By eatmundo · July 9, 2026
Same ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Injeolmi (Korean Sweet Rice Cakes with Bean Powder). The percentage is the share of ingredients the two recipes have in common.
Kinako MochiIn Japan · same ingredients· Same technique100%
Abekawa MochiIn Japan · same ingredients67%
Coconut Glutinous Rice CakeIn China · same ingredients67%
Injeolmi are delightfully chewy Korean rice cakes, traditionally made from glutinous rice flour, steamed, pounded, and then coated in savory roasted soybean powder. This classic Korean dessert offers a unique texture and a subtly sweet, nutty flavor, making it a beloved snack or treat for special occasions.
According to eatmundo's ingredient comparison, the closest dish to Injeolmi from another cuisine is Kinako Mochi (Japan): the two share 100% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large, microwave-safe bowl, combine 200 g of sweet rice flour, 1 tablespoon of sugar and 1/4 teaspoon of salt. Gradually whisk in 200 ml of warm water until you have a smooth, thick batter with no dry lumps.
- 2
Scrape down the sides of the bowl so the batter sits in an even layer. Cover the bowl tightly with microwave-safe plastic wrap, leaving a small corner slightly open for steam to escape. This helps the dough cook evenly.
- 3
Microwave on high for 2 minutes. Carefully remove the bowl (it will be hot!), stir with a wet spoon, re-cover and microwave for another 2 minutes. Stir again and microwave for 1 more minute, until the dough is translucent throughout with no white, chalky patches. It should look stretchy and glossy.
- 4
Transfer the hot, sticky dough to a clean work surface or cutting board lightly greased with some of the 10 ml oil. Pound and fold the dough with a wet, lightly oiled pestle or rolling pin for 3 minutes, as injeolmi is traditionally pounded, until it is smooth and very elastic. Then dust the board generously with some of the 1/2 cup roasted soybean powder and lay the dough on it.
- 5
Using a spatula or a rolling pin, flatten the dough gently into a rectangular shape, 1.5 cm thick. If it's too sticky, lightly oil your tools or hands with some of the remaining oil. The goal is to create a uniform layer for easy cutting.
- 6
Generously sprinkle more roasted soybean powder over the top of the flattened dough. Then, using an oiled knife or a clean pizza cutter, slice the dough into bite-sized squares or rectangles, typically about 1x1 inch or 1x2 inches.
- 7
Carefully separate each piece of injeolmi and roll it individually in the remaining roasted soybean powder, ensuring each side is thoroughly coated. This layer adds flavor and prevents the rice cakes from sticking to each other.
- 8
Arrange the finished injeolmi on a serving plate. Injeolmi is best enjoyed fresh and slightly warm for its optimal chewy texture. It can be served as a snack with tea or as a light dessert.
Frequently Asked Questions
What is Injeolmi?
Injeolmi is a Korean dessert of chewy rice cakes made from glutinous (sweet) rice that is cooked and then pounded, and coated in finely ground roasted soybean powder. Traditionally the rice is steamed before pounding; this recipe cooks the dough in the microwave and then pounds it briefly. It is commonly served as a snack or treat during festive occasions and traditional gatherings.
What kind of sweet rice flour should I use for Injeolmi to get the correct chewy texture?
You must use glutinous sweet rice flour (also called "mochiko" or "chapssal-garu"), not regular rice flour. This specific flour gives Injeolmi its characteristic chewy and elastic consistency.
How long should I microwave the rice cake dough, and how can I tell when it's perfectly cooked?
Microwave the batter on high for 2 minutes, stir it with a wet spoon, microwave for another 2 minutes, stir again, then microwave for 1 more minute. It is done when it is translucent throughout with no white, chalky patches, and looks stretchy and glossy.
What's the best way to handle the sticky rice cake dough when kneading and shaping Injeolmi?
To prevent sticking, lightly oil your hands, a spatula, and the work surface with a neutral cooking oil. You can also dust your hands lightly with some soybean powder.
Can I substitute the traditional soybean powder (konggaru) with something else, or what specific type should I look for?
For authentic Injeolmi, seek out roasted yellow soybean powder (konggaru), which provides its signature nutty flavor. While not traditional, you could use finely ground roasted nuts like almonds or pistachios for a different flavor profile.
