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Appendix A: Electronic Learning Objects to Support MCV4U E-Learning Ontario Web Site: MGA4U Unit 3 Vectors http://www.elearningontario.ca/eng/Default.aspx Activity 2: Vector Laws The last applet on Vector Laws allows the user to investigate the commutative, associative, distributive properties of 2-space vectors in geometric form. At the bottom of activity 2 is a link to the University of Guelph's Physics department where a tutorial for vectors is provided. Activity 3: Applications of Geometric Vectors The second applet in the Velocity Java Applets allows the user to investigate the resultant vector for a boat crossing a river. The user controls 2-space vectors in geometric form for the boat's velocity and the current. Activity 5: Algebraic Vectors The first applet allows users to interactively explore the connections between geometric and algebraic forms of vectors in 2-space. At the end of this activity is a link to a 3-space Graphing Tool that allows students to graph points, lines, and planes in various forms. Activity 6: Operations with Algebraic Vectors There are four applets on addition of vectors, scalar multiplication, unit vectors, and position vectors. They allow the user to interactively manipulate 2-space vectors. E-Learning Ontario Web Site: MGA4U Unit 5 Vector Methods with Planes and Lines Activity 1: Equations of Lines in 2-space There are five guided and three interactive applets on forms of vector equations, how to convert between forms, distance from a point to a line. Activity 3: Intersection of Lines There are two guided applets on intersection of lines in 2-space and 3-space. Activity 5: Equations of Planes There are four guided applets on the forms of equations of planes and how to convert between forms. Activity 6: Intersection of a Line and a Plane There is one guided applet. MCV4U – Overview 15 Appendix A: Electronic Learning Objects (continued) to Support MCV4U Activity 7: Intersection of Planes There is one guided applet on solving systems of planes algebraically. Activity 8: Task: X, Y, and Z Factor An open ended task using the 3-space Graphing Tool allows students to consolidate vector concepts. Vector Applets on the Web NCTM http://standards.nctm.org/document/eexamples/chap7/7.1/index.htm This site has two applets. The first illustrates the components of a vector to control a car. The user interactively controls the speed and direction. The second illustrates vector addition for an aircraft flying that is acted upon by wind. The user controls the speed and direction of both the aircraft and wind. Syracuse University http://physics.syr.edu/courses/java-suite/crosspro.html This applet demonstrates cross product of two vectors in 3-space. It allows users to interactively change the vectors and see the resulting cross-product. The two vectors are limited to one plane but the plane can be moved to different viewing angles. International Education Software http://www.ies.co.jp/math/products/vector/menu.html This Japanese site has a collection of applets that cover a wide variety of 2-space and 3-space vector topics. The controls are not very user-friendly but there are topics covered here like vector forms of lines in 2-space and 3-space that are not covered on other sites. Professor Bob's Physics Lab (Rob Scott) http://www.after4.ca/SchoolStuff/PhysicsLab/roomnojpgtest.html This interactive site has flash applets on various Physics topics. Some topics such as Milliken and Momentum labs allow students to apply vector concepts. B.Surendranath Reddy (Physics Teacher in India) http://surendranath.org/Applets.html This site has several applets that can be used in MCV4U. For vectors there are applets for addition, cross product of vectors, converting between Cartesian and directed line segment forms and several kinematics applets. For calculus there are applets for instantaneous speed and velocity. MCV4U – Overview 16
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The children will love this lovely little museum. It gets crowded on a bad weather day and why shouldn't it. When you can't take the kids to the beach, take them to this darling...
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We've visited many children's museums across the country and this is astounding. Our children spent the better part of a rainy day discovering the exhibits and reading with a group. Great.
This was a great place to take our kids to visit on snowy/rainy days while growing up in TC. It is clean. The workers are friendly. There are plenty of activities to keep the kids entertained. Not nearly as big as the sister museums in GR or AA, but still every bit as nice.
If the weather is cold or rainy and you have nothing else to do, the children's museum is a good place to go. It is TINY and a little outdated but is good enough if there's no other options. I wish they'd change their displays around a little. We've been going for years and very little has changed.
This was an okay place for young children to hang out on a bad weather day, but there really isn't a lot to do and much of it needs updating.
This museum is very "kid" friendly. There are many different activities to stimulate children's imagination and skills. The entrance fee is $6.00 per person.
The children will love this lovely little museum. It gets crowded on a bad weather day and why shouldn't it. When you can't take the kids to the beach, take them to this darling little museum, you won't be disappointed. It's really good for preschoolers.
This is a very entertaining place for kids of various ages, though it feels more like an elaborate play center than a museum per say. There is an area to climb up through clear tunnels and go down a slide, various things to climb on, a ship with interactive video to show how it is to steer the ship, a...
This place is adorable. Our little girl loved it. She could climb, play in the water table, make art, etc. The staff was great. My one complaint was that some of the parents were not paying close enough attention to their children. They saw it as a break for them instead of an interactive experience for them to enjoy with...
I brought my boys here expecting a bit of educational fun. It would have been more educational if there was a person to talk about what the play areas represented. Parents are able to do this but not all can explain certain things without previous knowledge. The toys were fun, and the boys were occupied. In my opinion it is...
I was a tad disappointed. I enjoy taking my children to age appropriate museums for them to take in and learn from. However, this is a small indoor play area (slide, tunnel, dress up, ship). I was expecting more. As we had been to several major city children's museums and they had much more to do and see. We went...
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Assistant Manager required for The Overlee
The Overlee is a Belhaven pub in Clarkston, on the south side of Glasgow. It is definitely not your average pub, providing a stunning venue for drinkers and diners alike and is popular with families and customers of all ages. Due to an internal pro
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A lot o people have thrown there hat into this thread and there are some excellent suggestions here.
I would actually say a good a choice to look for is the Pentax Espio Mini. You can also find it under the model name of the Pentax UC-1. Same camera.
Unlike a lot of "cool compacts" it hasn't quite achieved that cult like status so you can still find them pretty damn cheap. I bought mine for $20 off some guy in Seattle through craigslist. It's not the most handsome camera, in fact I would say it is pretty damn plain, but the lens is amazing!!! I also love the fact that it can focus down to 1 foot and even has parallax correction in the viewfinder. The size is also perfect for a coat pocket and the clam shell design is handy. It's not quite as small as the popular Olympus Stylus Epic but considering the premium price those camera are fetching now i would look for a UC-1.


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- 'The Odd Couple' turns 50
- Library explores the FAQs around 'Exploring Human Origins' exhibit
- Eight-year-old boy creates Monkees video, gets nod from Micky Dolenz
- A belly full of laughter: EPAC presents 'Monty Python's Spamalot'
- Trolley'n for brews
- Pretzel Fest: twisted fun for everyone
- Armed Forces Day swing dance
- Ephrata Police caution on new smoking rules
- Pretzel Fest will feature 13 tasting stations
Ivan Z. Sensenig, Ephrata, furniture worker, was 89
Ivan Z. Sensenig, 89, of Ephrata, passed away Thursday, March 21, 2013 at home after a brief illness. Ivan was born in New Holland to the late David and Emma Sensenig. He was the husband of Anna Mary (Weaver) Sensenig with whom he shared 70 years of marriage.
He was a member of Valley View Mennonite Church and worked at Sensenig's Furniture for many years.
In addition to his wife, he is survived by four sons and two daughters: Carl, husband of Rhoda (Good) Sensenig of Myerstown; Mary Jane, wife of Randy Meadath of Stevens; Ivan Ray, husband of Lois (Nolt) Sensenig of Lebanon; Erla, wife of Arthur Nolt of Clare, Mich.; Marlin, husband of Martha (Martin) Sensenig of Ephrata; Elvin, husband of Carolyn (Martin) Sensenig of Reamstown; 34 grandchildren and 81 great-grandchildren; three brothers and five sisters: Vera, wife of Elmer Hoover; Anna, wife of the late Jonas Nolt; Nora, wife of Isaac Martin; Ella, wife of Ammon Hoover; Adam, husband of Mary Lou; Earl Ray, husband of Mary; Erla Mae, wife of the late Allen Burkholder; and Loyd, husband of Alta.
In addition to his parents, he was preceded in death by one brother: John, husband of the late Ella (Kurtz) Sensenig; three sisters: Alta; Mary, wife of the late Aaron Hurst; and Emma, wife of Paul Zimmerman; a daughter: Vera Mae; a son: David and one granddaughter: Rosalie.
A viewing was held Sunday, March 24 at Valley View Mennonite Church. Funeral services were at Valley View Mennonite Church on March 25. Interment was in the adjoining cemetery.
Kindly omit flowers.
Arrangements by Roseboro Stradling Funeral & Cremation Services, Inc., Denver. Online condolences can be given at roseborostradling.com.


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"There's a learning curve like anything else," says Scott Fulkerson, an agent with ATF who served as one of the lead investigators on the case. "It required some experience with fires to get to that point, where he was comfortable. There was a level of education."
Despite its cleverness, the arsonist's method had an inherent flaw. His firesetting was based on convenience, and when it came to finding a wick, nothing was more convenient than a swatch from his own clothes. He didn't realize that every time he tied such an item to a jug, he ran the risk of implanting his DNA at the crime scene.
The firesetter's carelessness gave investigators their first break. At about 3 a.m. one day in September 2003, three brothers who'd been out partying for the night returned to their home on Anacostia Avenue NE. They saw a strange man sitting on their front porch. After a brief exchange, the man played like he was lost and walked off. He left behind a plastic shopping bag; in it was a gasoline-filled juice jug that had a piece of cloth tied to the handle. Investigators were called to the scene, and in the bottom of the bag, they discovered a single strand of hair.
