Mujigae-tteok, or rainbow rice cakes, are a vibrant and delightful treat that's both fun to make and delicious to eat. These chewy, colorful cakes are a playful twist on traditional Korean rice cakes, offering a visually stunning dessert perfect for parties, celebrations, or simply a sweet afternoon snack. The beautiful array of colors comes from natural food coloring derived from fruits and vegetables, making them a healthier and more appealing alternative to artificial dyes. Their soft texture and subtle sweetness are balanced perfectly, making them irresistible to both children and adults.
This easy recipe will guide you through creating your own batch of these mesmerizing rainbow rice cakes. With simple ingredients and straightforward instructions, you'll be amazed at how quickly you can whip up this impressive dessert. Ready to transform your kitchen into a colorful wonderland? Let's dive into the step-by-step process!
Tools Needed
- bamboo steamer
- ring molds
- heart mold
- strainer
- large bowl
- spatula
- scraper
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Batter and Molds
- Prepare the steamer. A bamboo steamer is recommended to prevent sticking. If using metal or plastic, cover the lid with a cloth.
- Line the steamer with a damp cotton cloth and a reusable silicone sheet.
- Place ring molds (or molds of your choice) in the steamer.
- Dissolve salt completely in water. If not fully dissolved, the cake will taste gritty.
- Combine rice flour, glutinous rice flour, and potato starch in a large bowl.
- Add the salted water and mix roughly. Press out any lumps by gently rubbing the dough between your palms for even mixing.
- Sift the mixture. A coarser strainer is recommended.
- Squeeze a handful. If it doesn't break easily, the water content is sufficient. If it breaks, add water one teaspoon at a time until it holds its shape.
- Sift the mixture again.
- Add sugar and mix well.
- Divide the mixture for the molds. For shaped molds, fill halfway, spreading gently without pressing.
- Add optional cinnamon brown sugar filling to the center.
- Fill the molds to the top and level the mixture.
- Divide the remaining mixture into four portions and add food coloring to each (dark green, red, purple, light gray). Mix well.
Step 2. Steam the Rainbow Rice Cakes
- Preheat the steamer.
- Steam over high heat for 8 minutes, then carefully remove the molds to allow the sides to cook. Return to the steamer and continue steaming for 25 minutes (adding water as needed).
- Turn off the heat and let the cakes rest in the steamer for 5 minutes.
Step 3. Color and Layer the Batter
- Layer the colored mixtures into the ring molds, spreading gently without pressing.
Step 4. Finish and Store
- Carefully remove the cakes from the molds.
- Store in airtight packaging to prevent drying out.
Read more: Easy Yuzu Cake Recipe: A Simple Japanese Dessert
Tips
- Use a bamboo steamer for best results.
- Don't press the mixture; it will make the cake dense.
- Don't overfill the steamer with water; the bottom of the cake will become stiff.
Nutrition
- N/A
FAQs
1. Can I use artificial food coloring instead of natural ingredients?
While you can, using natural food coloring results in a healthier and often more vibrant color. Artificial colors may not be as appealing or intense.
2. How long can I store the Mujigae-tteok?
Store leftover Mujigae-tteok in an airtight container in the refrigerator for up to 3 days. They're best enjoyed fresh, but still delicious cold.
Making Mujigae-tteok is a fun and rewarding experience, resulting in a visually stunning and delicious treat. Enjoy these colorful rice cakes with family and friends, or savor them as a delightful personal indulgence. Happy baking!