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Rainbow rice cake (Mujigae
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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 IngredientsA 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. DirectionsThaw 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 coloringAdd 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!
 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.   Posted on Saturday, November 7th, 2009. Last updated on August 10, 2021. Recipe type: dessert, non spicy, rice cake, snack, vegetarian Tagged as Cake, 무지개떡, korean food, Korean recipes, mujigaeddeok, mujigaetteok Leave your rating: So far this is rated 5/5 from 12647 votes Be the first to rate this. Want my recipes in your email?My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from March if you want to see what it's like. 293 Comments: erin.liv345 United Kingdom joined 11/22 & has 1 commentPosted November 18th, 2022 at 11:34 am | Log in to reply or create a profile.How cute! I love this recipe iwinNg New York joined 9/20 & has 2 commentsPosted September 19th, 2020 at 5:23 pm | Log in to reply or create a profile.Everyone loved it!!
Sorry I posted this in the wrong recipe haha Maangchi New York City joined 8/08 & has 508 commentsPosted September 22nd, 2020 at 1:16 am | Log in to reply or create a profile.No problem! https://www.maangchi.com/recipe/kkwabaegi By the way, your kkwabaegi looks fantastic! DdalgiDdal Salt Lake City joined 2/20 & has 1 commentPosted February 11th, 2020 at 6:09 pm | Log in to reply or create a profile.Hello Maangchi I’ve tried several of your recipes over the years but I’ve finally registered to share them with your other fans. I tried a few baby versions of this cake using a 4” springform pan so I could practice getting the texture right. It can be tricky your first time! I can’t find good frozen short grain rice flour where I live so I made my own using your recipe with a vitamix and it’s so handy to have stocked! (I can’t believe I can make my own songpyeon from scratch now!) My Emo sent me some mugwort powder so I added it to my cake in the ratio you suggested (without adding any additional coloring) and the taste was really nice! I can’t wait to make this for my Umma when she visits. You’re the best xx
This rice cake looks so fluffy and beautiful! You use just mugwort powder (ssukgaru) to make green layer. Congratulations! Smileybean65 UK joined 7/17 & has 1 commentPosted July 23rd, 2017 at 6:45 pm | Log in to reply or create a profile.Hi Maangchi Many thanks for sharing your love of cooking. What kind of rice flour; is it gluten rice or just rice flour as I cant get frozen rice flour in uk. Can I use this one? https://groceries.morrisons.com/productImages/233/233545011_0_640x640.jpg?identifier=453d05613a1ffb15fad1a11cf1493657 Thanks Kimmi KrispyNoodles Vancouver Canada joined 6/17 & has 3 commentsPosted June 8th, 2017 at 5:17 pm | Log in to reply or create a profile.I went to a Korean grocery today. They have two kinds of frozen rice – regular rice and sweet rice. I bought the sweet rice. Should I have bought the regular frozen rice? I want to make the steamed rice cake but I’ve noticed the recipe does not specify if it’s using the rice flour made from regular or sweet rice. Thanks. Maangchi New York City joined 8/08 & has 12,045 commentsPosted June 9th, 2017 at 12:16 am | Log in to reply or create a profile.The recipe calls for frozen short grain rice flour, not sweet rice flour. Any time you are not sure what to get, click the link of the ingredient in one of my recipes and you’ll get all the details of exactly what you need. https://www.maangchi.com/ingredient/frozen-rice-flour KrispyNoodles Vancouver Canada joined 6/17 & has 3 commentsPosted June 9th, 2017 at 12:49 am | Log in to reply or create a profile.So I made this today. It did not turn out the way I expected. I already used 1/2 the sugar called for in the recipe because I was using sweet rice and it was still far too sweet. The consistency was very sticky as well, not at all like the rice cake I had bought in store. Even though I had steamed it for 3 minutes it had an odd uncooked consistency to it. Not sure how to explain it any better. I made it 3 layers – matcha green tea, plain white, and a brown layer using Japanese black sugar. The flavors were good, albeit toooooo sweet. Live and learn. Now that I have approximately 1.75kg of the sweet rice flour sitting in my freezer, what else can I make with it? KrispyNoodles Vancouver Canada joined 6/17 & has 3 commentsPosted June 9th, 2017 at 12:49 am | Log in to reply or create a profile.That’s supposed to say 30 minutes, not 3 minutes. Gsrk.bam Naples, Fl joined 1/17 & has 1 commentPosted January 27th, 2017 at 1:58 pm | Log in to reply or create a profile.Has anyone ever used a pressure cooker/instant pot for this? If so- what’s the cooking time? sanne Munich joined 8/14 & has 276 commentsPosted January 28th, 2017 at 8:04 am | Log in to reply or create a profile.The instruction manuals say not to cook rice in a pressure cooker. Cheriee joined 7/15 & has 2 commentsPosted January 6th, 2017 at 5:39 pm | Log in to reply or create a profile.Hi Maangchi, I want to make a rice cake for my Korean daughter in law’s birthday. She loves coconut so I would like to make it coconut flavoured. Can I add shredded coconut to the rice mix? If so how much? Thank you Cheriee Cheriee joined 7/15 & has 2 commentsPosted January 11th, 2017 at 11:33 pm | Log in to reply or create a profile.I did a small test and it worked. I followed your directions for the white layer and added 1/4 cup shredded dried coconut to 1 cup of rice flour. I couldn’t sift it though because of the coconut. When I make the full cake on Saturday I will sift it into a bowl and then add the coconut and put it in the pan. The coconut flavour was delicious! Thank you so much for your inspiration Maangchi! isaymum Duluth joined 8/16 & has 1 commentPosted August 20th, 2016 at 3:35 am | Log in to reply or create a profile.Hi Maangchi, I love your recipes. Thanks for posting them. I wanted to know if I can use Mochiko Rice Flower for the Rainbow Rice Cake? Thanks Maangchi New York City joined 8/08 & has 12,045 commentsPosted August 21st, 2016 at 11:36 am | Log in to reply or create a profile.No, mochiko flour is made from glutinous rice flour which is much stickier than short grain rice flour. If you make this rice cake with mochiko, it won’t turn out fluffy. More comments to read! Jump to page: 1 … 8 9 10Leave a Reply Click here to cancel reply.You must create a profile and be logged in to post a comment. |
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