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.