• Make the dough: Mix the salted water into the rice flour. Start with a little hot water, then add more little by little. 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.