I have never made injeolmi before but am keen to try - I have a few questions though before I try:
- steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe suggested a cotton towel, but wouldn't that ruin the towel?
- I don't have toasted soybean flour - any substitution recommendations? I was thinking matcha and icing sugar/ cocoa powder and icing sugar. But I do have canned beans I could drain and oven dry or dehydrate and then powder?
- when 'pounding' the dough, what is the best method? What consistency and texture am I looking for?
- I'd like to stuff it with sweet red bean paste, any advice for best method/recipe for this?