Injeolmi Rice Cake in 10 minutes!

sweet rice flour

🥗Healthier: brown rice flour

💰Cheaper: regular rice flour

Brown rice flour adds more nutrients while regular rice flour is more accessible.

soybean flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is easier to find.

Spread about 1/4 cup of roasted soybean flour onto a pan.

Sprinkle some sugar and sea salt onto the soybean flour (sugar is optional).

In a mixing bowl, combine 2 cups of sweet rice flour, 2 tablespoons of sugar, and 1 teaspoon of sea salt.

Mix the dry ingredients thoroughly before adding water.

Add about 1 and 1/4 cups of room temperature water to the dry mixture and mix until smooth, ensuring no dry flour remains.

Cover the bowl with plastic wrap and microwave on high for 2 minutes.

Uncover carefully to avoid steam burns, and mix the partially cooked batter to ensure even cooking.

Cover again with plastic wrap and microwave on high for an additional 2 minutes.

After the second cooking, mix the batter again and microwave for one more minute on high.

Prepare a bowl of water to wet your spatula, as the mixture will be sticky.

Once cooked, knead the dough until smooth and elastic, using wet hands to prevent sticking.

Spread the dough out to your desired thickness on a surface, wetting your hands as needed.

Coat the top of the dough with more soybean flour to prevent sticking.

Cut the dough into long strips using scissors, then cut into individual squares or rectangles.

Coat the cut pieces with soybean flour immediately to prevent drying out.

If any pieces dry out, rub them with water to help the soybean flour stick again.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens