Rainbow Rice Cake recipe - ingredients, nutrition and when to eat it
Rainbow rice cake is a traditional rice cake made by dividing rice-flour dough into several colors and steaming it in layers.
Rainbow rice cake is a traditional rice cake made by dividing rice-flour dough into several colors and steaming it in layers. Its mild, gently sweet flavor and chewy texture make it lovely as a party snack or with tea.
Snacks & desserts · 35 minutes to cook
Nutrition (per 185g serving): 424.5 kcal · protein 7.4g · carbohydrate 95.5g · fat 1.4g · sodium 345.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the dough is too wet, the cake can turn soggy, so mix in the water little by little rather than all at once.
Tips: For vivid, distinct layers, sift each portion of dough to make the particles even.
Tips: If water drips from the steamer lid, the surface can become soggy, so you can also wrap the inside of the lid with a cloth.
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Ingredients (1 serving)
- Rice flour — 100 g
- Sugar — 1 Tbsp
- Salt — 0.2 tsp
- Water — 45 ml
- Kabocha squash — 15 g
- Beet — 10 g
- Mugwort powder — 1 tsp
- Unsweetened cocoa powder — 1 tsp