Songpyeon (송편)
Korea
Traditional Korean rice‑flour crescents made from glutinous rice dough, typically prepared for the Chuseok holiday. The dough can be colored with natural ingredients, and the interior contains a sweet filling of toasted sesame seeds, honey, and sugar. Served warm or at room temperature.
Ingredients
- 2 tablespoon rice flour
- 1 teaspoon sesame oil
- 120 g pine needles
- 200 ml water
- 1.5 tablespoon dried mint leaf
- 40 g sesame seeds
- 1.5 tablespoon sugar
- 1 tablespoon honey
- 1 pinch salt
Steps
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In a large bowl combine rice flour, sesame oil, pine needles, water and dried mint leaf. Quickly stir with a spoon until a slightly warm, homogeneous dough forms.
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Knead the dough by hand, squeezing and stretching it until smooth and elastic.
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Divide the dough into 16 equal pieces and roll each into a small round disc.
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In a separate bowl mix roasted sesame seeds, sugar, honey and a pinch of salt until a uniform filling is obtained.
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Place a small amount of filling in the center of each disc, fold in half and pinch the edges to form a crescent.
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Arrange the crescents in a steamer and steam for about 10 minutes, until the dough becomes translucent and slightly springy.
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Serve the finished songpyeon warm or at room temperature.