Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1 1/4 cups water
- 1/2 cup soybean powder
- 1/4 cup sugar
- 1/4 tsp salt
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Square cake pan
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, sugar, salt, and water. Mix well until a dough forms.
2. Divide the dough into two equal parts and place them in separate bowls.
3. In a separate bowl, mix together soybean powder, sugar, and salt.
4. Grease a square cake pan with oil.
5. Take one part of the dough and press it into the cake pan, making sure it is evenly spread.
6. Sprinkle half of the soybean powder mixture on top of the dough.
7. Take the other part of the dough and press it on top of the soybean powder mixture, making sure it is evenly spread.
8. Sprinkle the remaining soybean powder mixture on top of the dough.
9. Place the cake pan in a steamer and steam for 25-30 minutes.
10. Once done, remove from the steamer and let it cool for a few minutes.
11. Cut the rice cake into small squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Steamer temperature: High heat
Serving size:
Makes 16 small squares
Nutritional information:
Per serving (1 square):
Calories: 100
Fat: 1g
Carbohydrates: 22g
Protein: 2g
Sodium: 75mg
Sugar: 6g
Substitutions for ingredients:
- Soybean powder can be substituted with roasted soybean flour or kinako powder.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped nuts or dried fruit to the soybean powder mixture for added texture and flavor.
- Use different types of flour, such as black rice flour or sweet potato flour, for a different taste and color.
Tips and tricks:
- Make sure to evenly spread the dough and soybean powder mixture in the cake pan to ensure even cooking.
- Use a toothpick to check if the rice cake is fully cooked. If it comes out clean, it is ready.
- Serve with a cup of hot tea for a traditional Korean snack.
Storage instructions:
Store leftover rice cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the rice cake for a few minutes until heated through.
Presentation ideas:
Arrange the rice cake squares on a plate and sprinkle with extra soybean powder for a decorative touch.
Garnishes:
Garnish with chopped nuts or fresh fruit for added flavor and texture.
Pairings:
Pair with a cup of hot tea or coffee for a traditional Korean snack.
Suggested side dishes:
Serve with other Korean snacks such as kimchi or japchae for a complete meal.
Troubleshooting advice:
- If the rice cake is too dry, add a little more water to the dough.
- If the rice cake is too wet, add a little more flour to the dough.
Food safety advice:
Make sure to cook the rice cake thoroughly to avoid any foodborne illnesses.
Food history:
Injeolmi tteok is a traditional Korean rice cake that is often served as a snack or dessert. It is made from glutinous rice flour and soybean powder, which are staple ingredients in Korean cuisine.
Flavor profiles:
Injeolmi tteok has a sweet and nutty flavor from the soybean powder, with a chewy texture from the glutinous rice flour.
Serving suggestions:
Serve as a snack or dessert, or as part of a traditional Korean meal.
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Region: Korean