Gujeolpan-tteok

1. Combine non-glutinous rice flour, sugar, and salt in a large bowl. Sift the mixture thoroughly to ensure no lumps.

2. Divide the sifted rice flour mixture into five equal portions, approximately 110g each.

3. Prepare the colored doughs: For the White Tteok, gradually add 35g of water to one portion of rice flour, mixing until a crumbly, wet sand-like texture is achieved. Sieve the mixture through a fine mesh strainer. For the Green Tteok, add mugwort powder to another portion of rice flour, then gradually add 35g of water, mixing until crumbly. Sieve the mixture. For the Yellow Tteok, add gardenia powder to another portion of rice flour, then gradually add 35g of water, mixing until crumbly. Sieve the mixture. For the Pink Tteok, add omija extract to another portion of rice flour, then gradually add 30g of water, mixing until crumbly. Sieve the mixture. For the Black Tteok, add black sesame powder to the last portion of rice flour, then gradually add 35g of water, mixing until crumbly. Sieve the mixture.