Songpyeon is a cherished Korean rice cake traditionally prepared for Chuseok, the Korean harvest moon festival. These half-moon-shaped rice cakes symbolize well-being and success, filled with sweetened sesame seeds or red bean paste. Let's recreate this delightful Korean delicacy!
Ingredients
🍚 2 cups glutinous rice flour, Bob's Red Mill
💧 3/4 cup boiling water
🌿 1/4 tsp kosher salt, Diamond Crystal
🌰 1/2 cup finely chopped sweetened red bean paste or sesame seeds, Ottogi Red Bean Paste
🍯 2 tablespoons honey, Sue Bee Clover Honey
🍵 1 tablespoon sesame oil, Kadoya Pure Sesame Oil
🍃 Fresh pine needles or banana leaves for steaming
Instructions
1- Prep the Dough:
- In a large mixing bowl, combine the glutinous rice flour and salt.
- Gradually add the boiling water while stirring with a wooden spoon until the mixture forms a dough.
- Knead the dough for about 5 minutes until it becomes smooth and pliable. Cover with plastic wrap and let it rest for 30 minutes.
2- Prepare the Filling:
- In a small bowl, combine the sweetened red bean paste or finely chopped sesame seeds with honey. Mix well until the filling has a uniform consistency.
3- Shape the Songpyeon:
- Divide the rested dough into small, even balls (about the size of a walnut).
- Flatten each ball in your palms into a small disc.
- Place a small amount of filling in the center of each disc. Carefully fold the edges over the filling and shape into a half-moon, ensuring the seams are sealed.
4- Steam the Rice Cakes:
- Line the bottom of a steamer with fresh pine needles or banana leaves.
- Arrange the filled songpyeon on top, ensuring they do not touch.
- Steam the rice cakes for about 20 minutes over medium-high heat until they become translucent.
5- Finish and Serve:
- Once steamed, lightly brush each rice cake with sesame oil to prevent sticking and add flavor.
- Allow the rice cakes to cool slightly before serving. Enjoy these tender, aromatic bites as a traditional Korean treat.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 220
Proteins: 4g
Fats: 3g
Carbohydrates: 45g
Equipment: Mixing bowl, Pyrex; Wooden spoon, OXO Good Grips; Steamer, Bamboo Steamer by Joyce Chen
Cooking Tips
- Use fresh pine needles if available for an authentic taste, but banana leaves are a great substitute.
- Customizing the filling with different sweet ingredients is encouraged for variety.
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