Homemade Tri-Color Songpyeon (Mung Bean Filling)
Homemade Tri-Color Songpyeon (Mung Bean Filling)
Beautiful Tri-Color Songpyeon Filled with Aromatic Mung Bean Paste and Sweet Sesame Sugar
I’ve gained some confidence in making rice cakes, so for the upcoming holiday, I decided to make delicious tri-color songpyeon using homemade mung bean filling. Not only are these tri-color songpyeon beautifully colorful, but I also made my favorite aromatic and smooth mung bean filling from scratch. I thought making mung bean filling would be troublesome and difficult, but it turned out to be surprisingly easy and simple! The songpyeon, generously filled with homemade mung bean paste and sweet sesame sugar, are incredibly delicious. The children loved them, saying they were both pretty and tasty, which made me feel proud of my efforts. For the upcoming Chuseok, why not try making delicious and pretty songpyeon at home without much difficulty? Stay healthy always~♡
Songpyeon Dough Ingredients- 600g non-glutinous rice flour
- 6g salt
- Sugar (for dough)
- Hot water (for dough)
Cooking Instructions
Step 1
First, prepare the mung beans for the songpyeon filling. Wash them thoroughly and soak them in plenty of water for at least 4 hours, or overnight.
Step 2
Place the soaked mung beans in a pot, cover them with water, and boil until tender (about 20-30 minutes). Drain the cooked mung beans and mash them while still warm. Add sesame seeds and brown sugar to the mashed mung beans and mix well. Adjust the amount of sugar to your taste. This completes the delicious mung bean filling.
Step 3
Now, let’s make the songpyeon dough. In a bowl, combine 600g of non-glutinous rice flour with 6g of salt. Mix evenly with your hands, then sift the flour 2-3 times through a fine sieve to break up any lumps. This makes the rice flour even smoother.
Step 4
Divide the sifted rice flour into three portions. Mix 10g of pumpkin powder into one portion and 15g of purple sweet potato powder into another. Leave the third portion as plain white dough. Gradually add hot water to each portion of dough and knead it into a soft, pliable consistency that doesn’t stick to your hands. (Adjust the amount of water depending on the rice flour’s moisture content.)
Step 5
Combine the kneaded doughs of each color (white, yellow, purple) and form them into a single mass. Then, divide this mass into three equal parts and shape them into round balls.
Step 6
Flatten each colored dough ball (white, pumpkin, purple) into a disc. Place a generous amount of the mung bean filling in the center and fold the dough in half to create a crescent shape. Pinch the edges tightly to seal the filling inside, ensuring it doesn’t leak out. (Feel free to shape them into your desired forms.)
Step 7
Line a steamer with a damp cheesecloth and arrange the shaped songpyeon, leaving some space between them so they don’t stick together. Steam over high heat for about 15-20 minutes, or until the rice cakes turn translucent, indicating they are fully cooked.
Step 8
As soon as you remove the songpyeon from the steamer, brush them with sesame oil while they are still warm. This adds a beautiful sheen and a wonderful aroma. Arrange them attractively on a serving plate to complete your homemade tri-color songpyeon! Enjoy your delicious creation.
