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

By Korean Bapsang · 180 min

Ingredients

Instructions

1. Sift the rice powder into a bowl for each dough colour.
2. Add the boiling hot liquid (water, juice, mugwort powder or kabocha) to the rice powder and stir quickly with a spoon. Hold back a teaspoon or two of liquid and add it only if needed.
3. Knead by pressing and stretching with the heel of your hand, folding and turning the dough, for 4 to 5 minutes. If it sticks to your hands or the bowl, add rice powder 1 tablespoon at a time. If it breaks easily or feels stiff, add boiling water 1 teaspoon at a time.
4. Cover the dough with plastic wrap or a damp towel and rest it for 20 to 30 minutes.
5. Coarsely grind the sesame seeds in a grinder or blender. Add the sugar, honey and a pinch of salt, and mix until the sugar and honey are evenly distributed.
6. Tear off a piece of dough about 1 inch across and roll it tightly between your palms into a ball.
7. Press your thumb into the ball to make a well, then use both thumbs on the inside walls to widen the opening slightly.
8. Put 1/2 teaspoon of filling into the well and pinch the edges tightly closed.
9. Squeeze the rice cake gently in your palm to firm it, roll it between your palms to smooth the surface, shape it into a crescent, and pinch along the edge to form a wing. Repeat until all dough and filling are used.
10. Boil water in a steamer. Line the steamer insert with a thin layer of pine needles, a silicone liner or a damp cloth. When the water is steaming over high heat, place the rice cakes in the insert without touching, cover with a thin layer of pine needles if using, and steam for about 20 minutes.
11. Put a large bowl of cold water ready. Lift the rice cakes out with long-handled tongs or a spoon, dip them briefly in the cold water and remove any pine needles. Drain them in a colander, lightly oil your hands with sesame oil and rub it over the rice cakes in batches. Serve warm or at room temperature.

Summarized from Korean Bapsang's video. Watch it for the details.

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