Injeolmi is a popular Korean rice cake that’s perfectly soft, chewy, nutty and mildly sweet. Make this wonderful gluten-free and vegan treat at home (with just the microwave) in less than 10 minutes!
Coat the bottom of a sheet pan with roasted soybean flour. Sprinkle sugar and salt on top of soybean flour. Set aside. In a microwaveable bowl, add sweet rice flour, salt and sugar. Mix with a whisk.
Add water to flour mixture and mix with a spatula until everything is well-blended. Even out the top with a spatula and cover with a plastic wrap. Microwave on HIGH for 2 minutes. Only the top layer will be cooked. Mix so the bottom layer is what's cooked and uncooked mixture comes to the top.
Cover once again, microwave for another 2 minutes, and mix again. Cover one last time and microwave for just 1 minute. Dip the spatula in cold water and mix. Repeat 2-3 times.
Form the Injeolmi rice cake into one ball and transfer it to the center of the sheet pan. Press down the rice cake to spread it out. Cover the top with more soybean powder. Cut into squares and cover each side with more soybean powder. Enjoy with tea and honey for dipping!