The lab examined the hair and performed a DNA test, determining it probably belonged to a black male. If that man was their firesetter, investigators imagined he was lonesome, anxiety-ridden, and hobbled by a deep sense of failure. As far as psychological profiling goes, they were nearly spot-on.
Almost 20 years after working the late shift at Roy Rogers, Sweatt was still toiling in the fast-food business. He worked at the KFC at the corner of New York Avenue and Bladensburg Road in Northeast, where he'd come on board in 1993. He was known as one of the better KFC cooks in the metro area.
That fact didn't impress many people, but it meant a lot to Sweatt. His job was his life. In an industry with an astronomical turnover rate—the average fast-food worker quits or gets fired within four months—Sweatt would devote a rather astonishing 12 years to the same KFC location, most of it spent hovering over the grill and grease fryers and struggling to keep the kitchen clean.
New employees at the KFC found a cook manning an immaculate station. Jermaine Bryant, who worked with Sweatt for more than a year, says he was serious about a career with KFC and viewed the cook as a mentor. Sweatt, he says, came off as the one guy who really had his life in order. "Everybody complains, but he didn't," says Bryant. "He'd be there at 6 a.m. every morning doing inventory. Everything he did was so neat—he knew where everything was.…He'd bring in coffee and doughnuts for everyone in the morning. Just the sweetest guy." In all their hectic time together in the kitchen, Bryant recalls Sweatt raising his voice only once with a co-worker.
The sad news is that KFC at 1944 Bladensburg Rd contribute to how my life ended, Sweatt wrote. The beginning years (1993-…) were bad because I had no real reason to excel fast—I just was content where + what I was doing… People saw the good in my work and that's how I climbed up the cooperal ladder (so to speak). So from 1993-2005) I was promoted from Cook to allstar, to Shif Supervisor, Assistant Manger, Unit manager. KFC was very stressful and I had little time for anything else. When coming and leaving that restaurant, I put on a mask to hide the other person which took over after closing.
The work was taxing. He humped long hours and holidays for an hourly wage that worked out to about $1,700 a month. When the nearby school let out in the afternoon the kids would pile through the door and tear the place up, complicating things by ordering pizzas (it was a KFCnPizza Hut hybrid). The restaurant sat along a busy yet particularly dreary stretch of highway, where there were plenty of gas stations but no semblance of a neighborhood. At some of the other restaurants in the area, workers stood behind bullet-resistant glass. Sweatt's was the KFC you stopped at if you were getting out of town on Route 50 East.
Dave I lived one day at a time. People always (including family) said you work at a "chicken joint"—that ain't no real job and it use to hurt my feelings because it required so much of my time.…
KFC had benefits for salaried employees only. I was 50 years old with about 15 years service. I just couldn't see myself trying to run a fast-food joint at 60-plus. It's too stressful + I'd have a heart attack. That has happened to a manager before. It was like, go to work (sometimes all day) come home, eat and go to sleep—wake up early hours in the a.m. and go hunting for a fire!…repeat that over + over again.
Toiling away in the cellar of the service industry affirmed what he'd believed since childhood—that he was an oddball, the lone failure in an otherwise successful clan. Ever since his early years he knew he was wired differently.
Dave Jamieson has won the Livingston Award for "Letters from an Arsonist."


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Grilled chicken strips are served with spaghetti tossed with veggies and pesto.
Get ready for a Pasta Road Trip with Barilla® Pasta. Today, we visit Raleigh-Durham, North Carolina, to sample some Southern comfort food. Here, we prepare grilled chicken breasts served over whole wheat spaghetti tossed with broccoli, cherry tomatoes, and prepared pesto. Watch the video, then get the recipe for Whole Grain Spaghetti with Pesto. Hit the road with more Barilla® Pasta Road Trip recipe videos.
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אחלה טעם :)
Dear Music Lover, If you like ethereal ambient music , let me invite you to discover a new Canadian singer songwriter Marcomé (pronounced Mar-Ko-may).
http://www.last.fm/music/Marcom%C3%A9 Atmospheric and uplifting, her music is laced with magic and freedom. Hope you'll Enjoy!
You can also get free Marcome's mp3 downloads at
Have a great day and evening:0)
Welcome aboard, shlomif! Happy listening.


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Originally written on Fox Sports | Last updated 12/31/12
A person familiar with the situation says Denver Broncos offensive coordinator Mike McCoy will interview for the vacant head coaching positions with the Chicago Bears and Arizona Cardinals this week. The person, who spoke to The Associated Press on Monday on condition of anonymity because he wasn't authorized to publicly speak about the interviews, said the talks would take place in Denver. McCoy, who interviewed with the Miami Dolphins last year after retooling Denver's offense to fit Tim Tebow's skill set, burnished his head coaching credentials this season while helping guide Peyton Manning through his comeback season. Manning returned from a year off to put up MVP numbers and lead Denver (13-3) to the top seed in the AFC playoffs with a league-best 11-game winning streak.
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Handling tax evasion risk in Hong Kong: new guidance for 2015 weblink
The Hong Kong Monetary Authority has issued new guidance on handling tax evasion risk.
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The Cincinnati Reds flip-flopped their starting pitching rotation. Instead of Mike Leake, Homer Bailey, Bronson Arroyo, Johnny Cueto and Mat Latos, it's now Bailey, Leake, Cueto, Arroyo and Latos.
The objective is to separate Cueto and Latos, who have similar repertoires, from Arroyo.
"We've been wanting to do it forever," Reds manager Dusty Baker said. "We could do it until now because we didn't have the off days." ...


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Video: Tags: arts
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Independent Lens | Wham! Bam! Islam! | Film Clip 2 | PBS (#1301)
Premiering October 13, 2011. Check local listings: www.pbs.org Kuwaiti investor Majid Al-Refai describes how his own upbringing in rural Mississippi gives him an added advantage when negotiating... 01:55
PBS NewsHour | Weekly Poem: 'Fiat Lux' by Traci Brimhall | PBS (#10166)
Traci Brimhall reads "Fiat Lux" from her book, "Rookery." 01:35
American Masters | Interview with Bill T. Jones | PBS
Bill T. Jones discusses his perspective on on being documented for A Good Man 01:31
Tavis Smiley | Jazz saxophonist Sonny Rollins | PBS (#2395)
The iconic saxophonist describes jazz as an American classic. 02:01
Tavis Smiley | Jazz saxophonist Sonny Rollins | PBS (#2395)
Full Program: The jazz great talks about new album "Road Shows, Vol. 2" and why he practices every day. 24:07
Live From Lincoln Center | How A Composer Conducts Himself | PBS (#3603)
What can a composer do to make sure his musical vision is heard? Conduct! 03:33
Ken Burns | PREVIEW: PROHIBITION: JAZZ AGE | PBS
Ken Burns and Wynton Marsalis talk about putting together the score for PROHIBITION 03:06
Sesame Street | Art, Math, & Jazz | PBS
Music has patterns as this jazz-inspired riff shows. 01:03
Butter Cow Concrete Art (Part 4) - Iowa State Fair 2011 (#4204)
Artistic Butter Cows cover the fairgrounds to celebrate the 100th anniversary. 01:33
Best Pictures From August 17th - Iowa State Fair 2011 (#4203)
Remember the fair by looking at the pictures captured throughout the day. 00:58


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When someone falls asleep or passes out you place a ball in each eye socket and let your penis run down the bridge of the nose. While in this pose you then take a shit that should go from the hairline to the back of the neck in as straight a line as possible, so a shithawk. This will resemble the horsehair plume atop a fancy soldiers helmet.
She hasn't returned my calls since she found the polaroid of me giving her a greek soldier.
by Dan Yuhas May 07, 2008


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Maangchi's recipes by category:
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I'm going to introduce a beautiful Korean rice cake today. It's called mujigae-tteok (무지개떡). Mujigae means rainbow, so my ancestors must have got the idea for the name from a rainbow! I love it! This is an example of how they incorporated natural beauty into their everyday life. Even though the name of the rice cake is "rainbow rice cake," it is usually made with only 3-5 different colored layers. That's why this rice cake is sometimes called "colorful rice cake" (색떡, saektteok).
In this recipe, I am using 5 different colors from bottom to top: brown, green, yellow, pink, and white.
This rice cake is made on special occasions like a baby's 1 year old birthday, or a wedding. As you see in this video, making this rice cake takes a lot of effort and time, even though the ingredients are comparatively simple. However, if you make this rice cake for someone very special in your life, you wouldn't care much about time and effort. : ) You may wish this while you're rubbing the rice flour with your palms:
"I wish my baby becomes healthy, smart, and a good, warm-hearted person!"
"I wish my parents have healthy and long life!"
"To show my love for my lovely husband (or wife) !"
Leave a comment and let me know what you wish when you make this!
A note about short grain rice flour: the flour you buy at your local store or the flour you make may have more or less moisture in it than the rice flour I use in this recipe. This is because of many different things like how long it's been in the freezer in the store, or the atmospheric conditions where you live. You may need to steam more or less, depending on how dry or wet your short grain rice flour is.
Cooking time: 1.5 hours
A 2 pound package of frozen rice flour (or make it at home), sugar, salt, water, liquid food coloring (green, pink, and yellow), lemon, mugwort powder (ssukgaru 쑥가루), cocoa powder.
Cooking utensils:
Steamer, sifter, 8 inch (20 cm) ring or springform.
Brown layer (the bottom layer):
Green layer:
Yellow layer:
Pink layer:
White layer (the top layer):
Now let's garnish!
