I’m going to introduce a beautiful Korean rice cake today. It’s called mujigae ddeok (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, saekddeok).
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!
Cooking time: 1.5 hours
Ingredients:
A 2 pound package of frozen rice flour, 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:
- Thaw out frozen rice flour package and put it into a large bowl.
- Sift the rice flour.
- Add 10 cups of water in the bottom of a steamer, and place a wet cloth over the rack.
- Place the 8 inch cake ring in the center of the rack.
Brown layer (the bottom layer):
- 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.
- Mix it all up and press out any wet lumps by rubbing the lumps gently between your palms.
- Put the mixture into a sifter and sift into the center of the ring.
- Flatten out the mixture so it sits level in the ring.
*tip: a business card works well
Green layer:
- 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 powder
- 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 - 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.
- Put the mixture into a sifter and sift into the center of the ring.
- Flatten out the mixture so it sits level in the ring.
Yellow layer:
- Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
- Put 1tbs lemon juice, 1 tbs water, and 1 drop of yellow liquid food coloring into a small bowl and mix well.
- 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.
- Put the mixture into a sifter and sift into the center of the ring.
- Flatten out the mixture so it sits level in the ring.
Pink layer:
- Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
- Put 2 tbs water and 1 drop of hot pink (fuchsia) liquid food coloring into a small bowl and mix well.
- 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.
- Put the mixture into a sifter and sift into the center of the ring.
- Flatten out the mixture so it sits level in the ring.
White layer (the top layer):
- Place 1 cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs white sugar, and 4 ts water.
- Mix it up and press out any wet lumps by rubbing the lumps gently between your palms.
- Put the mixture into a sifter and sift into the center of the ring.
- Flatten out the mixture so it sits level in the ring.
Now let’s garnish!
- On the top of the cake place 5 dried cranberries to make flower petals. Put a few pine nuts in the center.
- Cut a dried apricot into a thin strip, and place it as a flower stem.
Finally, let’s steam it:
- Close the lid of the steamer and bring to a boil for 30 minutes over high heat.
- Turn down the heat and simmer another 5 minutes.
- Take out the rice cake and let it cool down. Serve with tea or coffee.
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
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.
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 ^^!
yay! you made it! I’m glad to hear that!
5 dried cranberries , few pine nuts , dried apricot . Are there any substitutes i can use ?
Check this out. She decorated it with strawberries.
http://www.flickr.com/photos/25668526@N07/4155587360/in/pool-maangchi
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.
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!
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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! ^_^
“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!
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 ^_^
is glutinous rice flour ok too?
because today i bought it thinking it was the right one ;_;
no, this rice cake is not made with glutinous rice flour. Find the right ingredient.
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. :)
Check the recipe again please. “Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs sugar,..”
Oops! Sorry! *blush
: ) no problem!
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.
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! “
hi maangchi,
thanks for your reply.
when you say soaked rice flour, how do i soak it?
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
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.
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?
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?
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!
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!
Yes, of course I wish you good luck!
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
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?
Maybe the rice flour was too wet?
hi,can i replace steamer with oven???? can rite ..i think
no, you have to steam it. Happy New Year!
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…
wow, you are in Moscow!
Eat well and study hard! : )
Happy cookng!
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?
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.
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!
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.
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 ^^
It won’t go bad up to 1 month as long as you keep it in the freezer.
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 :)
Yes, if you make it, don’t forget to update me, please.
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. ^^
I soooo want to make this one but can’t find the frozen rice flour package here. :(
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.
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!
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!
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?
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.
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.
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 =]
yes, rice cake should be chewy. I think you made good rice cake!
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
yes, sweet rice flour is not for this rice cake.
I will write korean words for you to choose right ingredient.
sweet rice flour: 찹쌀가루
rice flour: 쌀가루
Check my gyungdan recipe, I use sweet rice flour:
http://www.maangchi.com/recipe/gyungdan
And also check my hobakjuk recipe. I use sweet rice flour to make the rice cake balls.
http://www.maangchi.com/recipe/hobakjuk
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!
The rice flour is made from short grain rice.
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.
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.
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!
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!
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!! :)
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)”
would it work without a sifter?? and can you use vanilla extract for the white part???
vanilla extract sounds good to me! You are so creative! You need a sifter to make fluffy rice cake.
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!
Oh my goodness, just looking at this is making my mouth water. It’s my favorite kind of 떡! Thank you!
this looks great! i am definitely going to try to make this one time… probably for my friend’s engagement :)
OMG! This cake looks Amazing!!!
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!
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! :)
Wonderful! Welcome to my website! Let us know the result of making mujigaeddeok. My fingers are crossed!
Where can you find a nice steamer like yours? I guess I do not know where to look..haha^^
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.
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?
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”
This is absolutely beautiful. The color is *Rainbowy*! Definately a labor of love!
Hey maangchi!
Does the rice flour have to be frozen? Or can I use any rice flour ( not rice powder I know)
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
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.
yes, short grain rice is also called sushi rice.
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
Thank you very much!
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!
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? : )
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
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?
hmm, good question! You can try it out, but when it comes to color, I’m not sure about the result.
Can i use mochiko rice flour instead frozen rice flour
no, you need short-grain rice flour for this rice cake.
That is the cutest dessert I’ve ever seen! And I love the suggestion to make a wish while preparing it. Yay!
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…
McComic food coloring sounds good!
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.
Wow, Christmas theme sounds like a brilliant idea! Thank you for your tips!
i wanted to ask how long did it took you?? O.O ~IT SOO FLUFFY!~ ahhhh…XD
It takes about 1.5 hours.
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!
haha, I know how you feel. You can do anything for your baby! : )
Yes, I wish you good luck in making beautiful mujigaeddeok.
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?
I’m already waiting for the photo! : ) Cellophane paper, spring form, liquid food colorings are sold at a baking supply store.
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. :)
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!
Hi Maangchi!
This rice cake looks very beautiful! It’s very colorful :]
yes, it’s very pretty and also delicious! Thanks!
how long will this last? do you need to keep it at room temperature after making it?
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.
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 :)
Wow, your friend will be so happy to receive your mujigaeddeok present!
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
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.
thanks very much maang !!!
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? :)
Thank you very much!!! Let me know the result when you make this rice cake.
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~ ;)
cool! Update me with the result, please!!
Magnificent! This will brighten up every special occasion.
Yes, are you going to make this? : )
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 :)
my mom uses a regular strainer – the wire mesh kind.
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?
I think it will be ok, why not?
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?
This rice flour is made with short-grain rice.