Recipes

Rainbow rice cake

Mujigae-tteok 무지개떡

I’m going to introduce a beautiful Korean rice cake today. It’s called mujigae-tteok (무지개떡). Mujigae means rainbow, so my ancestors must have got the idea for the name from a rainbow! I love it! This is an example of how they incorporated natural beauty into their everyday life. Even though the name of the rice cake is “rainbow rice cake,” it is usually made with only 3-5 different colored layers. That’s why this rice cake is sometimes called “colorful rice cake” (색떡, saektteok).

In this recipe, I am using 5 different colors from bottom to top: brown, green, yellow, pink, and white.

This rice cake is made on special occasions like a baby’s 1 year old birthday, or a wedding. As you see in this video, making this rice cake takes a lot of effort and time, even though the ingredients are comparatively simple. However, if you make this rice cake for someone very special in your life, you wouldn’t care much about time and effort. : ) You may wish this while you’re rubbing the rice flour with your palms:

“I wish my baby becomes healthy, smart, and a good, warm-hearted person!”

“I wish my parents have healthy and long life!”

“To show my love for my lovely husband (or wife) !”

Leave a comment and let me know what you wish when you make this!

A note about short grain rice flour: the flour you buy at your local store or the flour you make may have more or less moisture in it than the rice flour I use in this recipe. This is because of many different things like how long it’s been in the freezer in the store, or the atmospheric conditions where you live. You may need to steam more or less, depending on how dry or wet your short grain rice flour is.

Cooking time: 1.5 hours

Ingredients:
A 2 pound package of frozen rice flour (or make it at home), sugar, salt, water, liquid food coloring (green, pink, and yellow), lemon, mugwort powder (ssukgaru 쑥가루), cocoa powder.

Cooking utensils:
Steamer, sifter, 8 inch (20 cm) ring or springform.

Directions:

  1. Thaw out frozen rice flour package and put it into a large bowl.
  2. Sift the rice flour.
  3. Add 10 cups of water in the bottom of a steamer, and place a wet cloth over the rack.
  4. Place the 8 inch cake ring in the center of the rack.
    whitericefloursifting

Brown layer (the bottom layer):

  1. Place 1 cup of rice flour in a medium sized bowl. Add 1 ts cocoa powder, a pinch of salt, 2 tbs of white sugar, and 4 ts of water.
  2. Mix it all up and press out any wet lumps by rubbing the lumps gently between your palms.
  3. Put the mixture into a sifter and sift into the center of the ring.
  4. Flatten out the mixture so it sits level in the ring.
    *tip: a business card works wellcocopowder
    brown

Green layer:

  1. Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs sugar, and 1 ts mugwort powder (ssukgaru).
    *tip: you can replace mugwort powder with green tea powdermugwortpackage
    mugwortpowder1
     
  2. Put 2 tbs of water and 1 drop of green liquid food coloring into a small bowl and mix well.
    *tip: Use a chopstick to get a very little amount of the food coloring
  3. Add the green water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
  4. Put the mixture into a sifter and sift into the center of the ring.
  5. Flatten out the mixture so it sits level in the ring.

Yellow layer:

  1. Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
  2. Put 1tbs lemon juice, 1 tbs water, and 1 drop of yellow liquid food coloring into a small bowl and mix well.
  3. Add the yellow water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
  4. Put the mixture into a sifter and sift into the center of the ring.
  5. Flatten out the mixture so it sits level in the ring.greenandyellow

Pink layer:

  1. Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
  2. Put 2 tbs water and 1 drop of hot pink (fuchsia) liquid food coloring into a small bowl and mix well.
  3. Add the pink water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
  4. Put the mixture into a sifter and sift into the center of the ring.
  5. Flatten out the mixture so it sits level in the ring.yellowandpink

White layer (the top layer):

  1. Place 1 cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs white sugar, and 4 ts water.
  2. Mix it up and press out any wet lumps by rubbing the lumps gently between your palms.
  3. Put the mixture into a sifter and sift into the center of the ring.
  4. Flatten out the mixture so it sits level in the ring.

Now let’s garnish!

decoration

  1. On the top of the cake place 5 dried cranberries to make flower petals. Put a few pine nuts in the center.
  2. Cut a dried apricot into a thin strip, and place it as a flower stem.beforesteaming

Finally, let’s steam it:

  1. Close the lid of the steamer and bring to a boil for 30 minutes over high heat.
  2. Turn down the heat and simmer another 5 minutes.
  3. Take out the rice cake and let it cool down. Serve with tea or coffee.done!
    colorfulpieceofmujigaeddueok

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263 Comments:

  1. arcdamia Philippines My profile page joined 5/14
    Posted May 8th, 2014 at 10:45 pm | # |

    hi maangchi. I tried doing this one using regular rice flour which is not frozen. Of course it was an epic fail. Do you know anyway how i can use the regular rice flour and turn it into the same frozen one? thanks!

  2. Odhu-Sama California My profile page joined 12/13
    Posted December 22nd, 2013 at 5:57 pm | # |

    Hello Maangchi~ I always love your recipes.
    I am taking cooking in our school and we have a home cooking assignment, and i decided to make this.
    I have a question for this, so can I use sweet rice flour instead of frozen rice flour?
    I have a lot of sweet rice flour because I made rice cake from your other recipes, however, we don’t have short grain rice flour nor short grain.

  3. Mizy Singapore My profile page joined 11/13
    Posted November 15th, 2013 at 10:29 pm | # |

    Hi,

    I happen to chance on our youtube channel and really loves your videos as I had been searching for Korean receipes.

    I would like to try to make this Rainbow Cake as a birthday cake for my mum and would like to check if I can use normal Rice Flour instead of Frozen Rice Flour and must it be Korean Rice Flour?

    Thanks. :)

  4. choe_annie VA My profile page joined 4/09
    Posted September 20th, 2013 at 10:46 am | # |

    Hi maangchi:::
    How many people does this recipe serve? I need to make a cake for 60!

  5. Little.Miss17 Asia My profile page joined 9/13
    Posted September 10th, 2013 at 10:34 pm | # |

    Hi, I hope you wont mind but I copied your recipe to my facebook note so I can share it with my friends :) Have your website link on it too!! I really love this cake!!! and thank you for the instructions on making frozen rice flour too, that helped a lot for me.

  6. maangchisyummyfood Vancouver My profile page joined 8/13
    Posted August 29th, 2013 at 11:01 pm | # |

    You make my mouth water! It looks great. Seems to be alot of work! ;)

  7. kittycopper United States My profile page joined 6/13
    Posted June 8th, 2013 at 2:04 pm | # |

    I really do love how this cake looks. I would love to try making this but I do not have a steamer as big as that. Would I be able to cook this cake in ramekins?

  8. hyojlee indiana My profile page joined 5/13
    Posted May 22nd, 2013 at 8:32 am | # |

    Hi

    I am a Korean and planning a wedding – most guests won’t be Koreans. Do you think this can work as a wedding cake? I want to bring some Korean idea into our wedding but I realized that we don’t have a place to order ddeok in my town.
    A few concerns are
    1. Will it be easy to cut and be served?
    2. How long will it be good? I think I need to make this by myself with some help of friends. To make cakes that will be 100-200 small pieces… I may need at least couple days.

    Thanks!!

  9. teesh uk My profile page joined 3/13
    Posted March 27th, 2013 at 4:51 pm | # |

    Hey Maangchi, I really want to make this rainbow cake and i even bought rice flour.. the condition where the flour was stored was quite cold but it wasn’t frozen rice flour…
    Do you think that would still work??

  10. SAJMALG_ Saudi Arabia My profile page joined 2/13
    Posted February 15th, 2013 at 1:13 pm | # |

    i want to try it .. but i have question can use my own flour ?

  11. Renana israel My profile page joined 2/13
    Posted February 11th, 2013 at 6:57 pm | # |

    Hi Maangchi!!!
    first of all i have to say that i absolutely lovvvvvvveee your site!!!and your videos! they’re so fun and cheery!!!and its seems like you’re really putting you heart into it!
    so thank you for that=]
    and second…i really want to make this cake to my brother’s birthday today and its really important too ,cause we had an awful fight!so that’s my way to apologize=](and also its one of the few recipes i can make…see i eat only kosher food!=] but i’m finding my own ways to try them=])
    but i don’t have that big of a steamer like yours…there’s maybe another way to do this awesome cake without a steamer??

    • Maangchi New York City My profile page joined 8/08
      Posted February 14th, 2013 at 9:40 am | # |

      “we had an awful fight!so that’s my way to apologize..” cute~ : )
      I think you need a steamer to steam the rice cake. You can use a small bamboo steamer, too.

      • mokpochica Michigan My profile page I'm a fan! joined 1/09
        Posted May 11th, 2013 at 8:19 pm | # |

        I use the steamer basket that came with my rice cooker to make mujigae ddeok. I steam it right in the rice cooker and it works great. I just cover the bottom of the plastic steamer insert with a paper towel cut in a circle–I do this because it has holes in it. I can’t make the cake quite as tall as I might if I had a better steamer, but it works.

