📝 About This Recipe
A centerpiece of Korean celebrations, Mujigae-tteok is a stunning, multi-layered steamed rice cake that symbolizes joy and prosperity. Traditionally served at first birthdays (Doljanchi) and weddings, this 'rainbow' delicacy features a light, airy texture and a subtle sweetness that melts in the mouth. Crafted from finely ground rice flour and naturally colored with earthy powders, it is as much a work of art as it is a beloved traditional dessert.
🥗 Ingredients
Base Rice Flour
- 5 cups Short-grain rice flour (frozen/wet type (Ssepssal-garu), sifted)
- 1 teaspoon Salt (fine sea salt)
- 1/2 cup Granulated sugar (divided into 5 equal parts)
- 5-10 tablespoons Water (added gradually to reach 'snowball' consistency)
Natural Colorants
- 1 teaspoon Mugwort powder (Ssuk-garu) (for a mossy green layer)
- 1 teaspoon Strawberry or Raspberry powder (for a delicate pink layer)
- 1/2 teaspoon Gardenia (Chija) water or Turmeric (for a bright yellow layer)
- 1 teaspoon Cocoa powder or Cinnamon (for a warm brown layer)
Garnish
- 2-3 pieces Dried jujubes (pitted and sliced into flower shapes)
- 1 tablespoon Pumpkin seeds (to act as leaves for jujube flowers)
- 1 teaspoon Pine nuts (for a nutty finish)
👨🍳 Instructions
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1
Begin by sifting the 5 cups of rice flour through a fine-mesh sieve into a large bowl to remove any lumps and ensure a light, airy texture.
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2
Divide the rice flour equally into 5 separate bowls (1 cup per bowl). One bowl will remain white, while the other four will be colored.
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3
In the first bowl, add 1-2 tablespoons of water and rub the flour between your palms to hydrate it. The flour should hold its shape when squeezed in your hand but crumble easily when pressed with a thumb.
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4
Repeat this process for the other four bowls, adding the respective colorant (mugwort, strawberry, gardenia, and cocoa) along with the water to achieve the desired vibrant hues.
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5
Sift each colored flour mixture individually through a sieve once more. This is the secret to the signature 'cloud-like' texture of authentic Mujigae-tteok.
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6
Only after sifting, stir 1.5 tablespoons of sugar into each of the 5 bowls. Adding sugar too early will make the flour sticky and difficult to sift.
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7
Prepare a bamboo steamer by lining it with a damp cheesecloth or a silicone perforated mat. Sprinkle a thin layer of sugar on the cloth to prevent the cake from sticking.
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8
Carefully layer the colored rice flours into the steamer one by one. Start with the brown (cocoa) layer, leveling it gently with a spoon without pressing down. Pressing will make the cake dense.
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9
Continue layering the green, yellow, pink, and finally the white flour on top, ensuring each layer is flat and even for a beautiful striped effect.
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10
Decorate the top white layer with jujube 'flowers' and pumpkin seed 'leaves' in a decorative pattern.
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11
Bring water to a rolling boil in a pot that fits your steamer. Place the steamer over the boiling water, cover the lid with a kitchen towel to prevent condensation from dripping onto the cake, and steam for 20 minutes.
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12
Turn off the heat and let the cake sit, covered, for an additional 5 minutes to finish setting (this is the 'beum-gi' or resting stage).
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13
Carefully invert the steamer onto a plate, then flip it again onto a serving board so the decorated side is facing up. Slice into squares or wedges while warm.
💡 Chef's Tips
Use 'wet' rice flour found in the freezer section of Korean markets; dry flour requires significantly more water and results in a different texture. Never press down on the flour layers; the air trapped between the grains is what gives the cake its fluffy, cake-like crumb. If using natural powders like mugwort, start with a small amount as the color intensifies significantly once steamed. Wrap the steamer lid in a clean kitchen towel to catch steam droplets that could cause soggy spots on the top layer. Store leftovers in an airtight container and re-steam for 5 minutes to restore the soft texture.
🍽️ Serving Suggestions
Serve with a warm cup of Omija-cha (Five-flavor berry tea) for a tart contrast to the sweet cake. Pair with Sujeonggwa (Cinnamon Ginger Punch) for a classic traditional dessert experience. Arrange on a wooden platter with fresh seasonal fruits like Asian pear or persimmon. Serve at room temperature as a snack, or slightly warm for the softest mouthfeel.