Chewy & Sweet! Super Easy Injeolmi Cake Recipe
Perfect for Parties! Unique Finger Food Dessert: Injeolmi Cake
A delightful fusion of nutty soybean powder, chewy injeolmi (Korean rice cake), and soft castella cake! This bite-sized Injeolmi Cake is an ideal finger food dessert for home parties or special occasions, offering a unique twist that’s wonderfully satisfying. It’s incredibly easy to make, making it a perfect treat for everyone.
Cake Ingredients- 2 Castella cakes (store-bought or homemade)
- 100g Heavy cream
- Small amount of Injeolmi rice cakes (adjust to your preference)
- A few mint leaves (for garnish)
- 1 handful of sliced almonds (adds nutty flavor and crunch)
Cooking Instructions
Step 1
First, let’s prepare the base for our delicious Injeolmi Cake: the castella cake. Using a store-bought castella makes the process even simpler. Lightly trim the edges of the castella cake and then slice it in half horizontally. If you’re using a square castella, it will be much easier to work with.
Step 2
Now, let’s make the nutty soybean powder cream that will add wonderful flavor to our cake. Pour the chilled heavy cream into a bowl and whip it lightly with an electric mixer or a whisk. Once the cream reaches a soft peak consistency, add 1 tablespoon of roasted soybean powder (or Injeolmi powder) and continue whipping. It’s important to mix well to ensure the soybean powder is fully incorporated without clumps.
Step 3
Once the heavy cream is whipped to firm peaks (stiff peaks form when you lift the whisk), your simple and nutty soybean powder cream is ready! Transfer the prepared cream into a piping bag for easy and neat application onto the cake. Tip: If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off.
Step 4
Next, it’s time to prepare the chewy injeolmi rice cakes that will give our cake its signature texture. You can use defrosted frozen glutinous rice cakes (chapssaltteok) or readily available store-bought injeolmi. The soft and chewy texture of the rice cakes will complement the cake beautifully.
Step 5
Cut the prepared injeolmi rice cakes into small, bite-sized pieces (about 1-1.5 cm). To prevent them from sticking together, gently coat each piece with roasted soybean powder. This coating adds to the visual appeal and reinforces the nutty flavor.
Step 6
Now, let’s start assembling the cake. Cut the prepared castella cake into bite-sized pieces or any size that’s easy to eat. Aim for uniform pieces so they can be layered neatly like a cake.
Step 7
On one piece of the cut castella cake, pipe a generous amount of the soybean powder cream. Then, place another piece of castella on top to create a sandwich. This forms the first layer, blending the soft cake with the nutty cream.
Step 8
Pipe another layer of soybean powder cream on top of the sandwiched castella. Arrange the small, soybean powder-coated injeolmi pieces attractively as a topping. The chewy injeolmi will stand out as a delightful centerpiece on your cake.
Step 9
Finally, let’s make our cake look even more appealing! Sprinkle the sliced almonds generously over the injeolmi topping for added crunch and nutty flavor. Garnish with fresh mint leaves for a pop of color and a hint of freshness. Your beautiful Injeolmi Cake is now complete!
Step 10
Voilà! Your super simple, bite-sized Injeolmi Finger Food Cake is ready! Present this unique dessert, boasting a wonderful combination of nutty and chewy textures, at your next home party. It’s sure to impress everyone!
