Chewy Korean Rice Cakes Rolled in Roasted Soybean Powder

What you need

• 150 g (1 cup) glutinous rice flour, also sold as sweet rice flour
• 25 g (2 tbsp) sugar, for the dough
• 1 pinch salt
• 155 ml (2/3 cup) water
• 40 g (1/3 cup) roasted soybean powder, kong-garu, also sold as roasted soy flour or kinako
• 1 tbsp sugar, mixed into the soybean powder

Method

Restated from the original video

1. 1

   In a large microwave-safe bowl, whisk the rice flour, the sugar for the dough, the salt and the water until no lumps remain.

2. 2

   Cover the bowl with a plate or with cling film pierced a few times. Microwave on high for 2 min.

3. 3

   Stir the dough well with a wet spatula. Cover and microwave for 1 more min, until it is translucent and no white or runny patches remain.

4. 4

   Beat and fold the hot dough with the wet spatula for about 2 min, until it turns smooth, glossy and stretchy.

5. 5

   Mix the soybean powder with the tablespoon of sugar. Spread two thirds of it over a tray.

6. 6

   Scrape the dough onto the tray and press it into a rectangle about 1 cm (1/2 in) thick. Dust the top with some of the remaining powder, then flip the dough so both sides are coated.

7. 7

   With a knife or scissors dipped in water, cut the dough into squares about 3 cm (1 in) wide. Roll the cut sides in the leftover powder.

8. 8

   Serve the same day while soft. The cakes stiffen within hours, so warm them briefly in the microwave if they firm up.

Imported from zhangcatherine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.