This Purple sweet potato injeolmi is a colorful, modern variation of the classic Korean rice cake. Steamed and mashed purple sweet potatoes are kneaded directly into glutinous rice flour, giving the injeolmi its deep violet hue, soft chew, and naturally sweet, earthy aroma. The result is a rice cake that feels both familiar and new—comfortingly sticky like traditional injeolmi, yet visually striking and subtly flavored in a way that pairs beautifully with roasted soybean powder or nutty toppings.


Ingredients

2 cups sweet rice flour
1 or 2 purple sweet potatoes (about 1 1/2 cups mashed)
1/4 cup honey
1/2 teaspoon salt (or less)
1/2 cup hot water

Coating
3/4 cup soybean or mung bean powder

Directions
Steam sweet potato until soft, remove peel, and mash.
Place sweet potato, rice flour, honey, and salt into a microwave safe bowl and mix together.
Add hot water slowly, stirring until a thick sticky dough forms.
Cover the bowl with cling wrap, make a couple of holes to vent steam, and microwave about two minutes, stir or pound about 3 minutes (dough will be stiff but don't skip this step)
Return to microwave for another two minutes.
Coat a flat surface (Large cutting board, sheet pan or pizza board) with the soybean flour, and put the dough into the center.
Fold the dough over and knead, repeat about twenty times until the dough is smooth and stretchy.
Roll the dough out into a rectangle about 1/2 inch thick, cover with mung bean or soy bean flour, and cut into roughly bite sized pieces.
Enjoy as is or with a drizzle of honey on top.