How to make songpyeon, 송편 (half-moon shaped rice cake)!

sweet red bean paste

🥗Healthier: date paste

💰Cheaper: mashed sweet potatoes

Date paste provides natural sweetness with fewer calories.

glutinous rice flour

🥗Healthier: brown rice flour

💰Cheaper: regular rice flour

Brown rice flour offers more fiber and nutrients.

pine needles

🥗Healthier: bamboo leaves

💰Cheaper: banana leaves

Bamboo leaves impart a similar aroma.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with unique flavor.

Welcome and introduction to Songpyeon and its significance during Chuseok.

Use 2 cups of rice flour and add 4 tablespoons of boiling hot water to it.

Mix the dough quickly and knead with hands once it cools down a bit.

Add about 1/2 tablespoon more water if the dough is crumbly and knead until it has a play-dough texture.

Wrap the dough in plastic to prevent it from drying and let it rest for about 20 minutes.

Prepare green dough by mixing 2 cups of rice flour with 2 tablespoons of mugwort and 4 tablespoons of boiling hot water, adjusting water as necessary.

Prepare yellow dough using 2 cups of rice flour and 1/3 cup of cooked kabucha, adding water as needed to achieve the right consistency.

For the filling, mix 1/3 cup of sesame seeds, 1 1/2 tablespoons of sugar, a pinch of salt, and honey until well combined.

Take a portion of dough, roll it into a ball, and create a well for the filling.

Fill the well with the sesame seed mixture, seal the dough, and shape it into a half-moon or egg shape.

Steam the shaped Songpyeon over pine needles for about 20 minutes until cooked through.

Remove from the steamer and cool in cold water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens