumpkin injeolmi:

• Follow the same steps, but add mugwort powder to the dry ingredients. Adjust water as needed.

• For the Castella coating, first remove the brown crust from the Castella. Then either grate it or rub it through a strainer to create fine crumbs.
• Proceed with coating the rice cake.

Freezing Tips

Store any leftover Injeolmi in a ziplock bag, arranging them in a single layer, and freeze for up to 2 months. To thaw, simply leave them out until they return to room temperature.

Related Recipes

• Songpyeon (Korean Chuseok Rice Cake)
• Danpatjuk (Korean Sweet Red Bean Soup)
• Gluten-Free Pumpkin Rice Donuts
• Fluffy Korean Twisted Donut (Kkwabaegi)
• Korean Sweet Rice Cake (Yakshik)

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