Ttukdak Hyung's Sweet Pumpkin Injeolmi
A special rice cake dish made by steaming sweet pumpkin and glutinous rice in a rice cooker, pounding it with a mortar, and coating it with soft castella powder.
Ingredients needed 3 servings
Recipe
Cooking tips
- Soaking the rice for at least 1 hour in lukewarm water ensures it has the right moisture content for making rice cakes, even when cooked on the regular white rice setting.
- Grinding the brown crust of the castella cake along with the rest of the cake for the coating will add more color variation and depth of flavor to the injeolmi.
Recommended for
- Those who want to make homemade injeolmi they can trust, instead of store-bought rice cakes.
- Rice cake enthusiasts who love both the subtle, natural sweetness of sweet pumpkin and the chewy texture of glutinous rice.
- Those who want a trendy, unique Korean confectionary dessert enhanced by the soft and sweet castella powder.
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