injeolmi

Injeolmi is a classic Korean sweet snack that you can make at home in just 10 minutes! Chewy, nutty and sweet - we love having this tteok treat as a midday snack with tea or coffee! Our recipe uses a microwave for ease and speed.

Injeolmi Recipe

glutinous rice flour

soybean powder

tbsps sugar

sea salt

water

Place

Place the glutinous rice flour, salt, sugar, and water into a microwavable bowl. Mix it well to make the dough.

Cover

Cover the bowl with clingfilm, and then cook it in the microwave for three minutes. Then, mix the hot dough with a spoon for about 30 seconds. Replace the clingfilm before cooking the dough for one more minute.

Transfer

Transfer the rice cake dough into a mortar and pestle, and pound it for around a minute. In this process, you’ll make bubbles that will pop as you pound - this will mean the consistency is just right.

Spread

Spread the roasted soybean powder on a cutting board, and place the dough in the centre of the powder. Roll it around to coat the dough with the powder.

Coat

Finally, coat each piece of injeolmi dough with the roasted soybean powder by tossing them around the board, and then transfer them to a serving plate. Enjoy!

Injeolmi Cream Buns are filled with a sweet cream, mochi and red bean paste, and covered with a roasted soy bean powder.

Injeolmi Cream Buns

85 ml whole milk

g all-purpose flour

g sugar

Tbsp instant yeast (*or active dry yeast, see note below)

125 ml whole milk +

60 ml avocado oil

300 g red bean paste

g mochiko flour

250 ml heavy whipping cream

Tbsp sugar

tsp vanilla extract

C roasted soy bean powder (injeolmi powder/kinako) (divided)

In a shallow dish, combine the mochiko flour with water and give it a stir.

Cover with a lid and microwave for 1-2 minutes, stopping to stir the mixture after each minute.

Let the mochi cool slightly and divide into 10 equal portions. Keep the mochi covered.

Make the mochi:

Place the flour and milk into a small saucepan and heat over medium heat.

Whisk until it becomes thickened, about 2-3 minutes. The resulting consistency will resemble a thick gluey paste. Let it cool to room temperature.

Make the tangzhong:

Next, add the cooled tangzhong to the rest of the dough ingredients in a stand mixer bowl fitted with a dough hook and knead until it becomes smooth. It shouldn’t be dry or sticky.

*Note: if using active dry yeast, bloom in lukewarm milk before adding to the flour.

Kneading the dough for long enough is important as this action produces gluten, which makes the dough smooth and elastic.

Transfer the dough to a lightly oiled bowl. Cover the dough and let it rest in a warm location, until doubled in size, about 1 hour, depending on how warm your environment is.

Make the dough:

Divide the dough into 10 equal portions, and roll each portion into a ball.

Flatten the dough with a rolling pin.

Add a piece of mochi in the centre of the dough.

Next, add the red bean paste filling on top of the mochi piece, gather up the dough, and pinch the seams together.

Place the dough seam-side down on a baking tray lined with parchment paper.

Press the dough gently to flatten a little.

Repeat with the remainder and cover the buns with a cloth. Let the buns rise in a warm location until puffy and doubled in size.

Towards the end of the proofing time, preheat oven to 350°F/177°C.

Brush the tops of the buns with a little milk.

Bake the buns at 350°F/177°C for 18-20 minutes, or until lightly golden brown on top (if it&#039;s browning too quickly, cover with aluminum foil halfway).

Let the buns completely cool before adding in the whipped cream.

Fill the buns:

In a chilled bowl, combine the heavy cream with powdered sugar. Add in the vanilla extract and whisk until stiff peaks forms.

If making injeolmi whipped cream: add in 2 Tbsp of roasted soy bean powder (injeolmi) to the whipped cream.

Transfer the cream to a piping bag fitted with a long piping tip.

Make the whipped cream:

Use a chopstick to poke a hole in the side of the cooled bun. (Aim for the upper third of the bun). Wiggle the chopstick a little to make cavity for the cream.

Pipe the whipped cream into the bun.

Smear about 1-2 tablespoons of whipped cream over the entire surface of the bun.

Put the injeolmi powder into a bowl or shallow dish.

Place the cream-covered bun into the bowl with the injeolmi powder and coat the entire bun with the powder.

Repeat with the remainder.

Serve immediately.

Assemble the buns:

I love trying new yeasted bread recipes so I'm excited to try this one with all this unique and wonderful flavors. Look so delicious!

That is so different! I've never tried anything quite like that before. I really enjoyed reading about them.

The combo of cream and red bean paste is addictive!

I love learning new recipes and especially international baking recipes I've never tried before. Thanks for all this wonderful information about this favorite Korean treat.

What a detailed recipe! I have all my ingredients ready and will be making my own injeolmi over the weekend!

I've never tried these before! They look so incredible and thanks for introducing them to me! YUM!

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Injeolmi Recipe

Injeolmi Cream Buns

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