Chewy Sticky Rice Cake Coated with Toasted Bean Powder

In a heatproof bowl, combine glutinous rice flour, water, granulated sugar, and salt. Mix thoroughly until there are no dry spots and the batter is smooth.

Cover the bowl with plastic wrap, leaving a small vent, or use a lid. Steam over medium-high heat for 12-15 minutes, or until the dough becomes translucent and sticky. (Alternatively, microwave on high for 2-3 minutes, stir, then microwave for another 1-2 minutes).

Carefully remove the hot dough from the steamer or microwave. Using a sturdy wooden spoon or spatula, knead the hot dough vigorously for 3-5 minutes. This is crucial for developing its chewy texture. You can lightly wet your spatula to prevent sticking.

Spread the toasted soybean powder thinly on a clean cutting board or a large plate. Transfer the warm, kneaded rice dough onto the powder.

Using a rolling pin or your hands, gently press and flatten the dough to about 1-1.5 cm (0.4-0.6 inches) thickness, ensuring it's fully coated with the bean powder. You can also form it into a log and then cut.

Cut the dough into bite-sized squares or rectangles using a knife or kitchen scissors. Ensure all sides are well-coated with the soybean powder.

Arrange the Injeolmi on a serving plate. Drizzle with a little honey or corn syrup if desired, for extra sweetness. Serve immediately and enjoy the delightful chewiness!