When injeolmi met matcha icecream

Asian fusion dessert; a fusion of Korean, Japanese and Chinese tastes!

Home made green tea ice cream and Korean rice cakes (injeolmi). I've always known that rice cakes and icecream can be friends. Yummy friends. Haha :P


Green tea icecream
Makes about 800ml

250ml cream
240ml milk
2/3 cup sugar
4 egg yolks
2 tsp matcha (green tea powder)

Prepare ice-cream maker. (ie. Freeze the cannister 24hrs in advance).
In a saucepan on low heat, heat cream, milk and sugar until combined. Do not let it boil.
Cool the mixture for about 15mins.
Whisk into egg yolks and matcha.
Set aside and allow to cool completely before refrigerating until chilled.
Then follow ice cream maker instructions to create your ice cream!
Either serve immediately or place in airtight container and freeze until needed.


Ingeolmi (Korean rice cakes)
Makes.. a lot? Say, about 60?

500gm glutinous rice flour
1 3/4 cup water

1/3 cup soybean powder (plus extra if needed)
3 tbsp sugar
1/3 cup black sesame powder (plus extra if needed)
3 tbsp sugar

Boil a large pot of water.
Mix glutinous rice flour and water until a dough is formed. It should not be too wet nor too dry. So it shouldn't be sticky or crumbly to handle.
When the water is boiled, drop little balls of dough (~1.5cm in diameter) into the pot. They will rise to the top when cooked. Allow them to float at the top for a while before removing them into a bowl of cold water.

In a different dry bowl, mix soybean powder and sugar.
Drain your rice cakes and roll into soybean powder while still warm.
Set aside.
Repeat remaining rice cakes with black sesame powder if you wish.


Serve as is, or with ice cream!


I find that the soybean rice cakes taste good by themselves as the Koreans like to do. The black sesame one isn't traditionally Korean. I just wanted to try it, and the fact is, it wasn't that great by itself. Add some vanilla icecream and it'll taste much much better! Next time, I'll just stick to the traditional soybean ones! :P