  12. slice79 My profile page joined 11/08
    Posted January 22nd, 2013 at 10:30 pm | # |

    Maangchi.. I bought frozen rice flour from a different korean store today. I’ve made this dduk before but with a rice flour that had no salt. This one has ingredients listed as: Flour, Water, Salt. Will the dduk turn out salty or do you think I can use it? You commented to someone else to use one without salt so I wasn’t sure if it’s worth the time to try it. If this is not the right rice flour, what can I do with it? Also, Do you think I can make this in a steamer that fits on top of a pot? Before I borrow my Emo’s huge steamer like the one in your video, but I was wondering if I could just fill the steamer basket that came with one of my pots. I know that all the holes are covered then so i was just wondering if you’ve ever tried it.

  13. jlove212 United States My profile page joined 11/12
    Posted January 4th, 2013 at 5:58 pm | # |

    i made this for my korean project but instead of food coloring i used natural ingredients it was really good. i also used eun heng and dae chu for the topping

  14. alsk20 home My profile page joined 12/12
    Posted December 17th, 2012 at 12:05 am | # |

    I don’t have a steamer is there a way to make this without one?

  15. ferynn Puebla, Mexico My profile page joined 12/12
    Posted December 7th, 2012 at 11:15 pm | # |

    hi!! do you know how to make sweet rice flour??… because where I live flour is more expensive and harder to get than sweet rice itself…. btw, I loved your cake and I’m planning to make it for my mom’s bday :)

  16. FuseShinHwo Madrid My profile page joined 11/12
    Posted November 20th, 2012 at 1:20 pm | # |

    Hi Maangchi ^^
    I’m from spain and i’ve tried multiple times mujigae ddeok when I was in South Korea but now i’m back to spain, I really miss it but thanks to your recipe i’m going to start making it for myself when I have some free time. Thank you a lot.

  17. jirenn Philippines My profile page joined 10/12
    Posted October 14th, 2012 at 7:48 am | # |

    can i use sticky rice ?

  18. aayakaa Australia My profile page joined 8/12
    Posted August 6th, 2012 at 3:29 am | # |

    Hi Maangchi, thanks for the recipe :]
    I tried making the cake with my mum today. The cake turned out pretty and colorful, but I think there was some problem with the texture as it wasn’t fluffy at all. It turned out sticky, chewy and dry and we couldn’t figure out why it turned out like that. The rice flour my mum got was from the korean store in the frozen section after asking the lady at the counter and used a regular manual sifter.

    What might be some reasons for this? Thanks a lot for your help ^^

    • Maangchi New York City My profile page joined 8/08
      Posted August 6th, 2012 at 9:35 am | # |

      hmm, I’m suspicious of the rice cake flour you bought. There are 2 types of rice cake flour in the freezer section of Korean grocery stores: rice flour and sweet rice flour.
      You need this rice flour: http://www.maangchi.com/ingredients/frozen-rice-flour
      If you make this rice cake with sweet rice flour (glutinous rice flour), it will never be fluffy.
      To make fluffy rice cake, sifting is very important.

  19. foofoo new york My profile page joined 7/12
    Posted July 25th, 2012 at 10:07 am | # |

    Hi there…..
    I successfully made this for my bf’s bday today. I uploaded the picture so pls take a lookk. after reading the comments n realize how important sifting is. i spentnt a lot of arm muscle to shake the sifter since mine was broken :-(((((….but it turned out welll…Thank u so much…ur awesome

  20. Fujia GERMANY My profile page joined 7/12
    Posted July 24th, 2012 at 7:16 am | # |

    I like to do this cake but I can’t find the frozen rice flour. Now I’m desperate! Can I try with another flour or will be a mistake?
    Thank you very much, Maamgchi.

    • Maangchi New York City My profile page joined 8/08
      Posted July 26th, 2012 at 5:49 am | # |

      You need rice flour to make rice cake. You could make your own rice flour to make this rice cake.Soak short grain rice overnight, drain, and grind it finely with a grinder.

      You have to use rice flour which is soaked overnight and ground finely. Normal rice flour (dried)won’t be cooked properly even though you steam it for hours and hours. The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground. The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.So if you want, make your own wet rice flour.

  21. SAM134 Illinois, USA My profile page joined 1/12
    Posted July 21st, 2012 at 8:31 pm | # |

    Hello, Maangchi. Well, I finally got the chance to make the ,mujigae ddeok today and I failed, lol. So now, I have some questions. When I first started to make the cocoa layer, I used 4tsp and that turned out to be way too much water, it actually turned into dough. So I halved everything and that was still too much water. When I would rub the flour together they would form so many clumps, while I was trying to break them up and then when I would try to sift it the flour would get worse and turn into dough. I wasted so much flour because it could not be sifted, therefor my cake only turned out about 1-in to 1.5 in in height. Also the center of the cake was chewy like the chapseolddeok after you microwave it, but the edges were dry and chewy. I can only think that my mistake was taking the flour right out of the refrigerator and using it. I left it in there over night and it defrosted, but was I supposed to bring it to room temp before using it? I took pictures of everything, so I can show you what I mean. Please let me know if I was supposed to bring it to room temp before sifting and if that isn’t it, then should I just put in a quarter everything the next time I make it?? I used a cheesecloth and when I lifted it from the steamer the bottom was very soggy. How far from the bottom pan of the steamer was I supposed to be keep it? I just put my pan right on top of the bottom pot of boiling water…was it too close? Sorry for the long post, but I would really like to know what I did wrong so that I can fix it. Please let me know. Thanks in advance!

    • Maangchi New York City My profile page joined 8/08
      Posted July 26th, 2012 at 6:06 am | # |

      oh my, you must have been so frustrated! There are 2 types of frozen rice flour : Short grain rice flour and sweet rice flour. You need short grain rice flour for this recipe. I hope you got right one. http://www.maangchi.com/ingredients/frozen-rice-flour

      “When I would rub the flour together they would form so many clumps, ..” It sounds like the rice flour is already wet? I don’t know the answer without seeing it. It shouldn’t be too wet. I usually thaw it out in the fridge because the rice flour goes bad easily at room temperature during the defrost

  22. SAM134 Illinois, USA My profile page joined 1/12
    Posted July 15th, 2012 at 11:04 pm | # |

    The frozen rice powder I have here in the Korean store says it has “No Salt”..is that the powder that I need to use? There is a sweet and non sweet version and they both say “No Salt”. Please let me know before I buy it, thanks so much!

    • Cheonyong Indonesia My profile page joined 4/11
      Posted July 17th, 2012 at 10:57 am | # |

      excuse me, I want to clear this misunderstanding up…
      maangchi say it’s soaked, not salted.
      so, any regular frozen (not sweet) rice flour is ok!
      :)

      • SAM134 Illinois, USA My profile page joined 1/12
        Posted July 20th, 2012 at 11:53 pm | # |

        There was no misunderstanding, I know what Maangchi said about the rice flour being “soaked”….but since I have never bought any rice flour before I did not know there were different kinds (sweet & non-sweet)….I just wanted to make sure that “No Salt” was the way to go. When you have to print, in large letters, that something has “No Salt” in it…it makes you wonder if there is another kind WITH salt. It is the same thing as “Low-Salt” or “No Salt Added” or “Fat-Free’. But thank you for clearing it up ;-)

    • Maangchi New York City My profile page joined 8/08
      Posted July 18th, 2012 at 12:55 pm | # |

      Yes, I used unsalted rice flour. So follow the recipe.

  23. SAM134 Illinois, USA My profile page joined 1/12
    Posted July 7th, 2012 at 3:24 pm | # |

    I have another question…I see that you did not boil the water before putting your rice cake on the top layer. So are we cooking it for 30 minutes AFTER the water starts boil or do we start the stove then end in 30 minutes??

  24. SAM134 Illinois, USA My profile page joined 1/12
    Posted July 7th, 2012 at 3:10 pm | # |

    안녕하세요 Maangchi! I just want to say that the recipes I have made from your site have been great and they are turning out wonderful. A few mistakes have been made, but when I would redo them they come out even better. This is my next project that I would like to make. I just have one question for you, I see that you use a regular cotton cloth when steaming it. Can I use a cheesecloth? If not where can I get a regular cotton cloth like the one you used? I am looking forward to your reply, 감사합니다!

    • Maangchi New York City My profile page joined 8/08
      Posted July 7th, 2012 at 4:11 pm | # |

      wow, you are so enthusiastic about cooking! Yes, cheese cloth will work well, too! Good luck with making fluffy rice cake!

      • SAM134 Illinois, USA My profile page joined 1/12
        Posted July 11th, 2012 at 6:24 pm | # |

        Thank you, I hope it will turn out well too. I have another question. The frozen rice powder I have here in the Korean store says it has “No Salt”..is that the powder that I need to use? There is a sweet and non sweet version and they both say “No Salt”. Please let me know before I buy it, thanks so much!

  25. Bluestar1908 United States My profile page joined 6/12
    Posted June 23rd, 2012 at 12:41 pm | # |

    How deep should the 8″ springform pan be?

  26. Bluestar1908 United States My profile page joined 6/12
    Posted June 19th, 2012 at 7:05 pm | # |

    Well, when I was going to make the cake for my brother, it came out terribly. But I’m planning on making it for my 2 cousins. One of them is graduating from high school, and the other is graduating from collage into grad school

  27. Bluestar1908 United States My profile page joined 6/12
    Posted June 15th, 2012 at 9:37 pm | # |

    I plan to make this tomorrow for my brother. :D

  28. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted April 24th, 2012 at 11:33 pm | # |

    This will be my next project once i get my steamer !! This looks very delicious and beautiful Maangchi !!

