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Prep time: 15 min

Cook time: 20 min



Basic White dough:

  • 2 cup/256 g rice cake flour (fresh or frozen)

  • 4 Tbs + 2 tsp/60 ml + 30 ml boiling water

Yellow dough:

  • 2 cup/256 g rice cake flour (fresh or frozen)

  • 1/2 a small kabocha squash (cooked and mashed)

  • 4 tbs/60 ml boiling water

Green dough:

  • 2 cup/256 g rice cake flour (fresh or frozen)

  • 2 1/2 tsp/30.5 ml matcha tea powder

  • 4 Tbs + 1 tsp/60 ml + 15 ml boiling water

Purple dough:

  • 2 cup/256 g rice cake flour (fresh or frozen)

  • 3 tbsp/45 ml cooked blueberry juice (1/4 cup/41 g blueberries + 1/4 cup/ 59 ml water, blend then microwave for 45 sec then strain. will produce more than you need)

Sesame filling

  • 1/2 cup/64 g roasted sesame seeds

  • 2 tbsp/30 ml honey

  • 1/8 tsp/.61 ml sea salt

  • 1/2 tsp/2.5 ml sugar

  • sesame oil, to brush on the Songpyeon

  • fresh pine needles, rinsed (to add in the steamer optional)


  1. For each type of dough, sift the rice powder into a bowl. Prepare the flavoring and the liquid ingredients (water) for each selected color of dough. Add the specified amount of liquid and solid flavoring

  2. For the yellow, smash the squash and add it to the rice powder mix quickly.

  3. For the purple, cook the berries and smash them adding them into the rice flour and mixing well.

  4. For the green, add the matcha powder and water into the flour and mix. Knead, press, and stretch with the heel of your hand. Fold and rotate the dough.

  5. Repeat the kneading process for 4 to 5 minutes. Make sure the doughs are smooth, not sticky or breaking off(dry). Cover the dough with cling wrap. Let it rest for 30-40 minutes.

  6. Make your filling by grinding the sesame seeds in a blender. In a bowl add the sesame, sugar, honey, and salt. Mix everything well until evenly incorporated. You can add any filling you want from nuts to beans, is up to you to try, this is just a very common filling.

  7. To create your songpyeon start by tearing off a small piece of the dough enough to make a small ball. Roll tightly. Make a dent in the ball by pressing into it with your thumb, and press outwards, with both of your thumbs, expand the dough until slightly flattened.

  8. Add enough of the stuffing but not too much that it burst out. Seal tightly by squeezing the edges together. Squeeze the whole rice cake lightly in your palm to firm it up, and gently shape it into a crescent shape. Repeat the steps for all your batches. You can also make it pretty like Jungkook and Hoseok did be creative with the shapes etc...

  9. To cook these, you can use a steamer, rice cooker, instant pot or a double broiler Add water to a steamer, place a thin layer of pine needles or a cheese cloth on the inside of the steamer. Boil the water, once it starts to steam, place the rice cakes inside without the pieces touching each other, if pine needles are not available don't worry. Cover and steam for about 20-25 minutes. Get two big bowls ready and add cold water to one. Using tongs, carefully remove the songpyeon from the steamer. Drop them in the cold water to rinse off the pine needles. Use a colander to drain. Coat your hands with sesame oll and rub the oil on the rice cakes in batches carefully.

  10. Serve by plating them very prettily and enjoy them with your family.

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