Colorful Boiled Rice Cakes Coated with Various Sweet Powders

First, prepare your coatings. In three separate shallow dishes, mix the roasted soybean powder, black sesame powder, and matcha powder each with 10g of sugar. Set aside.

In a large bowl, combine the sweet rice flour and salt. Gradually add the hot water, mixing with a spoon until a shaggy dough forms. Once cool enough to handle, knead by hand for about 5-7 minutes until smooth and pliable.

Divide the dough into three equal portions. Leave one plain, add red food coloring to the second, and green food coloring to the third, kneading each portion until the color is evenly distributed.

Roll each colored dough into small, bite-sized balls, about 1-2 cm in diameter. You should get approximately 30-40 rice cakes in total.

Bring a large pot of water to a rolling boil (approx. 100°C). Gently drop the rice cakes into the boiling water. They will sink at first.

Once the rice cakes float to the surface, continue boiling for another 1-2 minutes to ensure they are cooked through. Meanwhile, prepare a bowl of ice water.

Using a slotted spoon, transfer the cooked rice cakes immediately into the ice water. This stops the cooking process and makes them chewier. Let them cool for about 30 seconds.

Drain the rice cakes well from the ice water and, while still slightly warm and moist, roll them in the prepared sweet powders. Serve immediately and enjoy!