Sesame Songpyeon
Ingredients
- 300 gRice flour (sifted)
- 200 mlMineral water (boiling)
- 1 pinchGray sea salt
- 50 gSesame seed (toasted)
- 1 tbspBrown sugar
- 2 tbspHoney
- 1 tbspSesame oil
- 50 gFresh pine needles (washed and dried)
Method
A firm and elastic rice dough hiding a crunchy sesame heart. Steaming reveals a woody pine needle scent that infuses every bite of these glossy crescent cakes.
- 1
Mix the rice flour and sea salt. Gradually pour in the boiling mineral water. Knead vigorously until the texture is supple, similar to an earlobe. The dough should be smooth and no longer stick to your fingers.
- 2
Dry toast the sesame seeds until they pop in the pan. Coarsely grind them in a mortar to release the oil. Mix with brown sugar and honey to form a thick paste.
- 3
Form walnut-sized balls. Hollow out the center with your thumb and place a small amount of filling inside. Close and press to remove air, then shape into a clean crescent moon.
- 4
Line the steamer basket with pine needles. Arrange the cakes so they don't touch. Steam over high heat for 20 minutes. The dough should become slightly translucent and firm to the touch.
- 5
Immediately plunge the cakes into cold mineral water to stop the cooking and set the texture. Drain and coat with sesame oil. They should be glossy and no longer sticky.
Frequently asked questions
How do you get this dish right?
- If the dough cracks during shaping, add a few drops of boiling water.
- Don't skip the cold water bath; it's what gives the rice its unique elastic bounce.
How long does this dish keep?
Best eaten on the same day. Can be kept for 24 hours at room temperature under a damp cloth.