Finally, let's steam it:
Posted Saturday, November 7th, 2009 at 3:25 pm
Tagged: Cake, 무지개떡, korean food, Korean recipes, mujigaeddeok, mujigaetteok
I am not too crazy about dduk. But once in a while, I eat it. And when I do, rainbow cake is among the ones I eat. The last time I had dduk was a few months ago when my new sister in law's family gave dduk to my parents as an ebaji sunmool, which the new bride's family presents to the in laws as a gesture of thanks and humble request to take good care of their daughter and such. http://www.behgopa.com/2015/03/the-meaning-behind-food-items-in-korean.html
Hi Maangchi
Can you please teach me Redbean Sirudeok. I guess I can use this Rainbow rice cake for the riceflour layer. Please advise how do I prepare the redbean layer. Thank you.
I made the rice cake today and I learned a big lesson. Turns out, it takes a long time for the frozen rice flour to thaw. I thought I could just take it out of the freezer a few minutes before, but bad idea. When I added the water it immediately turned to soup. Only after about 5 hours did the rice start to absorb the water. Then I had a huge clump that took another hour to break apart to get through the sifter. The cake turned out snowy and fluffy, but man what a lot of needless labor. If I had paid better attention, Maangchi says she thaws the flour overnight in the fridge. Lesson learned!
I can see all the hard work you put into making a good rice cake! I know you are very good at Korean cooking, so your comment will help & encourage those planning to make it, too. Cheers!
hi maangchi. I tried doing this one using regular rice flour which is not frozen. Of course it was an epic fail. Do you know anyway how i can use the regular rice flour and turn it into the same frozen one? thanks!
One of my readers made mujigaetteok with dried rice flour and posted the photo here. I hope it helps you. http://www.maangchi.com/photo/rainbow-rice-cake#comment-27409
Hello Maangchi,
I think your recipes are awesome and I have always had great results following them. My korean teacher(who taught me everything I know about hangul) is leaving and won't be back for around 10 years. Is it possible to make a 10 layer cake? What advice would you give me if I try this and what colors would you suggest? Thanks!
"Is it possible to make a 10 layer cake?" I don't think it will work well because the rice cake won't steam all the layers thoroughly. Your teacher will come back in 10 years, so you like to make 10 layers of colorful rice cake? I think it's a very cute idea though. : )
Hello Maangchi~ I always love your recipes.
I am taking cooking in our school and we have a home cooking assignment, and i decided to make this.
I have a question for this, so can I use sweet rice flour instead of frozen rice flour?
I have a lot of sweet rice flour because I made rice cake from your other recipes, however, we don't have short grain rice flour nor short grain.
To make mujigaeddeok, you need short grain rice flour. It's not available, then how about making injeolmi or chapssalddeok that calls for sweet rice flour (glutinous rice flour)? Good luck with your school project.
Injeolmi: http://www.maangchi.com/recipe/injeolmi
Chapssalddeok: http://www.maangchi.com/recipe/chapssalddeok
I made green tea chapssalddeok today. It tasted great though it didn't look very green~
thank you~
I happen to chance on our youtube channel and really loves your videos as I had been searching for Korean receipes.
I would like to try to make this Rainbow Cake as a birthday cake for my mum and would like to check if I can use normal Rice Flour instead of Frozen Rice Flour and must it be Korean Rice Flour?
Thanks. :)
Hi maangchi:::
How many people does this recipe serve? I need to make a cake for 60!
This cake will serve 6-8. "I need to make a cake for 60″ omg!
wow, thats a lot of sifting….. >.<
Hi, I hope you wont mind but I copied your recipe to my facebook note so I can share it with my friends :) Have your website link on it too!! I really love this cake!!! and thank you for the instructions on making frozen rice flour too, that helped a lot for me.
Thank you for your interest and for sharing this recipe with your friends!
You make my mouth water! It looks great. Seems to be alot of work! ;)
I really do love how this cake looks. I would love to try making this but I do not have a steamer as big as that. Would I be able to cook this cake in ramekins?
I am a Korean and planning a wedding – most guests won't be Koreans. Do you think this can work as a wedding cake? I want to bring some Korean idea into our wedding but I realized that we don't have a place to order ddeok in my town.
A few concerns are
1. Will it be easy to cut and be served?
2. How long will it be good? I think I need to make this by myself with some help of friends. To make cakes that will be 100-200 small pieces… I may need at least couple days.
Hey Maangchi, I really want to make this rainbow cake and i even bought rice flour.. the condition where the flour was stored was quite cold but it wasn't frozen rice flour…
Do you think that would still work??
I don't know the answer without seeing your rice flour. Check this out please. http://www.maangchi.com/recipe/mepssalgaru
i want to try it .. but i have question can use my own flour ?
Hi Maangchi!!!
first of all i have to say that i absolutely lovvvvvvveee your site!!!and your videos! they're so fun and cheery!!!and its seems like you're really putting you heart into it!
so thank you for that=]
and second…i really want to make this cake to my brother's birthday today and its really important too ,cause we had an awful fight!so that's my way to apologize=](and also its one of the few recipes i can make…see i eat only kosher food!=] but i'm finding my own ways to try them=])
but i don't have that big of a steamer like yours…there's maybe another way to do this awesome cake without a steamer??
"we had an awful fight!so that's my way to apologize.." cute~ : )
I think you need a steamer to steam the rice cake. You can use a small bamboo steamer, too.
I use the steamer basket that came with my rice cooker to make mujigae ddeok. I steam it right in the rice cooker and it works great. I just cover the bottom of the plastic steamer insert with a paper towel cut in a circle–I do this because it has holes in it. I can't make the cake quite as tall as I might if I had a better steamer, but it works.
Maangchi.. I bought frozen rice flour from a different korean store today. I've made this dduk before but with a rice flour that had no salt. This one has ingredients listed as: Flour, Water, Salt. Will the dduk turn out salty or do you think I can use it? You commented to someone else to use one without salt so I wasn't sure if it's worth the time to try it. If this is not the right rice flour, what can I do with it? Also, Do you think I can make this in a steamer that fits on top of a pot? Before I borrow my Emo's huge steamer like the one in your video, but I was wondering if I could just fill the steamer basket that came with one of my pots. I know that all the holes are covered then so i was just wondering if you've ever tried it.
i made this for my korean project but instead of food coloring i used natural ingredients it was really good. i also used eun heng and dae chu for the topping
I don't have a steamer is there a way to make this without one?
hi!! do you know how to make sweet rice flour??… because where I live flour is more expensive and harder to get than sweet rice itself…. btw, I loved your cake and I'm planning to make it for my mom's bday :)
Sweet rice is stickier than usual short grain rice. Soak sweet rice flour in cold water overnight and strain. Then grind the rice into a fine powder. If you have a mill in your area, take the soaked sweet rice to them and ask them to grind it. http://www.maangchi.com/ingredients/sweet-rice
For this rainbow rice cake, you need short grain rice flour. http://www.maangchi.com/ingredients/frozen-rice-flour
Hi Maangchi ^^
I'm from spain and i've tried multiple times mujigae ddeok when I was in South Korea but now i'm back to spain, I really miss it but thanks to your recipe i'm going to start making it for myself when I have some free time. Thank you a lot.
I hope your mujigaeddeok turns out fluffy delicious! Check out my recent rice cake recipe called "baekseolgiddeok". If you like mujigaeddeok, you will probably like baekseolgiddeok, too! The taste is very similar to mujigaeddeok. Good luck! http://www.maangchi.com/recipe/baekseolgiddeok
can i use sticky rice ?
No, you need to use short grain rice flour:
Hi Maangchi, thanks for the recipe :]
I tried making the cake with my mum today. The cake turned out pretty and colorful, but I think there was some problem with the texture as it wasn't fluffy at all. It turned out sticky, chewy and dry and we couldn't figure out why it turned out like that. The rice flour my mum got was from the korean store in the frozen section after asking the lady at the counter and used a regular manual sifter.
What might be some reasons for this? Thanks a lot for your help ^^
hmm, I'm suspicious of the rice cake flour you bought. There are 2 types of rice cake flour in the freezer section of Korean grocery stores: rice flour and sweet rice flour.
You need this rice flour: http://www.maangchi.com/ingredients/frozen-rice-flour
If you make this rice cake with sweet rice flour (glutinous rice flour), it will never be fluffy.
To make fluffy rice cake, sifting is very important.
Hi there…..
I successfully made this for my bf's bday today. I uploaded the picture so pls take a lookk. after reading the comments n realize how important sifting is. i spentnt a lot of arm muscle to shake the sifter since mine was broken :-(((((….but it turned out welll…Thank u so much…ur awesome
Yes, I saw the photo. It will be posted very soon. Congratulations!
I like to do this cake but I can't find the frozen rice flour. Now I'm desperate! Can I try with another flour or will be a mistake?
Thank you very much, Maamgchi.
You need rice flour to make rice cake. You could make your own rice flour to make this rice cake.Soak short grain rice overnight, drain, and grind it finely with a grinder.
You have to use rice flour which is soaked overnight and ground finely. Normal rice flour (dried)won't be cooked properly even though you steam it for hours and hours. The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground. The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.So if you want, make your own wet rice flour.
