Songpyeon is a traditional Korean rice cake filled with sweet fillings and colored with natural ingredients. It’s a must-have treat for celebrating Chuseok, the Korean Thanksgiving.

Colorful Songpyeon steamed over pine needles in a bamboo basket.

Songpyeon and Chuseok

Songpyeon (송편) is a Korean sweet rice cake made during Chuseok (추석), one of Korea’s most important holidays. These small, half moon rice cakes are filled with sweet fillings like sesame seeds, red beans, honey or chestnuts.

Families gather to make this Korean moon cake, often shaping them by hand. I have fond memories of making them with my family every Chuseok. As a child, I remember that it was a tricky task, but I got better at it as I grew older.

Colorful Songpyeon dough over pine needles in a bamboo basket.

Making Songpyeon is a beautiful tradition that symbolizes togetherness and gratitude for the harvest. It’s also a way to honor ancestors, as these rice cakes are often included in Charye (차례), the ancestral memorial ceremony.

Along with songpyeon, chuseok is celebrated with a variety of traditional dishes that bring families together. See my chuseok food recipes to explore more about the foods that make this holiday special.

Ingredient Highlights

Ingredients for making songpyeon for Chuseok.

Rice Flour

Songpyeon is made with short-grain rice flour (쌀가루), not glutinous rice flour (찹쌀가루), which we refer to as wet rice flour. If you’re looking for a recipe using glutinous rice flour, check out my Injeolmi recipe.

Traditionally, people soak short-grain rice overnight and then grind it into a fine powder at a local gristmill. Since not everyone has access to a gristmill these days, you can find frozen wet rice powder in Korean grocery stores.

You can also make wet rice flour at home by soaking short-grain rice overnight, draining it, and grinding it in a blender or food processor. Keep in mind that homemade flour might be slightly grainy.

Another option is using dry short-grain rice flour, but you’ll need to add more water and let the dough soak longer to get the right texture. See my recipe tips on the bottom of this post.

A plate of Korean half-moon rice cake garnished with pine needles.

Natural Flavors and Colors

Songpyeon dough is traditionally flavored and colored with natural food colorings like mugwort powder, pumpkin powder, and purple sweet potato powder. If you don’t have these, you can use dried fruit powders, pureed vegetables, or fruit juices like spinach, pomegranate, or raspberry.

Just remember to adjust the water in the recipe if you use juice so that you can keep the dough’s consistency right.

Pine needles

Fresh pine needles used for Korean Chuseok rice cakes.
Pine needles soaking in cold water to remove dusts.

One of the unique aspects of making songpyeon is steaming them with pine needles. This traditional method adds an earthy aroma and flavor to the rice cakes and has practical roots.

Pine needles were plentiful during harvest season and helped preserve the rice cakes before refrigeration was common. I collected pine needles from a local trail and encourage you to do the same if possible.

If you can’t find pine needles, they’re not essential—you can use a liner for steaming instead. If you do use wild pine needles, be sure to soak them in water for 10 minutes to remove any dust or debris.

Purple rice showing it sweet sesame filling inside.

Sweet Fillings

part of the joy of savoring these Korean traditional cake is the surprise inside each rice cake. The most common filling is a mix of sweetened sesame seeds, sugar, and honey, but there are many other options to try.

You can experiment with fillings like black sesame seeds, mung beans, red beans, peanuts, jujubes, or walnuts. Each bite offers a delicious mix of flavors and textures, making your songpyeon even more enjoyable.

Various colored songpyeon steamed in a bamboo basket.

How to make Songpyeon

Prepare the rice flour dough

Rice flour and hot water mixed with a spoon.
Hand kneading the rice cake dough to get soft and chewy texture.
  • Mix the rice flour and a pinch of salt in a bowl. Start by adding 2-3 tablespoons of water and stir. If needed, add a bit more water to reach the right consistency.
  • Knead the dough by pressing and stretching it with your hand, folding and rotating it as you go. Keep kneading for about 4 to 5 minutes.

To adjust the dough’s consistency:

If the dough is too wet and sticky, add more rice flour a teaspoon at a time. If the dough is too dry and cracks easily, add more hot water, also a teaspoon at a time. The dough should feel like your earlobe when pressed with a finger.

Rice dough is formed to be a ball shape.
Songpyeon dough ball is covered with a plastic wrap.
  • Wrap the dough in plastic and let it sit for 20 to 30 minutes. This resting time makes the dough easier to work with.

To color the dough

Water is added to the Rice flour and purple sweet potato powder mixture.
Purple songpyeon dough is mixed with a spoon.
  • In a bowl, mix rice flour, salt, and your chosen natural color powder. Stir well with a spoon.
    • For yellow dough, use dried pumpkin powder; for green dough, use mugwort powder, and so on.
  • Start by adding 2.5 tablespoons of water to the mix. If needed, add a little more water to get the right consistency.
$ different colors of rice cake dough balls for making sonpyeon.
Songpyeon dough broken into small pieces.
  • Cover the colored dough with plastic wrap and let it rest for 20-30 minutes for the best texture and handling.