  29. Huynh Melbourne My profile page joined 4/12
    Posted April 4th, 2012 at 3:12 am | # |

    Hi Maangchi, this my first time making rainbow rice cake with dry rice flour.
    It turn out pretty good. I’m to make this for my sister birthday. Thank you for this beautiful recipe. Want to share to pic but don’t know how.

  30. Joyce Irvine, CA. My profile page I'm a fan! joined 9/09
    Posted March 23rd, 2012 at 6:33 pm | # |

    Hi Maangchi! How are you? Oh I miss watching your videos so now I have extra time, I watched how you make the Rainbow Rice Cake (again)… I plan to make this for our baby since you mentioned that koreans usually make this for the 1st birthday. She’s turning 1 on April 1st. Thank you for this wonderful recipe! Wish me luck!

  31. easpiras Chesapeake, VA My profile page joined 8/10
    Posted March 14th, 2012 at 2:17 pm | # |

    can we use this same 떡 recipe to make 팥시루떡? do you add sugar to the 팥 coating?

  32. Noha Egypt,Cairo My profile page joined 12/11
    Posted January 2nd, 2012 at 10:09 am | # |

    Hi Maangchi,
    I can’t find the mugwort powder anywhere in my country , is there something i can replace it with ? :)

  33. iamRanie indonesia My profile page joined 12/11
    Posted December 19th, 2011 at 10:09 am | # |

    안녕하세요 망치 (ehehe…just learned hangul :p did i write correctly?)
    wanna ask about the rice flour…is it ok if i use indonesian rice flour?bcoz since i know it indonesian rice flour is made from long grain rice which the rice is not sticky…or should i use korea/japan rice flour?

    hope hear your answer soon bcoz i’m planning to make it for my friends :D
    have a good day maangchiiiii ^O^

  34. Cheonyong Indonesia My profile page joined 4/11
    Posted November 13th, 2011 at 10:22 am | # |

    Maangchi….!!!
    I made it….
    I pounded about 6 pounds of rice powder myself with my cute mortar(I say it is cute because it is unbelieveably small mortar!!)
    I made it and it turned out great,…
    but…
    It’s get hard easily…
    very fast…
    In 10 minute the cake inside is not fluffy anymore.
    some of them turn to become something that granulated and hard….
    I am very frustated….
    please help me…..
    :”((

    • Maangchi New York City My profile page joined 8/08
      Posted December 19th, 2011 at 10:39 am | # |

      I’m glad to hear that you made this! It should be fluffy for several hours if it’s well made. To make rice cake fluffy, you will have to sift the four well.

  35. landstrykare Montreal, Canada My profile page joined 10/10
    Posted November 12th, 2011 at 11:51 pm | # |

    Do you have any idea how to make the white part of dau xanh banh that looks like this: http://sweet-travel.blogspot.com/2009/05/banh-dau-xanh.html

  36. landstrykare Montreal, Canada My profile page joined 10/10
    Posted November 11th, 2011 at 10:44 pm | # |

    Hey there. I mistakenly bought frozen sweet rice flour as mentioned before and am wondering what I CAN do with it. I will be getting the proper one for this recipe, but I’ve tried googling, and no one seems to talk about frozen SWEET flour anywhere, but I know it must be used for something. Could you lead me in the right direction?

    • Cheonyong Indonesia My profile page joined 4/11
      Posted November 13th, 2011 at 10:11 am | # |

      Hmm
      use it as normal sweet rice flour I think….
      but use more little water than the normal sweet rice flour needs…
      maybe you can make it to Gyungdan or Injeolmi…
      just check the recipe in Maangchi Website
      Happy Cooking….

  37. maivxis sac, CA My profile page joined 8/11
    Posted August 21st, 2011 at 7:07 pm | # |

    omg, maangchi…….the minute i saw your cake, i thought if we could be friends…… i luv your cake but i live in california and i’ve checked many asian stores but unable to find frozen rice flour, i was wondering if i can use the thai rice flour? package that comes with three elephant head?? i hope u reply back as soon as possible, i’m very eager to make this beautiful cake of yours….

  38. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted August 9th, 2011 at 9:58 pm | # |

    Hi Maangchi – is it possible to make this rice cake a day before it is to be used? If so, how should I store it overnight?

    • Maangchi New York City My profile page joined 8/08
      Posted August 10th, 2011 at 8:13 am | # |

      yes, possible! After making rice cake, cool it down for about 30 minutes -1 hour, then keep it in the freezer. Thaw it out when needed. You will enjoy still fluffy rice cake.

  39. MishTURTLE Sydney My profile page joined 8/11
    Posted August 5th, 2011 at 9:15 am | # |

    Thankyou Maangchi for the recipe! :)
    I made this today to relieve stress from my exams!
    And I was concerned of whether or not it would work with dry rice flour, but it worked out great!
    Here’s some pictures ^^
    http://rainbowsturtlesnsprinkles.tumblr.com/post/8507491902/rainbow-rice-cake

    • Maangchi New York City My profile page joined 8/08
      Posted August 6th, 2011 at 6:37 pm | # |

      wow, I’m impressed with the beautiful mujigaeddeok you made! Very Colorful! Dried rice flour worked? How did you do it. If you want, please leave your tips here or on the forum so that I can refer my other readers to them. http://www.maangchi.com/talk/forum/reader-recipes

    • Cheonyong Indonesia My profile page joined 4/11
      Posted November 13th, 2011 at 10:16 am | # |

      WOW!
      I see it!
      how did you do that?
      please let me know….
      because making my own wet rice cake is very frustating….

    • Babysimba US My profile page joined 1/12
      Posted January 11th, 2012 at 4:05 am | # |

      MishTURTLE,

      Thank you so much for the advice on using dry rice flower. I have been searching all the asian markets including the Korean ones and none of them carry it. Actually when I asked the store, they all think that I am nuts!

  40. deggkanan New York My profile page joined 7/11
    Posted July 30th, 2011 at 2:46 pm | # |

    Hi, again! I’m going to prepare this sometime next week, so I went out and bought a few ingredients already. So, I was wondering! Is this steamer alright? I’ve never owned a steamer before, so..

    http://www.rivalproducts.com/product.aspx?pid=2420

    And is this cocoa powder alright, as well?
    http://www.gygi.com/shop/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/h/e/hershey_s-natural-cocoa-powder.gif

  41. OrionUnas Victoria, Canada BC My profile page joined 5/11
    Posted May 27th, 2011 at 9:55 pm | # |

    I would love to try this recipe. My friend from Korea is visiting for a few months, and I want to make this for her. However, I don’t have a steamer, not like the one you have. I just have a very humble steamer that came with our cooking set, and it is dipped and not flat.

    I am trying to think of alternatives. We also have a jarring pot, now if I could only have a large enough steamer to fit the cake. Do you have any idea’s?

    Thanks!

  42. Kelsie4646 My profile page joined 5/11
    Posted May 8th, 2011 at 4:04 pm | # |

    Hi Maangchi!
    There was rice flour on the outside shelf at korean store here. They didnt have it in the freezer section. Can I still use this? Thank you so much!!

    • Kelsie4646 My profile page joined 5/11
      Posted May 9th, 2011 at 2:20 pm | # |

      OH NO I spent couple hours doing this for my omma on mothers day and it didnt turn out. Boohoo! I used the dry rice four that they sell outside on the shelves. Maybe i need to soak this flour but how long do i soak it and when do i shift it? It is the same rice flour right but its just not wet and kept frozen?? I want to try this again.. Need your advice Maangchi . Thank you!

  43. Yanyan Singapore My profile page joined 5/11
    Posted May 7th, 2011 at 4:31 am | # |

    Hi Maangchi ~ !

    I couldn’t find any frozen rice flour in my place soI soaked rice grains , i”m making this for the mother’s day celebration for my mum ! Just need to know , do I really have to soak up to 10 hours ? :| I’ve soaked it in for the past 2 1/2 hours and i took out a few grains and try to grind it with the back of a knife . It can grind easily , so do I still have to soak it untill 10hrs have reached ??

    THANKSSS ~! :3

    • Cheonyong Indonesia My profile page joined 4/11
      Posted May 8th, 2011 at 8:43 am | # |

      I soaked it for 8 hour….
      the grain must be soaked so the grain absorbed the water and can easily cooked…
      umm, the longer you soaked it…
      the better it will be…

  44. Cheonyong Indonesia My profile page joined 4/11
    Posted April 30th, 2011 at 6:58 am | # |

    Maangchi, I made this cake…
    but something went wrong…
    my cake top is shrinking, and something like a chewy mochi was build up on top….
    did I do something wrong?
    is this because My Jelly mix in the red dough?

  45. ibjerm My profile page joined 12/10
    Posted March 16th, 2011 at 4:48 am | # |

    hi maangchi

    how long does it take to defrost the frozen rice flour?

    also, when I tried to add 5 teaspoons of water to 1 cup of frozen rice flour, it turned very gooey… almost liquid.

    thanks,

    – jeremy

    • Maangchi New York City My profile page joined 8/08
      Posted March 16th, 2011 at 6:40 pm | # |

      I usually keep it in the refrigerator overnight when I thaw it out.

