Injeolmi Ice Cream or Mochi
Toasted soybean powder-coated rice cakes with premium ice cream, honey drizzle, toasted pine nuts, and edible flowers.
9 ingredients
7 steps
Ingredients
- 1200g glutinous rice flour (chapssal)
- 2240ml water
- 32 tbsp sugar
- 4Pinch of salt
- 5100g roasted soybean powder (konggaru), plus extra for coating
- 62 scoops premium vanilla or black sesame ice cream
- 72 tbsp honey
- 82 tbsp toasted pine nuts
- 9Edible flowers, to garnish
Instructions
- 1Mix glutinous rice flour, water, sugar, and salt in a microwave-safe bowl until smooth.
- 2Microwave on high for 2 minutes. Stir, then microwave for another 1–2 minutes until the dough is thick and translucent.
- 3Transfer dough onto a surface generously dusted with roasted soybean powder.
- 4Knead gently and fold until smooth, coating well in the powder.
- 5Cut into bite-sized rectangular pieces, ensuring each piece is fully coated in soybean powder.
- 6Plate injeolmi pieces alongside scoops of premium vanilla or black sesame ice cream.
- 7Drizzle with honey, scatter toasted pine nuts, and garnish with edible flowers.