Songpyeon

🧂Ingredients

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• 2 cups wet short-grain rice flour(Ssalgaru, sold frozen at Korean markets. Thawed and sifted.)
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• 4 tbsp boiling water(More a teaspoon at a time only if the dough stays crumbly.)
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• 0.33 cup roasted sesame seeds(For the filling.)
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• 1.5 tbsp sugar(For the filling.)
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• 1 tbsp honey(For the filling.)
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• 1 pinch salt(For the filling.)
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• 1 tsp sesame oil(For finishing.)
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📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   Make the dough. Sift the rice flour into a bowl, pour in the boiling water and stir it in quickly with a spoon. Add more boiling water a teaspoon at a time only if the dough will not come together.

2. 2

   Knead for 4 to 5 minutes 5 minutes, pressing with the heel of your hand, folding and turning, until smooth. If it sticks, work in more rice flour a tablespoon at a time; if it cracks, add boiling water a teaspoon at a time.

3. 3

   Cover the dough with plastic wrap or a damp towel and let it rest for 20 to 30 minutes 30 minutes.

4. 4

   Make the filling. Grind the sesame seeds coarsely, then mix in the sugar, honey and salt until evenly combined.

5. 5

   Shape. Roll a piece of dough into a ball about 1 inch across, press a well into it with your thumb and widen it. Add about 1/2 teaspoon of filling, pinch the edges closed, firm it in your palm and shape it into a half moon. Repeat with the rest (about 16).

6. 6

   Steam. Bring the steamer to a boil over high heat and line it with a thin layer of pine needles (optional, 4 to 5 oz, rinsed two or three times and dried) or a damp cloth or silicone liner. Lay the rice cakes in without touching, cover with more needles if you have them, and steam for about 20 minutes 20 minutes.

7. 7

   Finish. Dip the rice cakes briefly in cold water to rinse off the needles, drain, and rub them with the sesame oil. Serve warm or at room temperature.