Nokcha Rice Cakes with Roasted Soybean Powder
Soft, chewy injeolmi-style rice cakes infused with steeped nokcha and rolled in toasted soybean powder — a nutty, lightly sweet Korean treat.
Injeolmi, Korea's beloved chewy rice cake rolled in roasted soybean powder (injeolmi-kong garu), gets a gentle makeover here by steeping glutinous rice flour with strongly brewed nokcha instead of plain water. The tea adds a pale jade tint and a faint savory-nutty undertone that plays beautifully against the toasted soybean coating.
This is a forgiving dessert for home cooks — no special equipment beyond a steamer and a wooden spoon (or stand mixer) for the pounding step. The key is using freshly steamed, very hot rice dough; the heat is what develops the signature stretchy, mochi-like chew.
Roasted soybean powder (kong garu) is traditional and gives the cakes their nutty exterior, but you can substitute toasted black sesame powder for a deeper, more aromatic finish — both pair naturally with nokcha's own toasted character.
Serve at room temperature, cut into bite-sized pieces, alongside a fresh cup of nokcha for an instant flavor echo between the dessert and the tea in your cup. They're best the day they're made, since glutinous rice cakes firm up quickly once refrigerated.
Ingredients
- 2 cups glutinous rice flour (chapssal-garu)
- 3/4 cup strongly brewed nokcha, hot (3 tsp leaves steeped 4 minutes)
- 2 tbsp sugar
- 1/4 tsp salt
- 1 cup roasted soybean powder (kong garu)
- 2 tbsp sugar (for coating)
- Pinch of salt (for coating)
- 1 tbsp neutral oil, for hands and pan
- Toasted sesame seeds, for garnish (optional)
How to make it
- 1In a heatproof bowl, mix glutinous rice flour, sugar, and salt. Pour in the hot brewed nokcha and stir until a shaggy, sticky dough forms.
- 2Steam the dough (lined with parchment, covered loosely) over boiling water for 20 minutes, until translucent and fully cooked through.
- 3While still hot, turn the dough into a stand mixer fitted with a paddle, or a large bowl, and beat or pound vigorously for 3–5 minutes until smooth, glossy, and very stretchy. Oil your hands lightly to prevent sticking.
- 4Mix the soybean powder with 2 tbsp sugar and a pinch of salt on a tray.
- 5While the dough is still warm, press it into a flat slab about 2 cm thick, then cut into bite-sized rectangles or squares.
- 6Roll each piece in the sweetened soybean powder until fully coated. Sprinkle with sesame seeds if desired and serve at room temperature.
Want to learn more about Nokcha (Korean Green Tea)? Visit its full profile.
Back to Nokcha (Korean Green Tea)You might also like
What to Eat with Korean Nokcha
Nokcha's nutty, savory-sweet character was practically built for the Korean table — banchan, grilled fish, and rice dishes all find a natural partner in this gentle green tea.
Nokcha-Brined Grilled Mackerel with Scallion Rice
A nokcha tea brine tenderizes mackerel and tames its richness, while a quick scallion rice soaks up every nutty, savory drop of pan juices.