Super Simple Microwave Mochi (Injeolmi) in 6 Minutes
Homemade Mochi in Just 6 Minutes Using Your Microwave
Chewy and delicious! Make these delightful Korean rice cakes (Injeolmi) effortlessly at home. With just a microwave, you can whip up a batch in only 6 minutes. The nutty soybean powder coating adds an extra layer of flavor.
Mochi Dough Ingredients
- 400g glutinous rice flour (about 3.5 paper cups)
- 1 Tbsp sugar (adjust to taste)
- 3 pinches of salt (approx. 1.5g)
- Warm water (added gradually to adjust consistency)
Cooking Instructions
Step 1
In a large bowl, combine 400g of glutinous rice flour, 1 Tbsp of sugar, and 3 pinches of salt. Mix well. Gradually add warm water while stirring with a spoon or spatula. The dough should be slightly wet but hold together when squeezed, not too sticky or too dry. (Adjust water amount based on the rice flour’s condition).
Step 2
Transfer the dough to a microwave-safe container or dish and cover with plastic wrap. You can poke a few holes in the wrap with a toothpick for ventilation. Microwave on high for 2 minutes. This starts the cooking process for the glutinous rice dough.
Step 3
After 2 minutes, carefully remove the dough from the microwave. Remove the plastic wrap and use a chopstick or spatula to flip the dough over. This ensures even cooking. Re-cover with plastic wrap and microwave on high for another 2 minutes.
Step 4
After another 2 minutes, take the dough out, remove the wrap, and flip the dough again. Finally, re-cover with plastic wrap and microwave on high for a final 2 minutes. Once the total 6 minutes of microwaving is complete, carefully remove the hot dough. Knead the dough thoroughly with a spatula or your hands (wearing gloves is recommended) until it becomes smooth and chewy. This kneading step is crucial for achieving the signature chewy texture.
Step 5
Spread a generous amount of roasted soybean powder on a large tray or plate. Place the warm, kneaded mochi dough onto the powdered tray. Coat the top of the dough evenly with soybean powder. Flip the dough over and ensure the bottom is also well-coated. Using plenty of soybean powder will prevent sticking and enhance the nutty flavor.
Step 6
Shape the soybean powder-coated dough into your desired form. Traditionally, it’s shaped into a neat rectangle. Use a knife, scissors, or a bench scraper to cut the mochi into bite-sized pieces. Your delicious homemade Injeolmi is now ready! Enjoy it immediately for the best chewy texture.