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.

Advertisement

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

Advertisement

Advertisement

287 Comments:

  1. Bluestar1908 United States joined 6/12 & has 5 comments

    How deep should the 8″ springform pan be?

  2. Bluestar1908 United States joined 6/12 & has 5 comments

    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

  3. Bluestar1908 United States joined 6/12 & has 5 comments

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

  4. jaylivg Houston joined 7/10 & has 107 comments

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

  5. Huynh Melbourne joined 4/12 & has 1 comment

    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.

  6. Joyce Irvine, CA. joined 9/09 & has 15 comments

    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!

  7. easpiras Chesapeake, VA joined 8/10 & has 2 comments

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

  8. Noha Egypt,Cairo joined 12/11 & has 2 comments

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

  9. iamRanie indonesia joined 12/11 & has 1 comment

    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^

  10. Cheonyong Indonesia joined 4/11 & has 28 comments

    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 joined 8/08 & has 11,772 comments

      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.

  11. landstrykare Montreal, Canada joined 10/10 & has 4 comments

    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

  12. landstrykare Montreal, Canada joined 10/10 & has 4 comments

    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 joined 4/11 & has 28 comments

      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….

  13. maivxis sac, CA joined 8/11 & has 2 comments

    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….

  14. JamieF New Zealand joined 1/11 & has 120 comments

    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?

  15. MishTURTLE Sydney joined 8/11 & has 1 comment

    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

More comments to read! Jump to page: 1 5 6 7 8 9 10

Leave a Reply