Nostalgic Soybean Powder Rice Cakes (Using Leftover Rice)
Delicious Soybean Powder Rice Cakes & Rice Balls with Leftover Rice / Soybean Powder Rice Balls
These are the soybean powder rice balls I used to eat often when I was little. I suddenly thought of them and decided to make them. Making soybean powder rice balls is very simple. They offer a delightful nutty flavor and a chewy texture reminiscent of mochi.
Ingredients
- 1 bowl of leftover rice (warmed)
- 1/2 cup roasted soybean powder
- A pinch of sesame seeds
- A pinch of salt
- Roasted seaweed flakes (gim-garu), optional
- 1/2 tsp sesame oil
Cooking Instructions
Step 1
In the warmed leftover rice, add sesame oil, crushed sesame seeds, and salt. Mix gently to season. If you have roasted seaweed flakes, crumble them in and mix well. The goal is to lightly season the rice. Shape the seasoned rice into small, bite-sized balls.
Step 2
It’s best to make these soybean powder rice balls a bit small so they fit perfectly in one bite. This size makes them easy to eat and enjoyable. Shape the rice into small, rounded portions, about the size of a large marble or a little larger.
Step 3
Spread the roasted soybean powder generously on a plate. Roll each rice ball in the soybean powder, ensuring it’s coated evenly on all sides. Gently press the powder onto the rice balls to help it adhere. You should have a beautiful, nutty coating.
