Songpyeon (Korean Chuseok Rice Cake)
Learn how to make Songpyeon with this easy recipe! These Korean half-moon-shaped rice cakes are essential for your Chuseok celebration. Elevate the festive spirit by incorporating natural food powders for colorful Songpyeon. Explore a range of delightful sweet fillings and learn traditional steaming techniques for a perfect batch! Makes 4 batches (32 pieces)
Equipment
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
- 1/4 cup toasted sesame seeds coarsely ground
- 1 tbsp sugar
- 2 tsp honey
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
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.
- Mold 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.
Video
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:
- Combine the flour with salt.
- Add 3 tablespoons of water and rub the rice flour between your palms to evenly distribute the moisture. Pass it through a medium sieve to sift.
- Cover the mixture with plastic wrap and allow it to rest in the fridge for a few hours or overnight. Proceed with the recipe.