Duckman

추석 잘보내세요! I used all-natural colors to make these (steamed Kabocha squash for orange; juice from Korean grapes for purple; cinnamon powder for brown) and filled some them with the sesame filling described in the recipe (Korean rice syrup/조청 instead of honey; also added bean powder/콩가루) and others with homemade red-bean paste (using the recipe from the 찐빵 page). I used my rice-cake stamp (떡 도장) for the leftover dough. And the pine needles came right off a generous tree! :) The recipe for Songpyeon is here!

Duckman

Duckman's Korean food photos

Songpyeon

Kongguksu (콩국수)

Duckman on the forum

Rice Help