      ” it turned very gooey… ”
      Add less water then. Maybe your frozen rice flour doesn’t need any more water.

  46. inesno44 Sweden. Stockholm My profile page joined 3/11
    Posted March 8th, 2011 at 2:41 pm | # |

    For all of you that wonders if it works with regular rice flour, it doesn’t. I made my own frozen rice flour and it was realy easy. I soaked the rice for 10h and then grind it, dryed it for a few minutes on a kitchen towel then start to grind it. I made a beautiful rice cake. I looked all over Stockholm and did’t find any frozen rice flour anywhere.

    Thank’s Maangchi for sharing all your wonderful recepies

    • itran My profile page joined 3/11
      Posted March 10th, 2011 at 2:03 pm | # |

      Hi there. I live in US and don’t know if I can find this frozen rice flour at the grocery. As you made this from scratch using rice, I want to know what kind of rice (as there are many such as long/short grain, sweet rice, etc…), and what brand did you buy to make this cake? Also, Maangchi’s recipe asks for 2 pounds of frozen rice flour but I want to know how much rice did you use (cups, oz, pounds, etc..) before you soak the rice overnight? Please email me back at itran1@hotmail.com. thank you so much.

    • Myeongwol Mexico My profile page joined 3/11
      Posted April 5th, 2011 at 2:36 pm | # |

      Hi Inesno44!!! I couldn´t find rice flour either, i read you made your own flour just by soaking rice. I was wondering what kind of rice did you use for it?? and how much rice did you need for 2 pounds??? Also, did you grind it right away after being soaked??
      Thanks for sharing…I truly want to make Mujigaeddok!!!!

  47. angelmhae philippines My profile page joined 3/11
    Posted March 7th, 2011 at 9:55 pm | # |

    hi maangchi!
    i just want to ask if you know the certain food. i bought this at mall by a korean stall of Food. i saw it’s machine the food just popped out from it. its rounded and very big in diameter. i dont know what it is. but the owner plays the video of boys over flower from korea. the food jeum jandi selling. that the food what he’s describing. i want to make own that but i dont know what it is. it taste soft and not very much sweet and good smell. i just thought if it’s rice cake? is right? pls help me

  48. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted February 21st, 2011 at 11:06 pm | # |

    I have made mujigae ddeok twice now. I made it once for my 2 year old’s birthday celebration at home and then again for the celebration with our extended family. I’m glad I had a trial run, because even though I was pleased with it the first time, it really turned out fantastic the 2nd time around. You have seen the first attempt in pictures and I will send you the 2nd one I made and post it to your gallery too.

    I don’t have a big steamer, so although I had planned to make it using my new cake ring, I couldn’t because I didn’t have a big enough pan. Instead, I put a paper towel that I cut to size in the steamer basket for my rice cooker and steamed it in there. It worked quite well. I give this A+ for appearance and taste.

    My other substitutes were to use strawberry jello for the pink layer and to just use green food coloring (without the green tea powder or sook powder) for the green layer.

    • Maangchi New York City My profile page joined 8/08
      Posted February 22nd, 2011 at 6:29 pm | # |

      ” it really turned out fantastic the 2nd time around” I know how you feel now. Congratulations! You can make this rice cake anytime you want. : )

  49. kpopdancer My profile page joined 12/10
    Posted December 20th, 2010 at 12:58 pm | # |

    안녕망치! I have been watching your videos and your cooking is OUTSTANDING! :D I want to make your 무지개꺽 for my friends’. Since they are in California and I’m all the way in Virginia, I was planning to ship you cakes to them. So, I was wondering, how long would the cake last? Like, how long would it take to get spoiled?
    Thank you~! (:

  50. Philip My profile page joined 12/10
    Posted December 12th, 2010 at 7:43 pm | # |

    I went to my local Korean market and the manager said that frozen rice flower doesn’t exist.

    • Philip My profile page joined 12/10
      Posted December 14th, 2010 at 6:47 pm | # |

      should i be looking for something else?

      • Maangchi New York City My profile page joined 8/08
        Posted December 15th, 2010 at 12:28 pm | # |

        Check out another Korean grocery store. http://www.maangchi.com/ingredients/frozen-rice-flour
        If you can’t find it anywhere in your area, you could make your own rice flour to make this rice cake.
        Soak short grain rice overnight, drain, and grind it finely with a grinder.

        You have to use rice flour which is soaked overnight and ground finely. Normal rice flour (dried)won’t be cooked properly even though you steam it for hours and hours. The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground. The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.So if you want, make your own wet rice flour.

  51. ibjerm My profile page joined 12/10
    Posted December 7th, 2010 at 3:45 am | # |

    Hi maangchi

    I’m thinking of making this for a friend’s bday, but a smaller version of it

    So instead of an 8 inch springform, I’ll be using a 5 inch pan, which will lower the volume of the cake.

    Keeping the ratios constant, how long should I steam it? Or alternatively, are there visible signs of doneness?

    Sorry for making it sound so much like a math question but cooking is as much science as art :P

  52. juulikesgikwang Melbourne My profile page joined 10/10
    Posted October 29th, 2010 at 1:52 am | # |

    Hiiii!
    I’m really into the korean lifestyle… so i chose the korean cuisine for my food assignment…yeah, im still in school ):

    Today, I made this cake but I used a commercial steamer instead.. and it didnt really cook.. the cake was still floury.. I took it home to finish it.. what can I use as a steamer cause I dont have one at home?

    Thanks :D

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2010 at 9:12 am | # |

      I’m sorry to hear that! You might have felt embarrassed in the class! There may be many reasons why your rice cake was not cooked fully. It could be the rice flour? Did you get soaked and ground rice flour? It’s sold in the freezer section.
      To make fluffy rice cake, you must sift it as I show in the video. BTW, was it cooked fully when you steamed it again at home?

  53. anonymous My profile page joined 9/10
    Posted September 27th, 2010 at 8:47 am | # |

    hi maangchi!
    i wondering that because i don’t have a cake tin where you can disconnect from the base and just use the edge, can i still use it with a base to steam the cake or will it effect the cake? and if so, do i need to buy a cake tin where the edge of the cake tin can disconnect to be steamed?
    thank-you:) and i’m a big fan of your cooking!

    • Maangchi New York City My profile page joined 8/08
      Posted September 27th, 2010 at 9:23 am | # |

      The reason I use a springform pan for this rice cake is to protect the edge of the rice cake from sticking to the ring.

      If it’s not available, use a usual cake ring without spring. You may have to brush vegetable oil inside of the ring before using.

      Here is the springform pan at amazon.
      http://www.amazon.com/b?ie=UTF8&node=289683

  54. annabanana Vancouver, Canada My profile page joined 2/09
    Posted August 28th, 2010 at 2:09 am | # |

    I’ve had such great success with Maangchi’s other recipes, but kept failing at this one…Today, I decided to look at the photo of the rice powder that Maangchi uses and read the ingredients list: rice flour. That’s it! My rice powder contains water (and salt), so that every time I would add the amount of water, as written in the recipe, the whole thing would turn into a sticky paste. One 4 lb bag of rice flour wasted=( I’m going to give it another go tomorrow. Fingers crossed.

    • Maangchi New York City My profile page joined 8/08
      Posted August 28th, 2010 at 11:17 pm | # |

      This frozen rice flour contains water because soaked and drained rice is ground. I hope your next batch of mujigaeddeok turns out great!

      • annabanana Vancouver, Canada My profile page joined 2/09
        Posted August 29th, 2010 at 12:56 am | # |

        SUCCESS!
        Got plain rice powder and followed the recipe to the letter and it turned out!
        I even got the bouquet of flowers Maangchi suggested to give with the cake. Haha!
        Thanks!

  55. omona My profile page joined 8/10
    Posted August 17th, 2010 at 3:50 am | # |

    I have a important question! how do you go around the issue of not owning a real steamer? i really want to make this tomorrow but i don’t own a real steamer is there a way around this by like making my own or something?

    • Maangchi New York City My profile page joined 8/08
      Posted August 17th, 2010 at 10:01 am | # |

      I don’t know of any other option. You need a steamer.

    • ki-chan America My profile page joined 8/10
      Posted August 18th, 2010 at 11:37 am | # |

      I don’t know it will work on the cake. I don’t have a steamer either…….and I used a makeshift one to steam vegetables and it worked perfectly. You get the biggest pot you have and fill with about 8 cups of water and put a noodle strainer in the pot…………on the noodle strainer put a cloth and then put the rice cake holder on that and put a lid on the pot and it should work like a steamer! :D I hope it works if you try it!

  56. Eden India My profile page joined 8/10
    Posted August 11th, 2010 at 4:13 pm | # |

    Is the powder made from sticky rice (chapssal)?

    • Maangchi New York City My profile page joined 8/08
      Posted August 11th, 2010 at 10:39 pm | # |
      • Carol USA My profile page joined 8/10
        Posted August 15th, 2010 at 11:45 am | # |

        Hi Maangchi! Your website is wonderful, thanks for sharing these beautiful Korean recipes. I’m making the mujigae ddeok to give as a gift and I think I have all the right ingredients. I have two questions… I’m making it today, but won’t give it until tomorrow, about 24 hours later. Is the cake going to be ok? What is the best way to store it to make sure it stays good and doesn’t dry out? Also, I got a bamboo steamer, but it’s not quite tall enough for the springform pan ring and leaves a little gap between the lid and the steamer’s top. Is it ok if I place a wet cotton cloth over the steamer’s lid to keep the steam from escaping? Any other suggestions? I will send you a picture of the final result.

