Rainbow Rice Cake (Mujigaeddeok)
A traditional Korean rice cake with colorful layers, often made for special occasions.
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- •2 lbs Rice floursifted
- •10 cups Water
- •Saltpinch for each layer
- •2 tbsp Sugarfor each layer
- •1 tsp Cocoa powder(optional)for coloring
- •1 tbsp Lemon juice(optional)for flavoring
- •Green food coloring(optional)for coloring
- •Pink food coloring(optional)for coloring
- •Dried apricots(optional)for decoration
- •Dried cranberries(optional)for decoration
- •Pine nuts(optional)for decoration
- 1
Sift 2 lbs of rice flour to remove coarse particles.
5 min
- 2
Prepare a steamer with 10 cups of water and a cotton cloth.
3 min
- 3
Mix 1 cup of rice flour with a pinch of salt and 2 tbsp of sugar. Add cocoa powder for color.
4 min
- 4
Transfer the mixture to a springform pan and flatten it.
2 min
- 5
Repeat the process with green food coloring, adding a pinch of salt and sugar.
4 min
- 6
Add lemon juice to another layer for flavor and color with pink food coloring.
4 min
- 7
Prepare the final layer with white rice flour, salt, and water.
3 min
- 8
Decorate with dried apricots, cranberries, and pine nuts.
3 min
- 9
Steam the rice cake for 30 minutes, then simmer for 5 minutes.
35 min
- 10
Let the cake cool before serving.
10 min
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