Korean Five-Color Songpyeon
Quick answer
- Total time
- 90 min
- Level
- Hard
- Servings
- 6 servings
- Ingredients
- 7
About this dish
Mugwort, gardenia and grape juice each tint a portion of the rice dough, so the half-moon cakes come out green, yellow and purple without artificial coloring.
Read more
Kneading with boiling water rather than cold is what makes the dough cohesive and chewy; the amount and heat of that water decide whether the cakes end up tender or stiff.
Ingredients
Instructions
- 1
Divide 400 g rice flour into portions for the colors.
Tint them separately with 5 g mugwort powder, water infused with 2 gardenia fruits, and grape juice, keeping each portion lightly moistened but not wet.
- 2
Pour boiling water into each colored portion a little at a time and knead while hot.
Work the dough until it is smooth, cohesive, and less sticky; if it cracks at the edges, add only a small splash of water.
- 3
Mix 100 g sesame filling evenly with 30 g sugar, and keep 100 g red bean paste ready separately.
If either filling feels soft, portion it into small amounts so it is easier to seal without leaking.
- 4
Pinch off bite-size pieces of dough, roll them round, and press the center to make a shallow cup.
Add the filling, then pinch the rim firmly closed into a half-moon so no filling shows.
- 5
Line the steamer with pine needles, bring the water to a boil, and place the songpyeon so they do not touch.
Steam over medium heat for 20 minutes, keeping condensation from dripping directly onto the rice cakes.
- 6
When the steamed songpyeon look slightly translucent and glossy, remove them and let them cool briefly.
Brush with 2 teaspoons sesame oil in a thin layer to prevent sticking, then serve while still warm.
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