📝 About This Recipe
Songpyeon is the quintessential soul of Chuseok, the Korean harvest festival, symbolizing gratitude and the abundance of the season. These delicate, chewy rice cakes are shaped into elegant half-moons and steamed over a bed of fresh pine needles, which imparts a haunting, forest-like aroma and acts as a natural preservative. Each bite offers a delightful contrast between the elastic rice dough and a sweet, nutty center of toasted sesame or creamy mung bean.
🥗 Ingredients
The Rice Dough
- 4 cups Short-grain frozen rice flour (Ssal-garu) (specifically for tteok, found in Korean grocery freezers)
- 6-8 tablespoons Boiling water (added gradually as needed)
- 1/2 teaspoon Salt (fine grain)
- 1 teaspoon Matcha powder (for green coloring)
- 1 teaspoon Beet juice or raspberry powder (for pink coloring)
- 1 tablespoon Kabocha squash puree (for yellow coloring)
Sesame Filling
- 1/2 cup Toasted black or white sesame seeds (finely crushed)
- 2 tablespoons Honey (to bind)
- 1 tablespoon Brown sugar
- 1 pinch Salt
Mung Bean Filling
- 1/2 cup Peeled dried mung beans (soaked for 4 hours)
- 2 tablespoons Sugar
- 1/4 teaspoon Salt
The Finishing Touches
- 2-3 handfuls Fresh pine needles (thoroughly washed and dried)
- 2 tablespoons Toasted sesame oil (for brushing)
- 1 bowl Cold water (for the ice bath)
👨🍳 Instructions
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1
Prepare the mung bean filling by steaming the soaked beans for 20 minutes until soft. Mash them while hot, mix with sugar and salt, and set aside.
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2
Create the sesame filling by grinding toasted sesame seeds in a mortar and pestle until partially crushed. Mix with honey, brown sugar, and a pinch of salt until it forms a thick paste.
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3
Sift the rice flour and salt into a large bowl. If making multiple colors, divide the flour into separate bowls before adding the natural dyes (matcha, beet, or squash).
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4
Slowly add boiling water, one tablespoon at a time, to the flour. Stir with a wooden spoon until the dough is cool enough to handle.
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5
Knead the dough vigorously for at least 5-10 minutes. This is the secret to a chewy 'q-texture'; the dough should be smooth, elastic, and not stick to your hands.
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6
Cover the dough with a damp cloth or plastic wrap to prevent it from drying out while you work.
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7
Pinch off a piece of dough about the size of a walnut (approx. 20-25g). Roll it into a smooth ball.
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8
Use your thumb to press a deep well into the center of the ball, making a cup shape with thin, even walls.
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9
Place about 1/2 teaspoon of filling into the center. Squeeze the edges together to seal the air out, then gently mold it into a crescent or half-moon shape.
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10
Line a steamer basket with a thick layer of fresh pine needles. This prevents sticking and adds the signature Chuseok fragrance.
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11
Arrange the songpyeon on the needles, ensuring they do not touch each other. Steam over high heat for 20 minutes.
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12
Prepare a bowl of cold water mixed with a teaspoon of sesame oil. Once steamed, immediately plunge the cakes into the cold water for a few seconds to set the chewiness and rinse off excess pine needles.
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13
Drain the cakes and toss them gently in a bowl with the remaining sesame oil to give them a beautiful gloss and prevent sticking.
💡 Chef's Tips
Always use boiling water for the dough (ik-banjuk method) to partially cook the starch for the best texture. If the dough cracks while shaping, it is too dry; knead in a few drops of warm water. Ensure you squeeze out all the air when sealing the filling, or the cakes might burst during steaming. If you cannot find fresh pine needles, use a damp cheesecloth or silicone steamer mat, though you will miss the traditional aroma. Frozen rice flour is different from dry shelf-stable rice flour; if using dry, you will need significantly more water.
🍽️ Serving Suggestions
Serve at room temperature on a flat wooden platter to showcase the vibrant colors. Pair with Sujeonggwa (Korean Cinnamon Ginger Punch) for a refreshing palate cleanser. Enjoy alongside a cup of hot Omija (Five-Flavor Berry) tea. Offer as a thoughtful gift wrapped in 'bojagi' (traditional Korean wrapping cloth). Store leftovers at room temperature for one day, or freeze and re-steam to restore the soft texture.