I realIy could not find frozen rice flour here! So I risked and did this with dry rice flour that I found here in our local market, it was perfect I think. I wanted the cake to be a little firmer, so I added 2 tbsp of sweet rice flour. I also don’t have mugwort or green tea powder so I opted to use “pandan” syrup which is a green leaf we used for a lot of dishes here in the philippines. I also didn’t have lemon so I used “calamansi”, a very small citrus fruit here in our country. I topped this cake with our very famous dried philippine mangoes, raisins and sweet roasted peanuts! =) Thanks for this recipe Maangchi! =)
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
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Hello maangchi, good afternoon, how are you, I would like to ask you if I could use plain flour for the rainbow rice cake.
Thank you 😊
wow, looks perfect! Congratulations!
Hello
good afternoon, how are you, so is it okay if i use plain flour. 😊
Hello, I’m not sure if you already got an answer or tried this, but rice flour/powder and regular wheat powder are made from two different things so they will function and taste different than this recipe calls for. Rice powder isn’t always easy to find but if it comes down to it you can order it online :)