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Songpyeon is a Korean rice cake shaped into small half-moons, filled with a sweetened sesame filling, and steamed over a bed of pine needles until the dough turns glossy and chewy.
I learned to fold these with my mother-in-law the week before Chuseok, the Korean harvest festival, sitting at her kitchen table with a bowl of warm dough between us.
The dough is just rice flour, hot water, and a pinch of salt. Kneading it while it’s still warm is what keeps the texture soft instead of gummy.
The one thing that trips people up is sealing the edges. Leave even a small gap and steam gets trapped inside, the cake puffs, then splits open partway through steaming.
This version uses a straightforward sesame-honey filling, no chestnuts or dye needed, so it’s a good place to start.
Why You’ll Love This Recipe
- Uses just 4 dough ingredients you likely have already
- Filling comes together in one pan in under 5 minutes
- Shapes freeze well so you can prep ahead of Chuseok
- Naturally gluten free with a mild, toasty sweetness
Ingredient Notes
- rice flour: Use non-glutinous short-grain rice flour (mepssal-garu), not sweet or glutinous rice flour. Glutinous flour gives a gummier, stretchier bite that isn’t right for songpyeon.
- hot water: Water needs to be just off the boil when mixed into the flour. Cold water won’t hydrate the starch enough and the dough stays crumbly.
- sesame seeds: Toast raw sesame seeds yourself for a nuttier filling. Pre-toasted store-bought seeds work too, just skip the toasting step.
- honey: Honey binds the filling and softens its sweetness. Maple syrup works as a swap in the same amount.
- sugar: Sugar adds a slight grainy crunch against the honey. Light brown sugar is a fine substitute.
- pine needles: Fresh pine needles are traditional and add a faint resiny scent as the cakes steam. If you can’t find them, steam on parchment or cabbage leaves instead.
- sesame oil: A light brushing after steaming keeps the cakes from sticking and adds sheen. Use toasted sesame oil, not the neutral kind.
Songpyeon: Korean Steamed Rice Cakes with Sesame
Ingredients
Method
- Toast the sesame seeds in a dry 20 cm / 8-inch skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and just starting to pop.
- Crush the toasted seeds coarsely with a mortar and pestle, then stir in the sugar, honey, and a pinch of salt until it holds together like wet sand. Set aside.
- Bring the water to a boil in a small saucepan. Measure the rice flour and salt into a large mixing bowl.
- Pour the hot water into the flour a little at a time, stirring with a spoon until it's cool enough to handle.
- Knead the warm dough in the bowl for 5 to 6 minutes until smooth and no longer crumbly. Cover with a damp towel.
- Divide the dough into 24 pieces, about 20 g each, and roll each into a smooth ball. Keep the rest covered while you work.
- Flatten a ball into a 5 cm disc, press a shallow well in the center, and add 1 tsp of the sesame filling. Pinch the edges together firmly, pressing out any trapped air, then fold into a half-moon shape.
- Rinse the pine needles and line the steamer basket with a layer, or use parchment if pine needles aren't available. Arrange the songpyeon on top, spaced at least 2 cm apart.
- Steam over boiling water, covered, for 20 minutes, until the cakes look glossy and slightly translucent.
- Remove the cakes from the steamer and rinse briefly under cold water to stop them from sticking together.
- While still warm, brush lightly with sesame oil until they shine. Serve warm or at room temperature.
Notes
- Use short-grain non-glutinous rice flour, not sweet rice flour.
- Seal edges firmly and press out air before folding to prevent splitting.
- Space cakes 2 cm apart in the steamer so they don't fuse.
- Rinse under cold water right after steaming to stop sticking.
Tips for Success
- Knead the dough while the water is still hot so the rice flour fully hydrates and the finished cake stays tender.
- Cover shaped dough balls with a damp towel while you work so they don’t dry out and crack before filling.
- Pinch the edges shut firmly and press out any trapped air before folding into a half-moon, or the cake will split.
- Space the songpyeon at least 2 cm apart in the steamer basket so they don’t fuse together as they puff.
- Rinse steamed cakes briefly under cold water before oiling to stop carryover cooking and keep the surface glossy.
Variations
- Swap the sesame-honey filling for sweetened mashed chestnut or red bean paste for a more traditional Chuseok mix.
- Knead a few drops of mugwort juice or natural pigment into part of the dough for pale green or pink cakes.
- Use black sesame seeds instead of white for a deeper flavor and a striking dark filling against the dough.
Storage and Reheating
Songpyeon firms up fast once cool, so store extras in an airtight container as soon as they’re at room temperature. They’ll keep on the counter for a day, or in the fridge for 3 to 4 days.
To reheat, steam refrigerated or frozen cakes for 3 to 4 minutes, or microwave them covered with a damp paper towel for 15 to 20 seconds, until they turn soft and glossy again.
Freeze uncooked shaped songpyeon on a tray, then transfer to a freezer bag for up to 1 month. Steam straight from frozen, adding 3 to 4 extra minutes to the steaming time.
Serving Suggestions
Songpyeon are traditionally eaten the day they’re made, still warm from the steamer, alongside a cup of barley tea or roasted corn tea.
Set them out on a plate lined with a few extra pine needles for the table, the way they’re served at Chuseok, or pack them into a small box as a gift.
They also work well after a Korean meal instead of a heavier dessert, since the sweetness is mild and the texture is light.
FAQ
Why did my songpyeon crack open while steaming?
Cracking usually means air got trapped inside the dough or the edges weren’t sealed tight enough. Press out any air pocket before folding, then pinch the curved edge firmly in small sections rather than one long pinch. Overfilling past 1 teaspoon also raises the odds of a split.
Can I use glutinous rice flour instead of regular rice flour for songpyeon?
No, songpyeon needs non-glutinous short-grain rice flour, not sweet or glutinous rice flour. Glutinous flour gives a stretchy, gummy chew closer to chapssaltteok, while regular rice flour gives songpyeon its firmer, springier bite.
Can I freeze songpyeon rice cakes before steaming them?
Yes, shape the cakes, freeze them on a tray until solid, then bag them for up to 1 month. Steam straight from frozen, adding about 3 to 4 extra minutes so the centers cook through.
What goes well with songpyeon besides tea?
Roasted barley tea or corn tea are the classic pours since their toasty flavor balances the sweet filling. A plate of fresh fruit like Asian pear or persimmon also works well after a Chuseok meal.
Is songpyeon gluten free?
Yes, songpyeon is naturally gluten free since it’s made from rice flour with no wheat involved. Double check your sesame seeds and any store-bought filling for cross-contact if you’re cooking for a strict gluten-free diet.
What’s the difference between songpyeon and other Korean rice cakes like injeolmi?
Songpyeon is steamed and shaped into small filled half-moons, traditionally made for Chuseok, while injeolmi is pounded, unfilled, and coated in soybean powder. Steaming over pine needles is what gives songpyeon its faint pine scent, something injeolmi doesn’t have.
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