Rice cake

Songpyeon 송편

Songpyeon is a Korean traditional rice cake to eat on Chuseok, which is celebration of the year’s good harvest. Traditionally it’s made with the rice of the first harvest of the year. Chuseok is August 15 by the lunar calendar, which is usually in the middle of September by the solar calendar. This year it’s September 14th.


Frozen rice flour, salt, water, sesame seeds, sesame oil, dried and skinned mung beans, brown sugar, white sugar, pine needles, mugwort powder (ssook garu in Korean), strawberry Jell-o powder.


Make the dough:

  1. Prepare a package of rice powder (2 lbs) usually sold frozen at a Korean grocery store. Just before using it, you must thaw it until the powder is at room temperature.
  2. Put rice powder through a sifter to make the powder fine.Tip: If your rice powder is very fine, you can skip sifting. If your rice powder is coarse, you may have to grind it with a food processor or coffee grinder before sifting.
  3. Prepare 3 stainless bowls and put 1 cup of finely sifted rice powder into the each bowl. (Bowl A, B, and C)
  4. Boil 2 cups of water for your rice dough.
  5. Bowl A (white songpyeon): add a pinch of salt and 3 tbs of boiling water and mix it with a wooden spoon. (it’ll be too hot if you use your hands at first) Knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.
  6. Bowl B (pink songpyeon): add a pinch of salt, a pinch of strawberry Jell-o powder, and 3 tbs of boiling water. Mix it with a wooden spoon and knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.
  7. Bowl C (green songpyeon): add a pinch of salt, 1 ts of ssookgaru (mugwort power) and 3.5 tbs boiling water. Mix it with a wooden spoon and knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.Tip: You will need to add 3.5 tbs of water because of  the 1 ts of ssookgaru.

Make the filling:

Roasted sesame seeds powder filling:

  1. Grind ¼ cup of roasted sesame seeds using a coffee grinder for 15-20 seconds.
  2. Transfer the ground sesame powder into a small bowl and mix it with ¼ cup of brown sugar and a pinch of salt.Tip: if you grind too long, the powder will become sticky from the oil in the seeds.

Mung bean powder filling:

  1. Wash and drain ¼ cup of dried and skinned mung beans and put them in a pot with a thick bottom.
  2. Add ¼ cup of water and a pinch of salt to the pot and simmer it for 30 minutes.Tip: Be sure not to burn it – simmer over the lowest heat.
  3. Open the pot and use your wooden spoon to crush the beans into fine powder.Tip: if you make more than ¼ cup of mung bean powder, you may have to use your grinder or food processor to grind it finely.
  4. Transfer the crushed mung bean powder into a small bowl or container and wait until it cools down.
  5. Add ¼ cup of white sugar and mix it. That’s it!

Let’s make songpyeon now!

    1. Break off a piece of rice dough about 1 inch in diameter and roll it between your palms to make a rice ball. Then press your thumb in the center of the ball to make it shaped like a cup.
    2. Fill the cup with either sesame filling or mung bean filling using a small spoon, and seal it using your thumb and index fingers.


  1. Place all the raw rice cakes (songpyeon) on a plate.
  2. Wash your pine needles thoroughly with a little dish soap. Towel dry them.
  3. Put some water (4 cups) into a steamer and boil it. When it starts boiling, place a damp cotton cloth on the bottom of the steamer tray.
  4. Make a bed of pine needles on the wet cloth and put the raw songpyeon on top. Put more pine needles on top of the songpyeon, too.Tip: Pine needles stop the songpyeon from sticking together and give them a good flavor.
  5. Steam it for 25 minutes over medium high heat.
  6. Prepare some cold water in a large bowl, and drop in a little sesame oil.
  7. Dump your steamed songpyeon into to the cold water and quickly remove pine needles. Take them out, put them on a plate to serve.

Enjoy your songpyeon and happy Chuseok!




  1. verdellekuweyoonkim singapore joined 11/16
    Posted November 15th, 2016 at 9:18 am | # |

    Hi maangchi!

    How are you? I love your recipes! :) I’ve tried making bibimbap, kimchi and BBQ beef and they were all successful thanks to your recipes. Tomorrow i’m going to try making Gyeongdan 경단 and was wondering if i could use the filling that is used in Songpyeon 송편 in addition to the red bean filling. Will these fillings work in Gyeongdan 경단?

    It would be really helpful if you can get back to me asap. :) I really look forward to more recipes from you n the future and to try out all your recipes. Have a nice day!

    • Maangchi New York City joined 8/08
      Posted November 22nd, 2016 at 2:18 am | # |

      “Will these fillings work in Gyeongdan gyeongdan?” Yes, it will work well.

  2. Ermin Fei Indonesia joined 2/15
    Posted September 27th, 2015 at 9:51 pm | # |

    Hi Maangchi ssi.. Happy Chuseok (추석) Day to you ^^

    My friend gave me an assortment of Songpyeon.. They are very nice.. May i know how long can we store them in fridge, and how do we heat it up?

    I received the rice cakes on Saturday, and i put them in the fridge after dinner time.. Do you think they are still ok to be eaten?

    Love the ones with Jujube ^^

    Wish you a great celebration ^^

    See full size image

    • Maangchi New York City joined 8/08
      Posted September 29th, 2015 at 10:33 am | # |

      Belated Happy Chusesok to you, too! : )
      What a great gift it is!
      Any type of rice cake should be kept in the freezer when it’s still fresh. Otherwise, it will go hard easily at room temperature or in the fridge. But you can reheat it with microwave oven or steam it again if your rice cake turns hard.

      • Ermin Fei Indonesia joined 2/15
        Posted October 4th, 2015 at 10:43 am | # |

        Haha thank you for your advice.. I will remember it next time ^^

  3. ruway kurrim joined 7/15
    Posted July 15th, 2015 at 8:54 am | # |

    can`t find pine needles..what do i do??

  4. smilesr4me United States joined 7/14
    Posted September 15th, 2014 at 5:10 pm | # |


    My husband really likes 꿀떡. I want to make it for him soon, do you have any recipe for making 꿀떡? I would really be so happy if you have any suggestions! 감사합니다!!


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