Korean
Songpyeon
These tender half-moon rice cakes are steamed over pine needles and filled with sweet sesame, giving them their gentle resinous aroma. They are traditionally made for Chuseok, then glossed lightly with sesame oil while still warm.
Watch it madeMaangchi · 17:11
Ingredients
- Frozen wet short-grain rice flour, thawed2 cups
- Fine sea salt1/4 tsp
- Boiling water1/2 cup, plus 1 tbsp as needed
- Toasted sesame seeds3 tbsp
- Brown sugar2 tbsp
- Honey1 tsp
- Fine sea salt, for filling1 pinch
- Fresh pine needles, rinsed1 cup
- Toasted sesame oil1 tsp
Method
- Sift the thawed wet rice flour into a bowl and mix in 1/4 tsp fine sea salt.
- Drizzle in 1/2 cup boiling water while stirring with chopsticks, then knead by hand once cool enough until the dough is smooth, soft, and pliable like an earlobe.
- Add a little more boiling water only if the dough cracks, then cover tightly with a damp cloth and rest for 20 minutes.
- Crush the toasted sesame seeds coarsely, then mix them with brown sugar, honey, and a pinch of salt for the filling.
- Divide the dough into 12 equal pieces and keep them covered so they do not dry out.
- Roll one piece into a ball, press a deep cup shape with your thumb, and add about 1 teaspoon of sesame filling.
- Pinch the opening closed firmly, smooth the seam, and shape into a rounded half-moon; repeat with the remaining dough and filling.
- Line a steamer basket with rinsed pine needles, place the songpyeon on top without touching, and cover with more pine needles if you have enough.
- Steam over vigorously boiling water for 18 to 20 minutes, until the rice cakes look slightly translucent and feel springy.
- Briefly rinse the steamed songpyeon in cool water to remove loose pine needles, drain well, and gently coat with toasted sesame oil.
- Serve warm or at room temperature.
Common questions
Can I substitute regular rice flour for frozen wet short-grain rice flour in songpyeon?
Regular rice flour is usually drier and finer, so the dough won’t behave the same. If you must use it, add boiling water gradually and expect a less chewy texture. Fresh or frozen wet rice flour gives the best results.
How long does songpyeon take from start to finish?
Plan for about 45–60 minutes total: 20 minutes resting time, 15–20 minutes to mix and shape, and about 20 minutes to steam. Work quickly so the dough stays soft and doesn’t dry out.
What are the most common mistakes when making songpyeon?
The biggest mistakes are adding too much water, letting the dough dry out, overfilling the centers, and pinching the seams loosely. If the dough cracks, it needs a little more water; if it feels sticky, dust your hands lightly with flour.
How should I store leftover songpyeon?
Cool completely, then store in an airtight container in the refrigerator for up to 2 days. To prevent sticking, lightly brush with toasted sesame oil. Reheat by steaming briefly or microwaving under a damp paper towel until soft.
How should songpyeon be served for the best flavor and texture?
Serve it warm or at room temperature soon after steaming. Brushing lightly with toasted sesame oil adds sheen and prevents sticking. Pine needles lend aroma during steaming, but the cakes are usually eaten plain or with tea.