        • Carol USA My profile page joined 8/10
          Posted August 15th, 2010 at 9:57 pm | # |

          Ok, so I made the mujigae ddeok and there’s a lot of room for improvement. Sifting the rice flour the first time was ok, but after I added the water, the flour got stuck in the sifter and would not come out the other side, it ended up being one big clump of dough, even though I followed the recipe. So I started over and cut the amount of water in half and passed the flour through a sieve instead of the sifter. I could tell right away that it didn’t look like the video, but I finished the recipe anyway. I’ll email pictures. The cake looks obviously dry, since I cut the amount of water in the recipe, and lumpy. Not sure what it’ll taste like tomorrow – I’ll bake a “regular” cake as well just in case. Any suggestions are welcome, as I know I’ll come back to this recipe until I get it right.

          • Maangchi New York City My profile page joined 8/08
            Posted August 15th, 2010 at 10:57 pm | # |

            Carol, I got the photo of mujigaeddeok you emailed me. I was amazed when I saw the photo. Very beautiful and classy! I will post the photo on my website soon.

            You will have to re-steam it right before serving because any type of rice cake gets hard after it’s made.

            I think this recipe (mujigae ddeok) is the most difficult to make of all recipes. It’s almost impossible to make it beautiful and fluffy the first time. You need a lot of practice.

            But yours looks awesome!

  57. ulke My profile page joined 8/10
    Posted August 7th, 2010 at 11:00 pm | # |

    Can u use the frozen sweet rice flour for a sweeter flavor? They sell frozen sweet rice flour and regular frozen rice flour at the store.(Sorry if this question has been asked previously.)

    • Maangchi New York City My profile page joined 8/08
      Posted August 9th, 2010 at 10:37 am | # |

      no, sweet rice is glutinous rice and the name has nothing to do with sweetness. Sweet rice is stickier than regular short grain rice.
      Buy regular frozen rice flour for this recipe.

      “Sorry if this question has been asked previously.” no problem! : )

  58. Maangchi New York City My profile page joined 8/08
    Posted July 27th, 2010 at 12:22 am | # |

    Was it cooked properly? It sounds like you used dried sweet rice flour, if so, your rice cake won’t be cooked fully even though you steam it hours and hours.

    This rice cake is made with short grain rice flour instead of sweet rice flour.

    I’m copying and pasting my answer made for another reader a while ago.

    “You have to use short grain rice flour which is soaked overnight and ground finely. The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground. The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.”

    So if you want, make your own wet rice flour!

  59. docpark US My profile page joined 5/10
    Posted July 26th, 2010 at 10:16 pm | # |

    Attempted multiple times but steamer fails. Pitcutre of latest attempt, a two layer variant.

    http://golfism.org/2010/07/26/mujigae-ddeok-korean-rice-cake-pastry/

    • docpark US My profile page joined 5/10
      Posted July 26th, 2010 at 10:21 pm | # |

      Also, does the rice flour have to be frozen? I used Mochiko brand which comes in a white box -not frozen.

  60. nswift San Jose My profile page joined 7/10
    Posted July 7th, 2010 at 10:19 am | # |

    Hi Maangchi,

    I tried making this cake last night. When I transferred the cake from the towel to the serving plate it cracked. Does it mean it was too dry and not moist enough? What is the best way to prevent the cake from cracking?

  61. Nagareboshi My profile page joined 5/10
    Posted May 4th, 2010 at 11:04 am | # |

    Hi Maangchi!

    I can’t fount here frozen rice flour. Is it possible to self made the frozen rice flour?

  62. mrseum VA My profile page joined 3/10
    Posted April 27th, 2010 at 11:59 pm | # |

    Maangchi~
    SUPER help please!
    My son Isaac’s Dol is tomorrow! His party is on Friday and I *have* to make this beauitful cake!
    My question is: I don’t have a steamer! Can I just add water to a stock pot and put the springform pan in that?
    Or can I bake it like a cheesecake? (Put the springform pan in a “water bath” in the oven?)
    Or can I make it in my rice cooker? I have a Zojirushi one that has a “cake” setting on it… but then I’m not sure how I would get the cake out.
    Must I have a steamer? I’m not sure where I can find a cheaper one on short notice.. :(

    • Maangchi New York City My profile page joined 8/08
      Posted April 28th, 2010 at 5:12 am | # |

      hmm, I’m sorry to say that you have to get a good steamer to make this rice cake. Otherwise,the rice cake won’t be cooked properly. By the way, congratulations on your Baby Isaac’s 1st birthday!

  63. Blessed Singapore My profile page joined 4/10
    Posted April 24th, 2010 at 11:29 am | # |

    Your flour shifter looks cute, where can I get it here in Singapore?
    And also where can I get the cotton cloth?

    I don’t think we have a privilege where we can bring such small quantity of wet rice to a miller to grind it. But yet I want to do it this way from the short grain rice because it is cheaper. Do you have any suggestion how to grind the wet short grain rice? Can I use a normal food processor?

    Thank you.

    • spcaqilah Singapore My profile page joined 6/10
      Posted June 20th, 2010 at 10:58 am | # |

      Hey!
      You can find them at Phoon Huat store.
      Hardware shop should have em too.
      You can try many places like Giant and Carrefour.

      :-)

  64. Blessed Singapore My profile page joined 4/10
    Posted April 24th, 2010 at 11:10 am | # |

    Lovely rice flour cake. I would like to add flavor into the pink color section that can gives the color as well if possible. Do you have any suggestion what kind of fruit flavor I can put in and to also give the pink color.
    Thank you

  65. happiness sacramento My profile page joined 4/10
    Posted April 10th, 2010 at 3:07 pm | # |

    do you have to use a swifter?? can we use something else..

  66. trriciaaa My profile page joined 4/10
    Posted April 1st, 2010 at 3:29 pm | # |

    Hello!
    How tall do you recommend the springform to be? I don’t wan to buy one that is too short :(
    Thanks!

  67. justineee Washington My profile page joined 3/10
    Posted March 31st, 2010 at 9:00 pm | # |

    can i use different colors? or is it better to use the traditional mujigae ddeok colors for wishing somebody luck ? :O
    omgoshie it looks soo good! since the brown and the white are on the outsides, and the get in touch with the mist, is that why you added less water to the brown and white layers? let me know as soon as you can!

    ~Justine :)

    • Maangchi New York City My profile page joined 8/08
      Posted March 31st, 2010 at 9:39 pm | # |

      Justine,
      yes, you could use different colors.
      for brown and white layer, 1 cup rice flour is used and the other layers use 1.5 cup rice flour, so that’s why the amount of water is different.

  68. tsirhcevoli USA My profile page joined 3/10
    Posted March 22nd, 2010 at 12:54 pm | # |

    Yum, your rice cake looks delicious! My mouth is watering….
    : )

  69. xtinemay My profile page joined 3/10
    Posted March 16th, 2010 at 6:33 am | # |

    annyeong unni!
    i was just wondering, by looking at the photo, is the texture fluffy like sponge cakes?

    the cake looks beautiful by the way! (:

  70. annabanana Vancouver, Canada My profile page joined 2/09
    Posted February 22nd, 2010 at 11:39 pm | # |

    Maangchi,
    I just realized my steamer is half the size of your’s – it only holds about 5 cups of water. Do I just steam it for 15 minutes then add another 5 cups and steam for another 15 minutes plus 5 minutes on low?
    Thanks,
    Anna

    • Maangchi New York City My profile page joined 8/08
      Posted February 23rd, 2010 at 1:06 am | # |

      Anna,
      I don’t know the answer, but if I were you, I would still steam it for 30 minutes. Let me know the result.

    • yashi London, UK My profile page joined 2/10
      Posted February 28th, 2010 at 6:10 pm | # |

      My steamer is the same (holds about 5-6 cups) and I let it steam for 30 mins as Maangchi said and the 5 mins after and it turned out great!
      I just made mine (minus the green layer),there’s room for improvement for next time ^^ but for the first time its good.
      I’m going to make more frozen rice flour as soon as i have some time :D
      Gamsahamnida for the wonderful recipe Maangchi 언니 ^^!

  71. beezybaabe My profile page joined 2/10
    Posted February 20th, 2010 at 9:50 pm | # |

    5 dried cranberries , few pine nuts , dried apricot . Are there any substitutes i can use ?

  72. dongoc My profile page joined 1/09
    Posted February 19th, 2010 at 11:03 am | # |

    Good morning Maangchi,

    I have 3 questions:

    1) Why the brown and white layers you use 4tsp water for 1 cup of flour? But the other layers you use 2 tsp water for 1 cup and a half of flour?

    2)If I want my cake is more sweet, can I add some more sugar? I’m afraid more sugar might change the texture of the cake.

    3) Why my cake turn out so dense? it was not fluffy as yours. Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted February 19th, 2010 at 7:36 pm | # |

      Hi,
      Here are my answers:
      1) Why the brown and white layers you use 4tsp water for 1 cup of flour? But the other layers you use 2 tsp water for 1 cup and a half of flour?

