Honey Songpyeon

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.

Put 200 g of the rice flour in a separate bowl. Add ¼ tsp salt and mix well. Add 1 tbsp hot water and knead by hand. Repeat until you have added 6 tbsp of water in total. When the dough feels like Play-Doh, cover it with cling film and leave it to rest.

Repeat step 2 for the mugwort, strawberry and kabocha dough but add 1 tablespoon of mugwort powder in with the salt for mugwort flavours, 1 tablespoon of strawberry powder in with the salt for strawberry flavours and 1 tablespoon of kabocha powder in with the salt for kabocha flavours.

In a small blender, pulse the sesame seeds briefly. Add the sugar and the roasted bean powder and pulse again. Tip the mixture into a small bowl, add the honey and mix well – your filling is done!

Take about 30 g of any dough, knead it and roll it between your palms into a small ball. If it breaks apart too easily, wet your palms a little, knead and roll again. (Too much water and the ball won't hold its shape!) Press the middle of the ball with your thumbs to make a little bowl. Carefully widen the opening and add ½ tsp of the filling. Try 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 silicone steamer pad first and then either a muslin 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!