Hello, Maangchi. Well, I finally got the chance to make the ,mujigae ddeok today and I failed, lol. So now, I have some questions. When I first started to make the cocoa layer, I used 4tsp and that turned out to be way too much water, it actually turned into dough. So I halved everything and that was still too much water. When I would rub the flour together they would form so many clumps, while I was trying to break them up and then when I would try to sift it the flour would get worse and turn into dough. I wasted so much flour because it could not be sifted, therefor my cake only turned out about 1-in to 1.5 in in height. Also the center of the cake was chewy like the chapseolddeok after you microwave it, but the edges were dry and chewy. I can only think that my mistake was taking the flour right out of the refrigerator and using it. I left it in there over night and it defrosted, but was I supposed to bring it to room temp before using it? I took pictures of everything, so I can show you what I mean. Please let me know if I was supposed to bring it to room temp before sifting and if that isn't it, then should I just put in a quarter everything the next time I make it?? I used a cheesecloth and when I lifted it from the steamer the bottom was very soggy. How far from the bottom pan of the steamer was I supposed to be keep it? I just put my pan right on top of the bottom pot of boiling water…was it too close? Sorry for the long post, but I would really like to know what I did wrong so that I can fix it. Please let me know. Thanks in advance!
oh my, you must have been so frustrated! There are 2 types of frozen rice flour : Short grain rice flour and sweet rice flour. You need short grain rice flour for this recipe. I hope you got right one. http://www.maangchi.com/ingredients/frozen-rice-flour
"When I would rub the flour together they would form so many clumps, .." It sounds like the rice flour is already wet? I don't know the answer without seeing it. It shouldn't be too wet. I usually thaw it out in the fridge because the rice flour goes bad easily at room temperature during the defrost
The frozen rice powder I have here in the Korean store says it has "No Salt"..is that the powder that I need to use? There is a sweet and non sweet version and they both say "No Salt". Please let me know before I buy it, thanks so much!
excuse me, I want to clear this misunderstanding up…
maangchi say it's soaked, not salted.
so, any regular frozen (not sweet) rice flour is ok!
There was no misunderstanding, I know what Maangchi said about the rice flour being "soaked"….but since I have never bought any rice flour before I did not know there were different kinds (sweet & non-sweet)….I just wanted to make sure that "No Salt" was the way to go. When you have to print, in large letters, that something has "No Salt" in it…it makes you wonder if there is another kind WITH salt. It is the same thing as "Low-Salt" or "No Salt Added" or "Fat-Free'. But thank you for clearing it up ;-)
Yes, I used unsalted rice flour. So follow the recipe.
I have another question…I see that you did not boil the water before putting your rice cake on the top layer. So are we cooking it for 30 minutes AFTER the water starts boil or do we start the stove then end in 30 minutes??
yes, after boiling water, it will take 30 minutes
안녕하세요 Maangchi! I just want to say that the recipes I have made from your site have been great and they are turning out wonderful. A few mistakes have been made, but when I would redo them they come out even better. This is my next project that I would like to make. I just have one question for you, I see that you use a regular cotton cloth when steaming it. Can I use a cheesecloth? If not where can I get a regular cotton cloth like the one you used? I am looking forward to your reply, 감사합니다!
wow, you are so enthusiastic about cooking! Yes, cheese cloth will work well, too! Good luck with making fluffy rice cake!
Thank you, I hope it will turn out well too. I have another question. The frozen rice powder I have here in the Korean store says it has "No Salt"..is that the powder that I need to use? There is a sweet and non sweet version and they both say "No Salt". Please let me know before I buy it, thanks so much!
How deep should the 8″ springform pan be?
Well, when I was going to make the cake for my brother, it came out terribly. But I'm planning on making it for my 2 cousins. One of them is graduating from high school, and the other is graduating from collage into grad school
I hope your next one turns out good! Good luck!
I plan to make this tomorrow for my brother. :D
This will be my next project once i get my steamer !! This looks very delicious and beautiful Maangchi !!
Hi Maangchi, this my first time making rainbow rice cake with dry rice flour.
It turn out pretty good. I'm to make this for my sister birthday. Thank you for this beautiful recipe. Want to share to pic but don't know how.
wow, that's awesome news! I can't wait to see the photo. Upload it here please. http://www.maangchi.com/photos/upload
Hi Maangchi! How are you? Oh I miss watching your videos so now I have extra time, I watched how you make the Rainbow Rice Cake (again)… I plan to make this for our baby since you mentioned that koreans usually make this for the 1st birthday. She's turning 1 on April 1st. Thank you for this wonderful recipe! Wish me luck!
yeah I wish you good luck in making awesome mujigaeddeok!
can we use this same 떡 recipe to make 팥시루떡? do you add sugar to the 팥 coating?
Hi Maangchi,
I can't find the mugwort powder anywhere in my country , is there something i can replace it with ? :)
How about using green tea powder?
안녕하세요 망치 (ehehe…just learned hangul :p did i write correctly?)
wanna ask about the rice flour…is it ok if i use indonesian rice flour?bcoz since i know it indonesian rice flour is made from long grain rice which the rice is not sticky…or should i use korea/japan rice flour?
hope hear your answer soon bcoz i'm planning to make it for my friends :D
have a good day maangchiiiii ^O^
Yes, you have to use short grain rice flour.
I made it….
I pounded about 6 pounds of rice powder myself with my cute mortar(I say it is cute because it is unbelieveably small mortar!!)
I made it and it turned out great,…
It's get hard easily…
very fast…
In 10 minute the cake inside is not fluffy anymore.
some of them turn to become something that granulated and hard….
I am very frustated….
please help me…..
I'm glad to hear that you made this! It should be fluffy for several hours if it's well made. To make rice cake fluffy, you will have to sift the four well.
Do you have any idea how to make the white part of dau xanh banh that looks like this: http://sweet-travel.blogspot.com/2009/05/banh-dau-xanh.html
Hey there. I mistakenly bought frozen sweet rice flour as mentioned before and am wondering what I CAN do with it. I will be getting the proper one for this recipe, but I've tried googling, and no one seems to talk about frozen SWEET flour anywhere, but I know it must be used for something. Could you lead me in the right direction?
use it as normal sweet rice flour I think….
but use more little water than the normal sweet rice flour needs…
maybe you can make it to Gyungdan or Injeolmi…
just check the recipe in Maangchi Website
Happy Cooking….
omg, maangchi…….the minute i saw your cake, i thought if we could be friends…… i luv your cake but i live in california and i've checked many asian stores but unable to find frozen rice flour, i was wondering if i can use the thai rice flour? package that comes with three elephant head?? i hope u reply back as soon as possible, i'm very eager to make this beautiful cake of yours….
Hi Maangchi – is it possible to make this rice cake a day before it is to be used? If so, how should I store it overnight?
yes, possible! After making rice cake, cool it down for about 30 minutes -1 hour, then keep it in the freezer. Thaw it out when needed. You will enjoy still fluffy rice cake.
Yay! Thanks Maangchi :) I am going to make it for my birthday party. I will put photos on for you to see :)
Thankyou Maangchi for the recipe! :)
I made this today to relieve stress from my exams!
And I was concerned of whether or not it would work with dry rice flour, but it worked out great!
Here's some pictures ^^
wow, I'm impressed with the beautiful mujigaeddeok you made! Very Colorful! Dried rice flour worked? How did you do it. If you want, please leave your tips here or on the forum so that I can refer my other readers to them. http://www.maangchi.com/talk/forum/reader-recipes
I see it!
how did you do that?
please let me know….
because making my own wet rice cake is very frustating….
Thank you so much for the advice on using dry rice flower. I have been searching all the asian markets including the Korean ones and none of them carry it. Actually when I asked the store, they all think that I am nuts!
Hi, again! I'm going to prepare this sometime next week, so I went out and bought a few ingredients already. So, I was wondering! Is this steamer alright? I've never owned a steamer before, so..
And is this cocoa powder alright, as well?
I would love to try this recipe. My friend from Korea is visiting for a few months, and I want to make this for her. However, I don't have a steamer, not like the one you have. I just have a very humble steamer that came with our cooking set, and it is dipped and not flat.
I am trying to think of alternatives. We also have a jarring pot, now if I could only have a large enough steamer to fit the cake. Do you have any idea's?
Yes, as long as you can steam it with the lid closed, it will be cooked. One of my readers made her rice cake with a tiny steamer. http://www.maangchi.com/talk/topic/reeses-peanut-butter-ddeok
Hi Maangchi!
There was rice flour on the outside shelf at korean store here. They didnt have it in the freezer section. Can I still use this? Thank you so much!!
OH NO I spent couple hours doing this for my omma on mothers day and it didnt turn out. Boohoo! I used the dry rice four that they sell outside on the shelves. Maybe i need to soak this flour but how long do i soak it and when do i shift it? It is the same rice flour right but its just not wet and kept frozen?? I want to try this again.. Need your advice Maangchi . Thank you!
oh no! I'm sorry to hear that!
Check this out. One of my readers let us know she made good mujigaeddeok with dry rice flour.
Hi Maangchi ~ !
I couldn't find any frozen rice flour in my place soI soaked rice grains , i"m making this for the mother's day celebration for my mum ! Just need to know , do I really have to soak up to 10 hours ? :| I've soaked it in for the past 2 1/2 hours and i took out a few grains and try to grind it with the back of a knife . It can grind easily , so do I still have to soak it untill 10hrs have reached ??
I soaked it for 8 hour….
the grain must be soaked so the grain absorbed the water and can easily cooked…
umm, the longer you soaked it…
the better it will be…
Maangchi, I made this cake…
but something went wrong…
my cake top is shrinking, and something like a chewy mochi was build up on top….
did I do something wrong?
is this because My Jelly mix in the red dough?
