Injeolmi Milkshake (Korean Roasted Soybean Rice Cake Milkshake)
A thick, nutty Korean-inspired milkshake that tastes like injeolmi, the chewy rice cake rolled in toasted soybean powder. Soft rice cake blends into a creamy vanilla base, and a little honey rounds out the toasty, roasted flavor.
- Prep
- 10 min
- Cook
- 1 min
- Wait
- 5 min
- Total
- 16 min
- Makes
- 2 milkshakes (about 12 oz / 360 ml each)
Steps
Before you start
- Buy soft, fresh or thawed injeolmi or plain tteok (rice cake) at a Korean grocery. Hard or refrigerated rice cake must be softened first (see step 2).
- Roasted soybean powder is sold as konggaru or bokkeun kong garu. Check the label says roasted, since raw soybean powder tastes grassy.
- Chill your serving glasses in the freezer for 10 minutes so the shake stays thick.
- Measure everything before you start, because the blending takes under a minute.
Prep and chill
- Place 2 tall glasses in the freezer.
- Take the ice cream out of the freezer so it softens slightly.
- Cut the rice cake into ½-inch (1.25 cm) pieces.
+ Show details− Hide details
Ready when: Ice cream gives slightly when pressed with a spoon.
Tip: Slightly softened ice cream blends faster and keeps the shake thick instead of thin.
Soften rice cake
- Put the rice cake pieces in a small microwave-safe bowl with 1 tbsp water.
- Cover with a plate and microwave on high for 30 seconds.
- Stir, then microwave 15–30 seconds more.
- Let cool for 2 minutes.
+ Show details− Hide details
Ready when: Pieces are soft, pillowy and stretchy, and no hard center remains when pinched. They should be warm, not hot.
Tip: If the rice cake is already very soft and fresh, you can skip the microwave. Hot rice cake will melt the ice cream, so cool it briefly.
Load the blender
- Add the milk to the blender first, then the softened rice cake, 3 tbsp of the soybean powder, honey and salt.
- Top with the ice cream and the ice cubes if using.
+ Show details− Hide details
Tip: Liquid on the bottom helps the blades catch the sticky rice cake. Skip the ice for a richer, thicker shake.
Blend until smooth
- Start the blender on low for 10 seconds, then increase to high and blend 30–45 seconds, stopping once to scrape down the sides.
+ Show details− Hide details
Ready when: The shake is thick, pale tan and pourable, with no visible rice cake bits. Tiny chewy flecks are fine and traditional.
Tip: Don't over-blend. Heat from the motor thins the shake. If it is too thick, add milk 1 tbsp at a time.
Dust and serve
- Dust the inside rim of each chilled glass with a little of the remaining 1 tbsp soybean powder, if you like.
- Pour in the shake and sift the remaining powder over the top through a small sieve.
- Serve right away with wide straws.
+ Show details− Hide details
Ready when: Tops are evenly dusted and the shake holds a soft mound.
Tip: Serve immediately. The rice cake firms up and the shake thickens as it sits.
Good to know
Tips
- Use roasted soybean powder only. Raw powder tastes beany and bitter.
- For extra chew, reserve a few small softened rice cake pieces and stir them into the blended shake.
- Add 1 tsp black sesame seeds or a spoonful of sweet red bean paste for a classic Korean twist.
- If your blender struggles, soak the softened rice cake in the milk for 5 minutes before blending.
Make ahead
Cut the rice cake and measure the dry ingredients up to 1 day ahead. Keep the rice cake in an airtight container at room temperature and the powder sealed. Blend just before serving.
Storage & reheating
Best served immediately. Leftover shake keeps in a covered jar in the freezer for up to 2 days. Let it sit 10 minutes and re-blend with a splash of milk. Not recommended at room temperature for more than 20 minutes. Store soybean powder in a sealed container in the fridge for up to 3 months.
Substitutions
- soft plain rice cake (tteok) or injeolmi → Mochi (plain, or 4 pieces of daifuku mochi). Gives a similar chew. Skip the microwave step if the mochi is already soft.
- roasted soybean powder (konggaru) → Roasted soybean flour (kinako). The Japanese equivalent has a nearly identical toasty flavor. Use the same amount.
- whole milk → Unsweetened oat milk. Gives a dairy-free-leaning shake. Use dairy-free ice cream too.
- honey → Maple syrup. Use the same amount. It adds a slightly deeper sweetness.
