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, kosher 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.
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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:
https://www.maangchi.com/recipe/gyungdan
And also check my hobakjuk recipe. I use sweet rice flour to make the rice cake balls.
https://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.