Songpyeon (Korean Half-Moon Rice Cakes)
Ingredients: Pine needles, Rice flour, Salt, Hot boiling water, Gardenia fruits · 35 min cook time · 1785kcal · ~₩16,000
Ingredients
1bunch Pine needles, 907g Rice flour, 0.25tsp Salt, 0.25cup Hot boiling water, 5pieces Gardenia fruits, 1cup Blueberries, 0.25cup Raspberry beans, 2tsp Honey, 3tbsp Pine nuts, 3tbsp Toasted sesame seeds, 1tbsp Sesame oil, 1pinch Rose petals
Instructions
1. Wash the pine needles thoroughly with dish soap and water. Dry them with paper towels.
2. Sift 3 and a quarter cups of rice flour into a large bowl.
3. Measure 1 and a half cups of rice flour into a separate bowl for the white songpyeon. Add a quarter teaspoon of salt.
4. Add a quarter cup of hot boiling water to the white songpyeon mixture and mix with a spatula until it's cool enough to handle. Knead by hand until a smooth dough forms. Wrap it in plastic wrap to prevent drying.
5. For the yellow color, crush gardenia fruits and soak them in a quarter cup of hot water overnight. For the purple color, boil and crush blueberries, then strain the juice.
6. For the yellow dough, take 2 tablespoons of rice flour, a pinch of salt, 1 teaspoon of gardenia water, and half a teaspoon of hot water. Mix and knead until a yellow dough forms. Wrap it in plastic wrap.
7. For the purple dough, measure 1 and a half cups of rice flour and a quarter teaspoon of salt. Add a quarter cup of blueberry juice and mix. Knead until a purple dough forms. Wrap it in plastic wrap.
8. For the bean filling, shell raspberry beans, wash them, and dry them with a cloth. Add 2 teaspoons of honey and mix.
9. For the pine nut filling, crush 3 tablespoons of pine nuts with a rolling pin between parchment paper. Add 1 tablespoon of honey and mix.
10. For the sesame seed filling, grind 3 tablespoons of toasted sesame seeds with a mortar and pestle. Add 1 tablespoon of honey and mix.
11. Take a small piece of white dough (about 1 ounce), flatten it into a disc, add a spoonful of bean filling, and seal it into a half-moon shape. Repeat for all white dough.
12. Take a small piece of purple dough, flatten it into a disc, add a spoonful of sesame seed filling, and seal it into a half-moon shape. Repeat for all purple dough.
13. For decoration, take tiny pieces of purple dough and shape them into small flowers. Attach them to the white songpyeon. Add a tiny yellow dot in the center of each flower using the yellow dough. For the purple songpyeon, use tiny pieces of white dough to make flowers.
14. Line the steamer basket with a wet cotton cloth and spread pine needles on top. Arrange the songpyeon on the pine needles, ensuring they don't touch. Cover with another wet cotton cloth.
15. Steam for 30 minutes over medium-high heat, then reduce heat to low and steam for another 5 minutes.
16. Carefully remove the songpyeon from the steamer and arrange them on a serving plate. Brush with sesame oil for a glossy finish.
17. Serve with rose tea. Enjoy!
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