Injeolmi Toast with Roasted Soybean Powder recipe - ingredients, nutrition and when to eat it
This sweet snack is made by sandwiching injeolmi rice cake between slices of bread, then adding roasted soybean powder and honey before toasting.
This sweet snack is made by sandwiching injeolmi rice cake between slices of bread, then adding roasted soybean powder and honey before toasting. It’s crisp on the outside, chewy inside, and nutty and sweet. It’s a lovely treat for an afternoon pick-me-up or when you’re craving dessert.
Snacks & desserts · 10 minutes to cook
Nutrition (per 140g serving): 384.9 kcal · protein 11.2g · carbohydrate 68.5g · fat 7.8g · sodium 434.9mg
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: If the rice cake is firm, microwave it for about 10 seconds to soften it before adding it.
Tips: Toast slowly over low heat so the rice cake warms through before the bread burns.
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Ingredients (1 serving)
- Sandwich Bread — 2 sheet
- Injeolmi (Korean Sweet Rice Cake) — 2 pc
- Roasted Soybean Powder — 1 Tbsp
- Honey — 1 tsp
- Butter — 1 tsp