Songpyeon (Korean Half-Moon Rice Cakes)

Name: Songpyeon (Korean Half-Moon Rice Cakes)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Korean
Ingredients: 4 cups (480 g) frozen wet rice flour (see note below); 1/2 tsp salt; 12 oz (340 g) pine needles (soaked in water for 10 minutes, optional); 2 tsp (10 ml) sesame oil mix with 2 tsp vegetable oil; 1 cup (120 g) frozen wet rice flour; 1/8 tsp salt; 2-3 tbsp (30–45 ml) hot water (more as needed, in 1 teaspoon gradations); 1 cup (120 g) frozen wet rice flour (per each batch); 1/8 tsp salt (per each batch); 1 tbsp (15 ml) pumpkin powder, mugwort powder or purple sweet potato powder (per each batch); 2 1/2-31/2 tbsp (37–52 ml) hot water (more as needed, in 1 teaspoon gradations, per each color); 1/4 cup (30 g) toasted sesame seeds (coarsely ground ); 1 tbsp (12 g) sugar; 2 tsp (10 ml) honey; 1/4 cup (30 g) black sesame seeds (or finely chopped peanuts or walnuts); 1 tbsp (12 g) sugar (per each filling); 2 tsp (10 ml) honey (per each filling)

Instructions

Prep:1hCook:20min

Soft, chewy songpyeon are Korean half-moon rice cakes filled with sweet sesame or nuts and naturally colored for Chuseok. This recipe makes 32 rice cakes and includes traditional pine-needle steaming. This recipe makes 32 rice cakes.

Updated at: Fri, 02 Oct 2026 02:48:33 GMT