| 词条 | Mujigae-tteok |
| 释义 |
| name = Mujigae-tteok | image = Mujigae-tteok.jpg | caption = | alternate_name = Rainbow rice cake | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = Tteok | course = | served = | main_ingredient = Rice flour | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|무지개떡}} | hanja = none | rr = mujigae-tteok | mr = mujigae-ttŏk | koreanipa = {{IPA-ko|mu.dʑ.gɛ.t͈ʌk̚|}} | othername1 = | hangul1 = {{lang|ko-Hant|色-}} | hanja1 = none | rr1 = saektteok | mr1 = saekttŏk | koreanipa1 = {{IPA-ko|sɛk̚.t͈ʌk̚|}} | othername2 = | hangul2 = {{lang|ko|색편}} | hanja2 = {{lang|ko-Hant|色-}} | rr2 = saekpyeon | mr2 = saekp'yŏn | koreanipa2 = {{IPA-ko|sɛk̚.pʰjʌn|}} }}Mujigae-tteok ({{Korean|hangul=무지개떡|labels=no}}) or rainbow rice cake is a layered tteok (rice cake) of different colors resembling a rainbow.[1] It is used for special occasions such as a banquet, party, or feast like doljanchi (first birthday), hwangapjanchi (60th birthday). Alternative names for mujigae-tteok include saektteok ({{lang|ko|색떡}}) and saekpyeon ({{lang|ko|색편}}), both of which means "colored rice cakes".[2] PreparationThe addition of food coloring makes mujigae-tteok different from the other varieties of seolgi-tteok, such as white baek-seolgi.[2] It is made by steaming sweetened non-glutinous rice flour in a siru (steamer).[3] Sweetened rice flour is made by first grinding soaked rice and mixing it with honey or sugar solution. The flour is then rubbed between the palms for uniform mixing of the ingredients and finally sieved.[2] Food colorings, commonly gardenia (yellow), rock tripe powder (grey), mugwort powder (green), and devil's-tongue powder (pink), are then added and mixed with small amount of water.[3] Colored and white (uncolored) rice flour are then laid on a cloth-lined siru in about {{Convert|2|cm}} thick layers and steamed.[3] See also
References1. ^{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=55148|title=Mujigaetteok|website=Korean-English Learners' Dictionary|publisher=National Institute of Korean Language|script-title=ko:무지개떡|access-date=23 June 2017}} {{Korea-dessert-stub}}2. ^1 2 {{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000880188|title=Mujigae-tteok|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:무지개떡|access-date=23 June 2017}} 3. ^1 2 {{cite book|title=Hanguk-ui jeontong hyangto eumsik 2: Seoul & Gyeonggi-do|last=National Institute of Agricultural Science & Technology, RDA|publisher=Kyomunsa|year=2008|isbn=9788936309169|location=Paju, Gyeonggi Province|pages=413|script-title=ko:한국의 전통 향토 음식 2: 서울·경기도|trans-title=Korea Traditional Local Food 2: Seoul & Gyeonggi-do|chapter=Saekpyun (Mujigae Tteok)|script-chapter=ko:색편(무지개떡)|chapter-url=http://www.koreantk.com/ktkp2014/food/food-view.view?foodCd=TF10001337&tempLang=en|via=Korea Traditional Knowledge Portal, KIPO}} 2 : Steamed foods|Tteok |
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