Korean Songpyeon (Rice Cakes) with Honey Sesame Seeds
Songpyeon is a must-have Chuseok (Korean Thanksgiving) delicacy. These small rice cakes are stuffed with sweet fillings such as sweetened sesame seeds and traditionally steamed on a bed of pine needles.If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Rice Cakes
- 1 pack rice flour
- 2 packs freeze dried mango powder
- 1 pack beetroot powder
- 50 g potato starch
- ¾ tsp salt ^
- 2 cups boiling water ^
Filling
- 8 packs sesame seeds
- 3 Tbsp sugar ^
- 3 Tbsp honey ^
To Serve
- 1 Tbsp sesame oil ^
Pantry Staples ^
Instructions
- Bring a kettle to the boil.
- Divide rice flour evenly into three different bowls (200g rice flour in each of the 3 bowls). Add mango powder to the first bowl and beetroot powder to the second bowl. Add 1 tablespoon of potato starch and 1⁄4 teaspoon of salt to each of the 3 bowls.
- Add 2⁄3 cup of boiling water to the first bowl with mango powder and rice flour. Stir with a wooden spoon to combine. Knead, pressing and stretching with the heel of your hand. Fold and rotate the dough. Continue kneading using the same process for 4 to 5 minutes. If the dough breaks easily or is too stiff, add more boiling hot water in 1 teaspoon increments until it is no longer dry. Cover dough with plastic wrap and set aside to rest for 30 minutes at room temperature. Repeat same process with remaining rice flour bowls and boiling water.
- Meanwhile, heat a dry frypan on medium heat. Add sesame seeds to pan and cook for about 3 minutes, stirring occasionally until toasted. Remove from heat and set aside to cool. Roughly grind the sesame seeds in a blender. Add to a bowl with sugar and honey. Mix well together until the sugar and honey are evenly distributed.
- Tear off a small piece of the dough, roughly enough to make a 3cm ball. Roll tightly between your palms to shape into a ball. Make a well in the ball by pressing into it with your thumb and then pressing outwards with both of your thumbs on the inside walls of the well to enlarge to the opening. Add ½ teaspoon of the filling into the well. Squeeze the whole rice cake lightly in your palm to firm it up, and then gently roll between your palms to smooth out the surface. Shape it into a mooncake shape (or any shape you like). Repeat until all the dough/filling is used. As you make the Songpyeon, remember to keep the dough under a wet towel to stop them from drying out. Feel free to decorate the Songpyeon with leftover rice cake dough.
- Boil water in a steamer or pot with a steamer basket on medium heat. Once boiling, place the rice cakes in the steamer without letting the rice cakes touch. Cover and steam for about 20 minutes. (Cook rice cakes in batches if needed). Once cooked, turn off heat and steam, covered, for 5 minutes.
- Add cooked rice cakes to a bowl of cold water and set aside to cool for about 3 minutes. Drain, add to a bowl sesame oil and toss to coat. Set aside to serve.
- Serve rice cakes on a platter or enjoy individually.
