Mujigae tteok (Korean rainbow rice cakes)

Ingredients

• 90 g (¾ cup)rice flour
• 120 g (¾ cup)glutinous rice flour
• 32 g (¼ cup)cornflour
• 100 g (½ cup)granulated sugar
• ½ teaspoonsalt
• 240 ml (1 cup)warm water
• 3 tablespoonsground strawberry powder
• 3 tablespoonsmatcha powder
• 950 ml (4 cups)water, for the steamer

Instructions

1. 1

   Prepare the steamer

   Pour 950 ml (4 cups) of water into a pot and set a bamboo steamer over it, lined with steamer paper. Lightly grease a 15 × 15 cm (6 × 6 inch) square mould, or another small mould, and place it in the steamer. Wrap the lid in a tea towel to stop condensation dripping onto the cake.

2. 2

   Mix the dough

   Whisk the rice flour, glutinous rice flour, cornflour, sugar and salt together in a large bowl. Add the warm water and stir with chopsticks until the mixture begins to come together. Gently rub the dough between your palms to break up clumps and distribute the water evenly.

3. 3

   Colour the dough

   Divide the dough evenly between two bowls and sift each portion through a coarse strainer. Work the matcha into one bowl and the strawberry powder into the other, rubbing each powder in gently by hand, then sift both mixtures once more. Set aside ¼ cup of each coloured dough for the final layer.

4. 4

   Layer the colours

   Add the matcha dough to the prepared mould, followed by the strawberry dough, smoothing each layer with a bench scraper or the back of a spoon. Add the reserved dough on top and make a decorative pattern if you like.

5. 5

   Steam the cake

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

6. 6

   Cool and serve

   Leave the rice cake to cool completely before slicing and serving.

What is mujigae tteok?

Mujigae tteok is a Korean steamed rice cake known for its coloured, layered appearance; “mujigae” means rainbow in Korean. This version uses strawberry and matcha powders to create contrasting pink and green layers.

Rice flour and glutinous rice flour give the cake its characteristic chewy texture. Sifting the mixture helps keep the layers smooth and even.

Nutrition and macros by portion

The nutrition label shows one serving as written: 586 calories, 0g protein, 0g carbs, 0g fat.

The rice flours and sugar provide most of the carbohydrates, while the flours also contribute some protein; the recipe contains little added fat. Enjoy a slice with fresh fruit or alongside an unsweetened drink for a balanced dessert plate.

Choosing the flours

Rice flour: this forms the base of the dough, while cornflour contributes to the cake’s texture.

Glutinous rice flour: despite its name, it contains no gluten; it is made from sticky rice and helps make the cake chewy.

Getting an even dough

Hydration: add the warm water to the dry ingredients and mix until the dough starts to clump. Rub it gently between your palms to break up larger pieces rather than pressing it into one solid mass.

Sifting: pass the dough through a coarse strainer before and after adding the powders. This reduces clumps and helps each colour spread more evenly.

Building the layers

Order: put the matcha layer in first, then add the strawberry layer. Smooth each one gently so the colours remain distinct.

Decoration: save ¼ cup of each coloured dough for the top. Add it in small pieces or arrange it into a simple pattern.

Steaming and doneness

Keep the pot at a simmer and steam for 30 to 40 minutes over medium-high heat. The cake should be cooked through before you take it off the heat.

The tea towel around the lid catches condensation, helping prevent water from dripping onto the surface. Make sure the towel is secured away from the heat.

Cooling and serving

Let the cake cool completely before cutting it, so the layers can set and the slices hold their shape. Use a clean, lightly greased knife if the sticky rice cake clings to the blade.

Serve it in small slices as a sweet snack or dessert. Its colours make it a natural centrepiece for a shared table.

Recipe notes & tips

• Sift the dough through a coarse strainer to break up clumps before steaming.
• Rub the powders into the dough gently so the colours distribute without compacting it.
• Keep the reserved coloured dough for the decorative top layer.
• Wrap the steamer lid in a tea towel to limit condensation falling onto the cake.
• Cool the cake fully before slicing for neater portions.

Variations

• Use another colour: replace one powder with a different food powder suitable for colouring dough.
• Make a single-colour cake: mix one powder into all the dough instead of dividing it.
• Change the pattern: arrange the reserved dough in dots or simple stripes on top.
• Vary the layers: divide the coloured dough into smaller portions for more stripes.
• Serve with fruit: add sliced fruit alongside the cake for a fresh contrast.

Common mistakes to avoid

• Skipping the sifting: clumps can make the dough uneven; sift each colour before and after adding its powder.
• Overmixing by pressing: compact dough can lose its light, crumbly texture; rub it gently between your palms.
• Blurring the layers: rough smoothing can mix the colours; level each layer with a light touch.
• Letting condensation drip: a wet surface can affect the cake; wrap the lid in a tea towel.
• Slicing while warm: the cake may not hold its shape; wait until it has cooled completely.

How to store

Store the cooled cake in an airtight container in the fridge and eat within 2 to 3 days. Reheat slices briefly in a steamer until soft, or microwave them for a short time; rice cakes firm up as they cool.

Frequently asked questions