Matcha Injeolmi Toast Recipe

This super easy matcha injeolmi toast recipe makes a fantastic, quick dessert to whip up when you want something that looks crazy-fancy but is minimal effort to make.

Injeolmi is a sweet Korean snack made out of soft sticky rice cake and roasted soybean flour – similar to kinako mochi in Japan. Usually 'plain' injeolmi toast is made by making a toasted sandwich with the injeolmi inside, then sprinkling the resulting toasted sandwich in more roasted soybean flour, honey and chopped almonds.

My matcha injeolmi toast takes this idea, but replaces the toppings with matcha powder, matcha ice cream and chopped pistachios to keep up with the green theme. I don't drizzle any honey on top because the ice cream is sweet enough for me, but feel free to do so if you like.

You can also watch me make this on my YouTube channel:

Ready? Let's go.


2 slices of white bread (preferably shokupan / milk bread)
Softened, lightly salted butter or margarine
A few pieces of injeolmi / kinako mochi
Matcha ice cream
Chopped pistachio nuts


1. Preheat the oven to 180°C.

2. Lightly toast your slices of bread, and spread them on one side with a little butter.

3. Place the injeolmi on top of one slice in a single layer, then place the other slice butter-side-down on top to make a sandwich.

4. Butter the top of the sandwich, slice diagonally into four pieces, and wrap the sandwich tightly in foil.

5. Bake for 15 minutes so the injeolmi starts melting. Unwrap the foil to expose the top of the sandwich, and bake for a further five minutes, or until the top is golden brown and crispy.

6. Remove from the oven and plate the sandwich up. Generously dust over some matcha powder about 1 tspful), dollop on a scoop of matcha ice cream, dust a little more matcha on top and then sprinkle with chopped pistachios – then serve immediately.

Enjoy, and have fun.


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