Nutty Black Sesame Injeolmi: Easy Microwave Recipe
Quick & Delicious Black Sesame Rice Cake (Injeolmi) using Sweet Rice Flour and Microwave
Experience the rich, nutty flavor of black sesame in a delightfully chewy rice cake (Injeolmi). This recipe leverages the convenience of a microwave to create this traditional Korean treat with minimal effort.
Injeolmi Ingredients
- Black sesame seeds 80g
- Sweet rice flour 100g
- Hot water 150g (approx. 70-80°C)
- Sugar 2 Tbsp
- Salt 1 tsp
Cooking Instructions
Step 1
First, grind the 80g of black sesame seeds in a blender or grinder until very fine. A smoother powder will result in a better-tasting Injeolmi. Set aside about 30g of the ground black sesame powder for the coating later. (You can adjust the amount of black sesame for the coating to your preference.)
Step 2
In a large bowl, combine the 100g of sweet rice flour with the reserved 50g of ground black sesame powder. Whisk or stir with a spatula until there are no clumps and the mixture is uniform. Properly mixing the black sesame powder with the sweet rice flour at this stage ensures an even color and flavor in the final Injeolmi.
Step 3
Now, add 2 Tbsp of sugar for sweetness and 1 tsp of salt to balance the flavors to the black sesame-sweet rice flour mixture. Mix thoroughly again. It’s crucial that all ingredients are well incorporated at this step.
Step 4
Prepare 150g of hot water (around 70-80°C). Gradually add the hot water to the dry ingredients while kneading to form a dough. The amount of water might vary slightly depending on the sweet rice flour, so add it incrementally while checking the consistency. Once you have a smooth and cohesive dough, transfer it to a microwave-safe bowl. Cover it with plastic wrap or a lid. Microwave on high power for 2 minutes and 30 seconds. This step begins to cook the sweet rice flour.
Step 5
Carefully remove the partially cooked dough from the microwave. While still hot, use a spatula or scraper to press down and knead the dough thoroughly. Kneading well is key to achieving a chewy texture. Return the dough to the microwave-safe bowl, cover it again, and microwave for an additional 2 minutes. These two microwave stages will ensure the rice cake becomes chewy.
Step 6
Transfer the cooked rice cake dough from the microwave to a cutting board or a large plate. While still warm, flatten the dough evenly. Then, cut it into bite-sized pieces. The dough can be sticky, so wetting your knife with water or lightly oiling it will help you cut cleanly. Cut into your desired pieces.
Step 7
Spread the reserved finely ground black sesame powder (for coating) evenly on a wide plate or tray. Place the cut rice cake pieces onto the black sesame powder. Gently roll the pieces to coat them evenly with the powder. Lightly pressing the pieces will help the coating adhere better.
Step 8
Your deliciously nutty and chewy Black Sesame Injeolmi is ready! It’s wonderful served warm, but also enjoyable once cooled slightly. Try making this delightful Korean treat easily at home for a special occasion or a satisfying snack.
