Songpyeon Rice Cakes with Sesame Honey Filling

What you need

• 300 g (2 cups) rice flour, non-glutinous, ground fine, plus a little extra for dusting
• 1/2 tsp salt
• 180 ml (3/4 cup) boiling water, a little more if needed
• 50 g (1/3 cup) roasted sesame seeds
• 1 tbsp sugar
• 1 tbsp honey
• 1 handful pine needles, optional, washed and dried
• 1 tsp sesame oil, for brushing

Method

Restated from the original video

1. 1

   Grind the sesame seeds coarsely in a mortar or spice grinder, leaving some texture. Mix with the sugar and honey into a moist, crumbly filling.

2. 2

   Sift the rice flour and salt into a large bowl. Pour in most of the boiling water and stir with a spoon until the flour looks shaggy.

3. 3

   When cool enough to touch, knead the dough for 4-5 min until smooth and soft like an earlobe. If it cracks, work in more boiling water 1 tsp at a time. If it sticks to your hands, add a little flour.

4. 4

   Cover the dough with a damp cloth and rest it for 20-30 min.

5. 5

   Pinch off a piece of dough about 20 g and 3 cm (1 in) wide, and roll it into a ball. Press a deep hole in the center with your thumb and thin out the wall.

6. 6

   Put 1/2 tsp of the filling in the hole. Fold the dough over it into a half moon and pinch the edge shut. Press the seam flat so the cake has a thin crest. Keep finished cakes under a damp cloth.

7. 7

   Bring water to a boil in a steamer. Cover the steamer rack with pine needles or a damp cloth. Set the cakes on it without touching and lay more pine needles on top.

8. 8

   Cover and steam over high heat until the dough turns glossy and no longer chalky, about 20 min.

9. 9

   Dip the hot cakes into a bowl of ice water for a few seconds, then drain well in a colander.

10. 10

    Brush the cakes lightly with sesame oil to keep them from sticking. Serve warm or at room temperature on the day they are made.

Imported from koreanbapsang.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.