Songpyeon (송편) are Korean rice cakes traditionally made for Chuseok (추석), Korea's harvest festival. Each little half moon has a soft, chewy exterior and a sweet filling tucked inside. They're traditionally steamed over pine needles, which lend a subtle evergreen fragrance to the rice cakes.
The honey-sesame filling is one of my favorite ways to make them. Toasted sesame seeds bring a deep, nutty flavor, while honey adds sweetness and helps the filling hold together. A pinch of salt keeps everything balanced, so the finished rice cakes taste gently sweet rather than like candy.
The trickiest part is getting the dough right. Traditional songpyeon uses wet-milled short-grain rice flour, which behaves differently from ordinary dry rice flour. If you can't find the traditional flour, a combination of short-grain rice flour and glutinous rice flour can help you achieve a softer, chewier texture. Add the hot water gradually, keep the dough covered, and don't worry if your first few half moons look a little uneven.
Songpyeon (Korean Half-Moon Rice Cakes)
These traditional Korean rice cakes have a tender, chewy exterior and a sweet, nutty sesame filling. Shape them into little crescents, steam until glossy, and finish with a light coating of sesame oil to keep them from sticking.
Prep 35 min
Cook 20 min
Rest 10 minutes
Cuisine Korean
Yield
4 servings
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Ingredients
Instructions
Prepare the dough ingredients. Place the short-grain rice flour, glutinous rice flour, salt, sugar, and optional coloring powder in a mixing bowl. Stir until evenly combined. Keep in mind that ordinary dry rice flour behaves differently from traditional wet-milled Korean rice flour, so the amount of water needed can vary.
Add the boiling water gradually. Pour in about 1 tablespoon of boiling water at a time, stirring with a spoon after each addition. Concentrate on the dry patches rather than pouring all the water into one spot. Once the mixture is cool enough to handle safely, knead it until it forms a smooth, pliable dough. Add a little more hot water if it crumbles or cracks when pressed.
Rest the dough. Shape the dough into a ball and cover it with a damp towel or plastic wrap. Let it rest for while you prepare the filling. Keep it covered afterward, too; exposed rice dough dries quickly and becomes difficult to seal around the filling.
Make the honey-sesame filling. Lightly grind the roasted sesame seeds, leaving some texture rather than turning them into a completely smooth paste. Mix them with the soybean powder, salt, brown sugar, and rice syrup or honey. The filling should feel moist and sandy, with enough stickiness to hold together when pinched. Cover it until you're ready to shape the rice cakes.
Portion the dough. Divide the dough into small pieces of approximately 20 grams each. Keep the unused pieces covered. Roll one portion between your palms until smooth, then flatten it into a disc about 2 inches wide.
Fill and shape the songpyeon. Press your thumb into the center of the disc to make a small cup. Gently widen the opening without thinning the bottom too much. Add about ¾ to 1 teaspoon of sesame filling, bring the edges together, and pinch firmly to seal. Shape the filled dough into a crescent, checking that no filling is exposed through cracks. Repeat with the remaining dough and filling.
Prepare the steamer. Bring water to a boil in a steamer, making sure the water doesn't touch the steaming basket. Line the basket with a damp cotton cloth or a suitable perforated silicone liner. If you have clean, culinary-suitable pine needles, arrange a layer over the liner for their traditional fragrance. Leave space between the rice cakes so steam can circulate.
Steam until cooked. Arrange the songpyeon in a single layer and cover the steamer. Steam over medium heat for approximately , depending on their size and the type of rice flour used. The surfaces should look slightly glossy, and the dough should be cooked through rather than chalky or powdery inside. Avoid excessively vigorous steaming, which can encourage the dough to crack.
Finish with sesame oil. Carefully remove the cooked songpyeon and let them cool briefly until they're comfortable to handle. If you used pine needles, remove any that cling to the rice cakes. Lightly brush each piece with sesame oil to add fragrance and keep the surfaces from sticking together.
Serve. Let the songpyeon rest at room temperature for about an hour for the best texture, or serve them slightly warm. The finished rice cakes should be chewy and tender, with a sweet, nutty center. Enjoy them with Korean tea or as part of a Chuseok celebration.
Notes & Variations
Choose the right rice flour. Traditional songpyeon uses wet-milled short-grain rice flour, also called mepssalgaru (멥쌀가루). Ordinary dry rice flour can produce a firmer texture. The glutinous rice flour in this version helps soften the result, but it won't make dry flour behave exactly like traditional wet-milled flour.
Keep the dough covered. Rice dough dries out surprisingly quickly. If the surface develops small cracks while you're shaping the cakes, knead in a few drops of hot water and cover the remaining dough before continuing.
Try different fillings and colors. Sweet red bean paste, cooked chestnuts, and sweetened beans are alternatives to honey sesame. For naturally colored dough, try matcha or mugwort powder for green, purple sweet potato powder for purple, or a little cooked pumpkin for yellow. Add colored liquids cautiously because excess moisture can make the dough difficult to shape.
Store and reheat gently. Songpyeon are best on the day they're made. Refrigerate leftovers in an airtight container for up to 2 days, or freeze them for up to 1 month. Re-steam refrigerated rice cakes for 3–5 minutes or frozen ones for approximately 8–10 minutes, checking that they're soft throughout. Avoid microwaving when possible because the texture can become tough or rubbery.
Nutrition (approx., per serving): Calories: 83 · Protein: 1g · Carbs: 17g · Fat: 1g · Saturated fat: 0.1g · Cholesterol: 0mg · Sodium: 23mg · Fiber: 1g · Sugar: 2g Estimated values based on ingredients used; actual nutrition may vary. Values are approximate and depend on the rice flour, filling quantity, and number of rice cakes per serving.
FAQ
What is songpyeon made of?
Songpyeon is a traditional Korean rice cake made primarily from short-grain rice flour, with a sweet filling tucked inside. The dough is shaped into small crescents and steamed until chewy. Common fillings include sweetened sesame seeds, honey, red bean paste, chestnuts, and beans. Traditional versions are often steamed over pine needles for a subtle evergreen fragrance.
Can I make songpyeon with regular rice flour?
Yes, but the texture may be firmer than songpyeon made with traditional wet-milled short-grain rice flour. A little glutinous rice flour can help soften the texture. Add boiling water gradually and knead until the dough feels smooth and pliable. If it cracks when you roll it, work in a few drops of hot water before shaping.
Why is my songpyeon dough cracking?
Songpyeon dough usually cracks when it is too dry or has been left uncovered for too long. Keep the dough under a damp towel or plastic wrap while you shape the rice cakes, and add a few drops of hot water if necessary. Avoid overfilling each piece, too, because excess filling makes the edges harder to seal and can cause leaks during steaming.
How do I store and reheat leftover songpyeon?
Store leftover songpyeon in an airtight container in the refrigerator for up to 2 days, or freeze them for up to 1 month. Refrigerated rice cakes can become firm as they cool, but gentle steaming helps restore their chewiness. Steam refrigerated pieces for 3–5 minutes or frozen pieces for approximately 8–10 minutes, checking that they're heated through.
Do I need pine needles to make songpyeon?
No, pine needles are optional, so you can make songpyeon at home without them. Traditionally, the rice cakes are steamed over pine needles, which add a distinctive evergreen aroma and help prevent sticking. A damp cotton cloth or a suitable perforated silicone liner works as an alternative. Make sure the liner allows steam to circulate freely around the rice cakes.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She writes approachable home-style recipes — Korean rice, soup, banchan, and fermented staples, plus favorite dishes from across Asia — explained simply for cooks outside Korea.
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