Pumpkin Injeolmi recipe - ingredients, nutrition and when to eat it
Pumpkin injeolmi is a chewy rice cake made with sweet pumpkin, steamed and coated in soybean powder.
Pumpkin injeolmi is a chewy rice cake made with sweet pumpkin, steamed and coated in soybean powder. Its gentle sweetness, nutty soybean aroma, and chewy texture make it a nice snack when you’re feeling peckish.
Snacks & desserts · 55 minutes to cook
Nutrition (per 240.2g serving): 539.1 kcal · protein 17.5g · carbohydrate 104g · fat 6.3g · sodium 405.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The amount of water needed depends on how moist the sweet pumpkin is. If the dough is too wet, add a little glutinous rice flour; if it’s crumbly, add a little more water.
Tips: Dust the knife with soybean powder when cutting the rice cake to keep it from sticking.
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Ingredients (1 serving)
- Glutinous rice flour — 100 g
- Sweet pumpkin — 80 g
- Soybean powder — 25 g
- Sugar — 1 tsp
- Salt — 0.3 tsp
- Water — 2 Tbsp