Songpyeon rice cake (송편)

Songpyeon rice cake (송편)

Hi everybody! Today I’m making songpyeon! Rice cake. Small, cute rice cake filled with nuts, sesame seeds, and fruits We Koreans make and eat on special days. Special festival day, it’s called Chuseok. Chuseok is Korean Thanksgiving Day. Celebration of harvest! So we make this with newly harvested fresh rice. Actually I posted this recipe nine years ago. With non-HD. That was kind of blurry. I always thought that I should update this recipe But always I missed the time. So this year I decided to make this on time so that you guys can make this and celebrate Korean Chuseok. “Song (송)” means pine tree. When we steam this we have to use pine needles. So yesterday I went to Central Park Funny thing is that nine years ago I went to Central Park to the same tree The same tree looks like he recognized me! (laughs) Nine years after, I asked: “Can I borrow your pine needles, please?” And then I took some. So I brought home And first thing we have to do is wash these nicely. Very clean. When you steam this rice cake, it’s going to be infused with pine needle flavor. These pine needles are a very important ingredient to make songpyeon. So I will put it here. This is rice flour. I got this from a Korean grocery store. You can make your own rice flour. Follow my recipe on my website. But I bought this – one package I got from the frozen section. This rice flour is specially made for making rice cake And this rice is soaked in cold water and hours later, we drain this and we mill it. That’s why this rice flour is still a little wet. So it has to be sold in the frozen section. This is a sifter. When you guys make rice cake very often you should find this kind of sifter. Very convenient, but if you don’t have one, just use a mesh strainer. And put it over a large bowl like this. So one… Two… Three. And just a little more. Maybe a quarter cup more. Always keep left over rice flour in the freezer. In the freezer you can keep it for three months. Use your hand like this. So you will see this rice flour go through. And this way is easier… This coarse rice flour, I’m going to discard. First we have to make white songpyeon. So now one and a half cup I’m going to measure. One… And a half cup. And then add salt. Quarter teaspoon salt. And a quarter cup hot hot boiling water. Just keep mixing until you can handle it by hand. Now I will just wrap this. So that it’s not going to dry out. White ball is finished! Before purple ball, I like to make a kind of yellow cute thing. I will tell you later why I need just a little bit. Today I like to use all natural food color. So this is chija, you remember gardenia? Gardenia fruits? When I make yellow pickled radish, I use this. This fruit is a very traditional food coloring. Just like this, a little… Little crushed. And then put it here. Around a quarter cup water. Already the color is yellow. So usually overnight you need to soak, and then the color is almost orangish yellow. And then that’s the point at which you can use it. So I did it last night. Look at this, this color is almost red! Kind of reddish-orange. Around seven or eight hours later, this guy’s color will be like this. So I’m going to use this, just a little bit. Around two tablespoons rice flour. Pinch of salt. Gardinia water Around one teaspoon. I like to add some hot water, little bit, half teaspoon. There is no exact rule. Because when you see it, it should look like some Play-Doh. Gorgeous yellow color. Two tablespoons rice flour, how can you knead? This is that way to knead. (laughs) Yellow ball is done! (laughs) We made white and yellow and purple one, we need. So for the purple one, I will use blueberries. So let’s wash the blueberries… My small pan. I’m going to heat it up. I’m going to boil this and crush this. Here I’m going to measure one and a half cup rice flour. And a quarter teaspoon salt. Let’s measure how much it is. Just a little more than one cup. I will use all. Put it here. So crush this. I don’t add any sugar or salt, just as it is, these blueberries. Crush these. When I make mashed potatoes I use this. It has to be really hot. Let’s strain this. Gorgeous, beautiful purple! These skins, don’t throw away. You can eat it. Add some water and boil and then just make a nice tea. Quarter cup. This blueberry color is so pretty. In Korea, people use Korean grapes. The same method we use. If you can find Korean grapes you can use them, but in America, not easy to find Korean grapes. Unless you go to a Korean market, plus the Korean market should sell them when I go there. That’s the key point, isn’t it? The reason I mix with hot water or hot blueberry liquid is that it has to be very soft and easy to mold. Look at that, so pretty, huh? Now we just have these three balls. White, purple, yellow. And then we are going to make nice songpyeon. But songpyeon, as I told you, is filled with some nuts and delicious stuff. I make three different kinds of filling. This is a pretty color. Raspberry beans. A quarter cup. I will use this amount. I will use honey but you can add some rice syrup or just plain sugar. Just around two teaspoons. Next one is pine nuts. I like to crush this. Around three tablespoons. When I crush pine nuts I usually use my rolling pin. But today is just a little small amount, so I’ll just do it this way: pound pound pound. (laughs) And also I will add honey. Just one tablespoon amount. And mix. And then, next, sesame seeds. Toasted sesame seeds Three tablespoons. And here I will add a pinch of salt and pound. Grind. Smells good! Toasted sesame seeds are so crunchy. And really tasty. Honey around one tablespoon. Smells good! This is my steamer. I put some water here and I boiled it already. But I turned off the heat. This is the steamer basket here, when I’m ready it has to be really boiled and then I will steam. So what we have to do is make a shape right now, a beautiful shape. Oh wow look at that, rice huh? Around one ounce. And always cover. Like this. Because if it dries out you can’t make a nice shape. Make this well. Yeah? So let’s use beans. Four large beans, right? With also honey, together. And seal this… And make this nice ball. Like that. It looks like we sealed this area. Make a nice ball. Sesame seeds. This amount I’m going to leave this. Later I will make a flower with this. So here are three different kinds of fillings. I don’t know which one has sesame seeds, etc. When we make songpyeon with all family members we just add some beans, nuts, and pine nuts. Later when it’s cooked, we don’t know which one is which. “I hope have sesame seeds!” And then they chew this: “Oh, this is beans!” Mom says:”Beans are good for your health, and good for you!” When you eat this, you’ll have fun with your family members. Next: purple color. Same way. There are still some leftover fillings, I’ll make another batch later. And now there are twelve: six white ones and six purple one. Still one ball left and one white ball left. So I’m going to make a really nice flower with this. Purple flower. And just a tiny amount.
And here… And then now we have to use this yellow. I’ll just make really small balls for the middle of the flowers. Let’s steam! I’m going to line this steamer basket with this wet cotton cloth. First, I want to turn this off. Pine needles. Let’s put this here… This rice cake is not going to rise. So you can crowd it in. And then this is another cotton cloth. When the steam goes up some water might drop down I like to protect this, so I’m going to add this, one more cotton cloth. And close. Let’s steam! From now, steam thirty minutes over medium high heat. And then five minutes to simmer. Thirty minutes passed! I’m going to lower the heat. Very low, and simmer for five minutes. (stove ignites) (timer buzzes) So this is too hot to handle, I’m going to let it cool down just a little bit. And then I will just transfer this to my serving plate. Nice pine needles. Now this is hot, I will just add some sesame oil. Sesame oil. I’ll bring my tea. Rose tea. This is rose petal coated with sugar. And gorgeous songpyeon. We call this kkot-songpyeon Kkot means flowers. Time to taste! Remove pine needles. And I will show you inside what it looks like. Wow this is sesame seeds. So pretty! Mmm! Mmm-uh-mm. The texture is very chewy. Chewy, sweet and nutty because of sesame seeds. I hope that I can find something else, not sesame seeds, I will choose this purple one. Wow this is beans! Raspberry beans. Pretty! It looks like a fossil!
(laughs) Mmm! I need tea. Oh, really tasty. You can’t expect some kind of Western style cake. This rice cake is not that sweet. And very chewy and also filling. After eating a couple of rice cakes, I can skip my lunch. I’m so happy today because everything turned out so nicely. Even though it took some time to make nice flowers. If you make for your family and you want to make a lot, you don’t have to make so many many flowers. Just a couple of flowers will make you really really happy. But today, this is my video so I put my all energy into each songpyeon. My love.
(laughs) And this blueberry, when you chew this, you will feel blueberry. And also you will taste a little bit of pine needle flavor. This is Korean songpyeon. On Chuseok holiday, why don’t you make this? Happy Chuseok! Enjoy my recipe, see you next time, bye!

