Name: Injeolmi (Roasted Soybean Mochi)
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Korean
Ingredients: 150g Sweet glutinous rice flour (1 cup); 25g Sugar (I) (2 tbsp); 155g Water (2/3 cup); Roasted soybean flour, to dust; 25g Sugar (II) (2 tbsp), to dust

Injeolmi (Roasted Soybean Mochi)

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★★★★★

5 from 1 reviews

Soft and chewy mochi rolled in roasted soybean powder. Injeolmi is a delicious Korean treat made from sweet glutinous rice that you'll love.

Author: Catherine Zhang
Prep Time: 10
Cook Time: 2
Total Time: 12
Yield: 12 squares 1x
Category: Mochi
Method: Easy
Cuisine: Korean
Diet: Gluten Free

Ingredients

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150g Sweet glutinous rice flour (1 cup)
25g Sugar (I) (2 tbsp)
155g Water (2/3 cup)
Roasted soybean flour, to dust
25g Sugar (II) (2 tbsp), to dust

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Instructions

Combine glutinous rice flour, sugar (I) and water in a large microwave-safe bowl
Cover with cling wrap and poke several holes in the cling wrap with a fork
Place in the microwave and heat for 2 minutes on high
Remove and mix the dough, ensuring that there are no areas that are still raw/liquid (if there is continue to heat for 30 seconds)
Then pound the dough using a wooden spoon, until the dough is smooth, bouncy and elastic
Sprinkle a generous layer of roasted soybean flour on a tray/plate, then dust with sugar (II)
Transfer the dough to the tray/plate and spread it into a 1cm thick rectangle
Flip the dough so that both sides are lightly covered in soybean powder
Cut into small bite-sized squares and enjoy!

Keywords: mochi, soybean powder, kinako

Find it online: https://zhangcatherine.com/injeolmi/