Korean · Dessert
Layered Rainbow Rice Cake
A traditional Korean tteok built from four sifted layers of glutinous rice and rice flour, each tinted naturally with beet, pumpkin and cocoa, then steamed into a soft, lightly chewy block and finished with toasted coconut.
$0
25 minsPrep
20 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
288Calories
4.2gProtein
3gFat
61.3gCarbs
11.7gSugar
2.8gFiber
200mgSodium
0mgChol
2gSat Fat
123mgPotassium
11mgCalcium
0.8mgIron
0mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Korean Dry White Wine
local
Yujancha (Citron Tea)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Sift the glutinous rice flour and rice flour together into a bowl with the sugar and salt.
2
Add the water gradually, rubbing it through the flour with your fingers until the mixture resembles damp, crumbly sand, then pass it through a sieve to remove lumps.
3
Divide the rice flour mixture into four equal portions in separate bowls.
4
Leave one portion plain (white), mix beet juice into the second until evenly pink, mix pumpkin puree into the third until evenly yellow, and mix cocoa powder into the fourth until evenly brown.
5
Line a small 10cm round cake tin with damp muslin or baking paper and set it inside a steamer basket.
6
Sift the brown portion evenly into the base of the tin as the first layer, pressing lightly flat with the back of a spoon.
7
Sift the yellow portion over the brown layer, then the pink portion, then the white portion, levelling each layer gently before adding the next.
8
Cover loosely with the muslin or a lid and steam over vigorously boiling water for 20 minutes, without lifting the lid in the first 15 minutes.
9
Remove the tin from the steamer and let the cake cool in the tin for 10 minutes before lifting it out.
10
Once fully cooled, turn out onto a board, scatter the toasted desiccated coconut over the top, and slice into pieces with a wet knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Glutinous Rice Flour, sifted
- 50g50g Rice Flour, sifted
- 22g22g Sugar White
- 1g1g Salt
- 48g48g Water, room temperature
- 8g8g Beets, juiced, for pink layer
- 8g8g Pumpkin, pureed, for yellow layer
- 3g3g Cocoa Powder, for brown layer
- 6g6g Coconut Desiccated, toasted, for garnish, 1