100 thoughts on “Songpyeon rice cake (송편)

  1. Love you maangchi !! :):)
    Made with my mom at India and it came out so nicely.. I want to show you the pics .. how can I send ??

  2. I like the way how she teaches Korean recipes to foreigners! She don't modify the recipe! even though it's difficult and unique method or rare ingredients required. 🙂 i think that's why she is popular!

  3. I love watching this video because I can't eat this. I'm allergic to pine so no pine nuts and no pine needles 😭🤢

  4. Hi Maangchi, I am new to your videos and think you are wonderful. I love how you take us through each stage of the recipe it’s like we are there in the room with you. I was wondering how long the songpyeon rice cakes will keep before steaming them. Either in the fridge or can you freeze them and then steam. I look forward to hearing back from you xx God Bless 🌸

  5. 전…영어를 진짜 못하는데 어째서 자막 없이도 다 알아듣는걸까요??ㅎㅎㅎ 특히 난 깨송편을 원하는데 콩송편 먹었을때 엄마가 맨날 하셨던말.. 몸에 좋아!! ㅠㅠ 아… 망치님 영상 보다가 영어 늘겠어요 감사요~^^

  6. aliz (YouTube) submitted Hungarian caption! Thanks to your help, my Hungarian viewers can enjoy watching the video and making their own songpyeon! Thank you so much, aliz!

