Rice Cake for Chuseok (Songpyeon) Recipe Video
Songpyeon is a Korean traditional rice cake to eat on Chuseok, which is celebration of the year’s good harvest. Traditionally it’s made with the rice of the first harvest of the year. Chuseok is August 15 by the lunar calendar, which is usually in the middle of September by the solar calendar. This year it’s September 14th.
Ingredients
| Frozen rice powder | 2 Pound, ground and sifted (room temperature) | |
| Salt | 3 Pinch | |
| Mugwort | 1 Teaspoon | |
| Strawbery jell-o | 1 Pinch | |
| Dried and skinned mung beans | 1⁄4 Cup (4 tbs), rinse under cold water | |
| Water | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Pinch | |
| White sugar | 1⁄4 Cup (4 tbs) | |
| Roasted sesame seeds | 1⁄4 Cup (4 tbs), ground | |
| Brown sugar | 1⁄4 Cup (4 tbs) | |
| Salt | To Taste | |
| Pine needles | 2 Cup (32 tbs), washed and drained | |
| Sesame oil | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 750 Calories from Fat 101
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 2 g9.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 237.7 mg9.9%
Total Carbohydrates 147 g48.9%
Dietary Fiber 6.6 g26.5%
Sugars 17.6 g
Protein 13 g26.2%
Vitamin A 0.2% Vitamin C 4.6%
Calcium 12.1% Iron 14.3%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. In 3 bowls, A, B and C, put 1 cup of sifted rice flour in each bowl.
2. Add in 1 pinch of salt in each bowl.
MAKING
3. In bowl A, put 3 tablespoons of boiling water and mix it with wooden spoon, and knead with hands for 5 minutes or until feels like touching your earlobe.
4. Wrap the dough in a plastic wrap and set aside.
5. In bowl B, put in mugwort and 3.5 tablespoons of boiling water and mix it with wooden spoon, and knead with hands for 5 minutes.
6. Wrap the dough in a plastic wrap and set aside.
7. In bowl C, put in jell-o and 3 tablespoons of boiling water and mix it with wooden spoon, and knead with hands for 5 minutes
8. Wrap the dough in a plastic wrap and set aside.
9. Let all the dough sit for about 30 minutes.
10. In a thick bottom pot over very low heat, put the rinsed moong beans, cold water and salt, allow to cook foe 30 minutes.
11. Turn off the heat and crush it with back of a spoon.
12. Transfer into a bowl and allow it to cool.
13. Add in white sugar in the moong beans and mix well with a spoon.
14. In a bowl, put the ground sesame seeds, brown sugar, salt,
15. Make a small ball with dough A of about 1 inch diameter, press the centre to make depression and put in about 1 teaspoon of filling, bring the sides together and press to seal.
16. Do the same with the remaining dough and filling.
17. In a steamer, put 4 cups of water and bring it to a boil.
18. Place a piece of damp cloth in steamer tray, and spread some of the pine needles.
19. Place the dumplings and put some more pine needles on top.
20. Cover the steamer and steam the dumplings for 25 minutes over medium high heat.
FINALIZING
21. Put the dumpling in a bowl of cold water and sprinkle with sesame oil.
22. Drain the dumpling.
SERVING
23. Serve Songpyeon in the bed of pine needles.
TIPS
Pine needles stop the songpyeon from sticking together and give them a good flavor.
1. In 3 bowls, A, B and C, put 1 cup of sifted rice flour in each bowl.
2. Add in 1 pinch of salt in each bowl.
MAKING
3. In bowl A, put 3 tablespoons of boiling water and mix it with wooden spoon, and knead with hands for 5 minutes or until feels like touching your earlobe.
4. Wrap the dough in a plastic wrap and set aside.
5. In bowl B, put in mugwort and 3.5 tablespoons of boiling water and mix it with wooden spoon, and knead with hands for 5 minutes.
6. Wrap the dough in a plastic wrap and set aside.
7. In bowl C, put in jell-o and 3 tablespoons of boiling water and mix it with wooden spoon, and knead with hands for 5 minutes
8. Wrap the dough in a plastic wrap and set aside.
9. Let all the dough sit for about 30 minutes.
10. In a thick bottom pot over very low heat, put the rinsed moong beans, cold water and salt, allow to cook foe 30 minutes.
11. Turn off the heat and crush it with back of a spoon.
12. Transfer into a bowl and allow it to cool.
13. Add in white sugar in the moong beans and mix well with a spoon.
14. In a bowl, put the ground sesame seeds, brown sugar, salt,
15. Make a small ball with dough A of about 1 inch diameter, press the centre to make depression and put in about 1 teaspoon of filling, bring the sides together and press to seal.
16. Do the same with the remaining dough and filling.
17. In a steamer, put 4 cups of water and bring it to a boil.
18. Place a piece of damp cloth in steamer tray, and spread some of the pine needles.
19. Place the dumplings and put some more pine needles on top.
20. Cover the steamer and steam the dumplings for 25 minutes over medium high heat.
FINALIZING
21. Put the dumpling in a bowl of cold water and sprinkle with sesame oil.
22. Drain the dumpling.
SERVING
23. Serve Songpyeon in the bed of pine needles.
TIPS
Pine needles stop the songpyeon from sticking together and give them a good flavor.
Editors Review
How about some sweet dish or dessert from Korean cuisine? Maangchi is making a festive dish, Songpyeon or sweet balls with two types of filling, one with sesame seed powder and another with mung bean. Pine needles is a very interesting ingredient used to give a light flavor to the sweet balls. Although the process of this dish is long, Maangchi made sure her instructions are clear and understandable.Comments
Comments: 1 |
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Van says :
I wanted to thank you for your video. I wanted to make something special for my Mother N Law and celebrate her birthday. I am not Korean but I do love the food. I also like to cook and your Recipe helped me very much. My MNL does not have time to teach me cook as she works veryday at her nail salon in NYC. THANK YOU!!!! Please post more viedos!!
Posted on: 25 June 2009 - 8:51am
Chef
