(Half-moon Shaped Rice Cake)

Beet Songpyeon

Songpyeon, half-moon shaped rice cake, is a must-have Chuseok delicacy.The sweet, earthy flavor of beets, and their vibrant red color works beautifully with the songpyeon dough.

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– In a small sauce pan, boil beets in water until the water is reduced to about a half.

1

– Sift the rice powder into a bowl. Add hot beet water, quickly stirring it in with a spoon. Add more beet water if needed.

2

– Knead, pressing and stretching with the heel of the hand. Fold and rotate the dough. Repeat the kneading process.

3

– Cover the dough with plastic wrap or a damp towel. Let it rest.

4

– Roughly grind the sesame seeds in a grinder or blender. Add the sugar, honey, and pinch of salt. Mix well.

5

– To assemble, tear off a small piece of the dough enough to make a roughly ball. Roll tightly between your palms to shape a ball.

6

– Place 1/2 teaspoon of the filling in the well and press it down. Seal tightly by squeezing the edges together.

7

– Squeeze the whole rice cake lightly in your palm to firm it up and roll gently between your palms to smooth it out.

8

– Shape it to resemble a half moon. Repeat until all the dough/filling is used.

9

– Boil the water over high heat. When it starts to steam, place the rice cakes on the steamer. Cover and steam.

10

– Remove the rice cakes from the steamer, and drop them in the cold water for a quick rinse. Rub the oil on the rice cakes in batches.

11

Enjoy!

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