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Mochi Ice Cream with Sweet Red Bean Filling
Korean

Korean Sweet Rice Cake with Red Bean Paste (Songpyeon)

Songpyeon is a traditional Korean rice cake filled with sweet red bean paste, typically enjoyed during the Chuseok festival. This unique and delicious dessert features a chewy texture and delightful filling, making it a perfect treat for any occasion.

Total Time1 minute
Servings12
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
2
Protein
27
Carbs
1
Fat
1
Fiber
0g
Sodium
Ingredients
  • 2 cups sweet rice flour (glutinous rice flour)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon vegetable oil
  • 1 cup red bean paste (sweetened)
  • Food coloring (green, pink, or purple, optional)
  • Sesame seeds (for garnish)
Instructions
  1. 1In a large bowl, combine the sweet rice flour, salt, and sugar. Mix well.
  2. 2Gradually add water to the flour mixture, stirring until a soft dough forms. Knead the dough for about 5 minutes until smooth.
  3. 3Divide the dough into equal portions (about 1-ounce balls). For each portion, shape into a small disc. If desired, add a few drops of food coloring to create different colors, kneading until the color is evenly distributed.
  4. 4Take a disc of the dough and flatten it in the palm of your hand. Place a teaspoon of red bean paste in the center and fold the dough over the filling to seal it. Gently shape them into a half-moon or round shape, ensuring the filling is secure inside.
  5. 5Repeat this process until all dough and filling are used.
  6. 6Bring a steamer pot to a boil with water. Line the steamer basket with a clean cloth or parchment paper to prevent sticking. Place the rice cakes in the basket, making sure they are spaced apart.
  7. 7Steam the rice cakes for 20-25 minutes, until they become shiny and slightly translucent.
  8. 8Let the steamed rice cakes cool for a few minutes. Lightly brush with vegetable oil to prevent them from sticking to each other. Sprinkle sesame seeds on top for garnish.
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