How To Make Songpyeon

How To Make Songpyeon – What did great grandma eat / Recipes / Desserts / Paleo Songpyeon Recipe – Traditional Korean Rice Cake Dessert

This paleo singpyeon recipe is a grain-free, rice-free version of the Korean rice cake dessert topped with sweet sesame seeds that’s served during Chuseok, the Korean harvest festival. It’s chewy and very tasty!

How To Make Songpyeon

How To Make Songpyeon

Songpyeon was one of my favorite Korean dessert recipes. Traditionally, Korean desserts are not eaten as often as in the US. They are reserved only a few times a year for special occasions and holidays. Songpyeon is one of the most popular Chuseok recipes and the most famous Korean Thanksgiving meal.

Songpyeon (half Moon Shaped Rice Cake)

If you’ve never heard of songpyeon, it’s a traditional Korean rice cake dessert stuffed with sweet fillings like sweet beans, chestnuts, or the most popular one: a sweet blend of sesame seeds. It’s chewy, delicious, and the first thing that comes to mind when I think of Korean Thanksgiving food. They come in a variety of colors and are colored with natural food coloring.

This paleo singpyeon recipe is grain free and not made with sweet rice flour, yet still has that chewy and wonderful texture and flavor that so many of us Koreans love! Think of it like a sweet dumpling with a thicker and tougher shell. This version uses a sweet sesame mix for the filling because it’s honestly my favorite!

Preparing this Paleo Song Peyone recipe is very similar to making dumplings. You prepare the casing and then the filling separately, then mix them together before cooking.

Traditionally, these Korean Thanksgiving foods are naturally colored with ingredients that may not be as easy to find in the US. Popular dyes include mugwort powder for green, kabocha squash for yellow, and dried fruit powder for pink and purple.

Chuseok: A Harvest Festival

I was actually able to color my Paleo Singpion naturally too, but with ingredients that are easier for us to find! You can’t really taste them in the product you find:

Depending on what you use, the moisture content may vary slightly. For example, ground beets have a lot more moisture than turmeric and matcha powder. Because of this, you should adjust the water level based on how the dough feels after adding the colorings.

For paleo and grain-free traditional Chuseok recipes and other delicious Korean dessert recipes, check out my Korean Paleo cookbook. Some recipes include:

How To Make Songpyeon

This paleo singpyeon recipe is a grain-free, rice-free version of the Korean rice cake dessert topped with sweet sesame seeds that’s served during Chuseok, the Korean harvest festival. Chewy and very tasty!

Seoul, South Korea. 17th Sep, 2018. Making ‘songpyeon’ Rice Cakes Ahead Of Holiday Volunteers Make

Keyword: Chuseok Food, Chuseok Recipes, How To Make Song Pyeon, Korean Dessert Recipes, Korean Rice Cake Dessert, Korean Thanksgiving Food

What Grandma Ate/Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to earn website advertising fees by advertising and linking to

Regarding other affiliate links and affiliate relationships: In order to promote my blogging activities, I may receive monetary or other compensation for my endorsement, recommendation, display and/or linking to any product or service on this blog. Thank you for your support and understanding. It’s that time of year again – the transitory season of autumn, with its impossibly blue skies, refreshingly fresh air and comfortable daytime temperatures that make even the most sedentary of people head outside. It really is the best time of the year to be in Korea. Autumn also brings Chuseok or Hangavi (Mid-Autumn Festival), the biggest holiday of the year on the national calendar, along with the New Year.

In ancient times, Chuseok was a festival of abundance and family to thank ancestors for the bounty of the year’s harvest. Though the holiday’s original meaning and purpose have been diluted in modern times, Chuseok still brings people together, and like most holidays, delicious holiday food takes center stage.

Half Moon Rice Cake (songpyeon) Recipe

In China and many other parts of Asia, including Malaysia, Indonesia, Singapore and Vietnam, mooncakes are a central part of the Mid-Autumn Festival experience. Just as full moon-shaped pastries are essential to the holiday, so are songpyeon after Chuseok in Korea. Songpyeon is a golf ball-sized rice cake with a crescent-shaped sweet core that usually includes ingredients like toasted sesame seeds, honey, red beans, mung beans, chestnuts, and jaggery.

Traditionally, singpyong is prepared by family members at home and shared with friends, relatives, and neighbors. Basic songpyeon dough requires mixing non-sticky rice flour prepared with freshly harvested rice, salt, and boiling hot water. Adding hot water instead of cold water results in a much smoother and chewy texture once the rice cake is steamed. The dough forms a tight shell around the chosen filling and takes the shape of a crescent.

Many stories describe why Songpyeon is crescent shaped. The most common explanation is that Korean ancestors thought that the round full moon could only wane as the crescent moon filled in over the days – a sign of abundance and prosperity.

How To Make Songpyeon

Homemade singpyeon is traditionally steamed on a layer of young pine needles—picked and cleaned before Chuseok—which gives the rice cakes a pleasant aroma while imprinting a delicate comb pattern on their surface. Pine needles also prevent the rice cakes from sticking during the steaming process and prevent them from spoiling due to the presence of a chemical compound called a terpene.

K Recipe: A Chuseok Classic, Time To Make Songpyeon!

On the morning of Chuseok, Koreans prepare an elaborate spread as part of an ancestral ritual. Songpyeon, symbolizing the fruit of heaven, was placed on the table along with other foods including freshly picked fruit (of the earth) and taro (fruit of the earth) as a sign of gratitude and thanksgiving for the year’s harvest.

Despite being an integral part of Chuseok, all the songs are the same; The shape, size, and ingredients of songpyeon vary by region. Below are the different types of songs found in Korea.

Seoul-style song pyeon is colorful and small. Osaek songpyeon, or five-color songpyeon, is traditionally dyed using natural dyes such as omija berries, gardenia seeds, mugwort, and grape juice. The rice cakes are filled with a choice of ingredients including toasted sesame seeds and honey, sweet mung beans or red bean paste.

Potatoes and acorns are the main crops in Gangwon Province, so it’s no surprise that locals in this rugged mountainous region traditionally prepare sonpyeong with potato starch and acorn powder. When steamed, potatoes become semi-transparent. Songpyeon also has a special shape. They are usually flat and have ridges from finger pressure; Imagine what a small ball of dough feels like after gently squeezing it in your fist.

Making ‘songpyeon’ Rice Cake Ahead Of Holiday

Chungcheong Province is famous for its sweet gourd song made from freshly picked autumn gourds. Pumpkin is cut, dried and ground into powder. Pumpkin powder is mixed with non-sticky rice powder and hot water to form a dough. Fillings can contain chestnuts or toasted sesame seeds. Pumpkin Songpyeon are visually appealing because they look like mini pumpkins.

Gyeongsang Province-style songs are usually large and rustic in appearance, a far cry from the delicious rice cakes served in Seoul. The dough is made by mixing non-glutinous rice flour with sweet and slightly bitter kudzu powder, and the filling is usually sweet beans or red beans.

Jeolla Province is famous for its beautiful singpyeon flower, which is colored with natural dyes such as omija berries, gardenia seeds, pine endodermis, mugwort or fruit juice. Each piece is hand finished or pressed into a flower shape.

How To Make Songpyeon

On Jeju Island, sweet peas are the traditional choice of ingredient for stuffing singpyeon. Jeju-style song The peon’s shape is reminiscent of a flying saucer. Some variations make the center concave to resemble a volcanic crater. It is customary to pan fry singpyong after cooking in oil.

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How To Make Songpyeon

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