Songpyeon (Korean Chuseok Rice Cake)
Songpyeon is a Korean rice cake filled with sweet fillings and naturally colored. It's an essential treat for Chuseok, the Korean Thanksgiving celebration. This recipe makes 32 rice cakes.
Equipment
Ingredients
- 4 cups (480 g) frozen wet rice flour see note below
- 1/2 tsp salt
- 12 oz (340 g) pine needles soaked in water for 10 minutes, optional
- 2 tsp (10 ml) sesame oil mix with 2 tsp vegetable oil
For basic white songpyeon dough
- 1 cup (120 g) frozen wet rice flour
- 1/8 tsp salt
- 2-3 tbsp (30–45 ml) hot water more as needed, in 1 teaspoon gradations
Other colored songpyeon (yellow, green, and purple dough)
- 1 cup (120 g) frozen wet rice flour per each batch
- 1/8 tsp salt per each batch
- 1 tbsp (15 ml) pumpkin powder, mugwort powder or purple sweet potato powder per each batch
- 2 1/2-31/2 tbsp (37–52 ml) hot water more as needed, in 1 teaspoon gradations, per each color
Sweet filling (for sesame seeds) - fills 1 batch
- 1/4 cup (30 g) toasted sesame seeds coarsely ground
- 1 tbsp (12 g) sugar
- 2 tsp (10 ml) honey
For other sweet filling options
- 1/4 cup (30 g) black sesame seeds or finely chopped peanuts or walnuts
- 1 tbsp (12 g) sugar per each filling
- 2 tsp (10 ml) honey per each filling
Instructions
Preparing the Dough
- For plain dough: In a bowl, mix rice flour and salt. Add hot water gradually, stirring until the dough comes together. Knead 4–5 minutes until smooth and pliable, then cover with plastic wrap and rest 20 minutes. T
- For colored dough: For each color batch, Mix rice flour with natural powder, add hot water gradually, and knead until smooth. Rest covered.
Make Sweet Fillings
- Sesame Filling: Coarsely grind toasted sesame seeds with a mortar and pestle. Transfer to a bowl, add sugar and honey, and mix until evenly moistened.
- 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. 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
- Line a steamer with pine needles or a damp cloth. Arrange rice cakes, cover the lid with a towel, and steam 18–20 minutes until translucent. Cool briefly in ice water, drain, and coat with oil mixture.
Video
Notes
- Frozen wet rice flour is sold in Korean grocery freezers (preferred for best texture).
- If using dry rice flour, see Helpful Tips above for how to rehydrate.
- For authentic flavor, steam over pine needles if available; otherwise use a damp cloth or silicone liner.
- Songpyeon are best enjoyed fresh but can be frozen and re-steamed later.