Songpyeon (Korean Half Moon Rice Cakes) – Classic Chuseok Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, chewy half-moon shaped rice cakes traditionally made for Chuseok. Filled with sweet sesame, red bean, or chestnut and naturally colored with ingredients like sweet potato or matcha.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 27- 3 cups rice flour ((made from short grain rice), see Tips for details)
- 2 1/2 Tbsp glutinous rice flour
- 1/8 tsp fine salt
- 1 1/2 Tbsp granulated sugar
- 6 Tbsp hot (boiled) water (or more)
- 1/2 tsp purple sweet potato powder (or matcha powder (optional))
- 2 tsp roasted soybean powder ((konggaru))
- 3 Tbsp dark brown sugar
- 1 1/2 tsp Korean rice syrup ((or honey))
- 3 Tbsp sesame seeds (, grounded)
- 160 g sweet red bean paste
- A few drops sesame oil (, for brushing)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 16mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 21mg
- Calcium
- 15mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 16MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.