Songpyeon with Korean Rice and Sweet Fillings
A traditional Korean half-moon rice cake filled with sweet ingredients, typically eaten during the harvest season. This recipe combines the classic songpyeon with a sweet twist, making it perfect for any occasion.
Ingredients
- ●500g Songpyeon doughAvailable at most Asian grocery stores or online
- ●1/2 cup Shattering pomegranate seeds
- ●2 tbsp Sweet honey
- ●2 cups Korean rice flourFor songpyeon dough
- ●1 cup Mung bean pasteAvailable at most Asian grocery stores or online
Instructions
- 1
Combine Korean rice flour and water to make the songpyeon dough, kneading for about 10 minutes.
- 2
Divide the dough into small balls, about the size of a small egg.
- 3
Roll out each ball into a thin circle, about 1/8 inch thick.
- 4
Place a small spoonful of mung bean paste in the center of each circle.
- 5
Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal.
- 6
Heat a non-stick pan or a cast-iron skillet over medium heat.
- 7
Cook the songpyeon for about 2-3 minutes on each side, until they are golden brown.
- 8
In a small saucepan, heat the honey over low heat until it's warm and runny.
- 9
Drizzle the honey over the cooked songpyeon and sprinkle with shattering pomegranate seeds.
- 10
Serve the songpyeon warm, garnished with additional pomegranate seeds if desired.