Sweet rice cakes with edible flowers (Hwajeon: 화전)
Whenever I crave some chewy rice cakes, this is my go-to recipe because it’s so easy and fast to make. It also looks so beautiful! Full recipe:
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Rainbow rice cake (mujigaeddeok:무지개떡)
How to make this beautiful and delicious multilayer Korean rice cake. The written recipe and photos and tips are posted on my website.
I'm going to introduce a beautiful Korean rice cake today. It's called mujigae ddeok (무지개떡). Mujigae means rainbow, so my ancestors must have got the idea for the name from a rainbow! I love it! This is an example of how they incorporated natural beauty into their everyday life. Even though the name of the rice cake is rainbow rice cake, it is usually made with only 3-5 different colored layers. That's why this rice cake is sometimes called colorful rice cake (색떡, saekddeok).
In this recipe, I am using 5 different colors from bottom to top: brown, green, yellow, pink, and white.
This rice cake is made on special occasions like a baby's 1 year old birthday, or a wedding. As you see in this video, making this rice cake takes a lot of effort and time, even though the ingredients are comparatively simple. However, if you make this rice cake for someone very special in your life, you wouldn't care much about time and effort. : ) You may wish this while you're rubbing the rice flour with your palms:
I wish my baby becomes healthy, smart, and a good, warm-hearted person!
I wish my parents have healthy and long life!
To show my love for my lovely husband (or wife) !
Leave a comment and let me know what you wish when you make this!
Cooking time: 1.5 hours
Ingredients:
A 2 pound package of frozen rice flour, sugar, salt, water, liquid food coloring (green, pink, and yellow), lemon, mugwort powder (ssukgaru 쑥가루), cocoa powder.
Cooking utensils:
Steamer, sifter, 8 inch (20 cm) ring or springform.
Directions:
1.Thaw out frozen rice flour package and put it into a large bowl.
2. Sift the rice flour.
3. Add 10 cups of water in the bottom of a steamer, and place a wet cloth over the rack.
4. Place the 8 inch cake ring in the center of the rack.
Brown layer (the bottom layer):
1. Place 1 cup of rice flour in a medium sized bowl. Add 1 ts cocoa powder, a pinch of salt, 2 tbs of white sugar, and 4 ts of water.
2. Mix it all up and press out any wet lumps by rubbing the lumps gently between your palms.
3. Put the mixture into a sifter and sift into the center of the ring.
4. Flatten out the mixture so it sits level in the ring.
*tip: a business card works well
Green layer:
1.Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs sugar, and 1 ts mugwort powder (ssukgaru).
*tip: you can replace mugwort powder with green tea powder
2. Put 2 tbs of water and 1 drop of green liquid food coloring into a small bowl and mix well.
*tip: Use a chopstick to get a very little amount of the food coloring
3. Add the green water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
4. Put the mixture into a sifter and sift into the center of the ring.
5. Flatten out the mixture so it sits level in the ring.
Yellow layer:
1.Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
2. Put 1tbs lemon juice, 1 tbs water, and 1 drop of yellow liquid food coloring into a small bowl and mix well.
3. Add the yellow water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
4. Put the mixture into a sifter and sift into the center of the ring.
5. Flatten out the mixture so it sits level in the ring.
Pink layer:
1. Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
2. Put 2 tbs water and 1 drop of hot pink (fuchsia) liquid food coloring into a small bowl and mix well.
3. Add the pink water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
4. Put the mixture into a sifter and sift into the center of the ring.
5. Flatten out the mixture so it sits level in the ring.
White layer (the top layer):
1. Place 1 cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs white sugar, and 4 ts water.
2. Mix it up and press out any wet lumps by rubbing the lumps gently between your palms.
3. Put the mixture into a sifter and sift into the center of the ring.
4. Flatten out the mixture so it sits level in the ring.
Now let's garnish!
1.On the top of the cake place 5 dried cranberries to make flower petals. Put a few pine nuts in the center.
2.Cut a dried apricot into a thin strip, and place it as a flower stem.
Finally, let's steam it:
1.Close the lid of the steamer and bring to a boil for 30 minutes over high heat.
2. Turn down the heat and simmer another 5 minutes.
3. Take out the rice cake and let it cool down. Serve with tea or coffee.
Bánh Bao Chỉ Lá Gai - Ramie Mochi Sweet Rice Cakes
Công Thức - Recipe
Nguyên Liệu - Ingredients:
45 cái bánh, 40g vỏ, 25g nhân
Vỏ bánh / Dough
500g bột nếp/ sweet rice flour
100g tinh bột khoai/năng/ potato starch, tapioca
50g bột lá gai/ ramie leaves powder
180g đường vàng /brown sugar
30g sữa bột/ milk powder
3/4 tsp muối/salt
600g nước/ water
1tsp vani / vanilla sugar
1Tbsp mè rang / roasted sesame seeds
Hay là:
1Tbsp bột dừa rang / roasted coconut powder
Nhân/filling:
*Đậu xanh / mung bean:
200g đậu xanh / mung bean
150g đường vàng/ brown sugar
1Tbsp sữa bột / milk powder
1/2tsp vani/ vanilla sugar
1Tbsp dầu ăn/ cooking oil
Hoặc nhân hạt / nut:
Nhân hạt điều, đậu phụng, mè, dừa, đường
Filling cashew, peanut, sesame, coconut, sugar
Mỗi loại bằng nhau 1Tbsp each
*Cách làm bột lá Gai:
Dụng cụ - Utensils:
KitchenAid Hand Blender:
Instant pot 8qt, 9 in 1:
Silicone Nonstick Turner:
Silicone pasty mat:
Wok pan 14 Anolon Advanced Hard Anodized:
Cân - digital scale:
Measuring Cup:
Measuring spoon - Muỗng đo :
Pan-fried Rice Cakes with sweet bean filling (Bukkumi: 부꾸미)
Full recipe & photos & ingredients:
My new cookbook is out!
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Today I’m going to show you how to make bukkumi, pan fried rice cakes filled with sweet red beans, or with mung bean paste. These rice cakes are gooey, chewy, and sweet on the inside and crispy on the outside. The texture is just wonderful, both soft and crispy at the same time.