Making Colorful and Beautiful Songpyeon
Creating Visually Stunning Songpyeon with Vibrant Colors
Learn the secret to making three beautifully colored songpyeon using natural ingredients like schisandra berry (baeknyeoncho), sweet pumpkin, and green tea powder. These handmade dumplings are perfect for holidays and special occasions, adding a touch of homemade charm and deliciousness.
Dough Ingredients- 300g short-grain rice flour
- 1/2 tsp schisandra berry powder (baeknyeoncho)
- 1/2 tsp sweet pumpkin powder
- 1/2 tsp green tea powder
- Pinch of salt (mix with rice flour or add during kneading)
- About 150ml hot water (adjust based on rice flour consistency)
Filling & Finishing- Songpyeon filling (e.g., toasted sesame seeds, black sesame seeds, beans, red bean paste, mashed sweet potato)
- A little sesame oil
- Songpyeon filling (e.g., toasted sesame seeds, black sesame seeds, beans, red bean paste, mashed sweet potato)
- A little sesame oil
Cooking Instructions
Step 1
First, prepare the rice. Wash the short-grain rice thoroughly and soak it in water for about 30 minutes. Drain the soaked rice well using a sieve. Then, place the drained rice into a food processor or blender and grind it into a fine flour. Adding a pinch of salt at this stage enhances the flavor of the dough, but you can also add salt while kneading later.
Step 2
Divide the finely ground rice flour into three portions. Mix schisandra berry powder into one portion, sweet pumpkin powder into another, and green tea powder into the third. Stir each colored powder into its respective portion of rice flour until evenly combined and a beautiful, uniform color is achieved.
Step 3
For the best chewy texture, it’s crucial to make the songpyeon dough using the ‘hot water kneading’ (ikbanjuk) method. Gradually pour hot water into the rice flour mixture while stirring rapidly with a spatula or spoon. Once the rice flour starts to clump together, it indicates the right moisture level. Carefully knead the mixture with your hands until it forms a smooth, soft, and pliable dough. If the dough feels too stiff, add a little more hot water. If it’s too sticky, add a bit more rice flour and continue kneading until it’s just right.
Step 4
Form each colored dough portion into a ball. You should now have four different colored doughs: white, schisandra berry (pink/red), sweet pumpkin (orange/yellow), and green tea (green). Cover each dough ball with plastic wrap to prevent it from drying out.
Step 5
Now, it’s time to shape the songpyeon. Take a portion of dough (about the size of a small cookie) and flatten it slightly. Use your thumb to press into the center and rotate it to create a small cup or hollow. Fill this hollow with your chosen songpyeon filling, such as toasted sesame seeds, black sesame seeds, beans, red bean paste, or mashed sweet potato. Using fillings made from freshly harvested grains adds a traditional touch.
Step 6
Carefully pinch the edges of the dough together to seal the filling inside. You can crimp the edges for decoration or simply press them firmly to close. To make them look even neater, you can gently roll the shaped songpyeon between your palms to create a smooth, round shape.
Step 7
Steam the songpyeon over high heat for about 5 minutes, then reduce the heat to low and continue steaming for another 10 minutes, ensuring they are cooked through. The total steaming time is approximately 15 minutes. Once cooked, remove the songpyeon from the steamer and let them cool slightly.
Step 8
As you transfer the slightly cooled songpyeon to a cooling rack, brush a thin layer of sesame oil onto their surfaces using a pastry brush. This prevents them from drying out, gives them a beautiful sheen, and stops them from sticking together. Enjoy your fragrant and delicious homemade songpyeon!
