Songpyeon (Korean Half Moon Rice Cakes) – Classic Chuseok Recipe

Purple and white songpyeon served on a small white plate on a wooden board

Songpyeon (Korean Half Moon Rice Cakes) – Classic Chuseok Recipe

Soft and chewy songpyeon are Korean half moon rice cakes traditionally made for Chuseok. Each piece is filled with sweet, nutty flavors like honey sesame, red bean, or chestnut, and can be naturally colored with ingredients such as matcha or purple sweet potato. They’re a beautiful homemade treat that feels both festive and comforting.

Prep Time30

Cook Time15

Total Time45

Course: Dessert

Cuisine: Korean

Keyword: half moon rice cake, songpyeon

Servings: pieces

Calories: 83kcal

Author: Sue Pressey

Ingredients

Dough

3 cups rice flour (made from short grain rice), see Tips for details
2 1/2 Tbsp glutinous rice flour
1/8 tsp fine salt
1 1/2 Tbsp granulated sugar
6 Tbsp hot (boiled) water or more
1/2 tsp purple sweet potato powder or matcha powder (optional)

Honey Sesame Filling

2 tsp roasted soybean powder (konggaru)
1/8 tsp fine salt
3 Tbsp dark brown sugar
1 1/2 tsp Korean rice syrup (or honey)
3 Tbsp sesame seeds , grounded

Sweet Red Bean Paste Filling

160 g sweet red bean paste (5.6 oz), (use my homemade version or store bought)

Finishing

A few drops sesame oil , for brushing

Instructions

Make the dough - In a medium bowl, combine the rice flour, glutinous rice flour, salt, sugar, and any optional powder you’re using to color the dough. Add about 1 tablespoon of boiling water at a time, sprinkling it over the driest areas of the flour. Stir and mix, then add another splash over the dry spots. Keep repeating until the mixture starts to come together into a dough.
Knead the dough with clean hands until it feels very smooth and pliable. The more you knead, the bouncier and chewier the texture will be once steamed. Cover with a damp towel (or loosely drape a plastic bag) and let it rest for 10 minutes while you prepare the filling.
Make the filling - Option 1: Honey Sesame Filling. In a small bowl, combine the roasted soybean powder, salt, dark brown sugar, rice syrup, and sesame seeds. Mix until everything is evenly coated and the mixture has a moist, sandy consistency. It won’t form a firm paste, but it should be easy to scoop with a spoon. Set aside.
Option 2: Sweet Red Bean Filling. If you’re using sweet red bean paste, scoop about 1 teaspoon (about 6g / 0.21 oz) portions and roll them into small balls. Set aside on a tray while you prepare the dough. (You can find my full recipe for homemade sweet red bean paste here.)
Shape the songpyeon - Pinch off a small piece of dough, about 20 g (walnut size). For even-sized rice cakes, portion out all the dough first and keep the pieces covered with a damp towel or loose plastic drape so they don’t dry out.
Roll each piece into a smooth ball, then flatten it into a small disc about 5 cm / 2 inches wide. Place about 3/4 to 1 teaspoon of filling in the middle. Gently fold the edges up around the filling and bring them together, then reshape into a smooth oval or ball between your fingers. Pinch the edges to seal firmly, and keeping the edges slightly thinner than the center.
Steam - Line a steamer with a damp cotton cloth or perforated silicon mat. If you have fresh pine needles, you can use them a few under the songpyeon for fragrance, but this is optional. Arrange the songpyeon so they don’t touch each other. Once the water in the steamer is boiling, place the tray inside and steam over medium heat for about 15 minutes, until the surface looks slightly glossy.
Set and finish - When the songpyeon are done steaming, carefully remove them from the steamer. If you used a liner or cloth, lift the edges to take them out easily without tearing.
Let them cool until they’re comfortable to handle, then lightly brush or rub with a little sesame oil to keep them glossy and prevent sticking. Songpyeon taste best once they’ve rested at room temperature for about an hour after steaming.

Notes

1 cup = 250 ml
Each of the filling ingredients are enough for 24–27 songpyeon, so if you make both fillings, you’ll have enough for about 54 pieces. Double the dough ingredients if you’d like to use both fillings.

Nutrition