I use Jelly mix to colour my red part….
and it even worser…
they al turned out like a mochi dough…
just like a songpyeon dough….
what's wrong with my dough…
before I steam them they were just like your dough…
very crumble and spongy…
please help me maangchi…
i really frustated…
You left a comment responding to an old comment so it doesn't appear here. http://www.maangchi.com/recipe/mujigae-ddeok/comment-page-3#comment-26003 You said ".. I have mistaken made this cake using sweet rice flour .." Yes, use right rice flour please. http://www.maangchi.com/ingredients/frozen-rice-flour
thank you maangchi…
;the right rice flour in this cake is very crucial…
hi maangchi
how long does it take to defrost the frozen rice flour?
also, when I tried to add 5 teaspoons of water to 1 cup of frozen rice flour, it turned very gooey… almost liquid.
– jeremy
I usually keep it in the refrigerator overnight when I thaw it out.
" it turned very gooey… "
Add less water then. Maybe your frozen rice flour doesn't need any more water.
For all of you that wonders if it works with regular rice flour, it doesn't. I made my own frozen rice flour and it was realy easy. I soaked the rice for 10h and then grind it, dryed it for a few minutes on a kitchen towel then start to grind it. I made a beautiful rice cake. I looked all over Stockholm and did't find any frozen rice flour anywhere.
Thank's Maangchi for sharing all your wonderful recepies
Hi there. I live in US and don't know if I can find this frozen rice flour at the grocery. As you made this from scratch using rice, I want to know what kind of rice (as there are many such as long/short grain, sweet rice, etc…), and what brand did you buy to make this cake? Also, Maangchi's recipe asks for 2 pounds of frozen rice flour but I want to know how much rice did you use (cups, oz, pounds, etc..) before you soak the rice overnight? Please email me back at [email protected]. thank you so much.
Hi Inesno44!!! I couldn´t find rice flour either, i read you made your own flour just by soaking rice. I was wondering what kind of rice did you use for it?? and how much rice did you need for 2 pounds??? Also, did you grind it right away after being soaked??
Thanks for sharing…I truly want to make Mujigaeddok!!!!
hi maangchi!
i just want to ask if you know the certain food. i bought this at mall by a korean stall of Food. i saw it's machine the food just popped out from it. its rounded and very big in diameter. i dont know what it is. but the owner plays the video of boys over flower from korea. the food jeum jandi selling. that the food what he's describing. i want to make own that but i dont know what it is. it taste soft and not very much sweet and good smell. i just thought if it's rice cake? is right? pls help me
I have made mujigae ddeok twice now. I made it once for my 2 year old's birthday celebration at home and then again for the celebration with our extended family. I'm glad I had a trial run, because even though I was pleased with it the first time, it really turned out fantastic the 2nd time around. You have seen the first attempt in pictures and I will send you the 2nd one I made and post it to your gallery too.
I don't have a big steamer, so although I had planned to make it using my new cake ring, I couldn't because I didn't have a big enough pan. Instead, I put a paper towel that I cut to size in the steamer basket for my rice cooker and steamed it in there. It worked quite well. I give this A+ for appearance and taste.
My other substitutes were to use strawberry jello for the pink layer and to just use green food coloring (without the green tea powder or sook powder) for the green layer.
" it really turned out fantastic the 2nd time around" I know how you feel now. Congratulations! You can make this rice cake anytime you want. : )
안녕망치! I have been watching your videos and your cooking is OUTSTANDING! :D I want to make your 무지개꺽 for my friends'. Since they are in California and I'm all the way in Virginia, I was planning to ship you cakes to them. So, I was wondering, how long would the cake last? Like, how long would it take to get spoiled?
Thank you~! (:
opps typo! ship my friend YOUR cake! LOL (:
I went to my local Korean market and the manager said that frozen rice flower doesn't exist.
should i be looking for something else?
Check out another Korean grocery store. http://www.maangchi.com/ingredients/frozen-rice-flour
If you can't find it anywhere in your area, you could make your own rice flour to make this rice cake.
Soak short grain rice overnight, drain, and grind it finely with a grinder.
You have to use rice flour which is soaked overnight and ground finely. Normal rice flour (dried)won't be cooked properly even though you steam it for hours and hours. The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground. The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.So if you want, make your own wet rice flour.
Thank You Maangchi!
Hi maangchi
I'm thinking of making this for a friend's bday, but a smaller version of it
So instead of an 8 inch springform, I'll be using a 5 inch pan, which will lower the volume of the cake.
Keeping the ratios constant, how long should I steam it? Or alternatively, are there visible signs of doneness?
Sorry for making it sound so much like a math question but cooking is as much science as art :P
I'm really into the korean lifestyle… so i chose the korean cuisine for my food assignment…yeah, im still in school ):
Today, I made this cake but I used a commercial steamer instead.. and it didnt really cook.. the cake was still floury.. I took it home to finish it.. what can I use as a steamer cause I dont have one at home?
Thanks :D
I'm sorry to hear that! You might have felt embarrassed in the class! There may be many reasons why your rice cake was not cooked fully. It could be the rice flour? Did you get soaked and ground rice flour? It's sold in the freezer section.
To make fluffy rice cake, you must sift it as I show in the video. BTW, was it cooked fully when you steamed it again at home?
hi maangchi!
i wondering that because i don't have a cake tin where you can disconnect from the base and just use the edge, can i still use it with a base to steam the cake or will it effect the cake? and if so, do i need to buy a cake tin where the edge of the cake tin can disconnect to be steamed?
thank-you:) and i'm a big fan of your cooking!
The reason I use a springform pan for this rice cake is to protect the edge of the rice cake from sticking to the ring.
If it's not available, use a usual cake ring without spring. You may have to brush vegetable oil inside of the ring before using.
Here is the springform pan at amazon.
I've had such great success with Maangchi's other recipes, but kept failing at this one…Today, I decided to look at the photo of the rice powder that Maangchi uses and read the ingredients list: rice flour. That's it! My rice powder contains water (and salt), so that every time I would add the amount of water, as written in the recipe, the whole thing would turn into a sticky paste. One 4 lb bag of rice flour wasted=( I'm going to give it another go tomorrow. Fingers crossed.
This frozen rice flour contains water because soaked and drained rice is ground. I hope your next batch of mujigaeddeok turns out great!
Got plain rice powder and followed the recipe to the letter and it turned out!
I even got the bouquet of flowers Maangchi suggested to give with the cake. Haha!
I have a important question! how do you go around the issue of not owning a real steamer? i really want to make this tomorrow but i don't own a real steamer is there a way around this by like making my own or something?
I don't know of any other option. You need a steamer.
I don't know it will work on the cake. I don't have a steamer either…….and I used a makeshift one to steam vegetables and it worked perfectly. You get the biggest pot you have and fill with about 8 cups of water and put a noodle strainer in the pot…………on the noodle strainer put a cloth and then put the rice cake holder on that and put a lid on the pot and it should work like a steamer! :D I hope it works if you try it!
you can use a cooking woke to steam it..
Is the powder made from sticky rice (chapssal)?
No, short grain rice flour. http://www.maangchi.com/ingredients/frozen-rice-flour
Hi Maangchi! Your website is wonderful, thanks for sharing these beautiful Korean recipes. I'm making the mujigae ddeok to give as a gift and I think I have all the right ingredients. I have two questions… I'm making it today, but won't give it until tomorrow, about 24 hours later. Is the cake going to be ok? What is the best way to store it to make sure it stays good and doesn't dry out? Also, I got a bamboo steamer, but it's not quite tall enough for the springform pan ring and leaves a little gap between the lid and the steamer's top. Is it ok if I place a wet cotton cloth over the steamer's lid to keep the steam from escaping? Any other suggestions? I will send you a picture of the final result.
Ok, so I made the mujigae ddeok and there's a lot of room for improvement. Sifting the rice flour the first time was ok, but after I added the water, the flour got stuck in the sifter and would not come out the other side, it ended up being one big clump of dough, even though I followed the recipe. So I started over and cut the amount of water in half and passed the flour through a sieve instead of the sifter. I could tell right away that it didn't look like the video, but I finished the recipe anyway. I'll email pictures. The cake looks obviously dry, since I cut the amount of water in the recipe, and lumpy. Not sure what it'll taste like tomorrow – I'll bake a "regular" cake as well just in case. Any suggestions are welcome, as I know I'll come back to this recipe until I get it right.
Carol, I got the photo of mujigaeddeok you emailed me. I was amazed when I saw the photo. Very beautiful and classy! I will post the photo on my website soon.
You will have to re-steam it right before serving because any type of rice cake gets hard after it's made.
I think this recipe (mujigae ddeok) is the most difficult to make of all recipes. It's almost impossible to make it beautiful and fluffy the first time. You need a lot of practice.
But yours looks awesome!
Can u use the frozen sweet rice flour for a sweeter flavor? They sell frozen sweet rice flour and regular frozen rice flour at the store.(Sorry if this question has been asked previously.)
no, sweet rice is glutinous rice and the name has nothing to do with sweetness. Sweet rice is stickier than regular short grain rice.
Buy regular frozen rice flour for this recipe.
"Sorry if this question has been asked previously." no problem! : )
Was it cooked properly? It sounds like you used dried sweet rice flour, if so, your rice cake won't be cooked fully even though you steam it hours and hours.
This rice cake is made with short grain rice flour instead of sweet rice flour.
I'm copying and pasting my answer made for another reader a while ago.
"You have to use short grain rice flour which is soaked overnight and ground finely. The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground. The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily."
So if you want, make your own wet rice flour!
Attempted multiple times but steamer fails. Pitcutre of latest attempt, a two layer variant.
Also, does the rice flour have to be frozen? I used Mochiko brand which comes in a white box -not frozen.
Hi Maangchi,
I tried making this cake last night. When I transferred the cake from the towel to the serving plate it cracked. Does it mean it was too dry and not moist enough? What is the best way to prevent the cake from cracking?
