Injeolmi rice cake (인절미)
Ingredients:
Sweet rice flour (glutinous rice flour), salt, sugar, roasted soybean powder (and mugwort powder for ssuk injeolmi)
Directions:
1. Place 1 cup of sweet rice flour, ¼ ts salt, 1 tbs sugar, and ¾ cup of water in a microwavable bowl. Mix it well to make rice cake dough.
2. Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
3. Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave.
4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You'll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic.
*tip: Put a little cold water on your hands when you want to touch the dough so that it won't stick to your fingers and will keep you from burning yourself.
5. Spread 1/2 cup roasted soybean powder on the cutting board and transfer the pounded rice cake over the soy bean powder on the cutting board so that the rice cake would stick to the cutting board.
6. Cut into bite size pieces.
7. Coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving plate
Sprinkle with sugar when you serve.
Ssuk injeolmi
Same directions as above, and add 1 tbs ssukgaru (mugwort powder) and 1 tbs water to the dough water you mix it.
Injeolmi is rice cake made with sweet rice (glutinous rice). It's one of the most popular and common Korean rice cakes and it's made on special occasions and Festival days. The rice cake is chewy and sticky, so traditionally it was given to newly wedded couples to wish that they get along and 'stick together' forever. The bride's mother also makes this rice cake for the groom's family in the hopes that her daughter will get along with the groom's family.
When the newly wedded couple share the rice cake, they say, let's stick to each other forever, just like this injeolmi : )
Traditionally it's made with a mortar and pestle. Soaked sweet rice is steamed and pounded until all the cooked rice grains are mashed. Then it's coated in roasted soy bean powder or other things like black sesame seed powder, mashed red beans, chopped pine nuts, chestnuts, and jujubes.
It's most commonly made with soybean powder; yes, I mean roasted soybean powder, or konggaru (kong means beans and garu means powder).
I remember my grandmother used to make injeolmi at home and usually all adult family members (especially male members) helped.
Ok, let me help you!
It's my turn, take a rest!
I was always excited to see them making rice cake, and so happy when I ate the freshly made rice cake, coated with lots of delicious soybean powder.These days almost everybody buys or ordersinjeolmi from a rice cake store rather than making it at home with a mortar and pestle.
I've often been told by my readers that they cook together with their children. I think cooking together with your mom is fun and a great experience. Children will keep those good memories in their hearts forever.
I used to make my own injeolmi without pounding, but the taste always lacked something. It wasn't chewy enough and I didn't like the taste at all. So a few years ago when I lived in Canada, I did an experiment to make this rice cake by pounding, like I saw my grandmothers in Korea do it. It turned out so delicious! I took my injeolmi to work and shared it with my coworkers, and they said it was awesome.
Instead of sweet rice, I use sweet rice flour, cook it in a microwave oven, and pound the dough with my small mortar and pestle. It works perfectly! What makes this rice cake perfect is that it's super chewy just like my grandmother's homemade injeolmi!
Enjoy the recipe!
How To Cook Sweet Red Beans In Instant Pot
This is the Instant Pot I used:
Here's the recipe I used:
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???? Dad's Chinese New Year Cake: Nian Gao with Red Bean (紅豆年糕)
Watch Daddy Lau teach us how to make nian gao with red bean, also known as nìhn gōu or Chinese New Year Cake. This video includes our family's nian gao recipe as well as the symbolism and traditions behind this classic Lunar New Year dessert.
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???? RECIPE + INGREDIENTS????
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Our Taro Cake Recipe:
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- Dad's 40 year old Chinese Chef Knife:
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- Magnetic Knife Strip (storage):
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
Red Beans:
Glutinous Rice Flour:
Regular Rice Flour:
Coconut Milk:
Jujubes / Red Dates:
Sesame Seeds:
- Sesame Oil:
- Light Soy Sauce:
- Dark Soy Sauce:
- Rice Cooking Wine:
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- Premium Oyster Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
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⏲ CHAPTERS ⏲
00:00 - Intro
01:18 - What equipment will you need for nian gao?
