Perfect Korean Harvest Rice Cakes

The Joy of Chuseok

My Favorite is Korean Harvest Rice Cakes and Chuseok has always been one of my favorite times of the year. It’s a Korean harvest festival, much like Thanksgiving, where families gather to celebrate the season’s bounty. One of the most special parts of this celebration is making Songpyeon, the Korean Harvest Rice Cakes. I still remember my grandmother teaching me how to make these colorful treats when I was a child. She always said the shape of the rice cake would determine my future, so I put extra care into making them perfect.

The Tradition of Songpyeon

Songpyeon is made from rice harvested in the autumn, which makes it a true symbol of the season. We mix the rice flour with water to create three different colors of dough – white, green, and pink. Each color has its own unique meaning, with the green dough being flavored with mugwort and the pink one with a hint of strawberry. The best part is filling them with sweet sesame or mung bean paste. The aroma of pine needles in the steamer, as the cakes cook, fills the kitchen with a warm, earthy smell that instantly brings back memories of past Chuseok celebrations.

Learning the Art of Shaping

Shaping the rice cakes is an art form in itself. My grandmother would always tell me, “If your Songpyeon turns out beautifully, you will have beautiful children.” I laughed it off as a child, but now I understand the significance. The process of carefully shaping the dough, filling it with the sweet paste, and sealing it with care feels almost meditative. I take my time, thinking about the generations of women in my family who have made these same cakes for years.

Sharing the Experience

After steaming the Songpyeon, the moment finally arrives – we gather around the table, sharing stories and laughter as we bite into the soft, chewy cakes. The subtle sweetness of the filling and the slight fragrance of the pine needles make each bite feel special. Making these rice cakes isn’t just about food – it’s about preserving tradition and connecting with family. And as I enjoy them with my loved ones, I’m reminded of how these small, colorful cakes carry so much history and meaning.

Chef’s Notes-Korean Harvest Rice Cakes

• Make sure to sift the rice flour finely to avoid a grainy texture in the dough, which could affect the final smoothness of the rice cakes.
• When adding boiling water to the rice flour, ensure the water is hot enough (but not boiling) to create a soft, pliable dough that holds its shape when kneading.
• For more variety, try using sweet red bean paste, chestnut paste, or even mashed sweet potato. These alternatives offer different textures and sweetness levels.
• Use enough pine needles to infuse their aroma but not so much that they overpower the delicate flavors of the rice cakes. The pine needles add a subtle fragrance to the cakes, enhancing their taste.
• Ensure you knead each dough batch for at least 5 minutes to develop elasticity, which is key for shaping the cakes without cracks.
• Experiment with matcha powder for a slightly bitter, earthy flavor, or use beetroot powder for a more natural pink color, avoiding artificial flavors like Jell-o powder.

Korean Harvest Rice Cakes

Recipe by Kimmy

Course: Dessert, SnackCuisine: KoreanDifficulty: Medium

Servings

4

pieces

Prep time

45

minutes

Cooking time

25

minutes

Calories

250

kcal

Total time

1

hour 

10

minutes

Celebrate Chuseok with these delightful Korean Harvest Rice Cakes, known as Songpyeon! Made from the first rice harvest, these colorful treats are filled with sweet sesame or mung bean paste and steamed with aromatic pine needles. Perfect for marking the festive season, these rice cakes are a must-try for anyone looking to experience authentic Korean flavors.

Ingredients

• Rice Dough

• 2 lbs frozen rice flour thawed to room temperature

• 1 cup boiling water divided

• Pinch of salt

• 1 tsp mugwort powder (ssook garu)

• Pinch of strawberry Jell-o powder

• Sesame Filling

• 1/4 cup roasted sesame seeds

• 1/4 cup brown sugar

• Pinch of salt

• Mung Bean Filling

• 1/4 cup dried mung beans (skinned)

• 1/4 cup water

• Pinch of salt

• 1/4 cup white sugar

• For Steaming

• Pine needles (washed and dried)

• 4 cups water

• 1 tsp sesame oil

Directions

• White Dough: In Bowl A, mix 1 cup of thawed rice flour with a pinch of salt and 3 tbsp boiling water using a wooden spoon. Knead for 5 minutes until smooth. Place in a plastic bag and set aside.
• Pink Dough: In Bowl B, combine 1 cup of thawed rice flour with a pinch of salt and strawberry Jell-o powder. Add 3 tbsp boiling water and mix with a wooden spoon. Knead for 5 minutes until smooth. Place in a plastic bag and set aside.
• Green Dough: In Bowl C, mix 1 cup of thawed rice flour with a pinch of salt and mugwort powder. Add 3.5 tbsp boiling water and mix with a wooden spoon. Knead for 5 minutes until smooth. Place in a plastic bag and set aside.
• Sesame Filling: Grind roasted sesame seeds in a coffee grinder for about 15-20 seconds until fine but not sticky. Mix with brown sugar and a pinch of salt in a small bowl.
• Mung Bean Filling: Wash and drain mung beans. Simmer in a pot with water and a pinch of salt over low heat for about 30 minutes until soft. Mash into a fine powder using a wooden spoon and let cool. Mix with white sugar.
• Serve on a plate and enjoy!

Equipment

• Chef’s Knife
• Cutting Board
• food processor
• mixing bowls
• measuring cups and spoons
• steamer
• wooden spoon

Nutrition Facts

• Calories: 250kcal
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 50mg
• Potassium: 100mg
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 15g
• Protein: 4g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 2mg
• Iron: 4mg

FAQ-Korean Harvest Rice Cakes

Can I use glutinous rice flour instead of regular rice flour?

Yes, you can! Glutinous rice flour will give the songpyeon a chewier texture, which some people prefer.

How do I prevent the rice cakes from cracking during steaming?

Be sure to knead the dough thoroughly for at least 5 minutes and keep it covered with a damp cloth while shaping. This will help prevent it from drying out and cracking.

What is the purpose of steaming with pine needles?

Pine needles not only prevent the songpyeon from sticking to the steamer but also impart a subtle, earthy fragrance to the rice cakes, adding to the traditional flavor.

Can I freeze songpyeon?

Yes, you can freeze them after steaming. When you’re ready to eat, steam them again for a few minutes to restore their soft texture.

Can I make this recipe without sesame or mung bean filling?

Absolutely! You can try other fillings like sweetened red beans, chestnuts, or even fruit preserves for a modern twist on this classic recipe.