Hi Maangchi!
I can't fount here frozen rice flour. Is it possible to self made the frozen rice flour?
SUPER help please!
My son Isaac's Dol is tomorrow! His party is on Friday and I *have* to make this beauitful cake!
My question is: I don't have a steamer! Can I just add water to a stock pot and put the springform pan in that?
Or can I bake it like a cheesecake? (Put the springform pan in a "water bath" in the oven?)
Or can I make it in my rice cooker? I have a Zojirushi one that has a "cake" setting on it… but then I'm not sure how I would get the cake out.
Must I have a steamer? I'm not sure where I can find a cheaper one on short notice.. :(
hmm, I'm sorry to say that you have to get a good steamer to make this rice cake. Otherwise,the rice cake won't be cooked properly. By the way, congratulations on your Baby Isaac's 1st birthday!
Your flour shifter looks cute, where can I get it here in Singapore?
And also where can I get the cotton cloth?
I don't think we have a privilege where we can bring such small quantity of wet rice to a miller to grind it. But yet I want to do it this way from the short grain rice because it is cheaper. Do you have any suggestion how to grind the wet short grain rice? Can I use a normal food processor?
Thank you.
You can find them at Phoon Huat store.
Hardware shop should have em too.
You can try many places like Giant and Carrefour.
Lovely rice flour cake. I would like to add flavor into the pink color section that can gives the color as well if possible. Do you have any suggestion what kind of fruit flavor I can put in and to also give the pink color.
Thank you
do you have to use a swifter?? can we use something else..
How tall do you recommend the springform to be? I don't wan to buy one that is too short :(
can i use different colors? or is it better to use the traditional mujigae ddeok colors for wishing somebody luck ? :O
omgoshie it looks soo good! since the brown and the white are on the outsides, and the get in touch with the mist, is that why you added less water to the brown and white layers? let me know as soon as you can!
~Justine :)
yes, you could use different colors.
for brown and white layer, 1 cup rice flour is used and the other layers use 1.5 cup rice flour, so that's why the amount of water is different.
Yum, your rice cake looks delicious! My mouth is watering….
: )
annyeong unni!
i was just wondering, by looking at the photo, is the texture fluffy like sponge cakes?
the cake looks beautiful by the way! (:
I just realized my steamer is half the size of your's – it only holds about 5 cups of water. Do I just steam it for 15 minutes then add another 5 cups and steam for another 15 minutes plus 5 minutes on low?
I don't know the answer, but if I were you, I would still steam it for 30 minutes. Let me know the result.
My steamer is the same (holds about 5-6 cups) and I let it steam for 30 mins as Maangchi said and the 5 mins after and it turned out great!
I just made mine (minus the green layer),there's room for improvement for next time ^^ but for the first time its good.
I'm going to make more frozen rice flour as soon as i have some time :D
Gamsahamnida for the wonderful recipe Maangchi 언니 ^^!
yay! you made it! I'm glad to hear that!
5 dried cranberries , few pine nuts , dried apricot . Are there any substitutes i can use ?
Check this out. She decorated it with strawberries.
Yum! Maybe next time I make this, I will use those!!! : )
Good morning Maangchi,
I have 3 questions:
1) Why the brown and white layers you use 4tsp water for 1 cup of flour? But the other layers you use 2 tsp water for 1 cup and a half of flour?
2)If I want my cake is more sweet, can I add some more sugar? I'm afraid more sugar might change the texture of the cake.
3) Why my cake turn out so dense? it was not fluffy as yours. Thanks.
Here are my answers:
1) Why the brown and white layers you use 4tsp water for 1 cup of flour? But the other layers you use 2 tsp water for 1 cup and a half of flour?
1 cup rice flour (brown layer and white layer): 4 tsp
1.5 cup rice flour (the other layers): 2 tbs (6 tsp)
2)If I want my cake is more sweet, can I add some more sugar? I'm afraid more sugar might change the texture of the cake.
Yes, you can add more sugar, no problem
3) Why my cake turn out so dense? it was not fluffy as yours.
Sift the rice flour as I did even though it will be hard, then you will have fluffy rice cake.
I hope your next batch of mujigaeddeok turns out great!
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안녕하세요 Maangchi 언니!
I discovered your precious website last year and it has been an absolute treasure! ^^ I regularly make kimchi now! Can't live without it hehe ^^
Just a question about the texture of the frozen rice flour. I tried to make some of the flour yesterday and when i ground it, the texture is very very fine tiny grains. Is it supposed to be completely powdered or is it alright like that?
This is such a beautiful cake, can't wait to try it!:)
Thank you very much! ^_^
"when i ground it, the texture is very very fine tiny grains"
I hope you soaked the rice before grinding. Yes, it should be ground as finely as you can. I wish you good luck with making delicious mujigaeddeok!
Thank you for your prompt reply! Yes, i soaked it overnight, i think it was around 12- 13 hrs. Now I'm definitely making this next weekend ^_^
is glutinous rice flour ok too?
because today i bought it thinking it was the right one ;_;
no, this rice cake is not made with glutinous rice flour. Find the right ingredient.
Hey Maangchi! I had my aunt buy me some tteok from CA when she visited, when I tried it…It was not sweet. Then after, you posted this video and I saw that no sugar is added. If I want to make it sweet is it OK to add sugar? Would I have to lessen the water I use then? Thank you a lot. :)
Check the recipe again please. "Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs sugar,.."
Oops! Sorry! *blush
: ) no problem!
hi maangchi,
i really like your receipes alot. may i know if it is okay for me to freeze normal rice flour to get frozen rice flour? i can't seem to find forzen ones in singapore.
thanks alot.
Hi, I'm copying and pasting my answer made for another reader a few days ago.
"You have to use rice flour which is soaked overnight and ground finely. Normal rice flour (dried)won't be cooked properly even though you steam it for hours and hours.
The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground.The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.
So if you want, make your own wet rice flour! "
hi maangchi,
thanks for your reply.
when you say soaked rice flour, how do i soak it?
Hello Maangchi
I was just wondering, since they do not sell the pre frozen rice flour in Australia:S, is a nut grinder okay to grind the rice with? Coffee grinders are just so expensive! Or should I try with a food processor?:S
Haha i tried making with just rice flour but it didnt turn out well, but must keep trying! I hope to make one just like yours:D
I can't give you the right answer because I have never tried home made rice flour, but that's the way of making rice flour to make rice cake. Whatever you use, the soaked rice should be ground very finely.
Wow the cake looks very fluffy- I would like to try make it for my mother-in-law's birthday.
Is this the same as pakseolgi?
I saw on KBS how the ladies dried persimmon skin, ground it to a fine powder then layer it between layers of rice flour before steaming. But that rice cake looked chewy, not fluffy- were they making pakseolgi instead of dduk?
Hey Maangchi i love your show. I was wondering if it would be alright to use rice flour instead of frozen rice flour? Would it make a difference?
no, right ingredients are very important to make rice cake. You have to use rice flour which is soaked overnight and ground finely. Normal rice flour (dried)won't be cooked properly even though you steam it for hours and hours.
The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground.The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.
So if you want, make your own wet rice flour!
Maangchi! i think ive just found out what ive done wrong! i bought the Japanese brand sweet rice flour that was dry!!! no wonder it came out powdery! i will buy the FROZEN rice flour and will let you know what happens…! i thought i had everything right then again, im dumbfounded with what i have just found out! Wish me luck!
Yes, of course I wish you good luck!
동영상만 보더라도 쉽게 요리를 할수 있을것 같아요 거창하지 않으면서도 먹음직스런
무지개떡.. 집에서 떡을 만든다는게 부담스러웠는데 저도 한번 도전해 보려해요
영어는 못하지만 앞으로 종종 방문해서 배워야 겠어요 감사해요
I followed your recipe and it looked exactly like yours before steaming it. Right after I steamed it, it was really flat (~1/2 inch), hard, and chewy (not fluffy at all). Any ideas on what happened?
Maybe the rice flour was too wet?
I found the problem of this maangchi….
May I excuse me to answer this…
dear yunie…
maybe you used the sweet rice flour or glutinous rice flour..
I have mistaken made this cake using sweet rice flour and the result is the cake comes out flat, the sponge went off, the cake is really flat and unbelieveably chewy….
you should try using Frozen Rice Flour or make your own rice flour…
thank you..
I'm sorry If I was so rude to answer this question mangchi, but I foun out many people misjudged Frozen rice flour as Sweet rice flour or frozen sweet rice flour…
hi,can i replace steamer with oven???? can rite ..i think
no, you have to steam it. Happy New Year!
thank u so much for your reply ..=) happy new yr…and this is the first time ever for me to make a cake …hehe…but i think i will be quit in trouble to find the Ingredients…haihz..because i am now oversea, in moscow ,russia..studying…
wow, you are in Moscow!
Eat well and study hard! : )
Happy cookng!
Hello Maangchi, I was wondering if I don't eat all the cake how do I store it for later? In the refrigerator or in a glass cake case to keep it fresh?
Keep the leftover rice cake in the freezer. When you eat it later, you can thaw it out at room temperature, reheat it in the microwave oven, or steam it again.
Maangchi! this is was so wonderful! i made it this afternoon and it took me 2 hours to make + a half an hour to cook! it's takes so long to sift the flour but it the end it's all worth it because it is so delicious. thank you so much for the recipe!
oh, my! Excellent! yes, it takes time and effort, but it's worth it!
If you make it again soon, don't forget to take a photo and email me, so I can put your photo on my website. Many people will be encouraged to make their own mujigaeddeok (rainbow rice cake) when they see the photo.
