Injeolmi is a chewy, sticky Korean sweet rice cake with a mochi-like texture. This easy recipe uses a quick microwave method, allowing you to enjoy this delicious Korean dessert in just 10 minutes.
Injeolmi (인절미) is a traditional Korean sweet rice cake, made from glutinous rice flour. Known for its soft, chewy, and sticky texture, it’s often referred to as Korean mochi.
This sticky rice cake is a staple in Korean celebrations, from Chuseok and Lunar New Year to weddings and birthdays. For another tasty tteok (Korean rice cake) recipe, you might want to check out Songpyeon.
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Why you should try this recipe
Traditionally, making injeolmi was time-consuming, but with my microwave recipe, you can prepare this delicious Korean mochi in just 10 minutes. Now, you can easily satisfy your sweet rice cake cravings anytime!
Injeolmi gets its irresistible nutty flavor from a special coating called injeolmi powder, made of roasted soybean flour. For a quicker option, you can use store-bought powders.
Feel free to get creative with coatings like misugaru powder, ground black sesame, red beans, chestnut, or even castella crumbs—each adds a unique taste and texture.
This glutinous rice cake isn’t just a dessert on its own—it’s also featured in trendy Korean treats like injeolmi toast or as a topping for Patbingsuwhere it’s known as bingsu injeolmi.
Notes on Key Ingredients
Sweet rice flour
The main ingredient in making injeolmi is sweet rice flour, also known as glutinous rice flour. Despite its name, sweet rice flour isn’t actually sweet on its own, but it’s made from glutinous rice, which gives injeolmi its signature sticky and chewy texture.
This flour is finely milled from short-grain glutinous rice, also called chapssal (찹쌀) in Korean. It’s essential for achieving that perfect, stretchy consistency that makes injeolmi so delicious and satisfying.
Roasted Soybean Flour (Injeolmi Powder)
This is what gives injeolmi its distinctive, nutty flavor. The finely ground roasted soybeans add a subtle sweetness and a bit of texture, making every bite of injeolmi even more enjoyable.
You’ll find both sweet rice flour and roasted soybean flour in most Asian grocery stores, and it’s a key ingredient not just in injeolmi, but in many other Korean desserts and treats.
Additional Coating Options
- Mugwort powder This fragrant Korean herb, known as ssuk (쑥), adds a unique earthy flavor and a beautiful green color to your injeolmi. It’s a popular choice for those looking to add a touch of traditional Korean flavor to their sweet rice cake.
- Pumpkin powder: Give your injeolmi a warm, golden-orange hue with pumpkin powder. It not only adds a lovely color but also imparts a mild, sweet flavor. If you can’t find pumpkin powder, you can use steamed and mashed pumpkin instead—just be sure to reduce the water in the recipe to maintain the right consistency.
- Castella Sponge Cake: Crumbled Castella, a type of light and fluffy sponge cake, makes for a delightful coating that adds a sweet, soft texture to your injeolmi. You can find Castella cake at Asian bakeries or in the frozen section of Asian markets.
How to make injeolmi the easy way
Mix roasted soybean powder with sugar in a large shallow pan. Set it aside for later use.
Make the sticky rice cake dough by mixing sweet rice flour and hot water in a microwave-safe bowl. If needed, add a tablespoon of water at a time to achieve the right consistency.
Cover and microwave for 4 minutes, stirring halfway through. You will notice bubbles forming on the surface.
Mix the dough vigorously with a spoon until it becomes extremely sticky, about 1 minute. Then transfer it to the pan with the soybean powder mixture. Let it cool slightly.
Carefully shape the dough into a rectangle and cut it into bite-sized pieces. Coat each piece with more powder, and they are ready to serve.
Flavor Variations
The classic version is delicious, but you can also experiment with flavors like mugwort (ssuk, 쑥), which adds a slightly bitter, aromatic quality, or pumpkin for a naturally sweet touch. These variations pair wonderfully with the chewy texture of Injeolmi.
Mugwort injeolmi
Mix the mugwort powder into the dry ingredients, adjusting the water as needed to form the sticky rice dough. Then, follow the microwave cooking and coating instructions as usual.
Pumpkin Injeolmi
Follow the same steps as above, but substitute with pumpkin powder. Adjust the amount of water as needed.
Castella Injeolmi
For a modern twist, you can use Castella cake crumbs instead of the traditional soybean powder. Simply remove the brown crust, then grate the cake or rub it through a strainer to collect fine crumbs.
Handy Tips
- When mixing the sticky dough, use a rice paddle to minimize sticking. The non-stick coating will make the process easier.
- Lightly wet your fingers before handling the dough to prevent it from sticking. Be careful not to let any water drop into the powder.
- For a chocolatey twist, add cocoa powder to the mix and turn this traditional Korean sweet into a delightful chocolate-flavored treat.
- To store leftover Injeolmi, place them in a single layer in a ziplock bag and freeze for up to 2 months. When ready to enjoy, simply thaw at room temperature.
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Injeolmi (Quick Korean Sweet Rice Cake)
Injeolmi is a chewy, sticky Korean sweet rice cake with a mochi-like texture. This quick microwave recipe lets you enjoy this delicious treat in just 10 minutes.
To Make Classic Injeolmi
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In a microwave-safe bowl, combine sweet rice flour, sugar, and salt. Add 2/3 cup hot water and mix to form a dough. Add a little more water, a tablespoon at a time to get thinner consistency. Tip: Use a rice paddle if you have to minimize the sticking.
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Cover the bowl with plastic wrap, but leave a small vent. Microwave the mixture for 4 minutes, stirring it halfway through. You should notice bubbles forming on the surface. Use a spoon or spatula to vigorously mix the dough for about 1 minute, until it becomes extremely sticky.
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Pour the dough into the pan with the injeolmi powder mixture. Cool for 1 minute. Lightly wet your fingers with water before touching the dough to prevent it from sticking. Be careful not to drop any water into the powder. Shape the dough into a rectangle and cut into bite-sized pieces. Coat with more powder and serve.
Mugwort & Pumpkin Variations
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Follow the same steps as classic injeolmi, but add mugwort or pumpkin powder to the dry ingredients. Adjust water as needed to make the sticky dough.
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For the pumpkin variation with Castella coating, first remove the brown crust from the Castella. Then either grate it or rub it through a strainer to create fine crumbs. Proceed with coating the rice cake.
- Use a rice paddle to mix the sticky rice dough; its non-stick coating helps prevent sticking.
- Wet your fingers lightly before handling the dough to keep it from sticking. Avoid getting water in the powder.
- For a chocolate twist, add cocoa powder to the mix.
- Store leftover injeolmi in a single layer in a ziplock bag and freeze for up to 2 months. Thaw at room temperature before serving.