      1 cup rice flour (brown layer and white layer): 4 tsp
      1.5 cup rice flour (the other layers): 2 tbs (6 tsp)

      2)If I want my cake is more sweet, can I add some more sugar? I’m afraid more sugar might change the texture of the cake.

      Yes, you can add more sugar, no problem

      3) Why my cake turn out so dense? it was not fluffy as yours.

      Sift the rice flour as I did even though it will be hard, then you will have fluffy rice cake.

      I hope your next batch of mujigaeddeok turns out great!

  73. Korea.net Seoul, Korea My profile page joined 2/10
    Posted February 15th, 2010 at 7:23 pm | # |

    Korea.net is the official website of the Rep. of Korea. For our “Blogging on Korea” section on our webpage, we pick nice and appropriate blog posts and introduce them to our visitors.

    Any blog posts related to Korea (Korean food, life in Korea, people, festival ..etc), we read thoroughly and feature it on our web for a couple of days.

    We’d like to outlink your blog post “Rainbow rice cake (mujigae ddeok)” on our web, so we can share it with our visitors.

    Thank you for your source, and please visit our website and other official social networking channels.(see the links below)
    http://korea.net/

    twitter: http://twitter.com/koreanet
    facebook: http://www.facebook.com/pages/Seoul-South-Korea/Korea-Clickers/181274814520

  74. yashi London, UK My profile page joined 2/10
    Posted February 6th, 2010 at 5:38 am | # |

    안녕하세요 Maangchi 언니!
    I discovered your precious website last year and it has been an absolute treasure! ^^ I regularly make kimchi now! Can’t live without it hehe ^^
    Just a question about the texture of the frozen rice flour. I tried to make some of the flour yesterday and when i ground it, the texture is very very fine tiny grains. Is it supposed to be completely powdered or is it alright like that?
    This is such a beautiful cake, can’t wait to try it!:)
    Thank you very much! ^_^

    • Maangchi New York City My profile page joined 8/08
      Posted February 6th, 2010 at 6:43 am | # |

      “when i ground it, the texture is very very fine tiny grains”
      I hope you soaked the rice before grinding. Yes, it should be ground as finely as you can. I wish you good luck with making delicious mujigaeddeok!

      • yashi London, UK My profile page joined 2/10
        Posted February 6th, 2010 at 9:30 am | # |

        Thank you for your prompt reply! Yes, i soaked it overnight, i think it was around 12- 13 hrs. Now I’m definitely making this next weekend ^_^

  75. strawberry92 Italy My profile page joined 1/10
    Posted February 5th, 2010 at 1:49 pm | # |

    is glutinous rice flour ok too?
    because today i bought it thinking it was the right one ;_;

  76. MinhT Michigan My profile page joined 7/09
    Posted January 31st, 2010 at 7:39 pm | # |

    Hey Maangchi! I had my aunt buy me some tteok from CA when she visited, when I tried it…It was not sweet. Then after, you posted this video and I saw that no sugar is added. If I want to make it sweet is it OK to add sugar? Would I have to lessen the water I use then? Thank you a lot. :)

  77. trxmelissa Singapore My profile page joined 1/10
    Posted January 17th, 2010 at 5:22 am | # |

    hi maangchi,
    i really like your receipes alot. may i know if it is okay for me to freeze normal rice flour to get frozen rice flour? i can’t seem to find forzen ones in singapore.
    thanks alot.

    • Maangchi New York City My profile page joined 8/08
      Posted January 17th, 2010 at 5:47 pm | # |

      Hi, I’m copying and pasting my answer made for another reader a few days ago.

      “You have to use rice flour which is soaked overnight and ground finely. Normal rice flour (dried)won’t be cooked properly even though you steam it for hours and hours.

      The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground.The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.

      So if you want, make your own wet rice flour! “

  78. grace_3a07 My profile page joined 1/10
    Posted January 11th, 2010 at 6:12 am | # |

    Hello Maangchi
    I was just wondering, since they do not sell the pre frozen rice flour in Australia:S, is a nut grinder okay to grind the rice with? Coffee grinders are just so expensive! Or should I try with a food processor?:S
    Haha i tried making with just rice flour but it didnt turn out well, but must keep trying! I hope to make one just like yours:D

    • Maangchi New York City My profile page joined 8/08
      Posted January 11th, 2010 at 9:40 am | # |

      I can’t give you the right answer because I have never tried home made rice flour, but that’s the way of making rice flour to make rice cake. Whatever you use, the soaked rice should be ground very finely.

  79. wan Singapore My profile page joined 1/10
    Posted January 10th, 2010 at 10:28 pm | # |

    Wow the cake looks very fluffy- I would like to try make it for my mother-in-law’s birthday.
    Is this the same as pakseolgi?
    I saw on KBS how the ladies dried persimmon skin, ground it to a fine powder then layer it between layers of rice flour before steaming. But that rice cake looked chewy, not fluffy- were they making pakseolgi instead of dduk?

  80. Shay
    Posted January 9th, 2010 at 5:12 pm | # |

    Hey Maangchi i love your show. I was wondering if it would be alright to use rice flour instead of frozen rice flour? Would it make a difference?

    • Maangchi New York City My profile page joined 8/08
      Posted January 9th, 2010 at 5:57 pm | # |

      no, right ingredients are very important to make rice cake. You have to use rice flour which is soaked overnight and ground finely. Normal rice flour (dried)won’t be cooked properly even though you steam it for hours and hours.

      The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground.The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.

      So if you want, make your own wet rice flour!

      • HALLIEBERRY81 NY My profile page joined 1/10
        Posted January 15th, 2010 at 10:22 pm | # |

        Maangchi! i think ive just found out what ive done wrong! i bought the Japanese brand sweet rice flour that was dry!!! no wonder it came out powdery! i will buy the FROZEN rice flour and will let you know what happens…! i thought i had everything right then again, im dumbfounded with what i have just found out! Wish me luck!

  81. Anonymous
    Posted January 8th, 2010 at 5:55 am | # |

    동영상만 보더라도 쉽게 요리를 할수 있을것 같아요 거창하지 않으면서도 먹음직스런
    무지개떡.. 집에서 떡을 만든다는게 부담스러웠는데 저도 한번 도전해 보려해요
    영어는 못하지만 앞으로 종종 방문해서 배워야 겠어요 감사해요

  82. Yunie
    Posted January 2nd, 2010 at 9:25 pm | # |

    I followed your recipe and it looked exactly like yours before steaming it. Right after I steamed it, it was really flat (~1/2 inch), hard, and chewy (not fluffy at all). Any ideas on what happened?

    • Maangchi New York City My profile page joined 8/08
      Posted January 3rd, 2010 at 12:11 am | # |

      Maybe the rice flour was too wet?

    • Cheonyong Indonesia My profile page joined 4/11
      Posted April 30th, 2011 at 9:12 am | # |

      I found the problem of this maangchi….
      May I excuse me to answer this…
      umm…
      dear yunie…
      maybe you used the sweet rice flour or glutinous rice flour..
      I have mistaken made this cake using sweet rice flour and the result is the cake comes out flat, the sponge went off, the cake is really flat and unbelieveably chewy….
      you should try using Frozen Rice Flour or make your own rice flour…
      thank you..
      I’m sorry If I was so rude to answer this question mangchi, but I foun out many people misjudged Frozen rice flour as Sweet rice flour or frozen sweet rice flour…

  83. eileen
    Posted January 1st, 2010 at 12:26 am | # |

    hi,can i replace steamer with oven???? can rite ..i think

    • Maangchi New York City My profile page joined 8/08
      Posted January 1st, 2010 at 9:55 am | # |

      no, you have to steam it. Happy New Year!

      • eileen
        Posted January 1st, 2010 at 11:20 am | # |

        thank u so much for your reply ..=) happy new yr…and this is the first time ever for me to make a cake …hehe…but i think i will be quit in trouble to find the Ingredients…haihz..because i am now oversea, in moscow ,russia..studying…

  84. Kiyoto
    Posted December 18th, 2009 at 12:37 pm | # |

    Hello Maangchi, I was wondering if I don’t eat all the cake how do I store it for later? In the refrigerator or in a glass cake case to keep it fresh?

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2009 at 2:12 pm | # |

      Keep the leftover rice cake in the freezer. When you eat it later, you can thaw it out at room temperature, reheat it in the microwave oven, or steam it again.

  85. Stephanie
    Posted December 16th, 2009 at 9:46 pm | # |

    Maangchi! this is was so wonderful! i made it this afternoon and it took me 2 hours to make + a half an hour to cook! it’s takes so long to sift the flour but it the end it’s all worth it because it is so delicious. thank you so much for the recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted December 17th, 2009 at 8:40 am | # |

      oh, my! Excellent! yes, it takes time and effort, but it’s worth it!
      If you make it again soon, don’t forget to take a photo and email me, so I can put your photo on my website. Many people will be encouraged to make their own mujigaeddeok (rainbow rice cake) when they see the photo.

