Black sesame injeolmi is my favorite- I love the nutty fragrant ground black sesame seeds and the squishy injeolmi texture. For anyone interested, here’s the recipe:
Ingredients
* 4 tbsp (¼ cup) black sesame seeds * oil * 2 cups glutinous rice flour (180g) (sweet rice flour) * 3 tbsp sugar (this recipe is not that sweet, use more if you like it sweet) * ⅛ tsp salt * 1 cup water (240ml)
Instructions
1. Toast 4 tbsp (¼ cup) black sesame seeds in a heavy-bottomed pan on a low heat, while stirring frequently because they burn easily. Then remove from pan to stop cooking process and allow to cool. 2. Transfer toasted black sesame seeds into a spice grinder or coffee grinder. Pulse for approximately a minute until a fine powder forms. Don’t worry if it isn’t a super fine powder- large bits are completely ok. Transfer to a baking tray. 3. Generously grease a large bowl. Add 2 cups glutinous rice flour (sweet rice flour), 3 tbsp sugar, ⅛ tsp salt and 1 cup water. Mix until combined. Don’t worry if there are lumps. 4. Steam for 7.5 minutes (there’s no need to cover the mixture). Remove and stir to redistribute the mixture. Steam for another 7.5 minutes until evenly cooked (translucent white, stretchy and sticky). Check by poking a chopstick or skewer into the center. Make sure no white liquid is coating it (sticky, cooked injeolmi on the utensil is fine). 5. Optional (but some would argue it is necessary): pound the cooked mochi using a greased pestle and mortar (or large bowl and rolling pin) until extra elastic and chewy. Make sure all equipment is greased beforehand. 6. Using a sppon/spatula, scrap the ball of cooked mochi onto the baking tray of black sesame powder. Spoon some black sesame powder on top of the cooked injeolmi ball and press onto the top surface (as pictured). Flip and flatten with hands, while pressing down to create a rectangular shape. 7. Using a sharp knife, cut the large black sesame injeolmi mochi into approx. 25 small pieces. I like to slice the injeolmi lengthways into 5 long strips and then cut off each piece individually. Make sure each side of the exposed mochi is covered in toasted black sesame powder to prevent sticking. 8. Eat immediately for the best texture (soft and squishy) or leave at room temperature for several hours. Freeze and microwave if desired.
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RECIPE LINK: [https://londonishungry.com/black-sesame-injeolmi-mochi/](https://londonishungry.com/black-sesame-injeolmi-mochi/)
Black sesame injeolmi is my favorite- I love the nutty fragrant ground black sesame seeds and the squishy injeolmi texture. For anyone interested, here’s the recipe:
Ingredients
* 4 tbsp (¼ cup) black sesame seeds
* oil
* 2 cups glutinous rice flour (180g) (sweet rice flour)
* 3 tbsp sugar (this recipe is not that sweet, use more if you like it sweet)
* ⅛ tsp salt
* 1 cup water (240ml)
Instructions
1. Toast 4 tbsp (¼ cup) black sesame seeds in a heavy-bottomed pan on a low heat, while stirring frequently because they burn easily. Then remove from pan to stop cooking process and allow to cool.
2. Transfer toasted black sesame seeds into a spice grinder or coffee grinder. Pulse for approximately a minute until a fine powder forms. Don’t worry if it isn’t a super fine powder- large bits are completely ok. Transfer to a baking tray.
3. Generously grease a large bowl. Add 2 cups glutinous rice flour (sweet rice flour), 3 tbsp sugar, ⅛ tsp salt and 1 cup water. Mix until combined. Don’t worry if there are lumps.
4. Steam for 7.5 minutes (there’s no need to cover the mixture). Remove and stir to redistribute the mixture. Steam for another 7.5 minutes until evenly cooked (translucent white, stretchy and sticky). Check by poking a chopstick or skewer into the center. Make sure no white liquid is coating it (sticky, cooked injeolmi on the utensil is fine).
5. Optional (but some would argue it is necessary): pound the cooked mochi using a greased pestle and mortar (or large bowl and rolling pin) until extra elastic and chewy. Make sure all equipment is greased beforehand.
6. Using a sppon/spatula, scrap the ball of cooked mochi onto the baking tray of black sesame powder. Spoon some black sesame powder on top of the cooked injeolmi ball and press onto the top surface (as pictured). Flip and flatten with hands, while pressing down to create a rectangular shape.
7. Using a sharp knife, cut the large black sesame injeolmi mochi into approx. 25 small pieces. I like to slice the injeolmi lengthways into 5 long strips and then cut off each piece individually. Make sure each side of the exposed mochi is covered in toasted black sesame powder to prevent sticking.
8. Eat immediately for the best texture (soft and squishy) or leave at room temperature for several hours. Freeze and microwave if desired.
RECIPE LINK: [https://londonishungry.com/black-sesame-injeolmi-mochi/](https://londonishungry.com/black-sesame-injeolmi-mochi/)