• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Breads & Buns

    Injeolmi Cream Buns

    Published: Nov 21, 2020 by Michelle · 10 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    These Injeolmi Cream Buns are a Korean yeasted bun filled with sweetened whipped cream, red bean paste, and covered with roasted soy bean powder. The addition of chewy mochi adds a textural component to the buns. 

    Cut Injeolmi cream buns on round black plate on wooden board.
    Injeolmi Cream Buns are a delicious treat with a slightly earthy coating and a sweet creamy filling. They're fun and a different way to enjoy baked yeasted dough. 

    What is injeolmi?

    Injeolmi is a Korean rice cake that is coated with roasted bean powder (usually soy).

    The rice cake is made with steamed glutinous rice which gets pounded until it is sticky. 

    It's very similar to mochi.

    What is injeolmi powder? 

    Injeolmi powder is roasted soy bean powder, also known as kinako (in Japanese).

    It is made from soy beans that have been dried, roasted and milled, and has a texture similar to flour. 

    Injeolmi powder is golden/tan in colour and has a nutty, earthy flavour. It is can be served unsweetened or sweetened.

    You can find roasted bean powder at Korean, Japanese or Asian supermarkets. 

    Whole Injeolmi cream buns on round black plate on wooden board.
    Ingredients in the buns

    My husband brought home some Injeolmi Cream Buns from a local Korean market, and I wanted to recreate them at home. 

    Essentially, it is a soft yeasted bun with a cream filling and the exterior of the bun is coated with roasted soy bean powder.

    The cream bun that I tried was just whipped vanilla cream with red bean paste filling in a "hamburger-style" bun, coated with injeolmi powder. 

    Types of filling

    The fillings are typically sweet and feature Asian flavours such as:

    • injeolmi cream (soybean powder with cream)
    • matcha cream
    • black sesame paste
    • red bean paste
    • mochi pieces

    However, I've seen savoury versions such as garlic and cream cheese.

    Cut Injeolmi cream buns with red bean paste and mochi on round black plate on wooden board.

    How to make the buns

    My buns feature a homemade red bean paste with mochi and vanilla whipped cream.

    First, make the red bean paste (or you can use a store-bought one). 

    Then, portion the red bean paste into balls. (I like to do this the day before).

    Make the mochi pieces:

    Combine the glutinous rice flour/mochiko flour with water in a shallow dish.

    Give the mixture a stir, cover with a lid and microwave for 1-2 minutes, stopping every minute to stir the mixture.

    Divide the mochi into 10 equal pieces and cover with a plate so it doesn't dry out.

    For more tips on how to make mochi, check out this post.

    Make the bun dough:

    I use the same dough recipe from my Hattendo-Inspired Matcha Cream Buns.

    Form the buns

    Divide the bun dough into 10 equal pieces.

    Roll out the dough into a ball, and flatten with a rolling pin.

    Add a piece of mochi of in the centre of the dough.

    Next, add the red bean paste filling on top of the mochi piece, gather up the dough, and pinch the seams together.

    Place the dough seam-side down on a baking tray lined with parchment paper.

    Press the dough gently to flatten a little.

    Repeat with the remainder and cover with a cloth. Let the buns rise until puffy and doubled in size.

    Bake the buns

    Preheat oven to 350F.

    Brush the tops of the buns with a little milk.

    Bake the buns at 350F for 18-20 minutes.

    Let the buns completely cool before adding in the whipped cream.

    Make the whipped cream

    In a chilled bowl, combine the heavy cream with powdered sugar. Add in the vanilla extract and whisk until stiff peaks forms.

    If making injeolmi whipped cream: add in 2 tablespoon of roasted soy bean powder (injeolmi) to the whipped cream. 

    Transfer the cream to a piping bag fitted with a long piping tip.

    Assemble the buns

    Use a chopstick to poke a hole in the side of the cooled bun. Wiggle the chopstick a little to make cavity for the cream.

    Pipe the whipped cream into the bun.

    Smear about 1-2 tablespoons of whipped cream over the entire surface of the bun.