Make Sweet Fillings

Black sesame seeds grinding in a small suribachi mortar with pestle.
3 different kinds of sweet songpyeon fillings are prepared.

Sesame Filling:

Roughly grind the toasted sesame seeds using a suribachi or mortar and pestle, but don’t make them too fine. Transfer them to a small bowl, then add sugar and honey, and mix well.

Peanut filling:

Chop peanuts finely and mix with sugar and honey

How to shape songpyeon dough

How to shape songpyeon dough for half-moon shape rice cake.
  1. Start by tearing off a small piece of dough, about enough to form a 1-inch ball (around 25-30g). Roll it between your palms to make a smooth ball.
  2. Press your thumb into the center to create a small well. Then, gently use both thumbs to widen the well slightly.
  3. Add about 1 teaspoon of your filling into the well.
  4. Pinch the edges together to seal the dough tightly.
  5. Gently squeeze the rice cake in your palm to remove any air, then roll it between your palms for a smooth surface.
  6. Shape the rice cake into an oval, and pinch along the sides to form a wing-like shape.
  7. Lastly, pinch along the sides to create a wing-like appearance.
  8. Repeat these steps until all the dough is shaped and filled.

Steaming and Finishing Touch

Raw songpyeon are placed on the beds of pine needles in a bamboo basket.
A bamboo basket lid lined with cotton used for steaming rice cakes.

Place a thin layer of pine needles, a silicone liner, or a damp cloth in the steamer to prevent sticking. Arrange the rice cakes in the steamer without touching each other. If using pine needles, add a layer on top for aroma. Cover and steam for about 20 minutes.

Chuseok rice cakes finished steaming.
Steamed songpyeon immersed in a bowl of ice water.

Carefully take the steamed rice cakes out and quickly rinse them in ice-cold water. If you used the pine needles, remove them afterward.

Songpyeon cakes drained from ice-water.
Oil is applied to steamed Korean half-moon rice cakes.

Drain the rice cakes in a colander, then brush them with a mix of sesame and vegetable oil for a glossy finish.

Colorful Korean half-moon shaped rice cakes in a serving plate.

Storage and Freezing

Enjoy songpyeon warm at room temperature if you can (or allowed!) To keep them fresh beyond the holiday, here are some storage tips:

You can store Songpyeon at room temperature in an airtight container for 1-2 days. For longer storage, freeze them individually on a baking sheet, then transfer to an airtight container or freezer bag. They can be stored in the freezer for several months.

When you’re ready to enjoy them, thaw at room temperature or in the refrigerator, avoiding the microwave. If needed, a quick steam can help restore their moisture and flavor.

Helpful Tips

  1. Use hot water to make the dough, adjusting the amount as needed based on the flour and humidity. The dough should feel like your earlobe when pressed.
  2. After adding the filling, gently squeeze the dough to remove any trapped air, which can cause the rice cakes to burst during steaming.
  3. Place a cotton towel under the steamer lid to prevent water drips that could make the cakes mushy.
  4. After steaming, immediately cool the rice cakes in ice-cold water for a smoother surface.
  5. If using dry rice flour, mix it with salt, add 3 tablespoons of water, and rub the flour between your palms. Sift through a medium sieve, cover, and let it rest in the fridge for a few hours or overnight before continuing with the recipe.

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Colorful Songpyeon steamed over pine needles in a bamboo basket.

Songpyeon (Korean Chuseok Rice Cake)

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Songpyeon is a Korean rice cake filled with sweet fillings and naturally colored. It's an essential treat for Chuseok, the Korean Thanksgiving celebration. Makes 32 rice cakes.
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Recipe Video

Ingredients

  • 4 cups frozen wet rice flour, see note below
  • 1/2 tsp salt
  • 12 oz pine needles, soaked in water for 10 minutes, optional
  • 2 tsp sesame oil
  • 2 tsp vegetable oil

For basic white songpyeon dough

  • 1 cup frozen wet rice flour
  • 1/8 tsp salt
  • 2-3 tbsp hot water, more as needed, in 1 teaspoon gradations

Other colored songpyeon (yellow, green, and purple dough)

  • 1 cup frozen wet rice flour, per each batch
  • 1/8 tsp salt, per each batch
  • 1 tbsp pumpkin powder, mugwort powder or purple sweet potato powder, per each batch
  • 2 1/2-31/2 tbsp hot water, more as needed, in 1 teaspoon gradations, per each color

