Milky Rice Cake (Injeolmi)
Milky Rice Cake (Injeolmi)
Easy Chewy Rice Cakes Made with Milk: Nutritious and Richly Flavored Injeolmi
Whip up chewy rice cakes in just 15 minutes using glutinous rice flour and milk! These Injeolmi cakes are incredibly soft and rich thanks to the addition of milk, offering a delicious treat without any cooking over fire. Perfect for when you’re craving something sweet and chewy, especially during hot weather. Enjoy these nutritious, quick, and flavorful rice cakes!
Ingredients- Glutinous rice flour 200g
- Milk 200ml
- Sugar 2 Tbsp (adjust to taste)
- Salt 1 pinch
- Vegetable oil 1 Tbsp
- Roasted soybean powder or desired coating (as needed)
Cooking Instructions
Step 1
Hello everyone! Today, I’m sharing a recipe for incredibly easy Milky Rice Cakes (Injeolmi). The ingredients you’ll need are glutinous rice flour, milk, sugar, salt, vegetable oil, and your preferred coating powder. If you prefer less sweetness, feel free to omit the sugar.
Step 2
Using pre-packaged glutinous rice flour from the supermarket is convenient. If you’re using flour from a traditional mill, it might contain more moisture, so you might want to slightly reduce the amount of milk. The milk quantity in this recipe is based on standard supermarket flour.
Step 3
Measure out 200ml of milk and pour it into a microwave-safe bowl or cup. Now, microwave the milk for about 1 minute and 30 seconds until it’s hot. Heating the milk is crucial for properly mixing with the rice flour.
Step 4
When you take the milk out of the microwave, it should be hot to the touch. This hot milk plays a key role in creating the dough texture.
Step 5
In a mixing bowl, combine 200g of glutinous rice flour with a pinch of salt. If you like sweetness, add 2 tablespoons of sugar – you can adjust this to your preference. Pour the hot milk into the bowl and stir thoroughly with a wooden spatula until no dry flour remains. Mix until you achieve a smooth, lump-free batter.
Step 6
Once the batter is partially mixed, cover the bowl tightly with plastic wrap. Microwave it for approximately 1 minute and 30 seconds. This initial microwaving step begins to cook the glutinous rice flour.
Step 7
After taking the bowl out of the microwave, the dough should be slightly stickier and more cohesive. Stir it again with the wooden spatula to break up any lumps and check the chewy texture. You can already feel how delightfully chewy it’s becoming!
Step 8
Now, let’s enhance the chewiness even further. Cover the bowl with plastic wrap again and microwave for an additional 2 minutes. This second microwaving process ensures the glutinous rice flour is fully cooked and develops that signature chewy, sticky texture.
Step 9
While the rice cakes are cooking, let’s prepare the coating. Roasted soybean powder is a classic and delicious choice. However, you can also use crumbled pound cake or even black sesame seeds if you have them at home. Grating pound cake creates a wonderfully crumbly coating. Don’t worry, soybean powder alone is perfectly tasty!
Step 10
Finally, take the dough out of the microwave and stir vigorously for about 1 more minute. Be very careful as it will be extremely hot! Stir quickly to ensure it’s well combined. The dough should be exceptionally chewy and sticky – this is the secret to perfect Injeolmi.
Step 11
Once the dough has cooled slightly, put on disposable gloves and lightly coat your hands with vegetable oil. This prevents the sticky dough from adhering to your hands, making it much easier to handle. Take portions of the dough, shape them into small, flattened rounds, and then roll them in your prepared coating powder until evenly covered. I’ve mixed soybean powder and grated pound cake for a delightful combination.
Step 12
Roll your shaped rice cakes in your favorite coating, and your delicious Milky Rice Cakes are ready! Using red bean paste coating is also fantastic. When you crave rice cakes, you only need glutinous rice flour and milk for a quick homemade treat. It’s the perfect no-cook dessert, especially for hot summer days. Enjoy your delicious creation!