    Coat the entire bun with injeolmi (roasted soy bean powder) powder. 

    Repeat with the remainder. 

    Cut red bean paste and cream buns on round black plate on wooden board.
    How to store the buns

    It's best to enjoy the Injeolmi Cream Buns freshly made.

    Furthermore, it's advisable to only pipe the whipped cream filling in just before you want to eat it.

    Storing the buns in the fridge will affect the texture of the mochi, as it will harden in cool temperatures. 

    Keep the un-filled buns in an airtight container at room temperature for up to 3 days.

    However, if you've filled the buns with cream, you'll need to store them in the refrigerator. 

    FAQ's

    Can I fill the buns with other fillings/flavours?

    Absolutely. You can even try swapping the red bean paste with a matcha milk jam or hojicha milk jam.

    Can I omit the mochi?

    Sure, you can omit the mochi. It will extend the shelf-life of the bun, and you can store the cream-filled bun in the fridge in this case.

    Other recipes you may like

    Hattendo-Inspired Matcha Cream Buns

    Hodugwaja-Inspired Chestnut Black Sesame Waffles

    Steamed Red Bean Paste Buns

    Korean Matcha Mochi Bread

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below! I'd love to see your re-creations!

    Close up of a cut Injeolmi cream bun on round black plate on wooden board.Cut Injeolmi cream buns on round black plate on wooden board with text overlay.

     

    Print Recipe
    5 from 6 votes

    Injeolmi Cream Buns

    Injeolmi Cream Buns are filled with a sweet cream, mochi and red bean paste, and covered with a roasted soy bean powder.
    Prep Time45 mins
    Cook Time20 mins
    Resting Time1 hr 30 mins
    Total Time2 hrs 35 mins
    Course: Snack
    Cuisine: Korean
    Servings: 10
    Calories: 372kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Dough:

      Tangzhong

      • 85 ml whole milk
      • 15 g all-purpose flour

      Dough

      • 300 g all-purpose flour
      • 30 g granulated sugar
      • pinch sea salt
      • 1 tablespoon instant yeast *or active dry yeast, see note below
      • 125 ml whole milk + extra for brushing on top
      • 1 large egg
      • 60 ml avocado oil
      • tangzhong from above

      Fillings:

        Red bean Paste:

        • 300 g red bean paste

        Mochi:

        • 100 g mochiko flour
        • 150 g water

        Cream:

        • 250 ml heavy whipping cream
        • 3 tablespoon powdered sugar
        • 2 teaspoon vanilla extract

        Coating:

        • ¼ C roasted soy bean powder (injeolmi powder/kinako) divided
        Metric | US Customary
        Prevent your screen from going dark

        Instructions

        Make the mochi:

        • In a shallow dish, combine the mochiko flour with water and give it a stir.
        • Cover with a lid and microwave for 1-2 minutes, stopping to stir the mixture after each minute.
        • Let the mochi cool slightly and divide into 10 equal portions. Keep the mochi covered.

        Make the tangzhong:

        • Place the flour and milk into a small saucepan and heat over medium heat.
        • Whisk until it becomes thickened, about 2-3 minutes. The resulting consistency will resemble a thick gluey paste. Let it cool to room temperature.

        Make the dough:

        • Next, add the cooled tangzhong to the rest of the dough ingredients in a stand mixer bowl fitted with a dough hook and knead until it becomes smooth. It shouldn’t be dry or sticky.
        • *Note: if using active dry yeast, bloom in lukewarm milk before adding to the flour.
        • Kneading the dough for long enough is important as this action produces gluten, which makes the dough smooth and elastic.
        • Transfer the dough to a lightly oiled bowl. Cover the dough and let it rest in a warm location, until doubled in size, about 1 hour, depending on how warm your environment is.