Sweet filling (for sesame seeds) – fills 1 batch

For other sweet filling options

  • 1/4 cup black sesame seeds, or finely chopped peanuts or walnuts
  • 1 tbsp sugar, per each filling
  • 2 tsp honey, per each filling

Equipment

Instructions 

Preparing basic songpyeon dough

  • In a medium bowl, combine rice flour and salt. Begin by adding 2 tablespoons of water and stir with a spoon. If necessary, add a teaspoon or two more of water to achieve the desired consistency.
  • Knead the dough by pressing and stretching it with the heel of your hand. Remember to fold and rotate the dough during this process. Continue kneading for 4 to 5 minutes.
  • To adjust the dough's consistency: If the dough becomes too wet and sticks to your hands or the bowl, add more rice powder in 1 tablespoon increments.
    If the dough feels too dry and breaks easily, it needs more moisture. Gradually add more boiling hot water in 1 teaspoon increments.
    The dough should reach a texture where, when pressed with a finger, it feels similar to your earlobe.
  • Cover the dough with plastic wrap and allow it to rest for 20 to 30 minutes. This resting period helps relax the dough for better handling.

For colored dough

  • In a mixing bowl, combine rice flour, salt, and your desired natural powder for coloring. Use dried pumpkin powder for yellow dough, mugwort powder for green dough, and so on. Stir the mixture thoroughly with a spoon.
  • Begin by adding 2.5 tablespoons of water to the mixture. If needed, incorporate an additional little bit of water to attain the desired consistency. Follow the remaining steps outlined in the white dough preparation process mentioned above. Cover the colored dough with plastic wrap and allow it to rest for 20-30 minutes to ensure optimal texture and handling.

Make Sweet Fillings

  • Sesame Filling: Take the toasted sesame seeds and roughly grind them using a suribachi or a mortar and pestle. Avoid grinding them into a fine powder. Transfer the coarsely ground sesame seeds to a small bowl. Add sugar and honey to the bowl. Mix the ingredients until the sesame seeds are thoroughly moistened and the filling is well combined.
  • For peanut filling: In a separate bowl, combine the chopped peanuts with sugar and honey.

Shaping Songpyeon Dough

  • Begin by tearing off a small piece of the dough, enough to create roughly a 1-inch ball. (Each ball weighs about 25-30g) Roll the dough tightly between your palms to form a smooth ball.
  • Press your thumb into the ball to create a well in the center. Then, using both thumbs, gently push outwards on the inner walls of the well to slightly expand the opening.
  • Place approximately 1 teaspoon of your chosen filling into the well. Seal the dough tightly by pinching the edges together. Lightly squeeze the entire rice cake in your palm to eliminate any trapped air. Then, gently roll it between your palms to achieve a smooth surface.
  • Form the rice cake into an oval shape. Lastly, pinch along the sides to create a wing-like appearance. Repeat these steps until you have shaped all the dough and used up the filling.

Steaming and finishing touch

  • Place a thin layer of pine needles, a silicone liner, or a damp kitchen cloth in the steamer insert to prevent sticking.
  • Once the steam begins to rise, carefully arrange the rice cakes in the steamer insert, ensuring they do not touch each other. If you use pine needles, add a thin layer on top of the rice cakes. This adds a delightful aroma. Cover the steamer and steam the rice cakes for approximately 20 minutes.
  • Meanwhile, prepare a large bowl filled with ice-cold water. Using a long-handled spoon or tongs, gently remove the steamed rice cakes from the steamer and place them in the cold water for a quick rinse. Be sure to remove any pine needles if they were used.
  • Transfer the rice cakes to a colander to drain excess water. Combine sesame oil and vegetable oil, then apply this mixture to the rice cakes in batches to give them a glossy finish. Your Songpyeon can be served warm or at room temperature.

Notes

You can find frozen wet rice flour in the freezer section of Korean grocery stores.
If you’re using dry rice flour instead of wet rice flour, follow these steps: 
Mix the flour with salt, then add 3 tablespoons of water and rub the mixture between your palms to distribute the moisture. Sift through a medium sieve, cover with plastic wrap, and let it rest in the fridge for a few hours or overnight before continuing with the recipe.
Helpful Recipe Tips
  • Use hot water to make the dough, adjusting the amount as needed based on the flour and humidity. The dough should feel like your earlobe when pressed.
  • After adding the filling, gently squeeze the dough to remove any trapped air, which can cause the rice cakes to burst during steaming.
  • Place a cotton towel under the steamer lid to prevent water drips that could make the cakes mushy.
  • After steaming, immediately cool the rice cakes in ice-cold water for a smoother surface.
  • If using dry rice flour, mix it with salt, add 3 tablespoons of water, and rub the flour between your palms. Sift through a medium sieve, cover, and let it rest in the fridge for a few hours or overnight before continuing with the recipe.
Cuisine: Korean
Course: Dessert
Author: Holly Ford
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