  86. Grace
    Posted December 14th, 2009 at 3:08 am | # |

    hello:)
    I was just wondering…once you make the rice flour, how long can it be kept in the freezer to use later?:)
    Thank you for all your delicious recipes! Can’t wait to try them all ^^

  87. honeydew
    Posted December 13th, 2009 at 2:22 pm | # |

    What a beautiful cake, it must taste delightful too. I hope I can find the right ingredients to make this. How lovely for special occasions :)

  88. Flower Venezuela My profile page I'm a fan! joined 3/09
    Posted December 12th, 2009 at 4:24 pm | # |

    OMG, this cake is so so adorable and cute, it´s a pity for me is so difficult to get a good rice flour, I really want to make this cake, also looks very delicious. ^^

  89. Violin123
    Posted December 12th, 2009 at 12:36 pm | # |

    I soooo want to make this one but can’t find the frozen rice flour package here. :(

  90. Julie
    Posted December 8th, 2009 at 1:39 pm | # |

    Hi Maangchi! Thanks so much for all of your recipes. I am a vegan so I have to veganize some of them but I have made many including the rainbow cake. It came out gorgeous even though a lot of work. I didn’t have pine nuts so I used raw shelled sunflower seeds which worked great. I like to resteam it by the slice before I eat it and have it with tea or coffee. Thanks again and keep the recipes coming.

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2009 at 10:53 am | # |

      You must be a very talented cook! Don’t forget to email me the photo if you make it again later. Making rainbow rice cake must be kinda challenge for many people. Using sunflower seeds is a brilliant idea!

  91. connie
    Posted December 3rd, 2009 at 10:55 pm | # |

    Hi,

    can i use normal rice flour, instead of frozen rice flour?
    because i cant find frozen rice flour here..
    pls reply asap. Thank you!

    btw,

    do you have the recipe of the rice cakes that is normally sold in ‘jilsiru’ ? when i went to korea in the beginning of the year, i had tried the rice cake there , and i find it very delicious.
    i have been searching for the recipes online but i just couldn’t find it. if you have, can you please share it with me? Thank you!

  92. Eden
    Posted December 2nd, 2009 at 10:03 am | # |

    Maangchi,

    This cake looks delicious! I’m thinking of making it sometime soon, but i was wondering if the rice flour has to be the frozen kind? I found 쌀가루 at the market, but it wasn’t the frozen kind, can i use that?

  93. Be
    Posted November 27th, 2009 at 10:52 pm | # |

    Hello Maangchi,

    I made the rice cake and it was lovely. I have a question, my cake turned out too dried, is it because I left it cooking past the recommended 30 minutes? After steaming, I left it out unwrapped for 7 hours. When I sliced it, it was hard and not fluffy. I did used the frozen rice flour that I purchased from the korean market. Please help. Thank you. I hope you will provide more rice cake recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted November 28th, 2009 at 1:11 pm | # |

      oh, Be Be Be! : )
      I think the rice cake should be kept in a plastic bag right after it’s cooled down which takes about 30 minutes and 1 hour. 7 hours is too long.

  94. Amy
    Posted November 27th, 2009 at 10:50 pm | # |

    Hey maangchi. I made the cake but mine came out chewy instead of soft. Is it supposed to be chewy? when I tried sifting the frozen rice flour after I added the water it became a big clump of dough instead so I had to sift really hard. But it came out pretty =]

    • Maangchi New York City My profile page joined 8/08
      Posted November 28th, 2009 at 1:14 pm | # |

      yes, rice cake should be chewy. I think you made good rice cake!

      • Samantha Kim United States My profile page joined 2/12
        Posted March 5th, 2012 at 7:00 pm | # |

        I’m glad to see it’s supposed to be chewy!! Hahaha, I was like “this looks right, but why is it chewy!?”

  95. Nan
    Posted November 26th, 2009 at 9:05 pm | # |

    Hello Maangchi

    I was looking for frozen rice flour but the one I got it frozen sweet rice flour . I don’t think that I can use it right ? They did not have it in the store that I went. So what kind of dessert that can I make with frozen sweet rice flour? pleaseeeeeeeeeeeee.

    Nan

  96. Jay
    Posted November 21st, 2009 at 7:36 pm | # |

    HELP!
    i loved your cake so much i wanted to try it but mine wont cook!!!!
    i did all the steps but i used rice flower.
    i don’t know if it was short grain or not!
    Super help please!

  97. Tricia
    Posted November 20th, 2009 at 2:51 am | # |

    Thank you! We are currently living in Songtan and my children attend school here as well. My daughter is taking a course in Korean culture and we have been asked to prepare a Korean dish to celebrate the new arrivals. What a wonderful way to celebrate. I love what this cake means. We are looking forward to making it. I found your website today and being American and not knowing how to prepare Korean meals, this is going to be a great help. Thank you again, I will let you know how it goes.

    • Maangchi New York City My profile page joined 8/08
      Posted November 28th, 2009 at 1:23 pm | # |

      mujigae ddeok is a good choice to celebrate some special occasion! It takes some efforts and time though. Good luck with making good one, let me know how it turns out. As long as you are living in Korea, you will have no problem with finding right ingredient. You can soak rice overnight and drain it and take it to a mill in your area. They are going to grind it for you in a few minutues.

  98. deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted November 15th, 2009 at 4:48 pm | # |

    i found the “sweet rice powder” and “rice powder”! i don’t know the difference and by the sounds of things, that makes a difference! i tried to match the korean words on your package to the ones i have and all three ‘characters’ are the same but my packages have an extra ‘character’ at the beginning! now i really don’t know which one but i’m going to take an educated guess and go with the sweet rice powder… wish me luck!

    • Maangchi New York City My profile page joined 8/08
      Posted November 28th, 2009 at 1:28 pm | # |

      oh, deborah, you want to make this rice cake!
      I’m sorry about the late reply. While I traveled, I couldn’t answer any questions because I didn’t have much access to the internet on my vacation.

      You have to get “rice powder”(쌀가루) instead of “sweet rice powder” (찹쌀가루).

      Send me a photo of the rice cake you make. I’m sure you will be able to make the most beautiful mujigaeddeok. I’m already excited to see your mujigaeddeok photo!

      • Deborah Toronto, ON My profile page I'm a fan! joined 4/09
        Posted December 2nd, 2009 at 10:11 pm | # |

        hi maangchi,

        it’s alright, i found out you were on vacation after i sent you the question :( i hope you had a good vacation :)

        thank goodness you told me! now i can go and make the rice cake :)
        unfortunately i bought one of each… rice powder and sweet rice powder… what do you suggest i use sweet rice powder for? :\

        i can’t wait to make this!! :)

        • Maangchi New York City My profile page joined 8/08
          Posted December 3rd, 2009 at 1:37 am | # |

          no, don’t use sweet rice powder. You must use the frozen rice powder. “You have to get “rice powder”(쌀가루) instead of “sweet rice powder” (찹쌀가루)”

  99. christine
    Posted November 14th, 2009 at 5:00 pm | # |

    would it work without a sifter?? and can you use vanilla extract for the white part???

    • Maangchi New York City My profile page joined 8/08
      Posted November 28th, 2009 at 1:28 pm | # |

      vanilla extract sounds good to me! You are so creative! You need a sifter to make fluffy rice cake.

  100. Meaghan
    Posted November 13th, 2009 at 12:22 pm | # |

    Maangchi, you are awesome! That looks so beautiful. I used to eat rainbow ddeok in Korea, but it was always from a store, never homemade. I bet the one you made is even more delicious.
    Thank you for sharing this recipe!

  101. NK
    Posted November 12th, 2009 at 2:34 pm | # |

    Oh my goodness, just looking at this is making my mouth water. It’s my favorite kind of 떡! Thank you!

  102. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted November 11th, 2009 at 2:15 pm | # |

    this looks great! i am definitely going to try to make this one time… probably for my friend’s engagement :)

  103. gabby
    Posted November 11th, 2009 at 1:46 pm | # |

    OMG! This cake looks Amazing!!!

  104. Bianca
    Posted November 11th, 2009 at 11:28 am | # |

    Thank you so much!! I have been looking for this recipe everywhere! I used to eat this type of dduk growing up, and it’s so hard to find here where I live!

  105. Imre
    Posted November 11th, 2009 at 10:37 am | # |

    Dear Maangchi,

    Some years ago a Korean colleague introduced me to Korean cooking and I am loving it ever since.
    And now I discovered your website and videos.. :) I just love all your recipes and this rice cake is no exception :) I am definitely going to try and make this one. I live in the Netherlands and fortunately we have a Korean store nearby my house so I will check if they sell the rice flour.
    Thanks for all the wonderful recipes! :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 11th, 2009 at 10:52 am | # |

      Wonderful! Welcome to my website! Let us know the result of making mujigaeddeok. My fingers are crossed!

  106. Jessica
    Posted November 11th, 2009 at 6:57 am | # |

    Where can you find a nice steamer like yours? I guess I do not know where to look..haha^^

    • Maangchi New York City My profile page joined 8/08
      Posted November 11th, 2009 at 10:58 am | # |

      I got it at a Chinese store a few years ago in Toronto. Even since I got it, I have been treating it like my jewel. If it has any dent, the function will not work properly. Nobody else can touch my steamer!
      I remember it was only about $75.00? It’s one of items that follows me wherever I move. Check a Chinese store near your area.