        Fill the buns:

        • Divide the dough into 10 equal portions, and roll each portion into a ball.
        • Flatten the dough with a rolling pin.
        • Add a piece of mochi in the centre of the dough.
        • Next, add the red bean paste filling on top of the mochi piece, gather up the dough, and pinch the seams together.
        • Place the dough seam-side down on a baking tray lined with parchment paper.
        • Press the dough gently to flatten a little.
        • Repeat with the remainder and cover the buns with a cloth. Let the buns rise in a warm location until puffy and doubled in size.
        • Towards the end of the proofing time, preheat oven to 350°F/177°C.
        • Brush the tops of the buns with a little milk.
        • Bake the buns at 350°F/177°C for 18-20 minutes, or until lightly golden brown on top (if it's browning too quickly, cover with aluminum foil halfway).
        • Let the buns completely cool before adding in the whipped cream.

        Make the whipped cream:

        • In a chilled bowl, combine the heavy cream with powdered sugar. Add in the vanilla extract and whisk until stiff peaks forms.
        • If making injeolmi whipped cream: add in 2 tablespoon of roasted soy bean powder (injeolmi) to the whipped cream.
        • Transfer the cream to a piping bag fitted with a long piping tip.

        Assemble the buns:

        • Use a chopstick to poke a hole in the side of the cooled bun. (Aim for the upper third of the bun). Wiggle the chopstick a little to make cavity for the cream.
        • Pipe the whipped cream into the bun.
        • Smear about 1-2 tablespoons of whipped cream over the entire surface of the bun.
        • Put the injeolmi powder into a bowl or shallow dish.
        • Place the cream-covered bun into the bowl with the injeolmi powder and coat the entire bun with the powder.
        • Repeat with the remainder.
        • Serve immediately.

        Nutrition

        Calories: 372kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 21mg | Potassium: 75mg | Fiber: 2g | Sugar: 20g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

        The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

        Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
        « Turkey Pepperoni Cheese-Stuffed Breadsticks
        Matcha Crinkle Cookies »

        Reader Interactions

        Comments

        1. Christie

          November 21, 2020 at 11:21 am

          5 stars
          I've never tried these before! They look so incredible and thanks for introducing them to me! YUM!

          Reply
          • Michelle

            November 22, 2020 at 3:41 pm

            They're absolutely a treat!

        2. Kate

          April 28, 2021 at 2:41 pm

          5 stars
          What a detailed recipe! I have all my ingredients ready and will be making my own injeolmi over the weekend!

          Reply
          • Michelle

            April 29, 2021 at 9:27 am

            Thank you Kate, hope you enjoy the recipe! 🙂

        3. Mairead

          April 28, 2021 at 3:02 pm

          5 stars
          I love learning new recipes and especially international baking recipes I've never tried before. Thanks for all this wonderful information about this favorite Korean treat.

          Reply
          • Michelle

            April 29, 2021 at 9:28 am

            Glad to enlighten, Mairead! 🙂

        4. Brianna

          April 28, 2021 at 3:21 pm

          5 stars
          The combo of cream and red bean paste is addictive!

          Reply
        5. Jacqueline Meldrum

          April 28, 2021 at 3:34 pm

          5 stars
          That is so different! I've never tried anything quite like that before. I really enjoyed reading about them.

          Reply
          • Michelle

            April 29, 2021 at 9:29 am

            It's such a delicious treat! Thanks for reading, Jacqueline! 🙂

        6. HEATHER PERINE

          April 28, 2021 at 4:02 pm

          5 stars
          I love trying new yeasted bread recipes so I'm excited to try this one with all this unique and wonderful flavors. Look so delicious!

          Reply

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

        Primary Sidebar

        About Me

        My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

        Subscribe for Latest recipes

        Follow Me

        • Facebook
        • Instagram
        • Pinterest
        • RSS
        • YouTube

        Popular Recipes

        Matcha Mochi Croissants

        Matcha Candy Cane Popcorn

        Classic Matcha Chiffon Cake

        Matcha Jasmine Cake with Yuzu Curd

        Footer

        ↑ back to top

        About

        About

        Privacy Policy

        Newsletter

        Subscribe for the latest recipes and updates directly to your inbox!

        Contact

        Contact

        Copyright © 2017-2023 Sift & Simmer

        All images and content are copyright protected. Do not use without prior permission.