Chewy and Colorful Potato Songpyeon
How to Make Potato Songpyeon! Pretty, Chewy, and Delicious!
These potato songpyeon, which I lovingly shaped myself, have turned out so beautifully that I can’t stop admiring them! The colors are wonderfully vibrant. Experience the delightful chewiness and subtle sweetness of these homemade treats, perfect for any occasion.
Potato Songpyeon Dough Ingredients- 520g potato starch
- 4 tsp sugar
- 1 tsp salt
- Approx. 2 cups boiling water (2 cups are for measuring; adjust based on dough consistency)
- 1 tsp beet powder (for pink color)
- 1 tsp matcha powder (for green color)
- 1 tsp pumpkin powder (for yellow color)
- Boiled whole red beans (for filling)
Cooking Instructions
Step 1
First, prepare the potato starch. To achieve a chewy texture, you need to make a ‘hot water dough’ (ikbanjuk). If you mix it with cold water like glutinous rice flour dough, the songpyeon will not cook properly, so be sure to use boiling water.
Step 2
To make the basic potato dough, combine about 1/2 cup of potato starch with a pinch of salt and 1 teaspoon of sugar.
Step 3
Prepare boiling water roughly equal in volume to the potato starch. Gradually pour the boiling water into the starch while stirring rapidly with a spoon. Be very careful as it is extremely hot.
Step 4
It’s better to pour the boiling water directly into the starch rather than measuring it in a cup for a better hot water dough. (The water poured into the cup in the image is to show the quantity.)
Step 5
Once the dough starts to come together, gather it into a single ball, cover it with plastic wrap, and let it rest. This resting period will make the dough smoother and easier to handle.
Step 6
Next, let’s make a dough using pumpkin powder. Add 1 teaspoon of pumpkin powder to 1/2 cup of potato starch. Pour in boiling water while mixing to form the dough. The ratio of boiling water to potato starch should be about 1:1. Knead the dough well and let it rest.
Step 7
Using the same method, now create a pink dough by adding 1 teaspoon of beet powder. Pour in boiling water, knead the dough thoroughly, and then let it rest.
Step 8
And there you have it – three beautifully colored potato songpyeon doughs! Aren’t the colors lovely?
Step 9
Cover each colored dough ball with plastic wrap and let them rest for about 1 hour, either at room temperature or in the refrigerator. This resting step further refines the dough’s texture.
Step 10
Prepare the boiled whole red beans that will be used as the filling. When boiling the beans, aim for a texture where the beans are cooked through but still hold their shape, rather than becoming completely mushy. (The photo shows the boiled whole red beans.)
Step 11
Add water to your steamer and bring it to a boil. Lining the steamer with a damp cheesecloth or kitchen towel will prevent the songpyeon from sticking. Cover with the lid and wait for the water to boil.
Step 12
Divide the rested potato dough into about 5 portions. Shape each portion into a flat disc, press the center to create a well for the filling, and then add the red bean filling. Pinch the dough edges together to enclose the filling and press firmly to shape the songpyeon.
Step 13
Now, let’s make songpyeon using the pink dough colored with beet powder. The colorful appearance is truly delightful.
Step 14
After enclosing the filling with the dough, use your fingers to pinch and press the edges to form the traditional songpyeon shape. Personally, I find this method creates the prettiest hand-shaped songpyeon. Gently press and shape the dough to create a beautiful, natural form.
Step 15
Don’t these carefully crafted potato songpyeon look appealing?
Step 16
Arrange the shaped songpyeon on the steaming rack with some space between them. Cover with the lid, and once steam begins to rise, reduce the heat to medium and steam for about 20 minutes.
Step 17
While the songpyeon are steaming, lightly brush a serving board or plate with sesame oil. This will prevent the hot songpyeon from sticking and add a nice sheen.
Step 18
After steaming for 20 minutes, turn off the heat and let the songpyeon rest (steam) for another 10 minutes with the lid closed. When you open the lid after the resting period, you’ll reveal beautifully steamed songpyeon with deep, rich colors.
Step 19
Your chewy potato songpyeon are ready! Homemade treats are always special, and this recipe is truly a delicacy. The seasoning is just right, and there’s nothing quite like freshly made songpyeon at home. Enjoy them while they’re warm!
