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Songpyeon (half-moon shaped rice cakes)
4.9 from 78 votes

Songpyeon (half-moon shaped rice cakes)

Songpyeon are colorful half-moon shaped Korean rice cakes made from wet rice powder dough kneaded with boiling water and natural flavorings like mugwort or fruit juices. Each cake is filled with a sweet sesame, sugar, and honey mixture, then traditionally steamed on pine needles to add a subtle aroma. The chewy, soft texture paired with the nutty, sweet filling makes songpyeon a special treat often prepared for Korean celebrations.

Prep Time
30 mins
Cook Time
30 mins
Resting time
30 mins
Servings: 4 per batch
Course: Dessert, Snacks
Cuisine: Asian, Korean

Ingredients

Rice Powder (ssalgaru)
  • 2 cups wet rice powder 쌀가루 or 쌀떡가루 - a 2 pound-bag yields a little more than 6 cups (3 batches) - see note, per batch (about 16 songpyeon
  • 4 to 5 ounces pine needles rinsed 2 – 3 times and air or pat dry (optional)
  • 1 teaspoon sesame oil
Natural color option (pick any for each batch):
Basic (white dough)
  • 2 cups wet rice powder thawed to room temperature if frozen
  • 4 tablespoons water more as needed, in 1 teaspoon increments, boiling hot
Green dough
  • 2 cups rice powder thawed to room temperature if frozen, frozen
  • 1.5 to 2 tablespoons mugwort powder or matcha/green tea powder, ssuk garu, 쑥가루
  • 5 to 6 tablespoons water more as needed, in teaspoon increments, boiling hot
Yellow dough
  • 2 cups rice powder thawed to room temperature if frozen, frozen
  • ⅓ cup kabocha squash 1/4 small kabocha steamed in microwave for about 5 minutes, cooked, steaming hot; danhobak, 단호박
  • 1 tablespoon water plus 1 or 2 teaspoons boiling hot
Purple dough
  • 2 cups rice powder thawed to room temperature if frozen, frozen
  • 4 tablespoons blueberry juice 1/2 cup fresh or frozen blueberries finely pureed with 1/2 cup water, strained and boiled, plus 1 or 2 teaspoons boiling hot
Pink dough
  • 2 cups rice powder thawed to room temperature if frozen, frozen
  • 4 tablespoons raspberry juice 1/2 cup fresh or frozen raspberries finely pureed with 1/2 cup water, strained, and boiled
Filling: fills about 16 (one batch)
  • ⅓ cup sesame seed roasted
  • 1.5 tablespoons sugar
  • 1 tablespoon honey
  • pinch salt

Instructions

Dough:
    Cup of Yum
  1. For each type of dough, sift the rice powder into a bowl. Prepare the flavoring and liquid ingredients (water/juice/mugwort powder/kabocha) for each selected color of dough. Add the specified amount of the solid and/or liquid (making sure it’s boiling hot) to the rice powder, quickly stirring them in with a spoon. (Tip: Hold a teaspoon or two of the liquid and make sure more liquid is needed before adding it.)
  2. Knead, pressing and stretching with the heel of the hand. Fold and rotate the dough. Repeat the kneading process for 4 to 5 minutes. (If the dough sticks to your hands or the bowl after some kneading, it’s too wet. Add more rice powder in 1 tablespoon increments. If the dough breaks easily or is too stiff, it’s too dry. Add more boiling hot water in 1 teaspoon increments.)
  3. Cover the dough with plastic wrap or a damp towel. Let it rest for 20 to 30 minutes.
Filling:
  1. Roughly grind the sesame seeds in a grinder or blender. Add the sugar, honey and pinch of salt. Mix everything well together until the sugar and honey are evenly distributed.
Assemble:
  1. To assemble, tear off a small piece of the dough enough to make roughly 1-inch ball. Roll tightly between your palms to shape a ball.
  2. Make a well in the ball by pressing into it with your thumb, and press outwards, with both of your thumbs, on the inside walls of the well to slightly expand the opening.
  3. Place 1/2 teaspoon of the filling in the well. Seal tightly by squeezing the edges together. Squeeze the whole rice cake lightly in your palm to firm it up, and then gently roll between your palms to smooth out the surface. Shape it into a nice crescent shape. Pinch along to create a wing. Repeat until all the dough/filling is used.
Steam and finish:
  1. Boil water in a steamer. Place a thin layer of pine needles or a silicon liner or damp kitchen cloth in the steamer insert. Boil the water over high heat. When it starts to steam, place the rice cakes in the steamer insert without the pieces touching one another. Cover with a thin layer of pine needles, if available. Cover and steam for about 20 minutes.
  2. Prepare a big bowl of cold water. Using a long-handed spoon or tong, remove the rice cakes from the steamer. Drop them in the cold water for a quick rinse, removing all the pine needles if used. Transfer the rice cakes to a colander to drain. Lightly coat your hands with the sesame oil and rub the oil on the rice cakes in batches. Serve warm or at room temperature

Notes

  • Use wet rice powder (쌀가루) stored frozen in Korean markets; dry rice flour is unsuitable for songpyeon.
  • Adjust water or liquid gradually and knead dough thoroughly to achieve proper consistency—tacky but not wet or crumbly.
  • For filling, roast sesame seeds and combine with sugar, honey, and salt for balanced sweetness.
  • Steaming on pine needles adds subtle aroma and prevents sticking.
  • The recipe yields about 16 songpyeon per batch and can be made in multiple colors with natural flavorings.