Sweet & Chewy Homemade Pumpkin Injeolmi
Easy and Quick Homemade Pumpkin Injeolmi Recipe using a Rice Cooker
Craving soft and chewy Injeolmi? I made pumpkin Injeolmi in the electric rice cooker for my husband who loves it. This homemade pumpkin Injeolmi offers a delightful harmony of sweet pumpkin flavor and the chewy texture of rice cake. Using an electric rice cooker makes it simple for anyone to create delicious Injeolmi without complex steps. Perfect for special occasions, kids’ snacks, or as a thoughtful gift. Let’s start making your own delicious pumpkin Injeolmi!
Main Ingredients- 1 medium pumpkin (approx. 250g flesh)
- 2 cups glutinous rice (uncooked)
- 3 Tbsp sugar
- 1 tsp salt
- 70ml water
- 2 sponge cakes (for coating)
Cooking Instructions
Step 1
First, rinse the glutinous rice thoroughly and soak it overnight. After soaking, drain the rice well in a colander.
Step 2
Allow the drained glutinous rice to sit for about another 2 hours to remove excess moisture. The soaking time can be adjusted based on the season and the state of the rice.
Step 3
Wash the pumpkin clean. Since we’ll be using the skin, it’s recommended to scrub it thoroughly with baking soda.
Step 4
Place the washed pumpkin in the microwave and cook for about 2 minutes. This makes it much easier to peel the skin and remove the seeds.
Step 5
Once out of the microwave, cut the pumpkin in half and use a spoon to scrape out all the seeds and stringy pulp.
Step 6
Cut the deseeded pumpkin into 6 wedges, then carefully peel the skin using a spoon or a knife. The skin should be softened and easy to remove.
Step 7
After peeling and preparing the pumpkin, I weighed the flesh, and it came out to be about 250g. You can adjust other ingredient quantities based on this weight.
Step 8
In a blender, combine the prepared pumpkin, the well-drained soaked glutinous rice, 70ml of water, 3 Tbsp of sugar, and 1 tsp of salt. Blend until smooth. It’s important to blend thoroughly so there are no lumps of rice.
Step 9
Pour the blended pumpkin and rice mixture into the inner pot of a clean electric rice cooker. Use a spatula to spread it evenly, preventing it from sticking to the bottom.
Step 10
Select the ‘Steam’ or ‘Multipurpose’ function on your rice cooker, set the cooking time to 40 minutes, and press the start button. Depending on your rice cooker model, the ‘Cook’ function might also work.
Step 11
After 40 minutes of cooking, open the rice cooker lid to release steam and let the pumpkin mixture cool slightly. It will be sticky while hot, so a brief cooling period is necessary.
Step 12
For the Injeolmi coating, trim off the brown crusts of the sponge cakes and use only the white inner part. Grate the sponge cake finely using a grater. Aim for a powdery consistency, like breadcrumbs.
Step 13
Lightly grease the inside of a large plastic bag with cooking oil. This prevents the dough from sticking. Place the slightly cooled pumpkin mixture into the greased bag and use a spatula or your hands to shape it into a flat rectangle. Be careful not to handle it while it’s too hot.
Step 14
Coat the shaped pumpkin dough evenly on all sides with the finely grated sponge cake crumbs. It’s good to have plenty of crumbs as the dough is sticky. Cut the coated dough into bite-sized pieces.
Step 15
Gently press the crumbs onto the pumpkin dough to ensure they adhere well. Your delicious homemade pumpkin Injeolmi is now complete! It’s wonderful to eat while still warm, or you can enjoy its chewy texture after it cools down.
