Songpyeon (half-moon shaped rice cakes)

Method9 steps

1. 1

   Step 1: Make ONE selected color per batch using the common 2 cups thawed wet rice powder; each batch yields about 16 cakes/4 servings. Sift the wet powder. Choose white:4 Tbsp boiling water; OR green:1 1/2–2 Tbsp mugwort/matcha/green-tea powder plus 5–6 Tbsp boiling water; OR yellow:1/3 cup steaming-hot cooked kabocha plus 1 Tbsp and 1–2 tsp boiling water; OR purple:4 Tbsp and 1–2 tsp boiling-hot blueberry juice; OR pink:4 Tbsp boiling-hot raspberry juice. For homemade purple/pink juice instead of prepared juice, puree the selected 1/2 cup berries with its 1/2 cup water, strain and boil; measure only the selected dough dose and reserve unused juice. Add the selected solid/liquid ingredients quickly with a spoon, initially holding back 1–2 tsp liquid until needed.

   Uses 2 cups wet rice powder per batch (about 16 songpyeon) · 4 tbsp boiling-hot water for white dough · 1 1/2–2 tbsp mugwort powder OR matcha/green-tea powder · 5–6 tbsp boiling-hot water for green dough · 1/3 cup cooked steaming-hot kabocha for yellow dough · 4–5 tsp boiling-hot water for yellow dough (1 tbsp plus 1–2 tsp) · 13–14 tsp boiling-hot blueberry juice for purple dough (4 tbsp plus 1–2 tsp) · 4 tbsp boiling-hot raspberry juice for pink dough

   
2. 2

   Step 2: Knead, pressing and stretching with the heel of the hand. Fold and rotate the dough. Repeat the kneading process for 4 to 5 minutes. (If the dough sticks to your hands or the bowl after some kneading, it’s too wet. Add more rice powder in 1 tablespoon increments. If the dough breaks easily or is too stiff, it’s too dry. Add more boiling hot water in 1 teaspoon increments.)

   Uses Selected colored dough · Extra wet rice powder only if dough too wet, 1 tbsp increments · Extra boiling-hot water only if dough too stiff, 1 tsp increments

   
3. 3

   Step 3: Cover the dough with plastic wrap or a damp towel. Let it rest for 20 to 30 minutes.

   Rest dough 20–30 minutes · 30 minUses Kneaded selected dough

   
4. 4

   Step 4: Roughly grind the sesame seeds in a grinder or blender. Add the sugar (1 1/2 tbsp), honey (1 tbsp) and pinch of salt. Mix everything well together until the sugar and honey are evenly distributed.

   Uses 1/3 cup roasted sesame seeds for filling · 1 1/2 tbsp sugar for filling · 1 tbsp honey for filling · 1 pinch salt for filling

   
5. 5

   Step 5: To assemble, tear off a small piece of the dough enough to make roughly 1-inch ball. Roll tightly between your palms to shape a ball.

   Uses Rested selected dough

   
6. 6

   Step 6: Make a well in the ball by pressing into it with your thumb, and press outwards, with both of your thumbs, on the inside walls of the well to slightly expand the opening.

   Uses Rolled dough balls

   
7. 7

   Step 7: Place 1/2 tsp prepared filling in each well and seal tightly. Firm gently in your palm, smooth and shape into a crescent, pinching a wing if desired. Repeat until the selected dough batch is used, about 16 cakes; reserve unused filling for another use instead of forcing all filling into the cakes.

   Uses Opened dough wells · Prepared filling:1/2 tsp per cake; reserve unused filling

   
8. 8

   Step 8: Boil water in a steamer. Place a thin layer of pine needles (4–5 oz) or a silicone liner or damp kitchen cloth in the steamer insert. Boil the water over high heat. When it starts to steam, place the rice cakes in the steamer insert without the pieces touching one another. Cover with a thin layer of pine needles, if available. Cover and steam for about 20 minutes.

   Steam cakes about 20 minutes · 20 minUses Sealed shaped cakes · 4–5 oz pine needles for optional steamer lining, rinsed and dried · Water as needed for steamer and cold final rinse

   
9. 9

   Step 9: Prepare a big bowl of cold water. Using a long-handed spoon or tong, remove the rice cakes from the steamer. Drop them in the cold water for a quick rinse, removing all the pine needles if used. Transfer the rice cakes to a colander to drain. Lightly coat your hands with the sesame oil (1 tsp) and rub the oil on the rice cakes in batches. Serve warm or at room temperature

   Uses Steamed cakes, remove pine needles if used · Water as needed for steamer and cold final rinse · 1 tsp sesame oil for finished cakes