Easy 🌈 Korean Traditional Rainbow Rice Cake MUJIGAE-TTEOK without wet milled rice flour 무지개떡 !

These delicate and subtly sweet rice cake not only beautiful and colourful 
It is also tender with a light chewy consistency
It’s not very sweet
The perfect birthday or party cake for those who don’t have a sweet tooth
I hope that you enjoy the recipe!

KOREAN RAINBOW RICE CAKE “MUJIGAE-TTEOK”
Yield: One 10 cm Heart Mould (3.5 cm tall) & One 16 cm Round Mould (7.5 cm tall)

🌿 BASIC MIXTURE  
2/3 tsp Salt  
275 g Water  
220 g Rice Flour
220 g Glutinous Rice Flour
110 g Potato Starch
195 g Caster Sugar
Natural Food Colouring Powder (Mugwort, Red Yeast, Butterfly Pea, Spinach)

🌿 FILLING
10 g Brown/ Palm Sugar
1 tsp Cinnamon Powder

🌿 STEAMING METHOD & TIME
- First: Over HIGH HEAT for 8-10 Minutes; then carefully remove the ring moulds
- Second: After remove the ring moulds, back to the pot and continue steaming over HIGH HEAT for 25 Minutes
- Third: After 25 Minutes, turn OFF the heat and let it sit in the hot pot for another 5 Minutes

🌿 NOTES
- It taste best on the day they are made (they cannot be kept for long).
- If you are unable to finish the cake; you can cut it into slices, wrap them individually with an airtight plastic wrap & store the rice cakes in the freezer for 1-2 days.
- To reheat; by placing them in a steamer (over high heat) for 5-10 minutes.

00:00 Intro
00:56 Prepare the Steamer, Strainer and Colouring
02:00 Making the Basic White Mixture
03:29 Colouring and Building Layer of the Cake
05:00 Steaming
06:00 Unmoulding
FULL WRITTEN RECIPE: http://bembumkitchen.home.blog/2024/03/10/korean-traditional-rainbow-rice-cake-mujigae-tteok-%eb%ac%b4%ec%a7%80%ea%b0%9c%eb%96%a1/
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