  7. I grew up eating this type of beans, but I've never seen before any other country's recipes using them. I also haven't been able to find them since I moved away from my home country.

  8. In west bengal,India we make this type cake and its vary famous within us and soo delicious.But our fillings are different.😁.Thanks mangchi for sharing

  9. Thank you Maangchi♡ I went to an Asian grocery who said they Cary Korean, but no, they didn't. I want to make so bad:) love you♡

  10. Hi maangchi! Nice recipes! It's very similar to our south Indian, Tamil recipes especially the rice based sweet recipes. We make something similar with coconut sweet filling and steam cook them. It's really interesting to read about your south Korean queen Heo Hwang-Ok, who is believed to have come to Korea from Ayatha, which is now called kanyakumari in Tamil Nadu, south India. But it's misunderstood as present day ayodhya in North India. So many korean words and tamil words are similar!!! We too use many pickled vegetables and also lots of red pepper powder 🙂

  11. 엇!! 치자 우린 컵 호박떡 만들때 쓴거
    아닌가요??? 영상 잘 보고, 있어요!!
    구독자 빨리 300만명되세요^^ 😝
    주전자는 장미차 우릴때 썼던거네요?
    ㅎㅎㅎ 😍😘😋🌿🥀🌸🥥🥝

  12. 저도 집에서 송편을 만들어 본 적이 있어요 ㅎㅎㅎㅎ 송편을 이쁘게 빚으면 이쁜 딸을 낳는 다고해서 진지하게 빚었던 기억이 나요~ 반면에 어린 사촌동생은 토끼를 만들었어요 ㅋㅋ

  13. 와~~망치님.너무음식도잘하시고완전한국요리사들.버금가는솜씨에요.항상잘보고있 습니다.아주재밋게잘하세요.짱!!!!!👍👍👍

  14. Lucie Lecourt (YouTube) submitted French caption! Thank you, Lucie!

  15. Spanish (Latin America) caption was submitted by one of my viewers! Thank you very much!

  16. Just love you…every day I visit with you…in the kitchen. Con sam ne da.
    ( I can say it….just not spell it. But it was important for you to read)😊

  17. Russian caption is up now! One of my viewers submitted the caption for our Russian speaking viewers! Thanks a lot!

  18. What a gorgeous recipe! I really wish I can make it someday! In India we make something strikingly similar, it's called 'modak'. These are also steamed rice cakes and the outer rice flour coating is made pretty much the same way as songpyeon, but for the sweet filling, we use coconut, jaggery and cardamom. It is made for an important festival called Ganesh Chaturthi.
    Glad to learn this songpyeon recipe from you, it's so mouthwatering and pretty! Almost too pretty to eat! Thanks for sharing Maangchi! 🙂

  19. 한국인으로서 전세계 많은 나라의 다양한 팬을 두고계신 망치님이 너무나 자랑스럽습니다! 요즘 망치님의 레시피들을 보는재미에 푹 빠졌어요~!! 오늘은 망치님의 약밥을 만들어서 먹었는데 so so great! 담엔 야채호떡~ 또 담엔 송편~ 해보고싶은 것들이 너무 많네요.😁😁😁

  20. Oh my goodness this looks delicious unfortunately i live in an area where there's no Korean food market or Korean food items in the national foods isle at my local grocery 🙁

  21. Oh..i love your glass kettle…where can i buy like that…also..the rose petal is a unique things to learn from you…thank you so much….songpyeon is very cute and adorable…..

  22. 이렇게 예 쁜송편은 처음봐요.
    따님분이 참예ㅃ시겠네요.
    송편이 저렇게예쁜데.

  23. I really like your video and I have learned a lot. I hope that every video can accompany me Chinese subtitles, thank you

  24. My grandmother always told us when making Songpyun. You have to make Songpyun pretty to have a pretty daughter. I looked forward to seeing the songpyeon my mom made. My mom's Songpyeon is…It was normal.😄😄😄😄

  25. Такая милая и приятная! С удовольствием смотрю и слушаю вас! Спасибо большое🌺🌺🥀🥀🌹

  26. Hi Maangchi-nim! Love so much that you are using natural ingredients for colouring the rice cakes♡♡ i have a question tho, won't the rice cakes taste like blueberries if u use them? Because i really want to try using blueberries to colour my cake batter… if you can help me with this question, thanks so much in advance! ♡♡♡ from Malaysia

  27. Malayalam caption was submitted by Anjana UB (YouTube Channel)! Thank you so much, Anjana!

  28. Chinese (China) caption was submitted by 盧敏 (YouTube)! Thank you very much!

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