Mujigae Tteok (Rainbow Rice Cake)

Sift the non-glutinous rice flour into a large bowl. Add salt and sugar to the non-glutinous rice flour and mix well.

Gradually add water to the non-glutinous rice flour mixture, rubbing it between your palms until it resembles coarse sand and holds together when squeezed. Pass the moistened non-glutinous rice flour through a fine-mesh sieve again to ensure a fine, even texture.

Divide the sieved non-glutinous rice flour mixture into five equal portions (approximately 230g each).