Photograph of the finished Mujigae tteok

Korea · Bánh gạo cầu vồng Mujigae tteok

Mujigae tteok

1 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 720 g
  • Photograph of Sugar Sugar 160 g
  • Photograph of Pumpkin Pumpkin 160 g
  • Photograph of Magenta plant leaves Magenta plant leaves 80 g
  • Photograph of Matcha green tea powder Matcha green tea powder 16 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Divide the rice flour that has been moistened with water into several equal portions.
  2. 2 Color each section using mashed steamed pumpkin, purple yam leaf extract, and green tea powder, ensuring equal moisture levels in all sections.
  3. 3 Sift each portion of colored powder separately to ensure the powder particles are very fine.
  4. 4 Pour each layer of paint into the mold, gently smoothing it out and avoiding pressing between layers.
  5. 5 Steam over high heat for 25 minutes, then let it rest for 5 minutes. Allow it to cool completely before cutting to prevent the layers from sticking together.

With an appliance

  • Pressure cooker 50 min

    Replace step 5: steam the rainbow cake mold under low pressure for 12 minutes, then release the pressure naturally for 5 minutes, and let it cool completely before cutting; steps 1–4 remain the same.

Start cooking