I was just wondering…once you make the rice flour, how long can it be kept in the freezer to use later?:)
Thank you for all your delicious recipes! Can't wait to try them all ^^
It won't go bad up to 1 month as long as you keep it in the freezer.
What a beautiful cake, it must taste delightful too. I hope I can find the right ingredients to make this. How lovely for special occasions :)
Yes, if you make it, don't forget to update me, please.
OMG, this cake is so so adorable and cute, it´s a pity for me is so difficult to get a good rice flour, I really want to make this cake, also looks very delicious. ^^
I soooo want to make this one but can't find the frozen rice flour package here. :(
Hi Maangchi! Thanks so much for all of your recipes. I am a vegan so I have to veganize some of them but I have made many including the rainbow cake. It came out gorgeous even though a lot of work. I didn't have pine nuts so I used raw shelled sunflower seeds which worked great. I like to resteam it by the slice before I eat it and have it with tea or coffee. Thanks again and keep the recipes coming.
You must be a very talented cook! Don't forget to email me the photo if you make it again later. Making rainbow rice cake must be kinda challenge for many people. Using sunflower seeds is a brilliant idea!
can i use normal rice flour, instead of frozen rice flour?
because i cant find frozen rice flour here..
pls reply asap. Thank you!
do you have the recipe of the rice cakes that is normally sold in 'jilsiru' ? when i went to korea in the beginning of the year, i had tried the rice cake there , and i find it very delicious.
i have been searching for the recipes online but i just couldn't find it. if you have, can you please share it with me? Thank you!
This cake looks delicious! I'm thinking of making it sometime soon, but i was wondering if the rice flour has to be the frozen kind? I found 쌀가루 at the market, but it wasn't the frozen kind, can i use that?
Hello Maangchi,
I made the rice cake and it was lovely. I have a question, my cake turned out too dried, is it because I left it cooking past the recommended 30 minutes? After steaming, I left it out unwrapped for 7 hours. When I sliced it, it was hard and not fluffy. I did used the frozen rice flour that I purchased from the korean market. Please help. Thank you. I hope you will provide more rice cake recipes.
oh, Be Be Be! : )
I think the rice cake should be kept in a plastic bag right after it's cooled down which takes about 30 minutes and 1 hour. 7 hours is too long.
Hey maangchi. I made the cake but mine came out chewy instead of soft. Is it supposed to be chewy? when I tried sifting the frozen rice flour after I added the water it became a big clump of dough instead so I had to sift really hard. But it came out pretty =]
yes, rice cake should be chewy. I think you made good rice cake!
I'm glad to see it's supposed to be chewy!! Hahaha, I was like "this looks right, but why is it chewy!?"
Hello Maangchi
I was looking for frozen rice flour but the one I got it frozen sweet rice flour . I don't think that I can use it right ? They did not have it in the store that I went. So what kind of dessert that can I make with frozen sweet rice flour? pleaseeeeeeeeeeeee.
yes, sweet rice flour is not for this rice cake.
I will write korean words for you to choose right ingredient.
sweet rice flour: 찹쌀가루
rice flour: 쌀가루
Check my gyungdan recipe, I use sweet rice flour:
And also check my hobakjuk recipe. I use sweet rice flour to make the rice cake balls.
i loved your cake so much i wanted to try it but mine wont cook!!!!
i did all the steps but i used rice flower.
i don't know if it was short grain or not!
Super help please!
The rice flour is made from short grain rice.
Thank you! We are currently living in Songtan and my children attend school here as well. My daughter is taking a course in Korean culture and we have been asked to prepare a Korean dish to celebrate the new arrivals. What a wonderful way to celebrate. I love what this cake means. We are looking forward to making it. I found your website today and being American and not knowing how to prepare Korean meals, this is going to be a great help. Thank you again, I will let you know how it goes.
mujigae ddeok is a good choice to celebrate some special occasion! It takes some efforts and time though. Good luck with making good one, let me know how it turns out. As long as you are living in Korea, you will have no problem with finding right ingredient. You can soak rice overnight and drain it and take it to a mill in your area. They are going to grind it for you in a few minutues.
i found the "sweet rice powder" and "rice powder"! i don't know the difference and by the sounds of things, that makes a difference! i tried to match the korean words on your package to the ones i have and all three 'characters' are the same but my packages have an extra 'character' at the beginning! now i really don't know which one but i'm going to take an educated guess and go with the sweet rice powder… wish me luck!
oh, deborah, you want to make this rice cake!
I'm sorry about the late reply. While I traveled, I couldn't answer any questions because I didn't have much access to the internet on my vacation.
You have to get "rice powder"(쌀가루) instead of "sweet rice powder" (찹쌀가루).
Send me a photo of the rice cake you make. I'm sure you will be able to make the most beautiful mujigaeddeok. I'm already excited to see your mujigaeddeok photo!
hi maangchi,
it's alright, i found out you were on vacation after i sent you the question :( i hope you had a good vacation :)
thank goodness you told me! now i can go and make the rice cake :)
unfortunately i bought one of each… rice powder and sweet rice powder… what do you suggest i use sweet rice powder for? :\
i can't wait to make this!! :)
no, don't use sweet rice powder. You must use the frozen rice powder. "You have to get "rice powder"(쌀가루) instead of "sweet rice powder" (찹쌀가루)"
would it work without a sifter?? and can you use vanilla extract for the white part???
vanilla extract sounds good to me! You are so creative! You need a sifter to make fluffy rice cake.
Maangchi, you are awesome! That looks so beautiful. I used to eat rainbow ddeok in Korea, but it was always from a store, never homemade. I bet the one you made is even more delicious.
Thank you for sharing this recipe!
Oh my goodness, just looking at this is making my mouth water. It's my favorite kind of 떡! Thank you!
this looks great! i am definitely going to try to make this one time… probably for my friend's engagement :)
OMG! This cake looks Amazing!!!
Thank you so much!! I have been looking for this recipe everywhere! I used to eat this type of dduk growing up, and it's so hard to find here where I live!
Dear Maangchi,
Some years ago a Korean colleague introduced me to Korean cooking and I am loving it ever since.
And now I discovered your website and videos.. :) I just love all your recipes and this rice cake is no exception :) I am definitely going to try and make this one. I live in the Netherlands and fortunately we have a Korean store nearby my house so I will check if they sell the rice flour.
Thanks for all the wonderful recipes! :)
Wonderful! Welcome to my website! Let us know the result of making mujigaeddeok. My fingers are crossed!
Where can you find a nice steamer like yours? I guess I do not know where to look..haha^^
I got it at a Chinese store a few years ago in Toronto. Even since I got it, I have been treating it like my jewel. If it has any dent, the function will not work properly. Nobody else can touch my steamer!
I remember it was only about $75.00? It's one of items that follows me wherever I move. Check a Chinese store near your area.
Hi Maangchi,
I just attempted this recipe and I was unsuccessful. I used Thailand Rice Flour instead of the frozen korean one. I followed every step, but for some reason, the cake didn't "cook." I even steamed it an extra hour and it still didn't cook. The cake looked exactly how it was at the beginning except it was warm. Got any advice?
Yes, my advice is that you have to get the right ingredients.
That's too bad you worked so hard all the steps but it turned out uncooked. If you can't get the frozen rice flour,
"Soak short grain rice overnight and grind it finely if you have a good quality grinder.
It's very convenient that Korean grocery here sells the package of rice flour which is pre-soaked and ground.
The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily"
This is absolutely beautiful. The color is *Rainbowy*! Definately a labor of love!
Hey maangchi!
Does the rice flour have to be frozen? Or can I use any rice flour ( not rice powder I know)
You don't have to freeze rice flour to make this rice cake.
Soak short grain rice overnight and grind it finely if you have a good quality grinder.
It's very convenient that Korean grocery here sells the package of rice flour which is pre-soaked and ground.
The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily
ohhhh so I can get short grain rice soak it then grin it?
short grain rice is sushi rice right? its the only short grain i can think of.
yes, short grain rice is also called sushi rice.
Oh my god, I almost cried when you wrapped it up!! It was so pretty and adorable! I have a friend whose sister cannot have any kind of wheat or gluten so I'm going to show this to her immediately! Thank you so much for posting
Thank you very much!
Dear Maangchi, what kind of cloth do you use for the steaming pan?
Is it cotton? I have the steaming pan and all the necessary ingredients. Just the cloth is missing..
I'll wait for your answer.. Kamsahamnida!
yes, it's cotton cloth. I cut it circle shape to fit into the pot with my scissors. Update me please! What's your wish? : )
Anyoung! Thanks for your fast reply. I always have one and only wish, which is for my family to have a happy and healthy life.. I'll let you know the result of my mujigae ddeokk ^_^ ..Jeongmal kamsahamnida
I have never made a rice cake before, but it looks like something that has potential for being really healthy. Do you think whole grain rice or brown rice would turn out well with this cake?
hmm, good question! You can try it out, but when it comes to color, I'm not sure about the result.
Can i use mochiko rice flour instead frozen rice flour
no, you need short-grain rice flour for this rice cake.
That is the cutest dessert I've ever seen! And I love the suggestion to make a wish while preparing it. Yay!
hi maangchi,
i so want to make this for nieces. but i was wondering, do i have to use the mugwort? or can i just use food flavoring with color, McCormic has food coloring+flavor… like strawberry pink, lemon yellow…etc…
McComic food coloring sounds good!
It is beautiful!!
Normally, I would never think of changing a recipe, but I am in a Christmas mood. I am wondering if it would be ok to layer green, white and maybe you could think of a red layer for Christmas colors. Maybe make the lemon layer a gold color and the pink layer red and leave all the flavors the same. Or make a red layer with cranberry juice and red food color.