01:54 - Boil red bean
02:46 - Background on red beans
03:27 - Create cake batter
03:49 - On glutinous rice flour
04:26 - Why regular rice flour?
04:43 - Continue creating cake batter
06:05 - Oil the cake pan
06:43 - Start steaming the nian gao
07:33 - Finish steaming, how to tell if it’s cooked enough?
08:20 - Decorating a nian gao & Chinese symbolism
09:18 - Cool nian gao overnight
09:51 - Preparing the nian gao for eating
10:50 - Meal Time!
11:09 - On the symbolism of walnuts
11:46 - On the symbolism of red dates
12:22 - Other toppings, ingredients
12:51 - On the different types of brown sugar
14:02 - Lau family stories about red bean
16:29 - Red bean cake symbolism
17:14 - How to store and reheat nian gao
18:16 - How my parents used to keep leftovers
20:52 - How my dad used to make rice flour with my grandma
24:30 - What are the differences between glutinous and regular rice flour?
24:52 - How to adjust if you want to make a smaller cake?
26:06 - How to adjust the texture of the cake?
26:59 - Cam says “Happy New Year!”
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Intro Flute Music - Performed by Daddy Lau
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Chinese Subtitles by Wynee Pan -
Fluffy steamed buns filled with sweet red beans (Jjinppang: 찐빵)
Traditional Korean jjinppang, or fluffy steamed buns filled with red beans, are soft on the outside, with chunky, sweet red bean paste in the inside. Full recipe:
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Vietnamese sticky rice with mung beans (Nấu xôi đậu xanh bằng nồi cơm điện)
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♥ Full recipe in English:
♥ Ingredients:
(Serves 4-6)
• 1 ½ rice measuring cup of glutinous rice (220 g)
• ½ rice measuring cup of mung beans (80 g)
• ½ tsp salt
• 1 ¼ cup (300 ml) water
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♥ Nguyên liệu:
(2-4 phần ăn)
• 1 ½ lon nếp (loại lon chuyên dùng đong gạo) (220 g)
• ½ lon đậu xanh (80 g)
• ½ tsp muỗng cà phê muối
• 1 ¼ cup (300 ml) nước
♥ Here are a few of the tools I used in the video:
Anchor Hocking Oven Bake and Food preparation Set:
Zojirushi 5-1/2-Cup Neuro Fuzzy Rice Cooker:
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FAST and EASY Red Bean Jujube Nian Gao 紅豆年糕 | CNY Cake!
An EASY way to make homemade Nian Gao; No need to use banana leaves to make it, and it takes a short time for steaming.
They are not too sweet, really tasty. I hope that you enjoy the recipe :)
RED BEAN JUJUBE Nian Gao
Yield: Two Pudding Pan (450 ml each)
Active Time: 2½ Hours
Total Time: 5 Hours
Sweet Bean:
60 g Red Bean
1000 ml Water
1/8 tsp Salt
30 g Granulated Sugar
White Batter:
100 g Granulated Sugar
100 g Hot Boiling Water
1/4 tsp Salt
100 g Water (Room Temp.)
100 g Glutinous Rice Flour
50 g Rice Flour
50 g Tapioca Starch
Zest from 1 Orange
Yellow Batter:
100 g Palm Sugar (Grated)
50 g Hot Boiling Water
1/8 tsp Salt
50 g Water (Room Temp.)
50 Glutinous Rice Flour
25 Rice Flour
25 Tapioca Starch
55 g Pitted Jujubes
STEAMING TIME
25 Minutes for White Batter
45 Minutes for Yellow Batter
NOTES
*The cake should be stored in the fridge (in an airtight container)
It can be stored for 1 week (in the fridge) OR 1 month (in the freezer)
FULL RECIPE:
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