Korean · Dessert
Colorful Layered Steamed Rice Cake
A pastel three-tier tteok built from glutinous rice flour and rice flour, each layer tinted with a natural vegetable colour — beet for pink, pumpkin for yellow — then steamed together into one soft, slightly chewy cake. This is the home version of the layered rice cakes seen at Korean celebrations, scaled down to a small steaming tray and cut into two tender squares.
$0
20 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
144Calories
2gProtein
0.5gFat
32.4gCarbs
6.2gSugar
0.9gFiber
196mgSodium
0mgChol
0.1gSat Fat
45mgPotassium
4mgCalcium
0.3mgIron
0mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Blonde Ale
local
Yuja Tea (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 salt and sugar.
2
Divide the dry mix into three even portions in separate small bowls.
3
Stir the beet juice into one portion and the pumpkin puree into another, adding a little of the water to each to form a damp, sandy texture; leave the third portion plain with the remaining water.
4
Rub each coloured mixture between your fingers to break up any lumps, then pass each through the sieve once more to keep the crumb fine.
5
Line a small steamer basket or a 10x10cm heatproof tray with damp muslin or parchment.
6
Press the plain mixture evenly into the base, levelling with the back of a spoon.
7
Spoon the pink mixture evenly over the plain layer without pressing too hard, keeping the layer distinct.
8
Spoon the yellow mixture over the pink layer as the final tier, levelling gently.
9
Cover and steam over briskly simmering water for 20 minutes until the cake is set and a skewer comes out clean.
10
Lift out of the steamer and cool in the tray for 10 minutes before turning out.
11
Cut into 2 even pieces with a wet knife for a clean edge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Glutinous Rice Flour, sifted
- 25g25g Rice Flour, sifted
- 12g12g Sugar White
- 16g16g Water
- 4g4g Beets, juiced for natural pink colour
- 4g4g Pumpkin, steamed and pureed for natural yellow colour
- 1g1g Salt
