Beet Songpyeon

Method11 steps

1. 1

   Step 1: Boil the 2–3 red-beet slices, about 1/4 inch thick, in 1 cup water in a small saucepan until the water reduces to about 1/2 cup. Use the hot colored water for the dough; reserve the remainder for adjustments.

   Uses 2–3 slices red beet, about 1/4-inch thick · 1 cup water for beet extraction

   
2. 2

   Step 2: Sift the rice powder (2 cups) into a bowl. Add 4 tablespoons of hot beet water, quickly stirring it in with a spoon. Add more beet water if the dough is too dry, 1 teaspoon at a time.

   Uses 2 cups frozen rice powder (labeled 쌀가루 or 쌀떡가루, thawed to room temperature - see note) · Hot beet water: start with 4 tbsp, then 1 tsp at a time if needed

   
3. 3

   Step 3: Knead, pressing and stretching with the heel of the hand. Fold and rotate the dough. Repeat the kneading process for 2 to 3 minutes. (If the dough sticks to your hands or the bowl after some kneading, it's too wet. Add a little more rice powder. If the dough breaks easily or is too stiff, it's too dry. Add more beet water, 1 teaspoon at a time.)

   Uses Mixed rice dough · Reserved hot beet water, only if dough is too dry · A little extra frozen rice powder, only if the dough is too wet

   
4. 4

   Step 4: Cover the dough with plastic wrap or a damp towel. Let it rest for 20 to 30 minutes.

   Rest dough · 30 minUses Kneaded rice dough

   
5. 5

   Step 5: Roughly grind the sesame seeds in a grinder or blender. Add the sugar (1 tablespoon), honey (1 tablespoon), and pinch of salt. Mix well until the honey is evenly distributed.

   Uses ⅓ cup roasted sesame seeds · 1 tablespoon sugar (adjust to your taste) · 1 tablespoon honey · 1 pinch salt for filling

   
6. 6

   Step 6: To assemble, tear off a small piece of the dough enough to make a roughly 1-inch ball. Roll tightly between your palms to shape a ball.

   Uses Rested rice dough

   
7. 7

   Step 7: 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. Place 1/2 teaspoon of the filling in the well and press it down. Seal tightly by squeezing the edges together.

   Uses Rice-dough ball · Sesame filling: 1/2 tsp per rice cake

   
8. 8

   Step 8: Squeeze the whole rice cake lightly in your palm to firm it up and roll gently between your palms to smooth it out.

   Uses Filled and sealed rice cake

   
9. 9

   Step 9: Shape the rice cake like a half moon. Repeat the shaping and filling steps with the remaining rested dough, using 1/2 teaspoon sesame filling for each cake. Reserve any filling left after the dough is used.

   Uses Firmed rice cake · Remaining rested dough · Remaining sesame filling

   
10. 10

    Step 10: Boil water in a steamer. Place a thin layer of pine needles (About 2 oz) or a damp kitchen cloth on the steamer insert. Boil the water over high heat. When it starts to steam, place the rice cakes on the steamer insert without the pieces touching one another. Cover with a thin layer of pine needles, if available. Cover and steam for 20 minutes.

    Steam after the water is steaming · 20 minUses Assembled half-moon rice cakes · About 2 oz pine needles, rinsed 2–3 times (optional) · Water for steamer

    
11. 11

    Step 11: Prepare a big bowl of cold water. Remove the rice cakes from the steamer, and drop them in the cold water for a quick rinse. Transfer the rice cakes to a colander to drain. Lightly coat your hands with the sesame oil (1 teaspoon) and rub the oil on the rice cakes in batches.

    Uses Steamed rice cakes · Cold water for a quick rinse · 1 teaspoon sesame oil