Songpyeon is a type of traditional Korean tteok (dduk) rice cake that is usually eaten for Chuseok (Korean Thanksgiving) or other special events, like a baby's first birthday (Dol). I have included two different stuffings -- sesame and white bean, although you can also try using red bean or chestnut or something of your own creation! In the photo, you also see different types of rice cake dishes in addition to songpyeon like injulmi and kyongdan.
- 8 cups rice flour (ssalgaru 쌀가루) this often is in the frozen section of a Korean grocery
- 2/3 tbsp salt
- 1 cup hot water
- glug of sesame oil
- Sesame seed stuffing
- 1 cup chamkae (roasted crushed sesame seed)
- 2 tbsp honey
- 14 tsp salt
- White bean stuffing
- 1 cup white beans (navy beans)
- 2 tbsp finely chopped walnuts
- 2 tbsp honey
- pinch of salt
- For the white bean stuffing, soak the white beans for 1 hr or longer and boil until it gets very tender. Strain, then crush with with a potato masher. Strain again to remove any liquid. Mix the mashed white bean with walnuts, salt and honey. Set aside.
- Make the sesame seed stuffing by crushing the roasted sesame seeds and mix with salt and honey. You can put this into a blender or food processor for a short burst. Set it aside.
- Slowly pour 1 cup hot water into 8 cups of rice flour and knead to make a smooth dough. Now you're ready to stuff the dough.
- Pull off a small piece (about 2 tbsp) of the rice flour dough and roll it into a small ball. Push it down in the middle to make a small cave and put a teaspoonful of stuffing mix. Press down edges to close it, and make into a half-moon shape, or whichever shape you want to make it into. You can make half sesame seed stuff and half white bean stuffing.
- When you're finished stuffing, get a steamer pot ready. Fill water to reach about the half of the pot and bring to a boil. Place a damp cheese cloth on the tray of the steamer, and place the stuffed rice balls on the tray. Steam for about 20 minutes. Turn off the heat and let it sit for five minutes.
- Coat hands with sesame oil and then move each songpyeon (steamed rice balls) carefully to a serving dish. Serve warm or cold. It's best to eat songpyeon fresh. However, if you do have leftovers, you can store in the refrigerator (it will get hard). You'll need to resteam or microwave it to get it soft again.
Serving Size: 15
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Preparation Time: 45 minutes