How to Make It
Microwave Rice Cake (Injeolmi)
Chewy, sticky Korean rice cakes (injeolmi) made in the microwave with just a handful of ingredients — dusted in roasted soybean flour and ready in minutes.
Ingredients
- 1 cup sweet rice flour Mochiko
- 1 tbsp sugar
- ½ tsp salt
- 1 cup water
For Dusting & Serving
- 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.
Watch the Recipe
Notes
Make sure to use sweet rice flour (Mochiko), not regular rice flour — the difference in texture is significant. The roasted soybean flour (kinako) does double duty: it keeps the pieces from sticking together and adds a nutty, protein-rich flavor.
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