Aromatic Mocha Injeolmi: Homemade Korean Rice Cakes with a Coffee Twist
Making Special Mocha-Flavored Injeolmi with an Enchanting Coffee Aroma
Homemade injeolmi is a treat I make every few months, and once you try making it at home, you’ll never want to buy it again! I didn’t realize my twins loved injeolmi so much until I made it for them last year; they devoured it! While plain injeolmi is wonderful, I remembered the mocha powder I used for a rice cake cake and decided to create Mocha Injeolmi. The result was a subtly fragrant mocha injeolmi that they absolutely loved, making me very happy. The best part is enjoying it warm, right after it’s made at home! Injeolmi is a fantastic snack or even a meal replacement. It’s also a great healthy late-night snack when you feel peckish. ^^
Injeolmi Dough Ingredients
- 3 cups glutinous rice flour
- 1 + 1/2 cups water
- 2 Tbsp mocha powder
- 2/3 tsp salt
- 1 Tbsp sugar
Coating Ingredients
- Roasted soybean powder (to taste)
- Sugar (to taste, for mixing with soybean powder)
- Roasted soybean powder (to taste)
- Sugar (to taste, for mixing with soybean powder)
Cooking Instructions
Step 1
First, place 3 cups of glutinous rice flour into a large bowl. Add 2 tablespoons of mocha powder for a delightful aroma, 2/3 teaspoon of salt to balance any bitterness in the rice flour, and 1 tablespoon of sugar for a hint of sweetness.
Step 2
Using a spatula or your hands, mix all the dry ingredients thoroughly with the glutinous rice flour until well combined. It’s important to ensure the mocha flavor is evenly distributed.
Step 3
Now, gradually add 1 and 1/2 cups of water while mixing. Knead the dough until it becomes smooth and there are no visible dry flour spots. Adjust the amount of water as needed to achieve the right consistency – not too sticky or too dry.
Step 4
Transfer the dough to a microwave-safe bowl. Cover it with plastic wrap and poke a few holes in it. Microwave on high for 3 minutes. Carefully remove, stir the dough with a spatula, and repeat this process two more times (3 minutes microwaving, then stir) for a total of three cycles. This method helps the rice cake become wonderfully chewy.
Step 5
Once the dough is cooked, lightly coat your hands with sesame oil to prevent sticking. Shape the dough into a rectangular form and then cut it into bite-sized pieces (about 2-3 cm). Lightly greasing your knife with sesame oil will also help with clean cuts.
Step 6
In a separate bowl, place the roasted soybean powder. If desired, mix in a little sugar. Roll the cut injeolmi pieces in the soybean powder mixture, ensuring they are evenly coated. A generous coating of soybean powder makes them even more delicious.
Step 7
Your Mocha Injeolmi is ready! Arrange them attractively on a serving plate. Enjoy the chewy and fragrant mocha injeolmi at its best when served warm!
