Injeolmi Cream Rice Cake recipe - ingredients, nutrition and when to eat it
These bite-sized desserts are made with soft, chewy rice cakes filled with sweet, smooth whipped cream and coated in roasted soybean powder.
These bite-sized desserts are made with soft, chewy rice cakes filled with sweet, smooth whipped cream and coated in roasted soybean powder. They’re easy to enjoy with coffee in the afternoon or after a meal.
Snacks & desserts · 20 minutes to cook
Nutrition (per 139g serving): 400.6 kcal · protein 7.9g · carbohydrate 54.7g · fat 17.5g · sodium 214.7mg
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: Cold heavy cream whips up more easily.
Tips: Press the rice cake only lightly in the center, as pressing too hard can squeeze out the cream.
Tips: Refrigerate for about 20 minutes after making them so the cream sets and they’re easier to eat.
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Ingredients (1 serving)
- Rice cakes — 80 g
- Heavy cream — 40 g
- Sugar — 8 g
- Soybean powder — 10 g
- Vanilla extract — 1 tsp