Pea Protein Injeolmi (Korean Rice Cake)

A simple, chewy Korean rice cake dusted with nutty pea protein powder. Light, comforting, and perfect to share with family and friends when you want a break from heavy holiday food.

Ingredients
• 1 cup glutinous rice flour
• 1 cup hot water
• 1 tbsp unrefined sugar (such as raw sugar, coconut sugar, or xylitol)
• 1/2 tsp salt
• Whole Blending Grain Plant Protein (for coating)

Instructions
• In a mixing bowl, combine glutinous rice flour, sugar, and salt.
• Pour in the hot water and stir well until the mixture is smooth with no lumps.
• Cover the bowl with plastic wrap, poke a small hole for steam to escape, and microwave for about 1 minute 30 seconds.
• Remove the bowl, peel back the wrap, and stir the dough with a spoon.
• Cover again and microwave for another 1 minute 30 seconds, until the rice cake is glossy and stretchy.
• When cool enough to handle, stretch and roll the dough into a long cylinder, like a Korean “garaetteok.”
• Spread Whole Blending Grain Plant Protein on a tray, then roll and coat the rice cake evenly in the powder.
• Slice into bite-sized pieces and dust with a little more protein powder if needed.

Enjoy a gentle, plant-powered twist on classic injeolmi as a lighter, protein-rich holiday treat.