Songpyeon

Songpyeon is a traditional Korean rice cake filled with sweetened sesame, chestnut, or bean paste, shaped like half-moons and often enjoyed during the Chuseok festival. This vegan version captures the authentic flavors and textures of the original dish, making it a delightful treat for everyone.

Ingredients

• Sweet rice flour (also known as glutinous rice flour) - 150 grams
• Water - 90 milliliters
• Salt - 1/4 teaspoon
• Maple syrup - 1 tablespoon
• Sesame seeds - 2 tablespoons
• Brown sugar - 2 tablespoons
• Chopped chestnuts or sweet red bean paste - 50 grams
• Cornstarch - for dusting

Steps

1. In a mixing bowl, combine the sweet rice flour, salt, and maple syrup. Gradually add water while stirring until a dough forms.
2. Knead the dough for about 5 minutes until it becomes smooth. If it's too sticky, add a little more sweet rice flour.
3. Divide the dough into 10 equal pieces and cover them with a damp cloth to prevent drying.
4. In a small bowl, mix the sesame seeds and brown sugar. This will be the filling for the songpyeon.
5. Take one piece of dough and flatten it into a round disc about 5 cm in diameter. Place a teaspoon of the filling in the center.
6. Fold the dough over to create a half-moon shape, pinching the edges to seal securely. Repeat with the remaining dough and filling.
7. Prepare a steamer lined with cheesecloth or parchment paper. Place the songpyeon in the steamer, ensuring they are spaced apart.
8. Steam the songpyeon for about 20 minutes over simmering water.
9. Once steamed, remove them from the steamer and let them cool slightly.
10. Dust the songpyeon with cornstarch to prevent sticking and serve warm or at room temperature.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 38 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.7 g
• Water: 0.09 L

Health Benefits

• Rich in carbohydrates, providing a quick source of energy.
• Contains fiber from sesame seeds and chestnuts, promoting digestive health.

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