World on a Plate: Korean

Minok's Rainbow Rice Cakes. Photo / Supplied

Mujigae means rainbow in Korean - to create the rainbow effect of this dessert (called Mujigae Ddok), five colours of rice powder are baked in layers. Chef Minok Kyeon, a Baptist Minister and traditional rice cake teacher, says this dish represents harmony and is served at important festivals. She will be demonstrating today at the Kai to Pie exhibition at Auckland Museum.

Minok's Rainbow Rice Cakes

1 cup each of strawberry, pumpkin, green tea, blueberry and cocoa rice powder*
5 Tbsp sugar per portion
1/2 cup water per portion
Salt
Pistachio nuts

1 Into five separate bowls, sieve the coloured rice powder with a pinch of salt and sugar. Stir in the water and mix thoroughly.

2 Place a wet muslin cloth on the bottom of the steamer and place a variety of cookie cutters on top. Pour the first 'rainbow' colour evenly into the cookie cutters, followed by the four other 'rainbow' colours.

3 Cook until the layers are solid. Remove the desserts from the steamer, cool and decorate with the nuts.

* From speciality Asian shops.

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