Alternative names for mujigae-tteok include saektteok (색떡) and saekpyeon (색편), both of which means "colored rice cakes".

[2] The 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).

The flour is then rubbed between the palms for uniform mixing of the ingredients and finally sieved.

[3] Colored and white (uncolored) rice flour are then laid on a cloth-lined siru in about 2 centimetres (0.79 in) thick layers and steamed.