Chuseok Tteok: Easy Songpyeon Korean Rice Cake
840kcal
Ingredients
- 100 g wet rice flour (or just rice flour, but you can add a little bit more water)
Salt Water
- 1 tsp salt
- 200 ml hot water
Filling
- 4 tbsp roasted sesame seeds
- 2/3 tbsp brown sugar
- 2 pinches salt
- 1/3 tbsp water
Last Touch
- 2 tbsp sesame oil
Equipment
- 1 Steamer (with lead)
- 1 plastic bag
- 1 steamer cloth or pine needles
- 1 mortar & pestle or grinder (for sesame filling)
- 1 Spoon
Method
- Make the dough: Mix the salted water into the rice flour. Start with a little hot water, then add more little by little. I used 108g of salt water. If the dough is too wet, add a little more rice flour.
- The dough is ready when it comes together smoothly and does not crumble or stick to your hands. You can add more water or more rice flour as needed.
- Place the dough in a plastic bag and let it rest for about 30 minutes.
- Prepare the filling: Grind roasted sesame seeds with brown sugar and a pinch of salt until well mixed. Add 1/3 tbsp water to help bind the mixture.
- Shape the rice cakes: Take a small piece of dough, roll it into a ball, then press it flat with a small dip in the center.
- Place 1 tsp sesame filling inside, close it carefully, roll it into a ball again.
- Then pinch one side to form a half-moon shape.
Steam the songpyeon
- Boil water in a steamer, line it with a cloth (so they don’t stick), and place the songpyeon without touching each other.
- If no cloth is available, brush sesame oil on the steamer and lay plenty of pine needles. If you don’t have pine needles, rosemary or thyme works as a substitute. Cabbage leaves also work as a base.
- Cover with a lid and steam for 20 minutes
- , until the rice cakes turn slightly translucent.
- Finish: Rinse the steamed songpyeon in cold water and coat lightly with sesame oil to prevent sticking.
