Rice Cakes (Song Pyon)

Time 2 hours 30 minutes
Yields Makes 65 rice cakes
Rice Cakes (Song Pyon)

Bring 3 cups of water to a boil and pour it carefully over the sweet rice flour. Mix thoroughly with a wooden spoon. The mixture will be dry and crumbly, but keep stirring and it will come together to make a smooth dough.


In a small bowl, combine the sesame seeds, sugar, salt and the remaining 1 tablespoon of water. Set aside.


Separate the pine needles from the branches, taking care to remove all the brown ends. Wash thoroughly in cold water.


Lay wet cheesecloth or cloths to cover the bottom of a flat, shallow steamer. Layer pine needles on top of the wet cloth.


Knead the dough about 30 minutes. The longer you knead, the smoother and chewier the rice cake.


Tear off about 1 tablespoon of dough, knead it a few more times, then roll it around between your palms until you have a round ball about 2 inches in diameter. Press a dimple in the dough ball with one of your thumbs, and continue to turn and press the dough until you have a bowl shape.


Spoon about 1/2 teaspoon of the sesame seed filling into the rice bowl, compacting it, but not filling it completely. Gently squeeze together the edges of the bowl into a fat half-moon dumpling shape to seal. Lay it on the pine needles. Repeat until you run out of dough and/or filling.


Set the rice cakes in the steamer, making sure they aren’t touching each other to prevent sticking when cooking. You’ll need to do this in batches. Cover the rice cakes with another layer of pine needles and steam until the cakes become slightly translucent in color, about 10 minutes. Remove them from the pine needles at once so they don’t stick.


Serve warm or at room temperature.

Song pyon can be made with bean filling or the sesame filling I use here. The sesame filling is traditionally sweetened with honey, but I find that sugar works just fine and it’s easier to handle. Sweet rice flour is sold at Asian and Korean markets.

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