INJEOLMI (KOREAN SWEET RICE CAKE)

INJEOLMI (Korean sweet rice cake) image

Provided by Skip Davis

Time 10m

Number Of Ingredients 8

1 c sweet rice flour (glutinous rice flour)
1/4 tsp salt
1 Tbsp sugar
1/2 c roasted soybean powder
3/4 c water
SSUK INJEOLMI
1 Tbsp mugwort powder for ssuk injeolmi (optional)
1 Tbsp water

Steps:

1. Place sweet rice flour, salt, sugar and water in a microwave-safe bowl. Mix it well to make rice cake dough.
2. Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
3. Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave. 4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You'll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic. * TIP: Put a little cold water on your hands when you touch the dough so that it won't stick to your fingers and will keep you from burning yourself.
4. Spread roasted soybean powder on a cutting board and place your pounded rice cake in the powder. Roll it around a bit to cover it with a light dusting of powder.
5. Cut into bite size pieces. Coat each piece of the rice cake with the roasted soy bean powder. Transfer to a serving plate.
6. Sprinkle with sugar when you serve. (if desired)
7. SSUK INJEOLMI -- Same directions as above, plus, add 1 Tablespoon ssukgaru (mugwort powder) and 1 Tablespoon water to the dough when you mix it. Do NOT be alarmed because MUGWORT will tint imjeolmi a green color.