A must-have recipe for the Chuseok season. These traditional half-moon-shaped rice cakes are chewy, delicious and made in strawberry, original, kabocha and mugwort flavors! Get your ingredients and prepare for the 3-day long holiday!
Let the short grain rice powder sit in the refrigerator for at least 3 hours to defrost. Then, sift the rice powder into a large bowl.
Pour 2 cups of the rice powder into a separate bowl. Add 1/4 teaspoon of salt and combine well. Add 1 tablespoon of hot water and knead the powder by hand. Repeat until you add 6 tablespoons of water in total. When the dough starts to have a Play-Doh-like consistency, cover with a plastic wrap and let it sit.
Repeat step 2 for the mugwort, strawberry and kabocha dough but add 1 tablespoon of mugwort powder in with the salt for mugwort flavors, 1 tablespoon of strawberry powder in with the salt for strawberry flavors and 1 tablespoon of kabocha powder in with the salt for kabocha flavors.
In a small blender, add sesame seeds and blend just a little. Then, add sugar and blend out again. Move the mixture into a small bowl and add honey. Combine thoroughly and your filling is done!
Knead 1 oz of any dough and roll between your palms to make a small ball shape. If it breaks apart too easily, add a bit of water to your palms, knead, and roll again. (If you add too much water, the dough ball may not be able to keep the shape!) Then, press the middle of the dough ball with your thumbs to make a bowl-like shape. Carefully widen the opening and add 1⁄2 teaspoon of the filling. Be careful not to touch the filling with your hands!
Seal by pinching the edges and then give the whole piece a light squeeze to let the air out and make firm. Roll between your palms again to make smooth. Then, slightly pinch the top and work your way around the edges to shape into a half-moon. Repeat until you run out of dough.
Pour water into a pot and place a bamboo steamer on top. Open and cover the bottom of the steamer with a silicon steamer pad first and then either a cheese cloth or a steamer sheet. When the water starts to boil, carefully place the songpyeons inside and cover with the lid. Steam for 20 minutes.
In the meantime, pour cold water and 1 teaspoon of sesame oil into a medium-large bowl. Disperse the sesame oil by stirring with a chopstick. When the songpyeons are fully cooked, take them out and dip them into the water-sesame oil mixture to coat.
9. Plate up and you’re finished! Serve this traditional Korean dessert for Chuseok with equally traditional drinks: sikhye or sujeonggwa!