Ingredients with Measurements:
- 1 cup of glutinous rice flour
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 2 cups of milk
- 1/2 cup of sweetened condensed milk
- 1/2 cup of shaved ice
- 1/4 cup of roasted soybean powder
- 1/4 cup of sliced almonds
Special equipment needed:
- Blender
- Ice shaver
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, sugar, and salt.
2. Gradually add the milk and mix until the batter is smooth.
3. Pour the batter into a non-stick pan and cook over medium heat, stirring constantly until the batter thickens and turns into a dough.
4. Remove the dough from the pan and let it cool.
5. Cut the dough into small pieces and blend them in a blender until they become a fine powder.
6. In a separate mixing bowl, mix the shaved ice with the sweetened condensed milk until it becomes a slushy consistency.
7. In a serving bowl, layer the shaved ice mixture with the injeolmi powder.
8. Top with roasted soybean powder and sliced almonds.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 60g
- Protein: 8g
Substitutions for ingredients:
- Almonds can be substituted with other nuts such as peanuts or cashews.
- Soybean powder can be substituted with black sesame powder.
Variations:
- Add fresh fruit such as strawberries or mangoes for a fruity twist.
- Use green tea powder instead of soybean powder for a matcha bingsu.
Tips and tricks:
- Make sure to stir the batter constantly while cooking to prevent it from burning.
- Let the injeolmi dough cool completely before blending it into a powder.
- Use a non-stick pan to prevent the dough from sticking.
Storage instructions:
- Injeolmi powder can be stored in an airtight container in the fridge for up to a week.
Reheating instructions:
- Injeolmi powder does not need to be reheated.
Presentation ideas:
- Serve in a clear glass bowl to showcase the layers.
- Top with fresh fruit or whipped cream for added color and texture.
Garnishes:
- Sliced fruit such as strawberries or mangoes.
- Whipped cream.
Pairings:
- Korean rice cakes such as tteokbokki.
- Korean tea such as barley tea or green tea.
Suggested side dishes:
- Korean fried chicken.
- Kimchi.
Troubleshooting advice:
- If the batter becomes too thick, add more milk to thin it out.
- If the injeolmi dough is too sticky, add more glutinous rice flour.
Food safety advice:
- Make sure to cook the batter thoroughly to prevent any foodborne illnesses.
Food history:
- Injeolmi is a traditional Korean rice cake made from glutinous rice flour.
Flavor profiles:
- Sweet and nutty.
Serving suggestions:
- Serve in a bowl with a spoon.
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Region: Korean