Step 1

First, prepare the castella, cut the brown part slightly and cut the bread in half. You can work more comfortably with the square camera.

Step 2

I'm going to make a bean curd cream. Whip the whipped cream slightly, then add 1 spoon of bean powder and whip.

Step 3

If the whipped cream is well whipped, the Congolese Water Cream is simply completed. Put the bean curd cream in the piping bag.

Step 4

And please prepare today's main injeolmi rice cake. I defrosted the rice cake that was stored in the freezer and made injeolmi rice cake.

Step 5

Cut the chalks into small sizes and coat them with bean powder evenly.

Step 6

Cut the castella into bite-sized pieces.

Step 7

Place bean curd cream on top of castella. And then you put the castella back on top.

Step 8

Squeeze the bean curd cream one more time and add the small pieces of Injeolmi rice cake as a topping.

Step 9

Decorate the injeolmi with almond slices and apple mint.

Step 10

This is a super simple finger food injeolmi cake!!