One of the most fun things about your web site is finding out how to use all these great ingredients. I will buy rice flour now and play with it.
Wow, Christmas theme sounds like a brilliant idea! Thank you for your tips!
i wanted to ask how long did it took you?? O.O ~IT SOO FLUFFY!~ ahhhh…XD
It takes about 1.5 hours.
I am excited about this new recipe. My baby will be 1 year old in Feb. I am going to practice making it, so for her birthday it will be good!Wish me luck!
haha, I know how you feel. You can do anything for your baby! : )
Yes, I wish you good luck in making beautiful mujigaeddeok.
woooow! The ddeok looks soooo yummy and colorful! I'm definitely going to make this for my house warming party! My closing date is on the 13th :) I'm gonna send you pics when I make it Maangchi!!! Where did you buy that big roll of cellophane from?
I'm already waiting for the photo! : ) Cellophane paper, spring form, liquid food colorings are sold at a baking supply store.
I think I'll make this for my 할머니.
I liked how you added flavor to the different layers. When I eat store-bought rainbow dduk I always wonder why each color tastes the same. Adding some natural cherry to the pink colored layer sounds good. :)
oh my god. You must lo~ve your granmother (할머니: halmoney)
Your grandmother will be so happy whatever you make for her.
Let me know the result!
Hi Maangchi!
This rice cake looks very beautiful! It's very colorful :]
yes, it's very pretty and also delicious! Thanks!
how long will this last? do you need to keep it at room temperature after making it?
It will still be fluffy up to about 8 hours. Keep it in the freezer when it's still fluffy, and thaw it out at room temperature when you eat it later. Or reheat it with micro wave oven or steam it again before serving.
Wow! looks amazing :D
my best friend got engaged a little while ago, i'm definitly making this for a delayed congratulations gift.
haha, the recipe looks a little labour intensive *sift sift sift* but its so colourful and fluffy looking (almost looks like multi-colour couscous in the close up) that i absolutely -have- to make it.
thanks for another great recipe Maangchi! you have a wonderful site :)
Wow, your friend will be so happy to receive your mujigaeddeok present!
hi maangchi !i can not to buy a brozen rice floure .can i get dry rice floure put in the brigde and then take out to do this cake .is that ok or not .i waiting to here from you .thanks you for your post a new recipe love you
No,it's not ok.
To make rice cake, it must be soaked overnight and then ground finely. When I lived in Korea, I soaked my rice overnight and drained the water, and then took it to a mill to ask the owner to grind it through their grinder machine.
thanks very much maang !!!
WOW! that is so beautiful! i was holding my breath because i was amazed at its prettiness 8)!!
i shall make this cake at new year's! thanks for sharing the recipe maangchi! and as for the decorations on the top, what other things can we use besides the one listed in your recipe? or are those the traditional ingredients used to decorate the cake? :)
Thank you very much!!! Let me know the result when you make this rice cake.
Hi Maangchi!! I loved this rice cake when I was young…! :D it's been a while since Ive had it…Tmrw, first thing im gonna do is go to the Korean Grocery store and make this! Thanks~ ;)
cool! Update me with the result, please!!
Magnificent! This will brighten up every special occasion.
Yes, are you going to make this? : )
Yes, i should! this is too tempting :)
I could prepare this in my new steam oven.
Could i use a regular strainer to sift the powder?
And could i use coloured syrup to colour the flour?
I saw frozen rice flour in the korean shop and now i have a purpose for it :)
my mom uses a regular strainer – the wire mesh kind.
Your cake looks so divine.. gluten free and egg/dairy free… wow, I am so amazed.
Now I know what to bring to a Korean gathering :-)
One question, can I use a rough sieve instead of the rotary one? Will the regular sieve change the texture of the cake?
I think it will be ok, why not?
i have used regular rice flour for sesame seed balls with red bean paste inside, is the dough supposed to be gooey? can i make it fluffy like this recipe?
This rice flour is made with short-grain rice.
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Originally posted on November 7, 2009 at 3:25 pm by Maangchi.
On YouTube this video was watched 771,492 times & rated 5 stars out of 5 with 5,314 ratings.
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text:
Gunmetal Black Ep 01
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masterpiece, keep this series going
this seems familier
you can desgin graphics but i just have this odd feeling that i have seen this before
oh yeah i have
i think its called madness
are you ever going to come out with an original idea?
ill give it a 2 because it doesnt look half bad design and audio wise but seriously come up with something creative or prehaps an idea of your own
It's cool everyone is entitled to their own opinion ^ . ^
Why do you hate Smoke so much?
I've been a die-hard Smoke fan ever since BK 1, and I demand to see him killing some white and brown bunny!!
It's been a pleasure to see you evolve as an artist. Keep up the awesome work.
It's official. This > Madness
Let me just start off by saying that this makes Krinkel's Madness series look like utter shit by comparison. I mean seriously... This puts him to shame. He has had practically zero progression in his most recent slew of bland flashes, and in a dazzling display with Bunnykill 5 parts 1 and 2, you have completely blown away everything that Krinkels's over-hyped tripe has to offer.
Everything was sheer brilliance. It seemed as though every single battle between the main character and each cluster of enemies yielded a different, satisfying result each time, unlike in Madness where it's pretty much just run-of-the-mill shoot/stab deaths with no flair. I absolutely adored watching the amputated minion desperately crawl away from the encroaching hero who was tied up battling others, and then luckily escaping into the next room only to end up as a bullet-riddled meat shield for the protagonist.
Next, the animation and character design trumps Madness in every way conceivable. Cute bunnies > expressionless Madness lamers with cross-shaped gashes where a face should be. Every nuance of the protagonist's swordsmanship demonstrated how much time and effort you poured into this.
Madness had its day, but Krinkels should just lay it to rest or perform a complete overhaul instead of trying to polish a turd over and over again. It will never compare to the grandeur of this animation, I can assure you.
If I could, I would give this a 100 instead of a 10. Amazing job Mottis, Maksu, and Rajunen.
I remember waaay back when I first saw kill bunny...shesh..kids this is a classic. I hope to see more. Newgrounds classic right here.


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Originally written on Monkey with a Halo | Last updated 3/25/13
Vernon Wells is gone but he won't be forgotten, though most of us probably want to. In the interest of fairness to a player who was universally maligned from almost the exact second he was acquired, let's take an exhaustive look at the highlights of his Angel career: June 28th, 2011 against the Nationals - Vernon went 4-for-5 with a homer, a double, three runs scored and two RBIs. June 13th, 2011 against the Mariners - Wells smacked two homers off of Jason Vargas, plating three runs. What a whirlwind two weeks that was! Farewell, Vernon Wells. We will always remember you, mostly for the wrong reasons. May your playing days continue for a long time even though your career died two years ago. [follow]
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VIEWS: 4 PAGES: 2 CATEGORY: Court & Cases POSTED ON: 12/21/2009 Public Domain
Florida Supreme Court on SC95925 Florida Department Of Transportation v. Jimmy Hogan, 2001
Supreme Court of Florida ____________ No. SC95925 ____________ FLORIDA DEPARTMENT OF TRANSPORTATION, et al., Petitioners, vs. JIMMY HOGAN, Respondent. [February 22, 2001] QUINCE, J. We have for review a decision on the following question of great public importance certified by the First District Court of Appeal in Department of Transportation v. Hogan, 24 Fla. L. Weekly D1507 (Fla. 1st DCA June 22, 1999): WHERE AN EMPLOYER TAKES A WORKERS' COMPENSATION OFFSET UNDER SECTION 440.20(15), FLORIDA STATUTES (1985), AND INITIALLY INCLUDES SUPPLEMENTAL BENEFITS PAID UNDER SECTION 440.15(1)(e)(1), FLORIDA STATUTES (1985), IS THE EMPLOYER ENTITLED TO RECALCULATE THE OFFSET BASED ON THE YEARLY 5% BENEFITS? INCREASE IN SUPPLEMENTAL We have jurisdiction. See art. V, § 3(b)(4), Fla. Const. For the reasons expressed in City of Clearwater v. Acker, 755 So. 2d 597 (Fla. 1999), we answer the certified question in the negative and approve the First District's decision in this case. It is so ordered. WELLS, C.J., and SHAW, HARDING, ANSTEAD, PARIENTE and LEWIS, JJ., concur. NOT FINAL UNTIL TIME EXPIRES TO FILE REHEARING MOTION, AND IF FILED, DETERMINED. Application for Review of the Decision of the District Court of Appeal Certified Great Public Importance First District - Case No. 1D98-3908 Nancy A Lauten of Fowler, White, Gillen, Boggs, Villareal & Banker, P.A., Tampa, Florida, for Petitioners Randall O. Reder, Tampa, Florida, and Thomas Cassidy, Lakeland, Florida, for Respondent -2-
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It amazes me how I've managed to become a tourist in my own hometown. As I prepare to fly back to New York after months abroad, I've found myself doing what any other red-blooded visitor to New York might do: making reservations at steakhouses for a good New York steak—specifically Peter Luger, to which I've shamefully never been, and BLT Prime. And as I longingly sit in front of MenuPages pondering what I'll order, I realize the thing I'm looking forward to the most is just a supporting player: the creamed spinach.
It's been one of my favorites since I used to pile it on top of hamburgers as a little girl. Reassuringly, conscientiously vegetal, there is a Popeyed redemption in creamed spinach. But then, there's that comfort of Maman's gratin—bubbling, luscious. In my world, the steak just plays second fiddle.


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