This viral hack recreates Korean injeolmi — the beloved chewy rice cake coated in roasted soybean powder — using nothing but rice paper sheets, condensed milk, and soybean powder. No steaming, no pounding, no glutinous rice flour. The layered and softened rice paper creates a surprisingly stretchy, mochi-like texture that, once dipped in sweet condensed milk and coated in nutty powder, tastes remarkably close to the real thing.
Ingredients
- 1 packet rice paper
- Water
- Condensed milk
- Roasted soybean powder
Singapore Swap
Rice paper sheets are widely available at FairPrice, Giant, and Don Don Donki in the Vietnamese or Asian cooking section. Roasted soybean powder (called konggomul or injeolmi-ga-ru) can be found at Korean grocery stores across Singapore. Condensed milk is at every supermarket. If you cannot find roasted soybean powder, toasted kinako (Japanese soybean flour) from Don Don Donki is a close substitute.
Instructions
- Prepare a shallow dish of water — room temperature or slightly warm works best.
- Soak each rice paper sheet individually in the water until it softens. This only takes a few seconds per sheet — do not over-soak or the sheets will tear.
- Layer the softened sheets on top of each other, stacking them into a neat pile.
- Let the stack rest for a few minutes to firm up slightly.
- Cut the stack into bite-sized squares using a sharp knife or kitchen scissors.
- Dip each piece in condensed milk, coating it generously on all sides.
- Roll each piece in roasted soybean powder until fully coated. Press gently to make sure the powder adheres.
Tips
Do not over-soak the rice paper — it should be pliable but not falling apart. A quick dip of a few seconds is enough.
The more layers you stack, the chewier the result. Aim for at least 4-5 sheets for the best mochi-like bite.
These are best eaten fresh within an hour.
