[NEW] Rainbow rice cake ("mujigaeddeok":무지개떡) 2020

Rainbow rice cake ("mujigaeddeok":무지개떡)

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How to make this beautiful and delicious multilayer Korean rice cake. The written recipe and photos and tips are posted on my website.

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:
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.

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 well 

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 powder 
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.

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.

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!
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.

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.
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48 thoughts on “[NEW] Rainbow rice cake ("mujigaeddeok":무지개떡) 2020

  1. Janice Nash says:

    Hi Maangchi! I really want to make this but I have run out of frozen rice flour and the closest to purchase is 3 hours away where I go to the doctor, but only every 3 months! I do have 5 lb bag of short grain rice. For this recipe, how much do I need to soak (in cups approx) and can I grind in a food processor? Thank you so much!

  2. Mrs Din says:

    Asian sure have their own version of rice cake,

    In southeast Asia, like malaysia, Singapore, Indonesia and brunei, we have kuih putu/putu piring/putu bamboo /kuih tutu. It was cross cultural food with Indian.

    Almost same way of making, mix water and rice flour, strain and steam.

    Just wonder what type of rice that normally korean food consume. Which type is more chewy.?

  3. Victoria Garner says:

    Hi Maangchi! Thank you for the recipe! I have made this a couple times and had some questions for you. How long do you thaw the frozen rice flour? Does it need to be completely thawed? I tried sifting the frozen rice flour after thawing for about 20 minutes or so and it was impossible to sift (it started caking and was sticky)…that rice cake didn't work out however, I made it again and let it thaw for about an hour and it worked out a little better. When I roll the flour between my hands like you do in the video, mine turned out like balls of dough as opposed to falling apart like your video. Did I use the wrong flour? I'm not supposed to use the sweet rice flour correct? I felt that I needed another sifter because the rice cake still stuck to the sifter and I had to wash and dry before I could work on the next layer. Help please! Thank you!

  4. L L says:

    I love how you are making extra effort to entertain your viewers… the appropriate music and your outfits sometimes matching your recipes too. 🙂 I will make this for my daughter ‘s next birthday. Thanks always.

  5. MB ANGELS says:

    2019 here!💜💚 hi eomma maangchi! Love your videos! Thanks for teaching us! I'm actually watching korean cooking videos and yours is the only one I watch 💜 thank u again eomma maangchi! 💚 I'll cook this to my Korean boyfriend jaemin💚

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