Mujigae tteok (Korean rainbow rice cakes)

Ingredients

• 3/4 cup rice flour
• 3/4 cup glutinous rice flour
• 1/4 cup cornstarch
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup warm water
• 3 tablespoons ground strawberry powder
• 3 tablespoons matcha powder

Instructions

1. 1

   Fill your Titanium Perfect Pot with 4 cups of water. Set up your Our Place bamboo steamer on top and line it with steamer paper. Lightly grease a 6x6-inch square mold (or any small mold you prefer) and place it inside the steamer. Wrap the steamer lid with a tea towel to prevent condensation from dripping onto the cake.

2. 2

   Whisk together the rice flour: In a large bowl, whisk together the rice flour, glutinous rice flour, cornstarch, sugar, and salt until evenly combined. Add the warm water and stir with chopsticks until the mixture starts to come together. Use your hands to gently rub the dough between your palms, breaking up clumps and evenly hydrating the mixture.

3. 3

   Divide the dough evenly into two bowls. Sift each through a coarse strainer for a smoother texture. Add the matcha powder to one bowl and the strawberry powder to the other, gently rubbing the powders into the dough by hand. Sift each mixture once more. Reserve ¼ cup of each colored dough for the final decorative layer.

4. 4

   Layer the colored dough into the prepared mold, starting with matcha, then strawberry, smoothing each layer with a bench scraper or the back of a spoon. Top with the reserved dough and create a decorative pattern if desired

5. 5

   Bring the pot of water to a simmer and carefully place the steamer on top. Cover with the tea towel–wrapped lid and steam over medium-high heat for 30 to 40 minutes, or until the rice cake is fully cooked through.

6. 6

   Let the rice cake cool completely before slicing and serving.