A Note on This Recipe
Nutty and just sweet enough, no butter, no oil, so it’s a lighter treat than typical snacks or desserts, and the chewy texture is what makes it so addictive.
Rice cakes like this, injeolmi in Korea, kinako mochi in Japan (though the texture varies slightly between the two), are traditionally made by steaming and then kneading or pounding the rice into that chewy, elastic texture. A microwave works here too, since it’s essentially doing the same job as a steamer, heating with moisture rather than dry heat. Microwaving in short intervals and stirring in between gets you rice cakes that taste and feel almost identical to the steamed version, without needing any special equipment.
How to Make It
Make the Rice Cake Mixture
Add the sweet rice flour, sugar, and salt to a bowl and whisk to combine. Pour in the water and stir until smooth, with no lumps.
Transfer to the Dish
Lightly grease a microwave-safe dish with vegetable oil. Transfer the batter and spread it evenly across the dish.
Microwave and Knead
Cover with a lid that has a steam vent and microwave for 2 minutes. Remove and mix the dough evenly (like kneading). Return to the microwave and cook for another 2 minutes. Remove again and mix, then let cool until easy to handle.
Dust, Shape, and Cut
Generously dust a work surface with roasted soybean flour. Coat the rice cake, flatten into a rectangle, and cut into bite-size pieces.
The roasted soybean flour coating does double duty: it keeps the rice cakes from sticking to each other or drying out, and adds a bit of protein along the way. From there, it’s easy to dress up with your own toppings or sauces, sweet or savory, depending on what you’re in the mood for.
Ingredients
- 1 cup sweet rice flour Mochiko
- 1 tbsp sugar
- ½ tsp salt
- 1 cup water
- Roasted soybean flour
- Chopped nuts, honey or maple syrup
Instructions
- Whisk together sweet rice flour, sugar, and salt, then stir in water until the batter is smooth and lump-free.
- Spread evenly into a lightly greased microwave-safe dish, cover with a vented lid, and microwave for 2 minutes.
- Remove and mix the dough thoroughly, then microwave for another 2 minutes and mix again.
- Let cool until easy to handle, then turn out onto a surface generously dusted with roasted soybean flour.
- Coat the dough, flatten into a rectangle, and cut into bite-size pieces.
- Serve with chopped nuts and a drizzle of honey or maple syrup.
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