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Korean-Style Rainbow Rice Cakes
Recipes
Korean-Style Rainbow Rice Cakes
50 servings
8 hours, 10 minutes total (Active 30 minutes)

Ingredients

  • 7 cups short grain rice (such as sushi or Arborio)
  • Cooking spray
  • Aluminum foil
  • 1 teaspoon kosher salt, divided
  • 1 ¼ cups sugar, divided
  • 4 tablespoons water, divided
  • 2 tablespoons matcha powder
  • 3 drops green food coloring
  • 2 tablespoons strawberry milk powder
  • 3 drops red food coloring

Steps

    1. Rinse rice until water runs clear, then place in large bowl with enough water to cover. Soak 4 hours (or overnight); drain well.
    2. Place soaked rice in food processor bowl (in batches). Process into fine powder. Place rice flour in large bowl (about 8 cups rice flour).
    3. Coat 6-inch springform pan with spray. Place clean dish towel in bottom of 4-quart stockpot. Roll large piece of foil into log, then bend into 6-inch circle and place in center of pot. Pour in enough water to come up to top edge of foil. Cover and bring a bare simmer.
    4. Place in food processor bowl: 2 cups rice flour, 5 tablespoons sugar, ¼ teaspoon salt, and 1 tablespoon water. Process until mixture is consistency of wet sand. Spread mixture evenly into bottom of springform pan.
    5. Place in food processor bowl: 2 cups rice flour, 5 tablespoons sugar, ¼ teaspoon salt, 1 tablespoon water, matcha powder, and green food coloring. Process until mixture is consistency of wet sand. Spread mixture evenly over first layer in springform pan.
    6. Place in food processor bowl: 2 cups rice flour, 5 tablespoons sugar, ¼ teaspoon salt, 1 tablespoon water, strawberry milk powder, and red food coloring. Process until mixture is consistency of wet sand. Spread mixture evenly over matcha layer in springform pan.
    7. Place in food processor bowl: remaining 2 cups rice flour, 5 tablespoons sugar, ¼ teaspoon salt, and 1 tablespoon water. Process until mixture is consistency of wet sand. Spread mixture evenly over strawberry layer in springform pan.
    8. Place springform pan on foil ring in pot. Cover pot and increase heat to medium. Simmer 40 minutes. Reduce heat to low; then steam 30 more minutes. Carefully remove springform pan from pot. Allow to cool completely before removing rice cake from pan. Use serrated knife to cut rice cake into 1-inch slices. Serve. (Makes about 50 pieces.)

Amount per 1⁄50 recipe serving: Calories 120, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 40mg, Total Carb 27g, Fiber 1g, Sugars 5g, Protein 2g, Calc 0%, Vitamin A 0%, Vitamin C 0%, Iron 6%