These adorable rice cake “apples” are a festive and creative take on songpyeon, a Korean filled and steamed rice cake that’s commonly eaten during Chuseok, the Korean mid-autumn harvest festival. Songpyeon are traditionally formed in a half-moon shape, but Jennifer Ban of Rice Blossoms fashions her gorgeous songpyeon in the form of different fruits and vegetables, such as apples, peaches, pumpkins, and persimmons. These are filled with a mixture of crushed and whole sesame seeds, honey, and brown sugar, which offers a subtle sweetness when you bite into the rice cake. Set aside a full weekend afternoon for this project, as filling and shaping each apple will take time. This is a great project to do with kids, since the rice cake dough is similar in texture to play dough. Songpyeon are best the day they’re made.
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What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Small Rimmed Baking Sheet
$28 At Amazon
Bamboozle 7-Piece Nesting Bowls
$80 At Amazon
Pyrex Prepware 2-Cup Glass Measuring Cup
$8 At Amazon
Carbon Steel Wok
$60 At Amazon
Bamboo Steamer Basket
$30 At Amazon
Recipe information
Yield
Makes 20–24
Ingredients
½
6
3
3
2
2
¼
½
1
1
1
Special Equipment
Preparation
Step 1
Finely grind ½ cup freeze-dried strawberries in spice mill or with mortar and pestle. Measure out 2 tsp. strawberry powder and set aside in a small bowl (save the rest for another use).
Step 2
Preheat oven to 350°. Spread out 6 Tbsp. sesame seeds on a small rimmed baking sheet and toast, tossing halfway through, until golden brown and nutty smelling, 10–12 minutes. Transfer to a small bowl and let cool slightly.
Step 3
Coarsely grind half of sesame seeds in spice mill or with mortar and pestle; return to bowl. Mix in 3 Tbsp. dark brown sugar and 3 Tbsp. honey until a stiff paste forms. Set sesame filling aside.
Step 4
Place 1 cup hot water in a measuring glass and keep ready. Whisk together 2 cups rice flour, 2 Tbsp. sweet rice flour (mochiko), and ¼ tsp. kosher salt in a medium bowl. Mix in 4 Tbsp. hot water with your hands until a crumbly dough forms and no dry flour remains. Gradually mix in more hot water, a few tablespoons at a time, until dough is the consistency of clay (think play dough; you might not need all of the water).
Step 5
Pinch off a golf-ball-size piece of dough. Sprinkle with ½ tsp. unsweetened cocoa powder and knead until incorporated. Cover loosely with plastic wrap; set brown dough aside for apple “stems.” Pinch off another golf-ball-size piece of dough. Sprinkle with ½ tsp. matcha and knead until incorporated. Cover loosely with plastic wrap; set dark green dough aside for apple “leaves”.
Step 6
Divide remaining dough into 3 equal portions. Loosely cover 2 portions with plastic wrap. Sprinkle third portion with remaining ½ tsp. matcha and knead until incorporated; cover with plastic wrap. Sprinkle a second portion of dough with reserved strawberry powder and knead until incorporated; re-cover under plastic wrap.
Step 7
Divide each portion into 6–8 ping-pong-size balls and loosely cover with plastic wrap.
Step 8
Have a small bowl of water nearby. Working with 1 piece at a time, roll each piece of dough into a ball and flatten between your palms into a 3"-diameter disk. Spoon ½ tsp. reserved sesame filling into center, then moisten edges with water and fold dough over filling to make a half-moon shape; press gently to seal. Very gently roll dough back into a ball and cover with plastic wrap. (If dough feels like it’s starting to dry out, lightly moisten your fingers as you roll). Repeat with remaining dough pieces.
Step 9
Working with 1 dough ball at a time, cup each ball in your nondominant hand and make a shallow indentation in the top with the base of a chopstick. Pinch off a very small piece of reserved brown dough and roll into a short, thin “stem”; insert into indentation. Using moistened hands, pinch off a small piece of reserved dark green dough, press to flatten, and, using a butter knife, cut out a small “leaf”; place next to stem and press gently to adhere. Re-cover “apple” with plastic wrap. Repeat for remaining dough balls.
Step 10
Pour water into a large wok or saucepan to come 3" up sides; bring to a boil. Line bamboo steamer with a round of parchment paper. Place “apples” in steamer and transfer to wok or saucepan. Cover and steam, adjusting heat to maintain a gentle boil, 20 minutes. Remove from heat and let sit 5 minutes.
Step 11
Stir together 1 Tbsp. vegetable oil and 1 Tbsp. toasted sesame oil in a small bowl and lightly brush over songpyeon with a pastry brush or your fingers. Serve warm or at room temperature.
