Rice cake for Chuseok (songpyeon)

Chuseok is coming, so with my friend Jina I will show you how to make songpyeon, Korean rice cake that everyone loves.
* I found a mistake that I made in the video for white songpyeon dough, I wrote 3 ts hot water instead of 3 tbs hot water. 3tbs hot water is right.
full recipe: http://www.maangchi.com/recipes/songpyeon

Ingredients:
Frozen rice flour, salt, water, sesame seeds, sesame oil, dried and skinned mung beans, brown sugar, white sugar, pine needles, mugwort powder (ssook garu in Korean), strawberry Jell-o powder.

Make the dough:
1. Prepare a package of rice powder (2 lbs) usually sold frozen at a Korean grocery store. Just before using it, you must thaw it until the powder is at room temperature.
2. Put rice powder through a sifter to make the powder fine.Tip: If your rice powder is very fine, you can skip sifting. If your rice powder is coarse, you may have to grind it with a food processor or coffee grinder before sifting.
3. Prepare 3 stainless bowls and put 1 cup of finely sifted rice powder into the each bowl. (Bowl A, B, and C)
4. Boil 2 cups of water for your rice dough.
5. Bowl A (white songpyeon): add a pinch of salt and 3 tbs of boiling water and mix it with a wooden spoon. (it'll be too hot if you use your hands at first) Knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.
6. Bowl B (pink songpyeon): add a pinch of salt, a pinch of strawberry Jell-o powder, and 3 tbs of boiling water. Mix it with a wooden spoon and knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.
7. Bowl C (green songpyeon): add a pinch of salt, 1 ts of ssookgaru (mugwort power) and 3.5 tbs boiling water. Mix it with a wooden spoon and knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.Tip: You will need to add 3.5 tbs of water because of the 1 ts of ssookgaru (mugwort powder).

Make the filling:
Roasted sesame seeds powder filling:
1. Grind ¼ cup of roasted sesame seeds using a coffee grinder for 15-20 seconds.
2. Transfer the ground sesame powder into a small bowl and mix it with ¼ cup of brown sugar and a pinch of salt.Tip: if you grind too long, the powder will become sticky from the oil in the seeds.

Mung bean powder filling:
1. Wash and drain ¼ cup of dried and skinned mung beans and put them in a pot with a thick bottom.
2. Add ¼ cup of water and a pinch of salt to the pot and simmer it for 30 minutes.Tip: Be sure not to burn it -- simmer over the lowest heat.
3. Open the pot and use your wooden spoon to crush the beans into fine powder.Tip: if you make more than ¼ cup of mung bean powder, you may have to use your grinder or food processor to grind it finely.
4. Transfer the crushed mung bean powder into a small bowl or container and wait until it cools down.
5. Add ¼ cup of white sugar and mix it. That's it!

Let's make songpyeon now!
1. Break off a piece of rice dough about 1 inch in diameter and roll it between your palms to make a rice ball. Then press your thumb in the center of the ball to make it shaped like a cup.
2. Fill the cup with either sesame filling or mung bean filling using a small spoon, and seal it using your thumb and index fingers.
3. Place all the raw rice cakes (songpyeon) on a plate.
4. Wash your pine needles thoroughly with a little dish soap. Towel dry them.
5. Put some water (4 cups) into a steamer and boil it. When it starts boiling, place a damp cotton cloth on the bottom of the steamer tray.
6. Make a bed of pine needles on the wet cloth and put the raw songpyeon on top. Put more pine needles on top of the songpyeon, too.Tip: Pine needles stop the songpyeon from sticking together and give them a good flavor.
7. Steam it for 25 minutes over medium high heat.
8. Prepare some cold water in a large bowl, and drop in a little sesame oil.
9. Dump your steamed songpyeon into to the cold water and quickly remove pine needles. Take them out, put them on a plate to serve.

Enjoy your songpyeon and happy Chuseok!

Category:

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• cooking
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• Maangchi's cooking show
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[TheYealo]

What if I have glutinous rice flour? Can I use that? do I have to soak it on water too? :)

[Maangchi]

@TheYealo Check out the written recipe on my website please. All info you are looking for is posted. For this rice cake, you need short-grain rice flour.

[NewClassicPYT]

i can´t find any pine needles and no trees around here... can I leave them out???

[Maangchi]

@NewClassicPYT yes, without pine needles, the rice cake will still be delicious! : )

[CraftyKoo]

Why do you have to use frozen rice flour? Can't use normal rice flour?

[Maangchi]

@CraftyKoo You have to use rice flour which is soaked overnight and ground finely. Normal rice flour (dried)won't be cooked properly even though you steam it for hours and hours. The package of frozen rice flour sold at a Korean grocery store in North America is pre-soaked and ground.The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.So if you want, make your own wet rice flour! 

[jing9yi9]

So cool! Your friend Jina looks like Ga In from Brown Eyed Girls!:)

[brownboy252]

"It should feel like your earlobe"

Thumbs up if u touched ur earlobe.

[giaiz]

I love the music on the background!

[TheYealo]

@Maangchi thank you! :)

[LKCommunityShow]

송편이 너무 맛있어보이네요.

[nuttycheerioz]

That was wicked cool. Steaming with pine needles! I want to try songpyeon, it looks delicious ><

[yerinamyung]

Can you make a tutorial for 뽑기? (i think thats how you spell it ^^ )

[MizZue]

yeay. i love your channel.. thanks ofr making these video!! i really miss korean food