  107. Anne
    Posted November 10th, 2009 at 11:00 pm | # |

    Hi Maangchi,

    I just attempted this recipe and I was unsuccessful. I used Thailand Rice Flour instead of the frozen korean one. I followed every step, but for some reason, the cake didn’t “cook.” I even steamed it an extra hour and it still didn’t cook. The cake looked exactly how it was at the beginning except it was warm. Got any advice?

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2009 at 11:41 pm | # |

      Yes, my advice is that you have to get the right ingredients.
      That’s too bad you worked so hard all the steps but it turned out uncooked. If you can’t get the frozen rice flour,
      “Soak short grain rice overnight and grind it finely if you have a good quality grinder.
      It’s very convenient that Korean grocery here sells the package of rice flour which is pre-soaked and ground.
      The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily”

  108. Tricia
    Posted November 10th, 2009 at 7:38 pm | # |

    This is absolutely beautiful. The color is *Rainbowy*! Definately a labor of love!

  109. Thaory
    Posted November 10th, 2009 at 12:29 pm | # |

    Hey maangchi!

    Does the rice flour have to be frozen? Or can I use any rice flour ( not rice powder I know)

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2009 at 3:19 pm | # |

      You don’t have to freeze rice flour to make this rice cake.
      Soak short grain rice overnight and grind it finely if you have a good quality grinder.

      It’s very convenient that Korean grocery here sells the package of rice flour which is pre-soaked and ground.
      The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily

      • Thaory
        Posted November 10th, 2009 at 7:00 pm | # |

        ohhhh so I can get short grain rice soak it then grin it?

        short grain rice is sushi rice right? its the only short grain i can think of.

  110. Michelle
    Posted November 10th, 2009 at 12:25 pm | # |

    Oh my god, I almost cried when you wrapped it up!! It was so pretty and adorable! I have a friend whose sister cannot have any kind of wheat or gluten so I’m going to show this to her immediately! Thank you so much for posting

  111. Trisha
    Posted November 10th, 2009 at 9:27 am | # |

    Dear Maangchi, what kind of cloth do you use for the steaming pan?
    Is it cotton? I have the steaming pan and all the necessary ingredients. Just the cloth is missing..

    I’ll wait for your answer.. Kamsahamnida!

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2009 at 10:16 am | # |

      yes, it’s cotton cloth. I cut it circle shape to fit into the pot with my scissors. Update me please! What’s your wish? : )

      • Trisha
        Posted November 12th, 2009 at 4:47 pm | # |

        Anyoung! Thanks for your fast reply. I always have one and only wish, which is for my family to have a happy and healthy life.. I’ll let you know the result of my mujigae ddeokk ^_^ ..Jeongmal kamsahamnida

  112. Sweetart
    Posted November 10th, 2009 at 5:26 am | # |

    I have never made a rice cake before, but it looks like something that has potential for being really healthy. Do you think whole grain rice or brown rice would turn out well with this cake?

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2009 at 10:02 am | # |

      hmm, good question! You can try it out, but when it comes to color, I’m not sure about the result.

  113. Joey
    Posted November 10th, 2009 at 12:16 am | # |

    Can i use mochiko rice flour instead frozen rice flour

  114. Robin
    Posted November 9th, 2009 at 3:04 pm | # |

    That is the cutest dessert I’ve ever seen! And I love the suggestion to make a wish while preparing it. Yay!

  115. Abigail
    Posted November 9th, 2009 at 11:11 am | # |

    hi maangchi,
    i so want to make this for nieces. but i was wondering, do i have to use the mugwort? or can i just use food flavoring with color, McCormic has food coloring+flavor… like strawberry pink, lemon yellow…etc…

  116. Sylvia My profile page I'm a fan! joined 9/08
    Posted November 9th, 2009 at 10:18 am | # |

    It is beautiful!!
    Normally, I would never think of changing a recipe, but I am in a Christmas mood. I am wondering if it would be ok to layer green, white and maybe you could think of a red layer for Christmas colors. Maybe make the lemon layer a gold color and the pink layer red and leave all the flavors the same. Or make a red layer with cranberry juice and red food color.

    One of the most fun things about your web site is finding out how to use all these great ingredients. I will buy rice flour now and play with it.

  117. Karen
    Posted November 8th, 2009 at 11:36 pm | # |

    i wanted to ask how long did it took you?? O.O ~IT SOO FLUFFY!~ ahhhh…XD

  118. Amber
    Posted November 8th, 2009 at 5:12 pm | # |

    I am excited about this new recipe. My baby will be 1 year old in Feb. I am going to practice making it, so for her birthday it will be good!Wish me luck!

    • Maangchi New York City My profile page joined 8/08
      Posted November 8th, 2009 at 6:43 pm | # |

      haha, I know how you feel. You can do anything for your baby! : )
      Yes, I wish you good luck in making beautiful mujigaeddeok.

  119. Anonymous
    Posted November 8th, 2009 at 4:49 pm | # |

    woooow! The ddeok looks soooo yummy and colorful! I’m definitely going to make this for my house warming party! My closing date is on the 13th :) I’m gonna send you pics when I make it Maangchi!!! Where did you buy that big roll of cellophane from?

    • Maangchi New York City My profile page joined 8/08
      Posted November 8th, 2009 at 6:44 pm | # |

      I’m already waiting for the photo! : ) Cellophane paper, spring form, liquid food colorings are sold at a baking supply store.

  120. Ken
    Posted November 8th, 2009 at 11:17 am | # |

    I think I’ll make this for my 할머니.

    I liked how you added flavor to the different layers. When I eat store-bought rainbow dduk I always wonder why each color tastes the same. Adding some natural cherry to the pink colored layer sounds good. :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 8th, 2009 at 6:47 pm | # |

      oh my god. You must lo~ve your granmother (할머니: halmoney)
      Your grandmother will be so happy whatever you make for her.
      Let me know the result!

  121. Eleana
    Posted November 7th, 2009 at 7:45 pm | # |

    Hi Maangchi!

    This rice cake looks very beautiful! It’s very colorful :]

  122. Helena
    Posted November 7th, 2009 at 6:56 pm | # |

    how long will this last? do you need to keep it at room temperature after making it?

    • Maangchi New York City My profile page joined 8/08
      Posted November 8th, 2009 at 12:52 am | # |

      It will still be fluffy up to about 8 hours. Keep it in the freezer when it’s still fluffy, and thaw it out at room temperature when you eat it later. Or reheat it with micro wave oven or steam it again before serving.

  123. Cam
    Posted November 7th, 2009 at 6:16 pm | # |

    Wow! looks amazing :D
    my best friend got engaged a little while ago, i’m definitly making this for a delayed congratulations gift.
    haha, the recipe looks a little labour intensive *sift sift sift* but its so colourful and fluffy looking (almost looks like multi-colour couscous in the close up) that i absolutely -have- to make it.

    thanks for another great recipe Maangchi! you have a wonderful site :)

  124. tami
    Posted November 7th, 2009 at 6:14 pm | # |

    hi maangchi !i can not to buy a brozen rice floure .can i get dry rice floure put in the brigde and then take out to do this cake .is that ok or not .i waiting to here from you .thanks you for your post a new recipe love you

    • Maangchi New York City My profile page joined 8/08
      Posted November 8th, 2009 at 1:01 am | # |

      No,it’s not ok.
      To make rice cake, it must be soaked overnight and then ground finely. When I lived in Korea, I soaked my rice overnight and drained the water, and then took it to a mill to ask the owner to grind it through their grinder machine.

  125. hazel
    Posted November 7th, 2009 at 6:11 pm | # |

    WOW! that is so beautiful! i was holding my breath because i was amazed at its prettiness 8)!!

    i shall make this cake at new year’s! thanks for sharing the recipe maangchi! and as for the decorations on the top, what other things can we use besides the one listed in your recipe? or are those the traditional ingredients used to decorate the cake? :)

  126. Felix
    Posted November 7th, 2009 at 5:43 pm | # |

    Hi Maangchi!! I loved this rice cake when I was young…! :D it’s been a while since Ive had it…Tmrw, first thing im gonna do is go to the Korean Grocery store and make this! Thanks~ ;)

  127. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted November 7th, 2009 at 5:34 pm | # |

    Magnificent! This will brighten up every special occasion.

    • Maangchi New York City My profile page joined 8/08
      Posted November 8th, 2009 at 1:06 am | # |

      Yes, are you going to make this? : )

      • Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
        Posted November 8th, 2009 at 7:40 am | # |

        Yes, i should! this is too tempting :)
        I could prepare this in my new steam oven.
        Could i use a regular strainer to sift the powder?
        And could i use coloured syrup to colour the flour?

        I saw frozen rice flour in the korean shop and now i have a purpose for it :)

        • annabanana Vancouver, Canada My profile page joined 2/09
          Posted February 22nd, 2010 at 11:41 pm | # |

          my mom uses a regular strainer – the wire mesh kind.

  128. Tuty
    Posted November 7th, 2009 at 5:31 pm | # |

    Maangchi,

    Your cake looks so divine.. gluten free and egg/dairy free… wow, I am so amazed.
    Now I know what to bring to a Korean gathering :-)

    One question, can I use a rough sieve instead of the rotary one? Will the regular sieve change the texture of the cake?

  129. Nuoo
    Posted November 7th, 2009 at 4:17 pm | # |

    i have used regular rice flour for sesame seed balls with red bean paste inside, is the dough supposed to be gooey? can i make it fluffy like this recipe?


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