Korean Soybean Powder Rice Cakes
Pillowy steamed rice cakes coated in a crunchy-sweet mixture of roasted soybean powder, brown sugar, and cinnamon. A beloved Korean street food that's crispy on the outside and tender within.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 7g
Ingredients
- 2 cups sweet rice flour (glutinous rice flour)
- ¾ cup water
- 2 tablespoons granulated sugar
- 2 tablespoons potato starch or cornstarch
- ½ cup roasted soybean powder (injeolmi powder)
- ¼ cup light brown sugar, packed
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 1 tablespoon neutral vegetable oil
Instructions
- 1
In a shallow bowl, combine 0.5 cup roasted soybean powder, 0.25 cup packed light brown sugar, 0.25 teaspoon ground cinnamon, and 0.125 teaspoon fine sea salt. Mix thoroughly with a fork, breaking up any lumps in the brown sugar so the mixture is evenly distributed. Set aside — this is your coating blend.
- 2
In a medium bowl, whisk together 2 cups sweet rice flour, 2 tablespoons granulated sugar, and 2 tablespoons potato starch. This combination creates the tender, slightly chewy texture of injeolmi.
- 3
Add 0.75 cup water slowly to the dry mixture, stirring continuously with a wooden spoon. The dough will be very soft and sticky — similar to thick cookie dough. Do not overwork it; mix just until no dry flour remains.
- 4
Fill a large pot with 2 inches of water and set a bamboo steamer basket or collapsible steamer insert inside. Bring the water to a rolling boil over high heat — you should see vigorous steam rising from the basket.
- 5
Lightly oil a piece of parchment paper or a silicone steamer liner with neutral vegetable oil. Transfer the sticky dough to the oiled surface and gently spread it into a 1/2-inch-thick, even layer — don't worry about making it perfectly uniform. Cover loosely with a second piece of oiled parchment to prevent condensation from dripping onto the dough.
- 6
Carefully place the parchment with the dough into the steamer basket. Cover the steamer with its lid and steam over the rolling boil for 12-15 minutes. The cake is done when the surface is set and springs back slightly when you gently press it with your finger — it will still feel slightly tacky but should no longer be raw-looking.
- 7
Remove the steamer from heat and let the cake rest in the basket for 2 minutes to set slightly. Transfer the parchment with the cake to a cutting board.
- 8
While the rice cake is still warm, use a wet knife (dip it in water and wipe between cuts) to cut the cake into 1-inch cubes. Work quickly — warm rice cake is easier to cut cleanly than cold cake. You should get about 16-20 pieces.
- 9
Place the warm rice cake cubes into a large mixing bowl. Pour the soybean powder coating over the warm cakes — the warmth helps the mixture adhere. Toss gently but thoroughly with a spatula or spoon, making sure each piece is evenly coated. Work quickly so the coating doesn't clump from the steam.
- 10
Transfer the coated injeolmi to a serving plate immediately. The cakes will firm up as they cool, and the coating will become crunchier. Serve warm or at room temperature — injeolmi is best eaten within a few hours while the coating maintains its crispy texture.
Tools you’ll need
- medium mixing bowl
- whisk
- wooden spoon
- large pot
- bamboo steamer basket or collapsible steamer insert
- parchment paper
- shallow bowl
- fork
- cutting board
- knife
- large mixing bowl
- spatula
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